Wrappers:
1 egg
3/4 teaspoon salt
2 cups all-purpose flour
1/3 to 1/2 cup water, as needed
Extra flour as needed

Filling:
2 tbsp. soy sauce
2 tbsp. sherry
1 tbsp. cornstarch
1/2 c. sesame seeds
Peanut oil
2 tbsp. minced fresh ginger
2 clove minced garlic
1 3/4 c. shredded carrot
1 3/4 c. shredded cabbage
1/4 lb. bean sprouts
3 chopped scallion
1/3 lb. chopped mushrooms
1 (8 oz.) can chopped bamboo shoots
1 (6 oz.) can chopped water chestnuts

Sauce:
1 tsp. salt
2 tsp. sugar
2 tbsp. oyster sauce
2 tsp. cornstarch
1/4 c. chicken broth

Preparation:

1. Wrappers: Lightly beat the egg with the salt. Add 1/4 cup water. Sift the flour into a large bowl. Add the egg and water mixture. Add as much of the remaining water as necessary to form a dough. Form the dough into a ball and knead for about 5 minutes. Cover and let rest for 30 minutes. Roll out the dough until very thin, and cut into 3 1/2-inch squares.
2. Filling: Stir together and set aside the soy sauce, sherry, and cornstarch.
3. In a large frying pan, heat 2 tablespoons of oil. Saute the ginger and garlic a few seconds. Add all the rest of the vegetables except the bean sprouts and cook over high heat until tender-crisp, 2-4 minutes.
4. Add cornstarch mixture, sesame seeds and bean sprouts. Stir until sauce thickens; let cool.
5. Moisten all edges of each egg roll skin with water. Place 2 tablespoons of filling in center of each one. Fold up like an envelope, making sure all edges are sealed.
6. Fry egg rolls in 1 1/2 inches of oil at 370 degrees until both sides are golden brown.
7. Sauce: Mix all ingredients togehter.

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Ingredients:
8 Cherry tomatoes
8 medium fresh mushrooms
1 medium-size carrot, cut into 8 pieces
1 medium eggplant
2 medium zucchini
2 each red and green peppers
1 medium red onion

Marinade:
½ c Italian Salad dressing or Thousand Island dressing
1 tb Fresh parsley – minced
1 ts Dried basil

Preparation:

1. Cut vegetables into half-inch chunks or wedges.
2. In a small bowl, combine dressing, parsley and basil. Pour the marinade over vegetables.
3. Alternate the vegetables on eight skewers. Let marinate in refrigerator one half-hour.
4. Place on a grill rack over medium-hot coals. Grill or broil until color shows on vegetables, about 10-15 minutes. Baste with dressing mixture and turn frequently.

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Ingredients:
1 small eggplant, peeled and cut into 1/4-inch slices
2 medium zucchini, chopped
1 bell pepper, sliced into 1-inch wide strips
3 medium tomatoes, cut into chunks
2 cups sliced mushrooms
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh herbs (basil, oregano, thyme)
1/4 tsp each salt
1/4 tsp black pepper
TOPPING:
1 cup bread crumbs
1/2 cup grated parmesan cheese

Preparation:

1. Lay out eggplant on absorbant kitchen paper, sprinkle liberally with salt and leave 30 minutes to leach out bitterness. Rinse the salt off.
2. Place vegetables in a baking dish. Add oil, vinegar and seasonings. Mix well. Roast, uncovered, at 205 C (400 F) for 30 minutes, or until vegetables are tender.
3. Combine bread crumbs and parmesan. Remove veggies from oven. Sprinkle crumb mixture on top. Return to oven for 5 minutes.

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Ingredients:
2 pounds (1 kg) vegetables of your choice

Marinade:
1/3 cup olive or vegetable oil
1/4 cup white or red wine vinegar
3/4 cup chopped fresh coriander (cilantro)
1 1/2 teaspoons grated lime zest
3 tablespoons lime juice
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon garlic, minced
3/4 teaspoon salt
1/4 to 1/2 teaspoon sugar
1/4 to 1/2 teaspoon hot red pepper sauce
1/4 teaspoon black pepper

Preparation:

1. Marinade – whisk together all ingredients except vegetables in a small bowl. Pour the marinade over vegetables, cover and refrigerate for 2 hours.
2. Remove the vegetables from the marinade (reserve marinade).
3. Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over medium to medium-hot coals – about 5 inches (12 cm) from the heat, turning and brushing occasionally with marinade.

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Aloha Sweet Potatoes

Ingredients:
4-5 medium sweet potatoes
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut

Preparation:

1. Boil the sweet potatoes in their jackets until tender, about 25 minutes. Let cool and then cut into slices about 1 1/2 inches thick.
2. In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat for about 5 minutes.
3. Reduce heat and add sweet potatoes.
4. Cook gently, tossing lightly until sweet potatoes are glazed.
5. Top with coconut before serving.

source: recipezaar .com

Ginger Carrots

Ingredients:
5 sliced carrots
1 tablespoon sugar
1/4 cup orange juice
1/4 teaspoon ginger
1 teaspoon salt
1 teaspoon cornstarch

Procedure:

1. Cook carrots in boiling salted water until tender (about 20 min.)
2. Combine sugar, orange juice, ginger, salt and cornstarch in sauce pan and cook until blended smooth.
3. Add cooked carrots, toss lightly, serve.

source: hawaii.edu

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Ingredients:
1 Shredded green papaya
2 Sliced onions
2 Julienned carrots
1 Sliced red pepper (sweet)
3 cups Cider vinegar
¼ cup Sugar
1 tsp Salt
1 tsp Freshly ground pepper

Preparation:

Shred the papaya using a hand grater, boil in vinegar, add other ingredients and simmer for 25 minutes.

source: filipinorecipe.com

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Ingredients:
3 potatoes
3 carrots
3 turnips
2 heads of celery
2 stalks of parsley
3 onions
3 qt. water
salt
black pepper
red pepper

Preparation:

1. Slice thinly potatoes, carrots, turnips, the undesirable parts of 2 heads of celery, stalks of parsley and onions.
2. Cook the onions in a little butter until they turn a yellow brown, then add the other ingredients. Season well with salt and black pepper, also a pinch of red pepper.
3. Put all together in a stew-pan, cover with water, stand on range and simmer about three hours.
4. Strain soup into stew-pan, place on range, and when hot add Marklose Balls.

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Ingredients:
2 cupfuls flour
1 pound seeded raisins
1 cupful potatoes
1 cupful carrots
1 cupful sugar
1 teaspoonful salt
1 teaspoonful baking soda
1 tablespoonful cold water
1 cupful suet
2 oranges – juice and grated rind
1 lemon – juice and grated rind

Preparation:

1. Mix the flour and raisins. Put the potatoes, carrots, and suet through a food chopper. Mix the baking soda and water. Combine these three mixtures.
2. Then add the remaining ingredients. Turn into a greased mold and steam three hours. Serve hot with Lemon Sauce or with Hard Sauce or Yellow Sauce.

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