THIS YEAR GLENN AND I WILL BE MAKING HOME MADE CHINESE FOOD FOR EASTER DINNER. TODAY I GOT A HEAD START ON THE
EGG ROLLS
ground beef fried and spiced with ginger msg and fresh garlic cloves .add soya sauce while frying. combine with shredded cabbage. fill egg rolls and wrap seal with egg whites using a paint brush .deep fry 4 to 5 minutes.

WON TONS
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon granulated sugar
Pinch of salt
1 egg, lightly beaten
3 cups oil for deep-frying, or as needed
48 wonton wrappers, or as needed
Water, as needed
1 green onion
1 slice ginger
1/2 pound ground pork
Preparation:
Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon.

In a medium bowl, combine the ground pork with the dark soy sauce, sesame oil, sugar and salt. Add the lightly beaten egg and the vegetables. This is the wonton filling.

Heat the oil to 375 degrees Fahrenheit. While the oil is heating, prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton and seal edges using a paint brush and egg whites. deep fry a few at a time for 3 to 4 minutes.

AND DUMPLINGS
1/4 cup water
1/4 cup olive oil
1/2 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
1 green onion, chopped
1 clove garlic, chopped
1 teaspoon fresh lemon juice
1 dash hot sauce
2 (12 ounce) packages small won ton wrappers
6 cups water
4 cubes chicken bouillon
ground turkey
Directions

Bring a large pot of lightly-salted water to a boil. Add ground turkey and boil for 10 minutes; drain. Rinse with cold water.
Place edamame in a food processor; turn processor on to low. Drizzle in 1/4 cup water and olive oil while continuing to process until combined. Turn off the food processor and add the sour cream, salt, pepper, green onion, garlic, lemon juice, and hot sauce. Process until mixture is smooth.
Place 1 teaspoon of the mixture in the center of each won ton wrapper. Bring 2 opposite corners of the wrapper together to form a triangle; seal with egg whites pinch the edges closed.pan fry to brown on each side.
Stir together 6 cups water and the bouillon cubes in a large, deep skillet over medium heat; bring to a gentle boil. Lay the wontons in the water, assuring they don't touch one another; cook until tender, about 5 minutes; plate. Ladle broth from skillet over won tons to serve.

WE WILL ALSO BE MAKING THE FOLLOWING
Kimmy's Favorite Sweet and Sour Chicken

"Sweet and sour chicken made simply with carrots, bell peppers and pineapple added to a tangy sauce."
INGREDIENTS:
1 pound chicken, cut into cubes
1/4 cup soy sauce
2 tablespoons vegetable oil
1/2 cup apple cider vinegar
3/4 cup white sugar
1/2 cup water
3 tablespoons cornstarch
1/2 cup water
1 (8 ounce) can pineapple chunks -
drained with juice reserved
1/3 cup tomato soup
1 carrot, thinly sliced
1/2 onion, cut into chunks
1/2 green bell pepper, sliced
DIRECTIONS:
1. Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
2. Heat vegetable oil in a skillet on medium-high heat.
3. Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
4. Remove chicken from the skillet and set aside.
5. Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
6. Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
7. Stir mixture and lower heat to medium-low.
8. Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
9. Stir in carrots, onion, and bell pepper.
10. Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
11. Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

Black Pepper Beef Stir-fry

Serves 4 as part of a multi-course meal

1/2 pound flank steak, cut against the grain into 1/4-inch-thick slices
2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 bell pepper, thinly sliced
1 tablespoon peanut or vegetable oil

Marinade:
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 teaspoon cornstarch

Sauce:
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1/2 tablespoon Chinese rice wine or dry sherry
1/2 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon of freshly ground black pepper

Marinate the beef: In a large bowl, combine the flank steak with the soy sauce, rice wine, and cornstarch. Let stand for 10 to 15 minutes.
Prepare the sauce: In a small bowl, combine the oyster sauce, soy sauce, rice wine, sugar, sesame oil, and black pepper. Stir until the sugar is dissolved and set aside.
Heat oil in a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. Swirl in the oil. Add the beef in one layer and allow it to sear on one side for 1 minute. Stir-fry for another 2 minutes, until the outside is no longer red but the beef is not yet cooked through. Remove from the wok and set aside.
In the same wok, add the garlic, onions, and peppers and stir-fry until the aromatic and the edges of the onions begin to caramelize, about 1 to 2 minutes. Return the beef to the wok. Add the sauce and stir well to coat. Transfer to a large plate and serve.

