Spring Rolls
From Loan Kirkland

Filling

Golden Mountain Seasoning Sauce

2 cups Bean threads – soak in water until soft and cut small after you soak

4 cups chopped cabbage

2 cups shredded carrots

¼ c green onion

¼ c cilantro

1/3 c garlic

1 lb. ground turkey or chicken

1 lb ground pork

Garlic salt and pepper to taste

Spring roll sheets

Brown meats together with bay leaves and drain. Mix cilantro, onion and bean threads in a T. of oil over medium high heat. Sauté garlic and meat, season with pepper and garlic and seasoning salt. Add meat to cilantro mixture. Sauté carrots in another T. of oil and season. Add to meat and cilantro mixture. Sauté and season cabbage in a little oil. Add to meat mixture and mix well.

Put about ¼ c. filling on spring roll sheet and roll tightly. Seal roll with brushed eggs mixed with Tbs. water.

Fry in hot oil until crisp and brown.

Healthy Macaroni and Cheese

From Shirley Pauole

7 oz (1 1/2 c) dried multigrain or whole grain rotini pasta
1 1/2 c broccoli florets, finely chopped carrots, or green beans, cut in 1/2 inch pieces
1/4 c finely chopped onion
4 tsp olive oil
1 - 6.5 oz pkg light semisoft cheese with garlic and herb
1 2/3 c fat free milk
1 Tbsp flour
1/2 c reduced fat shredded cheddar cheese
2 oz (1/2 c) Asiago, gruyere or Manchego cheese, shredded
1/2 c crumbled whole wheat baguette or panko (Japanese-style bread crumbs)

In a medium saucepan cook the pasta according to package directions.  Add broccoli, carrots, aor beans during the last 3 minutes of cooking.  Drain pasta mixture.  Return to pan;  keep warm.  Meanwhile, cook onion in 2 tsp of the oil over medium heat for 5 minutes or until tender.  Remove pan from heat.  Add semisoft cheese; stir until cheese is melted and combined.  IN a medium bowl whisk together milk and flour until smooth.  Add all at once to onion mixture.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat to low.  Stir in cheddar and Asiago cheeses until cheese are melted.  Add cooked pasta mixture; stir to coat.  Transfer pasta mixture to a 9x13.  In a small bowl combine baguette crumbles and remaining 2 tsp oil;  sprinkle on pasta mixture.  Bake uncovered 10 - 15 minutes at 425.

Barbecued Beans

From Roz Brown

This recipe was shared with me from a friend who found it in the Southern Living 1994 Annual Recipes Cookbook, submitted by Patty Renwich of Mount Airy, MD. Thank you Patty! Over the years I've made all types of substitutions and omissions and

it's always been a family favorite!

1/2 pound ground beef

1/2 cup chopped onions

10 slices bacon, cooked and crumbled

1/3 cup sugar

1/3 cup firmly packed brown sugar

1/2 cup barbecue sauce

1/4 cup ketchup

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon chili powder

2 tablespoons molasses

2 teaspoons dijon mustard

1 15oz can kidney beans, drained

1 15oz can butter beans, drained

1 16oz can pork&beans, undrained

Cook ground beef and onions in a dutch oven, stirring until meat crumbles. Drain and place in a large bowl.stir sugar and remaining ingredients into mixture. spoon into a lightly greased 2 1/2 quart baking dish.bake, uncovered at 350 degrees for 1 hour, stirring once (after 30 minutes)Yield 8 to 10 servings

The Best Potato Salad Ever

from Shirley Paoule

3 pounds unpeeled red potatoes

1 Tbsp vinegar

3/4 c onion, chopped

3/4 c red pepper, chopped

3/4 c celery, chopped

1/2 c finely chopped dill pickles

3 hard-boiled eggs, chopped

3/4 c mayonnaise

In a large pot, cover potatoes with salted cold water and bring to a boil over high heat. Cook until they're easily pierced with a skewer, about 40 minutes. Meanwhile, combine remaining veggies and eggs in a large bowl. When potatoes are done, drain and cut into 1/2" pieces while still warm. Transfer to the bowl with the veggies and sprinkle with 2 Tbsp dill pickle juice and vinegar. Toss salad gently with mayonnaise. Season with walt and pepper. Chill before serving.