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From: Celeste Eppler

Dates
Thin sliced regular bacon (no pepper, maple, etc.)
Toothpicks

Pit and quarter the dates. Wrap 1/3 slice of bacon around the date quarter (just enough to wrap around it once) and secure with a toothpick. Prepare 6-8 per person. Bake at 400 deg. on a broiler pan or rack until the bacon is crisp (12-15 minutes).

* For an extra yummy variation add goat cheese inside the dates. -Karissa

From: Jerusha & Randy Peterman

This recipe can be used for either eggrolls or wontons, and substitutions are encouraged. You can use almost any vegetable and meat combination you want.

1/2 pound ground pork
1-2 cloves garlic
1-2 Tbsp. minced ginger
2 Tbsp. soy sauce
1/8 tea. sesame oil
2-3 Tbsp. canola oil
dash hot chili sauce (optional)
dash fish sauce (optional)
dash peanut sauce (optional)

Fry the above ingredients in a large frying pan until pork is brown Transfer the meat to a mixing bowl and then add 1/2 to 1 cup (finely chopped) each of 4-5 of the following vegetables:
-mushrooms
-onions (add first)
-carrots (add first)
-zucchini or yellow squash
-bean sprouts
-chinese cabbage

Spoon into eggroll or wonton wrappers and deep fry until crispy and delicious.

Makes about 75-100 egg rolls

1 T. oil
2-3 cloves garlic, coarsely chopped
1 ⅓ pound ground turkey
1 ¼ pound cabbage, sliced very thinly
2 medium onions, quartered and sliced very thinly
3 carrots, grated finely
3 cups taro root, grated
1 ½ teaspoons salt
1 teaspoon black pepper
1 tablespoon sugar
2 bundles fine bean thread noodles (in the pink netting, available in the Asian section of most American grocery stores)
75-100 egg roll wrappers (Wei Chuan brand, in the frozen section of Asian markets)
1 egg, beaten
Canola oil for frying

Preparation

Brown the garlic in the oil. Add the ground turkey and cook until almost cooked through, stirring frequently and breaking the turkey into very small pieces. Add the salt, sugar, and black pepper, and stir. Add the taro root, and cook about 5 minutes more, stirring constantly. Remove from heat and cool.

Soak the noodles in warm water until soft, about 5 minutes. Chop into 2 inch pieces and mix with the cabbage, onion, and carrots.

When the meat/taro mixture is no longer hot, add it to the vegetable/noodle mixture, and stir well for a uniform distribution.

To prepare the egg rolls, spread a wrapper out and place 2 tablespoons of filling in the wrapper. Wrap, and use egg to seal the end.

If you make a full batch, freeze some of the eggrolls before frying and save them for later.

Fry in hot oil until golden brown and crispy, about 5 minutes, then remove and drain on paper towels.

1/2 cup water
1/4 cup sugar
2 Tbls. soy sauce
2 Tbls. rice vinegar
2 Tbls. ketchup
1 Tbls. lemon juice
1 Tbls. Chinese hot mustard
1-3 tsp. garlic chili paste
1/8 tsp. sesame oil

Dissolve the sugar in the water in a small bowl.
-Add soy sauce, rice vinegar, ketchup, lemon juice, mustard, garlic chili paste, and sesame oil; mix well.
-Refrigerate until ready to serve.

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon Chinese hot mustard
2 teaspoons water
1-3 teaspoon garlic and red chile paste

1 can refried beans
1 avocado
1-2 T. salsa
garlic salt
1 cup sour cream
1-2 cups shredded cheddar cheese
1 medium tomato, chopped
3 green onions, sliced
sliced olives


Mash avocado and add salsa and garlic salt to make guacamole.

Layers:

1. Line 8x8x2 pan with refried beans.
2. Spread guacamole on beans.
3. Spread sour cream over guacamole.
4. Cover sour cream with cheese.
5-7. Sprinkle tomato, green onions, and olives over top.