Spicy Crispy Beef

Rated:
Submitted By: Brent
Photo By: Caroline C
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Servings: 4
"Deep fried strips of flank steak, sauteed with onion and red pepper in a spicy but sweet soy sauce. Serve with steamed rice and vegetables."
INGREDIENTS:
1/4 cup cornstarch
1/4 tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying

4 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon rice wine
1 1/2 tablespoons honey
7 tablespoons granulated sugar
1/2 tablespoon chile paste
1/4 cup water
3 tablespoons chopped fresh ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
1/4 cup sliced onion
1/4 cup diced red bell pepper
DIRECTIONS:
1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
3. Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
4. In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
5. Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

Sesame Chicken

Rated:
Submitted By: Fruits & Veggies—More Matters®
Prep Time: 20 Minutes
Ready In: 30 Minutes
Servings: 4
"Ready in only 30 minutes, this delicious Asian-themed main dish offers a unique taste of the Orient. A delicate mix of brown sugar, ginger and green onion sets this dish apart from the usual. Quick, easy and full of flavor!"
INGREDIENTS:
1 tablespoon sesame seeds
1 pound boneless, skinless chicken
breasts, cut into strips
2 cups snow peas, trimmed
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons water
1 1/2 teaspoons brown sugar
1/4 teaspoon ground ginger
2 green onions, sliced
Nonstick cooking spray
DIRECTIONS:
1. Place sesame seeds in a large nonstick skillet and cook for 2 minutes over medium-high heat until lightly browned. Remove from skillet and set aside.
2. Spray same skillet with nonstick cooking spray and add chicken. Cook for 10 minutes or until chicken is cooked through.
3. Add snow peas and bell peppers. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender.
4. In a small bowl, combine soy sauce, water, brown sugar and ginger. Add to skillet and cook 5 minutes over medium-high heat.
5. Sprinkle with green onions and serve.

Dry Garlic Ribs
By SEvans on September 20, 2004

Photo by SEvans

3 Reviews
Prep Time: 15 minsTotal Time: 30 minsServings: 4-6
About This Recipe
"Easy to make Easy to take..."
Ingredients
4 -6 lbs country-style pork ribs
1 cup soy sauce
1/2 cup hoisin sauce
4 teaspoons garlic powder
1 teaspoon onion powder
3 cups oil
2 cups flour
2 cups cornstarch
Directions
Cut your pork ribs into cubes or bite size pieces.
In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
Mix thoroughly.
Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
When ready to cook the pork pieces- drain off any excess marinade.
Mix together the flour and cornstarch in either a bowl or a bag.
Put the pork pieces in to the flour mixture a few at a time to coat them.
Tap off any excess flour and deep fry/fry in the heated oil.
Sprinkle the cooked ribs with a bit more garlic after they are cooked.
Serve hot or cold.
Prep time does not include marinade time.

Chinese Spareribs

Rated:
Submitted By: Kikkoman
Servings: 4
"The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite."
INGREDIENTS:
4 pounds pork spareribs
1/2 cup Kikkoman Soy Sauce
1/3 cup honey
1/4 cup dry sherry
1 clove garlic, crushed
1/4 teaspoon ground ginger
DIRECTIONS:
1. Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
2. Combine remaining ingredients; brush ribs thoroughly with sauce.
3. Cover and bake at 350 degrees F. 1 hour.
4. Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

dining room

still waiting on those 150 peacock feathers from ebay to  put on tree.this tree is beside the staircase on the curved wall.top of tree is at second floor level.

need a tree skirt ..dogs blanket doesn't seem to match

the light we had in the entryway was a small fixture attached to ceiling that held two 60 watt bulbs.the entryway is 2 stories and this was not enough light /you could not see in the coat closet. new light hangs down to almost the floor on second level and has three 100 watt bulbs in it . LET THERE BE LIGHT and there is lots of it ,i can see my coat closet needs cleaned!!!!

got an 11 foot tree, think it is a blue spruce with some ornaments for $ 200.00 off of craigs list. fits perfectly in my hallway against the staircase and goes above the 9 foot ceilings to the second floor. ornaments pictured below with go with my peacock colors

.

and with all the peacock stuff i bought...the tree should look full

and i ordered 150 peacock feathers from ebay.

18 burning bush, 45 junipers, 35 coral beauty and 25  little princess spirea

and 2 big trees (not named yet) and a bigger oak at curb!!!

got up saturday and workers were digging up my lawn and making a flower bed around the fence on my front and side lawn .