I don't usually write out formal recipes, so please let me know if anything is unclear. ******************************************************************************************** My egg roll filling differs every time, but I did pay attention to how much of what I used when I made the ones above. I usually add left over shredded pork or chicken and omit the mushrooms. Here goes: BAKED EGG ROLLS Pre-made (store bought) egg roll wrappers 2/3 of a large head of cabbage - shredded 2 carrots - shredded 2 large cans of sliced mushrooms, chopped 2 cloves garlic, minced 1 one inch piece of fresh ginger, minced (it could have used more) 1 teaspoon cooking oil 1/2 tablespoon soy sauce 1/4 teaspoon toasted sesame oil Hot pepper flakes to taste Shred cabbage and carrots in food processor. Saute ginger and garlic in cooking oil. Add cabbage, carrots, hot pepper flakes and mushrooms and cook until tender. Add soy and sesame oil. Set aside to cool with pan tilted, or cool in a colander so that any liquid can drain off. Brush one side of egg roll wrapper with oil of choice (peanut, corn, canola, light olive). Flip wrapper over with the un-oiled side up. Fill and roll. Place seem side down on cookie sheet. Bake in a 450 degree oven until golden and crispy. Turn them a few times so that all sides touch the pan at some point. This made 17 egg rolls. They do come out crispy but the wrapper is flaky, kind of like philo but not so fragile. ********************************************************* The recipe for the ribs was from Saveur, but I changed it a bit. I didn't like the sound of their cooking method and I don't think it would have worked right. I didn't change the marinade ingredients (except for omitting scallions) and we really enjoyed the flavor. I'll put the link for the original below. CANTONESE SPARERIBS These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork. The Chinese use a sand pot to slow-cook ribs; look for one in your local Asian specialty store. 3 lbs. baby back pork ribs 2 tbsp. corn oil 1 1⁄2 tbsp. ginger, peeled and mashed into a paste 2 cloves garlic, mashed into a paste 3 tbsp. Chinese rice wine 2 tbsp. apple cider vinegar 1 tsp. five-spice powder 3 tbsp. honey 4 tbsp. dark soy sauce 1 tsp. cornstarch Saute ginger and garlic in oil until fragrant. Combine the rest of the ingredients - excluding the corn starch - and add the garlic and ginger to this as well. Marinate ribs in this mixture for 2 hours, turning ribs after one hour. Preheat oven to 350. Remove ribs from marinade and place in a baking dish with sides. Bake uncovered until fork tender, turning a few times. The ribs will exude a lot of liquid. While ribs are cooking, boil the marinade vigorously for 20 minutes and reduce a little. Add cornstarch and cook down to a thick syrup consistency. Taste at this point. If it is too sweet add a little more cider vinegar (I did). When ribs are done, move them to a different pan or pour off any liquid that is in the baking dish. Spoon sauce over the ribs and pop back into the oven for about 10 minutes or until the sauce is sticky and shiny.

I had this carrot recipe sitting in my recipe box for about 40 years because I didn't want to take the time to grate an entire pound of carrots by hand. It took only a couple of minutes to do that job in this era of food processors. We enjoyed them so much that I wanted to add them to this thread. I baked them along with a meatloaf and baked potatoes and added the carrots after the other two so they'd all be done at the same time. BAKED CARROTS 1 lb. carrots, peeled, ends trimmed 1 small bunch green onions 1 Tbs. finely chopped celery leaves 2 tsp. sugar 1/2 tsp. salt (or more to taste) 1/4 tsp. Old Bay seasoning 3 Tbs. butter Grate carrots on coarse hole of grater (should be about 4 cups). Trim and slice onions, using a little bit of the green tops (should be about 1/3 cup). Combine all ingredients except butter in a large bowl. Mix well. Spoon into baking dish. Dot with butter. Cover and bake at 325 for about 45 min. to an hour, or until carrots are crisply tender.

Stacie, I don't know how you are keeping your sanity through all these trying times. You have my deepest sympathy...I know about kidney and gallbladder stones, but I was only dealing with 2 children at the time. Best wishes for all this to be behind you in a flash and you wake up in a bed of roses by Monday! Big hugs to all of the family.

I have to go to work...will try to work on this from there...or when I get home. Nancy