Appetizer Egg Rolls

1/2 pound Pork; Boneless -- Cut Julienne
1 each Onion; Small -- Sliced
1 cup Cabbage -- Green Or Chinese *
2 tablespoons Vegetable Oil
1/2 cup Mushrooms -- Sliced
1/4 cup Sprouts -- Bean Or Alfalfa
1/4 cup Currants
1/4 cup Almonds -- Slivered
1 teaspoon Cornstarch
2 tablespoons Sherry -- Dry
1 tablespoon Soy Sauce
1/2 teaspoon Ginger
12 each Egg Roll Wrappers -- Abt 6" Sq
-- Oil For Deep Fat Fry
-----GINGER APRICOT SAUCE-----
1/4 cup Apricots -- Dried (Abt. 10)
1/4 cup Sugar
1 teaspoon Ginger
1/4 teaspoon Salt
1 tablespoon Lemon Juice
* Cabbage should be shredded.

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Saute the pork, onion, and cabbage in hot oil until lightly browned.
Stir in the mushrooms, bean sprouts, currants, and almonds and saute,
stirring for 1 minute. Dissolve the cornstarch in 2 T water, and
combine with sherry, soy sauce, and ginger; add to the pork mixture and
bring to a boil, stirring.

Remove from heat and cool. Stack the egg roll wrappers and cut in half
to form rectangles.

Forming one roll at a time, place a heaping a teaspoonful of pork
mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this
point, then refrigerated for several hours or overnight or frozen for
several days before frying.

Adjust time for browning. If rolls are frozen, let them thaw before
cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5
at a time, until golden brown and crisp on all sides. Frying will take
about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep
warm while frying the remaining rolls.

Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the
apricots, sugar, ginger, and salt with 3/4 cup water in a small
saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5
minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

Italian Roasted Vegetables

Italian Roasted Vegetables

2 each Yellow Peppers -- Cut into Chunks
2 each Red Bell Peppers -- Cut into Chunks
2 each Green Peppers -- Cut into Chunks
3 each Zucchini -- Sliced Lengthwise
2 bunches Green Onions -- Trimmed
2 each Japanese Eggplant -- Sliced
24 spears Asparagus -- Whole, trimmed
1 pound Baby New Potatoes -- Sliced thin
8 ounces Mushrooms -- Halved or whole
1 bunch Fresh Rosemary -- Chopped
12 cloves Garlic -- Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper -- To taste

Preheat oven to 500. Put vegies into open roasting pan. Toss with
rosemary, chopped garlic, salt and fresh ground black pepper and just
enough olive oil to coat. Roast for about 45 minutes, or until crisp
tender.

Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)

Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)

3 Tablespoons Peanut Oil
1 Cup Chopped Onion
1 Tablespoon Chopped Fresh Ginger
2 Teaspoons Finely Choppped Garlic
2 Hot Green Chilies -- minced
1/4 Teaspoon Tumeric
1 1/2 Pounds Mushrooms, Cleaned And -- cut into 1" pieces
1/2 Teaspoon Coarse Salt -- or to taste
1 Teaspoon Roasted Cumin Seeds -- crushed
2 Tablespoons Chopped Fresh Corianer -- for garnish

1. Measure the spices and place them right next to the stove in
separate piles. Heat the oil in a kadhai, wok, or large frying pan
over medium-high heat for 3 mintes. Add the onion and cook, stirring,
for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2
more minutes.

2. Add the tumeric, mushrooms, and salt. Cook, turning them, until
all the moisture evaporates and the mushrooms begin to fry (about 15
minutes). Lower the heat, sprinkle on the cumin seeds and the lemon
juice, mix well, and contuinue cooking until the mushrooms absorb the
lemon juice and look fried (about 5 minutes). Turn off the heat and
serve warm, at room temperature, or cold, sprinkled with chopped
fresh coriander