Christmas Crustless Quiche – Michelle Jensen
18 large eggs
1 c. sour cream
1 c. milk
1 tsp. dry mustard
dash of thyme
Stir in:
10 slices crumbled bacon
2 c. shredded swiss cheese
2 T. chopped green onion
Melt 4 T butter in 9X13″ pan and pour egg/bacon mixture on top. Bake uncovered for 35-45 minutes at 325 degrees until center is set.
Korean Egg Roll (we called it Yuki Mondo) – Sue Richards
Brown 1 to 1 1/2 lbs ground pork, ground chicken or ground turkey
Drain off any grease and add soy sauce and minced garlic or garlic powder, fresh or powdered ginger to taste.
Chop up vegetables fairly small; about 6-8 leaves washed bok choy. Add 4 slice3d green onions and then go crazy from there. It is different every time I make it. Some possible ingredients are diced water chestnuts, grated carrots, mung bean sprouts, Napa cabbage, canned bamboo shoots, cooked rice or almonds. Mix with cooked meat and cook slightly together.
Place 1/3 to 1/2 c in the center of an egg roll wrapper (about 6″X 6″) Fold three corners in and roll into egg roll shape. Moisten edges with water to stick.
Fry in a shallow pan of vegetable or canola oil, turning to fry all sides to a golden brown.
Serve with a side of soy sauce, teriyaki or other dipping sauce.