Easy Pork Eggrolls and Sweet and Sour Sauce

Photo credit: http://eatingwdw.com/

Photo credit: http://eatingwdw.com/


“Whoever would overthrow the liberty of a nation must begin by subduing the freeness of speech.” –Benjamin Franklin


  1. In a large bowl season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. 
  2. In another skillet, saute cabbage & carrots with the soy sauce to soften vegetables and to cook out any of the water coming from the cabbage.
  3. Combine vegetables with meat mixture.
  4. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Wet your fingers with water to help seal the egg roll.
  5. Brush with olive oil and bake egg rolls at 425 degrees F. 10 to 15 minutes.

Sweet and Sour Sauce:


2 cups water
2/3 cup distilled white vinegar
1 1/2 cups white sugar
1 (6 ounce) can tomato paste
1 (8 ounce) can pineapple tidbits, drained
3 tablespoons cornstarch
In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.



Cheese Sauce for Cheese Fries and Nachos


Recipe from: chefthisup.com, who got it from seriouseats.com

Recipe from: chefthisup.com, who got it from seriouseats.com

Here’s a great tasting cheese sauce.

The original source for this recipe is at this link:  http://www.seriouseats.com/recipes/2010/09/cheese-sauce-for-cheese-fries-and-nachos. html


  • 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack), grated on large holes of a box grater
  • 1 tablespoon corn starch
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons Franks Red Hot or other hot sauce (I really like the Franks hot sauce)


  1. Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.


Greek Festival Tzatziki

Our city’s Greek Festival is going on right now and I love this sauce.  It’s perfect with Souvlaki, vegetables, and pita bread.


  • 3 tbsp. olive oil
  • 1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup Greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill


Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well blended and then using a whisk, blend yogurt and sour cream together. Add the olive oil mixture to the yogurt mixture and combine the two well. Then add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Cranberry Sauce

“Why fit in when you’re born to stand out?” –Jerry Spinelli, Star Girl


  • 12 ounces cranberries
  • 1 cup white sugar
  • 1 cup orange juice
  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Guiltless Alfredo Sauce

Adapted from http://www.ourbestbites.com/.  

guiltless alfredo


2 C low-fat milk
1/3 C (3 oz) low fat cream cheese (or try neufchatel cheese–it has lower milk fat)
2-3 T flour
1 t salt
1 T butter
3 garlic cloves, smashed and minced
1 C grated Parmesan cheese


Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, but don’t let it burn.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more until it thickens.  Then remove from heat and add the cheese, stirring it in well.  Then cover and let stand for at least 10 minutes before using.  It will continue to thicken.

You can reheat and add a little milk to make it less thick.


Jo Mama’s Spaghetti Sauce


Serves: 10-14

  • 2 lbs Italian sausage, casings removed (mild or hot)
  • 1 small onion, chopped (optional)
  • 3 -4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 2 cups water (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less) (I omit the water entirely)
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1/4 cup red wine  (substitute: a nice mixture of grape and apple juices with a little chicken broth still gives the sauce an edge.)
  • parmesan cheese

Prep Time: 20 mins

Total Time: 1 1/2 hrs

  1. 1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  2. 2 Add onions and continue to cook, stirring occasionally until onions are softened.
  3. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water.
  4. 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  5. 5 Stir well and barely bring to a boil.
  6. 6 Stir in red wine.
  7. 7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  8. 8 Cook spaghetti according to package directions.
  9. 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Note: At the end of cooking, add a tsp baking soda. It foams up and simmers down, taking the acid out of the tomatoes.

from gourmetsleuth.com: add water, white grape juice, apple juice, or broth, if necessary, to get the specified amount of liquid called for in the recipe, or Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

Substitute – Measured

1/4 cup or more red wine, substitute the following: equal measure of red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavored vinegar, or nonalcoholic wine. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness

Homemade Applesauce



  • 4 apples – peeled, cored and chopped
  • 3/4 cup water
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon


  1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Hot Fudge Sauce

  • ¼ cup butter
  • 1 can sweetened condensed milk
  • 3 ounces semi-sweet or dark chocolate (½ cup chips or squares chopped up)

In a small saucepan, heat the butter and condensed milk over medium-low until the butter melts and the milk is warm. Add the chocolate and stir until the chocolate is completely melted and smooth. Remove from heat. Serve as desired. Store leftovers in an airtight container for 1–2 weeks.  –From Our Best Bites.