2012-03-22 / Lifestyles

Quick and Easy

PHILLY CHEESE STEAK EGG ROLL

1 package beef roast au jus
1 tbsp vegetable oil
1 cup sliced fresh mushrooms (3 oz)
1 medium onion, halved, thinly sliced (1 cup)
1 green bell pepper, cut into thin strips
8 egg roll skins (from 1-lb package)
1 egg, slightly beaten
8 slices smoked provolone cheese
Vegetable oil for deep frying







Cook beef roast as directed on package; drain, cool and shred.

Reserve au jus for a later use.

In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook mushrooms, onion and bell pepper in oil 8 minutes, stirring occasionally, until tender. Remove from heat. Stir in shredded beef. Cool to room temperature.

In deep fryer or 4-quart Dutch oven, heat oil to 350°F. Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Brush edges with beaten egg. Top with 1 slice cheese. Spoon 1/2 cup beef filling slightly below center of egg roll skin; fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner again with egg; gently roll egg roll toward remaining corner and press to seal. Place seam side down on plate. Repeat with remaining egg roll skins, beaten egg, cheese and filling.

Fry egg rolls, a few at a time, in oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.

CHOCOLATE PEANUT BUTTER

cookie pizza
1 box chocolate chip cookie mix
2 tbsps unsweetened baking cocoa
1/2 cup butter, softened
1 egg, beaten
1 cup peanut butter chips
1 cup miniature marshmallows
2 cup chopped peanuts
2 tbsps gluten free hot fudge topping, heated







Heat oven to 350 degrees. In large bowl, stir cookie mix, cocoa, butter and egg until soft dough forms (dough will be crumbly). Pat in ungreased 12-inch pizza pan.

Bake 15 minutes or until cookie is puffed and set. Sprinkle with peanut butter chips, marshmallows and peanuts. Drizzle with hot fudge topping.

Bake 5 to 7 minutes longer or until chips are melted and marshmallows are puffed. Cool completely, about 1 hour. Cut into wedges.

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