Mix 'N Chop

A tool that I have had many guests rave about is the Mix 'N Chop.  It is so easy to use to break up any ground meat for recipes, and it distributes seasonings better to make the meat more flavorful.  It can be used to scramble eggs and break up cooked potatoes, too.

The nylon material is safe for nonstick cookware and it is heat resistant to 428 degrees Fahrenheit.

Homemade Egg Rolls

Happy New Year!!

I rang in the new year with some homemade eggrolls - the first time I had ever made those myself. Judging by the ravings of my husband and our guests, they turned out great.

The recipe I have calls for pork and shrimp, but I just used shrimp.  Here's the recipe and the preparation info:

Sweet and Sour Sauce:                                               
2/3 cup sugar                                                             
3/4 cup water                                                            
1T. white vinegar                                                         
1T. ketchup                                                                
1 dash soy sauce                                                           
                                                                                 
Egg Rolls:                                                                   
1 tsp peanut oil, plus for frying                                     
1 pork tenderloin about 1 lb. cut into                          
very small pieces                                                         
1 clove garlic, minced                                                
1 lb. small shrimp, roughly chopped                           
2 cups shredded green cabbage                                
4 oz. mushrooms, chopped
1/4 cup shredded carrots
1/2 cup diced onion
1/4 cup finely chopped celery
1/2 tsp. salt
1 T. soy sauce
1 T. dry sherry
1/2 tsp. sugar
1 egg, lightly beaten
1 pkg. egg roll wrappers


1. Put sauce ingredients in small pot and bring to a boil.  Remove from heat.
2. Heat large fry pan over med.-high heat.  Add 1 tsp. oil, pork and garlic; cook 5 min.; remove to strainer.  Add shrimp, cook 3-4 min.; remove to strainer.  Add vegetables; cook until crisp-tender.  Add remaining ingredients (except wrappers), mix well.  Drain well in strainer.  Transfer to a large bowl to cool slightly.
3. Place 2 tablespoonfuls mixture in center of wrapper and roll.
4. Heat 1 inch of oil in large fry pan over med.-high heat.  Fry egg rolls in batches, about 1 min. per side.  Drain on plate lined with paper towels.  Place sauce in dipping bowl and enjoy!