AppetizersEnjoy making appetizers for everyone with this quick recipes developed by some local volunteers in the DC Metro area.
Lumpia ingredients (spring
rolls)
(Filipino Egg rolls)
1/2 pound of mild
sausage (for additional flavor, select sage sausage)
24 egg roll/spring roll
wrappers
1/2 cup of water
2 sprigs of green onions
(minced)
1 carrot shredded
Dash of sea salt
Dash of pepper
1/2 cup olive oil
Iron skillet for cooking
Directions:
- Mix the sausage, minced green
onions, shredded carrots dash of salt and pepper in a bowl.
- Then take a teaspoon of the
mixture and wrap them into each of the egg roll wrappers
- Seal each wrapper with a dab of
water on the end
- Place 5 lumpia in the hot
cooking oil
- Cook until golden brown
- Place on paper towel on a plate
to drain the oil
- Serve with store bought sweet
and sour sauce hot
- * You may replace the cooking
of the lumpia in oil by baking them at 300 degrees in a hot oven for 10 to
12 minutes until golden brown. *Times may vary depending on the oven type.
Poncit ingredients (rice
noodles)
1 package of rice
noodles
1 pound of chicken
breast, cut length wise
1/2 a minced piece of
ginger
1/2 cup of shredded
carrots
1/2 cup of diced
fresh green beans
1/2 cup of minced
green onions
1-1/2 package of
reduced sodium chicken broth
1/1/2 cups of warm
water in a bowl large enough to soak the noodles
Directions:
- First, soak the rice noodles in the bowl of
warm water until they become soft
- At the same time, cook the chicken in skillet
with light olive oil until done and there is no pink in the middle
- Remove the chicken from the skillet and let it
drain the oil on some paper towel placed on a plate
- Remove the rice noodles from the water and cut
the wet noodles into 1/2 inch noodles
- Heat up a wok and add a 1/4 cup of olive oil
until hot
- Add the rice noodles, cooked chicken, minced
green beans, minced ginger, shredded carrots and green onions to the pan
- Sauté the ingredients until cooked thoroughly
- Then add the reduced sodium chicken broth to
the wok and cover the top until it simmers
- The noodles should soak up the broth with
plenty of stirring
- Serve as a main dish or side dish for the
holidays
Garnish with parsley
Mini Bread Bowls
Ingredients
Select 12 to 15 cocktail hamburger
buns
¼ cup butter, melted
1 teaspoon garlic puree
1 15 oz. jar creamy spinach dip or
1-1/2 cup of desired dip or cream soup
Directions
· Preheat your oven to 350 degrees
· Use a serrated knife and hollow out
the buns by cutting around the tops at an angle towards the center
· Remove bread centers and use for
breadcrumbs in another recipe
· In a bowl, combine melted butter and
garlic. Brush the insides and outsides of the buns with the mixture
· Arrange the buns 2 inches apart on a
large baking sheet
· Then bake them for 8 to 10 minutes or
until lightly golden
· Heat up the spinach dip in a small
pot until warm
· Spoon the heated dip into each warmed
bowl
· Serve with spoons and vegetables