From: Greek Cooking at It's American Best

2 ounces cream cheese
1/2 cup large curd cottage cheese
4 ounces feta cheese, crumbled
2 Tbl. grated Parmesan cheese
1 egg
filo pastry as needed
6 Tbl. Butter, melted

1. In a bowl, mix all the cheeses and the eggs.

2. Cut the filo into strips 2 2/1 to 3 inches wide. Brush a strip with melted butter, then place 1 teaspoon of cheese mixture on the strip, centered 1 inch from the end. Fold one corner over in a triangle and then continue turning over the triangle to the end of the filo strip. Pleace each triangle on a greased baking sheet. Bake at 350 for 20 to 25 minutes, until golden brown, turning once. Serve hot.

From: Fabiola Peters

Ingredients:

Masa

8 cups Maseca (instant masa harina, available at Market Basket)
1 cup flour
1 teaspoon salt
7 ½ cups warm water

Meat Filling

1-2 teaspoons canola
2 large tomatoes, diced
¼ large onion, diced
2-3 medium potatoes, diced
1-1½ pounds ground beef
½ teaspoon salt
Adobo seasoning to taste

Cheese Filling

Queso de frier (Tropical Brand available at Market Basket)

Oil for frying
Tortilla press
Quart sized plastic bag, torn into 2 pieces at the seam

Toppings
Crema media (available in a small can on the Goya aisle at Market Basket)
Queso de frier
Salsa (recipe follows)
Shredded Lettuce

Preparation

Mix the Maseca with the flour and salt until until well mixed. Add the water, and mix with your hands until a smooth, moist dough forms. Wrap the dough in plastic wrap to keep it moist until ready to use.

Heat the 1-2 teaspoons oil in a large frying pan. Add the diced tomatoes and tomatoes, and cook until the onion is soft, about 5 minutes. Add the potatoes, mix well, and cover. Cook, mixing occasionally, until the potatoes begin to soften, about 5 more minutes. Add the ground beef, and mix well into the mixture, breaking up the beef into small pieces. Cook, mixing occasionally, until the beef is cooked, and the potatoes are soft.

Grate the queso de frier.

Heat canola oil about ½ inch deep in a frying pan. To prepare the empanadas, take a piece of the prepared masa, and roll it into a ball of about 1½ inch diameter. Place one piece of the plastic bag on the tortilla press, then place the masa ball in the center of the press on the plastic. Place the other piece of the plastic bag over the masa ball, then press to about 5 inches in diameter and ¼ inch thick. The pressed masa should be stuck between the 2 pieces of plastic bag. Carefully remove one piece, exposing the masa circle. Place about 1 to 1½ tablespoon filling (either meat or cheese) in the center of the circle, then fold in half to make a semi-circle. Press the ends together to seal, and remover the second piece of plastic bag.

Carefully place the sealed, filled empanada in the frying pan. Cook until the edges begin to be golden brown, about 5 minutes, then flip and cook until the second side is also golden brown, about 3-4 more minutes. Remove to a paper towel covered dish.

Serve hot, and top with crema, shredded queso de frier, fresh salsa, and shredded lettuce.

Salsa

Ingredients

2 large tomatoes
2-3 hot peppers (preferably serrano or jalapeno)
2-4 tablespoons cilantro
1 teaspoon salt
1 clove garlic, minced
¼ medium onion, coarsely chopped
¼ medium onion, diced and fried until quite brown

Preparation

Boil the tomatoes and peppers just until the skin breaks on the tomatoes. While the tomatoes and peppers are boiling, fry the onions in a small amount of oil, until brown and almost caramelized. Transfer the tomatoes and peppers immediately to a blender, and add the cilantro, salt, garlic, raw onion, and fried onion. Blend until the salsa has a smooth consistency.

1 15 oz. can of garbanzo beans, drained and rinsed
2-4 Tbsp. sesame tahini (to taste)
1 large clove garlic
2-4 Tbsp. Lemon juice (to taste)
1/4 cup olive oil
salt to taste

Combine all in ingredients in a food processor and process until smooth.