With the Labor Day weekend upon us, many plan to spend the weekend relaxing and having fun with friends and loved ones. Our own Business Consumer Alliance staff would like to help make the weekend a little more flavorful with the following recipes that
are sure to please.
SHEILA T’S LUMPIANG TOGUE
SERVINGS: 24 spring rolls
1 lb. bean sprouts
1 potato, peeled and julienned (about 1 cup)
1 medium-sized carrot, peeled and julienned
A handful of green beans, ends removed and sliced thinly (about 1 cup)
1/2 lb. ground pork
Dipping Sauce (recipe below)
1 small onion, chopped
4 cloves garlic, minced
1/2 cup dried shrimp
2 tbsp. soy sauce
Salt and pepper to taste
24 spring roll wrappers
Cooking oil for deep frying
1. In a wok or large skillet, saute garlic over medium heat until light brown. Add onions and saute until translucent.
2. Add ground pork and saute for 3 minutes or until the meat is no longer pink. Season with about 1/2 tsp. of salt and 1/8 tsp. freshly ground pepper. Mix well. Cook for about 3 minutes or until pork is tender.
3. Add the bean sprouts, green beans, potatoes and carrots to the meat and stir well until combined.
4. Add soy sauce and dried shrimp. Continue stirring until well distributed and cook for about 5 minutes.
5. At this time, add more salt and pepper to taste if desired. Mix until well incorporated with other ingredients and continue cooking for another minute.
6. Remove from heat. Transfer to a colander to drain excess liquid. Allow to completely cool down.
7. Prepare the wrappers. Spoon about 1/4 cup of the mixture on the lower edge of each wrapper. Begin to fold egg roll like an envelope: first, fold over the lower edge over the filing, then the left edge, then the right edge, then roll up to the top edge.
To seal the wrapper just moisten the top edge with water. Place the wrapped egg roll on a platter. Repeat until all the filling mixture is used up.
8. Heat oil in a frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisps up and does not stick to other egg rolls in
the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 4 minutes to cook.
9. Place egg roll on layers of paper towels to drain.
1/2 cup vinegar
1/8 tsp. salt
1/4 cup minced onion
1/8 cup minced garlic
1 Thai pepper or siling labuyo, chopped
In a small bowl, blend all ingredients until mixed well.
VANESSA’S BUFFALO CHICKEN DIP
SERVING: About 4 cups
1 (8 oz.) pkg. softened PHILADELPHIA Cream Cheese or brand of choice
1/2 cup FRANK'S RedHot Original Cayenne Pepper Sauce or FRANK’S RedHot Buffalo Wings Sauce
1/2 cup bleu cheese or ranch dressing
2 cups shredded cooked chicken
1/2 cup of your favorite shredded cheese
1. Preheat oven to 350F. Combine all ingredients in a 1-quart baking dish.
2. Bake 20 minutes or until mixture is heated through; stir. Serve with crackers and/or vegetables.
MILLY’S QUICK GREEN SALSA
SERVING: About 1 pint
1/2 white onion
2-4 cloves of garlic (depending on taste)
1 cup water
1 tsp. black pepper (add as needed)
1 tsp. salt (add as needed)
3-6 jalapeno peppers (depending on taste)
? bundle of cilantro
1. Place all vegetables and 1 cup of water in a small pot and bring to a boil.
2. When the vegetables are soft, transfer them to a blender and add salt and pepper to taste.
3. Blend well and add lemon, if desired.
4. Serve with chips or use as a spicy condiment to your favorite dish.
ALLISON’S BOW TIE SUMMER SALAD-GREEK STYLE
16 oz. package of tri color bow tie pasta, cooked “al dente”
10 oz. grape tomatoes, sliced in half (or in quarters, if large)
1 cucumber, peeled and diced
1 - 6-7 oz. can or jar of pitted Kalamata olives, drained and sliced
1 1/2 tbsp. fresh squeezed lemon juice
2 cooked chicken breasts, cubed (or 6 oz. pkg. of diced, cooked chicken)
6 oz. package crumbled feta cheese with herbs
1/4 to 1/2 cup Greek Vinaigrette salad dressing
Ground pepper to taste
1. Cook pasta according to package directions for “al dente”. Rinse with cold water and drain well. Place in large bowl and refrigerate.
2. In a separate bowl, combine sliced tomatoes, cucumber and olives. Squeeze lemon juice over these and toss lightly to coat. Add cubed chicken and gently mix together.
3. Take pasta out of fridge and add chicken mix and feta cheese to pasta. Gently mix together. Add salad dressing, a little at a time, and toss to coat well. Sprinkle with pepper.
4. Refrigerate at least 1 hour for best flavor. Refrigerate overnight for even better flavor!
**This recipe is easily modified to suit your taste. Try substituting or adding broccoli or zucchini, black olives, use leftover BBQ grilled chicken, and even use Italian or other favorite vinaigrette dressing.
Do you have a favorite recipe? Please share it with us. Be sure to share these recipes with your friends and family. From all of us at BCA, have a happy and enjoyable Labor Day.
About the Author
Nicole Pitts is a Senior Business Analyst and Editor for Business Consumer Alliance. She has been with the organization for 12 years and specializes in report writing, business evaluation, and investigations. Nicole corresponds with businesses regarding
complaint trends and provides suggestions to help them alleviate problem areas that may cause concern. She also conducts advertisement reviews, reports on government enforcement actions, and assists government agencies and the media in obtaining information.
She enjoys reading, movies, and spending time with her family. Nicole can be reached by email at firstname.lastname@example.org.