Eggrolls

I often make eggrolls with some grated carrot, sweet and
hot peppers, green onion, cabbage, soy sauce, ginger and
a little sherry to taste.

The filling needs to be cooked well in advance to cool, because it will
tear the homemade wrappers if hot.

The wrappers are

2 c all purpose flour
1/2 t salt
1 beaten egg
about 1/2 c water ( more or less) to form a stiff dough.

Let the dough rest about 10-15 minutes then roll and cut to size.

Place in cooled filling, roll and then pop into your deep fryer. I usually get 8 – 10 large rolls, according to how much cabbage I have used.

Drain on paper towells and
they come out looking something like this.

Roasted New Potatoes

I have been so busy with canning and freezing, I have been slack doing much cooking.

What cooking I have done has been something like this simple smoked sausage stir fry with cabbage, zucchini, onion, summer squash and hot peppers with lemon pepper.

Or these Roasted New Potatoes.

Just quarter the potatoes and toss with olive oil. Salt with kosher salt and add fresh dill, rosemary, garlic, and marjoram. Roast in a 375 oven about 15 minutes then stir and roast another 10 – 15 until crispy.

I love gardening and putting up for the winter months but it takes a lot of time and energy.

I also made sauerkraut for the first time to can. It turned out well.

Just kosher salt and cabbage fermented about 3 weeks in a crock.

I used about 4 to 5 tablespoons kosher salt ( or canning salt) to 2 heads shredded cabbage. Then cover tightly with plastic wrap, pressing down and weighting on the cabbage with freezer bags filled with water. Make sure you use a crock, or non- metal utensils and container.

Cover that with a clean towel. Let it sit at room temperature until it ferments which should take at least two weeks, but more like 3 to 4 weeks.

It was easier than I had ever imagined. I have an awesome sausage and kraut recipe I make often, and this will be perfect for it.