Dad's Homemade Egg Rolls

Egg Rolls

6 thin slices ginger root

1 lb. ground pork

1 ½ cups grated carrot

1 ½ - 2 cups thinly sliced celery

Approx. 2 cups bean sprouts (fresh)

Dried mushrooms, if desired

Dried Shrimp, if desired

2-3 Tbsp oil

3 tsp sugar

2 ½ tsp salt

1 ½ Tbsp soya sauce

Msg, if desired

1 egg, whipped

1 pkg of egg roll casings (approx. 40)

Chinese cabbage can also be substituted for celery. You can also add green onions.

Put 2-3 Tbsp oil in the wok. Add ginger root, green onion, mushroom and shrimp if used, then meat. When cooked add tsp salt and 5 Tbsp water. Add 2 tsp sugar and ½ tsp of soya sauce. Cook until meat is cooked and set aside.

Put 2-3 Tbsp of oil in the wok, add carrots, cook slightly, add celery(or cabbage) then bean sprouts, ½ tsp salt, 1 tsp sugar. Add meat again and add 1 Tbsp soya sauce. Mix 2 tbsp corn starch with a little water and add. Stir well so the corn starch cooks. Whip up egg, brush on edges of egg roll casing to seal. Deep fry @ 350. Stand on edge to cool and they will remain crisp.

Grammy Nelson's Strawberry Pie

1 baked pie shell

1 qt. strawberries

3 Tbsp Cornstarch

1 cup white sugar

2 Tbsp lemon juice

½ cup whipping cream

In saucepan, crush half of strawberries- stir in cornstarch, sugar and lemon juice. Cook over medium heat, stirring until clear and thickened; cool. Cut rest of berries in half, fold into cooked mixture., turn into crust. Refrigerate until well chilled. Mix up whipped cream and put on pie.

Nanny Logan's Bread & Butter Pickles

16 cups cucumber sliced

6 medium onion sliced

⅓ cup salt

Ice cubes

Put cucumber and onions in a large pot, I like to layer them in my pot ( ½ cucumber  ½ onions). Sprinkle salt over the top and cover with ice cubes.

Once your ice has melted drain liquid off.

In a separate bowl mix together.......

3 cups white vinegar

5 cups white sugar

1 ½ tsp. numeric

1 ½ tsp. celery seed

2 Tbsp. mustard seed

Mix well and pour over cucumber and onions. Bring to a boil, occasionally stirring so your cucumbers look like pickles. Pour into jars and put lids on. They will seal when then cool. 

I get 7 500ml jars from one batch.

Charlotte's Pickled Beets

2 cups apple cider vinegar

2 cups white sugar

2 cups water

5 lbs beets

1 Tbsp salt

1 tsp ground allspice

2 Tbsp whole cloves

Cheesecloth

Cook beets in skins until tender, make sure to leave a little bit of green at the top of your beet when boiling so your colour doesn't bleed out. Run under cold water and slip off skin. Slice and place in jars. 

Boil the remaining ingredients for 5 minutes with spices in cheesecloth. Pour liquid on beets immediately. Seal immediately. 

If bottle doesn't seal properly once cooled, remove lid, apply new lid and boil bottle for 5 minutes. I get 5 500ml jars out of one batch.