Italian Rice Balls
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 | 2 boxes of Rice-A-Roni Chicken Rice (or 3 cups of white rice boiled in 3 cups of chicken broth)
1 lb of ground beef
Mayonnaise
5 eggs
2 cups of seasoned bread crumbs
Canola oil
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Pour oil into deep fryer. Heat to 350º. Cook rice according to directions. Brown ground beef. Drain. Add ground beef to rice. Add mayonnaise, a tablespoon at a time, to the rice and ground beef mixture so it is just enough for it to stick together in a ball. Wisk eggs in a separate bowl. Put breadcrumbs in another bowl. Create 1 1/2” balls out of rice mixture (a bit larger than a golf ball). Dip rice ball into egg, then roll in bread crumbs. Add rice balls to deep fryer. Make sure balls are totally covered in oil. Cook rice balls for 10-15 seconds or until lightly browned. Serve with spaghetti sauce for dipping if desired.
As an option, you can add 1/2 cup of shredded parmesan cheese to the rice mixture and/or a cube of mozzarella to the middle of the ball.
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Czech Potato Dumplings
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 | 6 medium potatoes
1 egg yolk
1 1/2 ts salt
1/2 all-purpose flour
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| Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. |
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German Potato Salad
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 | 3 medium potatoes, diced
2 tbsp. sugar
2 tbsp. vinegar
1 beaten egg
mustard
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Cook potatoes. Bring sugar, vinegar, egg, and mustard to a boil in a saucepan. Remove from stove and beat in 1/2 cup mayonnaise and pour over potatoes. Add celery salt or celery seed (whichever you prefer). Mix well.
Optional: Add boiled sliced eggs and pickles. |
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Filipino Eggrolls (Lumpia)
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| 2 packages of thin pastry wrappers or Lumpia wrappers
1 lb. ground beef or meatless “crumbles” (vegetarian)
1 medium onion, chopped
3 medium carrots, shredded
1 medium head of cabbage, shredded
2 cloves garlic, minced
2 tablespoons olive oil
4 tablespoons soy sauce, divided
Pepper to taste
1 egg white
Vegetable oil for frying
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Heat the olive oil in a large skillet or wok over medium-high heat. Cook the onions until soft. Add the garlic and cook for 3 minutes. Mix in the ground beef or meatless crumbles and season with 2 tablespoons of soy sauce. Pepper to taste. Cook until the meat is brown or the crumbles are hot. Add cabbage and carrot and season with 2 tablespoons of soy sauce. Mix the ingredients and cook until the veggies are crisp-tender. Remove from heat and set aside to cool completely.
Roll approximately ¼ cup of filling into each pastry wrapper. Refer to the pictures on the back of the packaging for rolling instructions. Roll the egg rolls tightly or they will fall apart in the fryer. Seal the egg rolls by brushing the last edge of the wrapper with egg whites. Alternatively you can use a flour and water mixture for sealing.
Line a serving dish with paper towels to absorb excess oil. Fry the egg rolls in hot vegetable oil until light golden brown. Remove egg rolls from oil and rest vertically in baking dish to allow excess oil to drain out.
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