Ovens on, its time for fall favorites Recipes worth turning on your oven By Kim Shute It may still be 80 when this magazine comes out, but the calendar is telling us its fall and that’s good enough for me. Although I bake year around, something about the cusp of autumn really gets me ready for the season. If you’re the same, here’s a few ideas to get you going.
Egg Rolls Egg rolls are getting a makeover here. Although the classic Chinese appetizer is a favorite, it’s really just a jumping off point since the wrappers lend themselves well to a host of flavors. If you’re looking for a big batch snack to stick in the freezer, or a project for the kiddos to help with this one’s perfect. The recipes here are just guidelines, use the technique as a starting point for your own creations. 1 package egg roll wrappers Fillings for your choice: In this batch, I made pizza egg rolls and Philly cheese egg rolls. PIZZA: 1 8 oz. package shredded mozzarella or pizza mix cheese 1 jar pizza sauce Assorted pizza toppings Spoon cheese and toppings of your choice
onto the lower third of an egg roll wrapper, fold in sides and roll, sealing seam side with a few drops of water then fry in a couple inches of 350-degree vegetable or peanut oil until golden brown. Dip in pizza sauce. PHILLY CHEESE: 1/2 lb. ground beef 1 8 oz. package provolone 1 small onion 1 small green pepper Brown 1/2 lb. ground beef, 1 small chopped green pepper and one small chopped onion. Add garlic powder, salt and pepper to taste when browned. Drain grease after cooking if not using extra lean ground beef. Stir in provolone. Spread large spoonful of mixture onto lower third of egg roll wrapper, fold in
PHOTO BY KIM SHUTE
sides, roll, seal seam with a few drops of water. Fry at 350-degrees in a couple inches of vegetable or peanut oil until golden. Both can be frozen and reheated in a 400-degree oven until warmed through about 20 minutes.
Recipes continued on page 10
Living magazine
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Fall 2020 – 9
9/8/20 9:24 AM
