Blueberry Sour Cream Pancakes

Syrup
1/2 c. sugar
2 T. cornstarch
1 c. water
4 c. blueberries

In medium sauce pan, combine sugar and cornstarch. Slowly stir in water.
Add blueberries, bring to boil over medium heat.  Boil for 2 minutes, stirring constantly.  Remove from heat, cover and keep warm

.Pancakes
2 c. flour
1/4 c. sugar
4  t. baking powder
1/2 t. salt
2 eggs
1 1/2 c. milk
1 c. butter
1  c. blueberries

Combine dry ingredients in a bowl.  In another bowl, beat eggs. Add milk, sour cream and butter; mix well. Stir in dry ingredients, just until blended.  Fold in blueberries.   Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form along top of pancake.  Cook until second side is golden brown.

Egg Rolls

1 pound ground pork
1 t. ground ginger
1 t. garlic powder
1 qt. peanut oil
2 T. flour
1 T. peanut butter
2 T. water
2 c. shredded cabbage
2 oz. shredded carrots
8 (7 in square) egg roll wrappers

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in medium skiller, stirring, until pork is cooked through and is no longer pink.  Set aside. In another larger skillet, heat oil to about 375 degrees F or medium high heat.  While oil is heating, combine flour and water in bowl until they form a paste.  In a separate bowl combine the cabbage, carrot, peanut butter, and pork mixture.  Mix together. Lay out one egg roll wrapper, with a corner pointed towards you. Place about 1/4 c. to 1/3 c.  of mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll.  Brush a bit of flour paste to the final corner/seam.  Place egg roll in hot oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels while finish the remaining egg rolls.

Egg Drop Soup

6 c. chicken broth
2 T. corn starch
2 T. water
1 T. soy sauce
1/2 t. sugar
2 eggs, slightly beaten

In large sauce pan, heat chicken broth to boil. Blend cornstarch and water to make smooth paste then stir in soy sauce and sugar. Slowly stir into broth; bring to boil and simmer until clear.  Remove from heat.  Gradually add eggs, stirring until egg separates into shreds.

Crab Rangoon

2 (14oz) packages small wonton wrappers
4 (8oz) packages cream cheese
2 pounds crabmeat
6 T. soy sauce
1 Qt, oil

Heat oil in large skillet or deep fat fryer to 360 degrees F.  In a small bowl, mix together cream cheese, soy sauce and crabmeat,  Place 1 teaspoon of crab mixture into center of each wonton wrappers.  Take four corners of wontons and fold each one to the middle at filling, letr the 4 wings stand up.  Place prepared wontons under a slightly moist paper towel until ready.  Add 3-4 wontons to hot oil, and cook until golden brown, turning once.  Set aside on paper towels to drain while you cook the rest.

Sweet and Sour Shrimp

1 egg, beaten
1 t. salt
1 pound shrimp, peeled and deveined
peanut oil
2 T. flour
3 T. corn starch
2 t. sherry

Shrimp

Mix egg with salt, sherry and pour over shrimp in bowl.  Roll shrimp in mixture of flour and corn starch. Heat oil to 375 degrees; cook until golden.

Sauce

1 can pineapple chunks
1/3 c. vinegar
1/3 c. sugar
3 T. soy sauce
1 tomato cut into wedges
2 T. corn starch mixed with 1/3 c. water
1/2 green pepper cut into chunks

Combine pineapple juice, vinegar, sugar, soy sauce and corn starch mixture in sauce pan.  Heat until boiling, add pineapple chunks, green peppers and cook 1-2 minutes, add tomato.  Let boil for 2-3 minutes.  Pour over shrimp.

Cashew Chicken

2 chicken breasts
1 T. plus 1t. peanut oil
1 t. corn starch
3/4 c. unsalted cashews
1/2 t. salt
1/2 c. chicken broth
1/2 c. mushrooms
3/4 c. bamboo shoots
1 c. snow peas
8 sliced water chestnuts
1/4 c. sliced onion
1/2 t. sugar
1/4 t. pepper
2 t. soy sauce
1 T. corn starch
1 T. water

Cut chicken into cubes and mix with 1 t. oil, salt and corn starch; set aside.  Heat remaining oil in wok or pan.  Add cashews and brown; set aside.  In oil, cook chicken over high heat until white.  Add chicken broth, mushrooms, bamboo, snow peas, water chestnuts and onion.  Stir fry 2 minutes. Add sugar, pepper, soy sauce, corn starch and water, stirring constantly until thickened.  Return cashews and toss.

Chinese Style Red-Cooked Short Ribs

3 pounds beef short ribs
Flour
2T Vegetable oil
1/2 c. Tariyaki sauce
1 clove garlic
1/2 t. ground ginger
1/8 t. ground clover

Coat ribs with flour, brown thouroughly in hot oil in large sauce pan. Drain off excess oil.
Combine Teriyaki sauce, garlin, ginger, clover and 1 1/4 c. water and then pour over ribs.
Simmer, covered 2 hours or until tender.
Meanwhile, blend 1/4 c. flour and 1/2 c. water.
Remove ribs, keep warm.
Pour pan drippings into large measuring cup, skim off fat.  Add enough water to measure 1 1/2 c.; return to pan.
Gradually stir in flour mixture.
Cook and stir until thickened; serve over ribs.

Crockpot Stuffed Peppers

1 cup water for bottom of crockpot

8 medium green or red peppers, with tops cut off
4 medium tomatoes, chopped
3 Cups of tomato Sauce
2 lbs 85% lean ground beef
1 large onion, chopped

1 cup, uncooked,  long grain rice

2 large eggs
1/2 cup Progresso Italian Bread Crumbs

1 Tbsp salt
2 tsp black pepper
4 teaspoons Grill Mate Steak Rub

Clean * cut up 4 ripe plum tomatoes into chunks, Also cut off top stems off 8 (pulp cleaned out) medium sized green peppers. Next mix ground beef, dry rice, chopped onions, 2 eggs, 1/2 cup bread crumbs, 2/3 of sauce, grill mate steak rub, Season All seasonings,salt & pepper. Proceed to stuffing hallowed out green peppers with meat mixture. Arrange in your crockpot that has 1 cup water on the bottom. After that top Stuffed Peppers with remaining tomatoes & the sauce. Cook on either High for 4 hours or low for 8 hours.