Appetizer Egg Rolls
1/2 pound Pork; Boneless — Cut Julienne
1 each Onion; Small — Sliced
1 cup Cabbage — Green Or Chinese *
2 tablespoons Vegetable Oil
1/2 cup Mushrooms — Sliced
1/4 cup Sprouts — Bean Or Alfalfa
1/4 cup Currants
1/4 cup Almonds — Slivered
1 teaspoon Cornstarch
2 tablespoons Sherry — Dry
1 tablespoon Soy Sauce
1/2 teaspoon Ginger
12 each Egg Roll Wrappers — Abt 6" Sq
— Oil For Deep Fat Fry
—–GINGER APRICOT SAUCE—–
1/4 cup Apricots — Dried (Abt. 10)
1/4 cup Sugar
1 teaspoon Ginger
1/4 teaspoon Salt
1 tablespoon Lemon Juice
* Cabbage should be shredded.
Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
Adjust time for browning. If rolls are frozen, let them thaw before
cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the
apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.
Appetizer Cheese Ball
8 ounces Cream Cheese — Room Temp.
4 ounces Blue Cheese — Crumbled
4 ounces Cheddar Cheese — Shredded
2 teaspoons Mustard — Dijon-style
1 teaspoon Worcestershire Sauce
1/8 teaspoon Garlic Powder
1/4 teaspoon Salt
1/2 cup Pecans — Finely Chopped
2/3 cup Currants
3/4 cup Parsley — Chopped
—–DIPPERS—–
Assorted Crackers
Apple Wedges
Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants.Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.
