Handmade crepes used for egg rolls

LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Carol Scott shares the following egg roll recipe in response to the request from Bluffdwellers2000 for egg rolls like those served at the Canton Tea Garden in the 1950s.

“I have had this recipe since 1963 when egg roll wrappers were not available where I lived and the original recipe used crepes for wrappers,” Scott writes.

Egg Roll Filling

2 tablespoons vegetable oil 2 or 3 large mushrooms, minced 2 tablespoons grated carrot 2 tablespoons minced celery 2 tablespoons minced green onion 2 cups cooked ground or minced pork 2 cups cooked ground or minced shrimp 2 tablespoons minced water chestnuts 2 teaspoons salt 2 teaspoons granulated sugar

In a large skillet, heat the oil over medium heat. Add the mushrooms, carrot, celery, green onion and cook 2 minutes, stirring frequently. Stir in the pork, shrimp, water chestnuts, salt and sugar and cook until heated through. Taste and adjust seasonings.

Egg Roll Crepes

4 eggs 1 cup all-purpose flour 1 teaspoon salt 1 cup water Oil

Beat eggs (reserve 2 tablespoons for sealing rolls). Add flour and salt; mix well. Gradually add water.

Lightly grease a 7-inch skillet and place over medium heat. Add just enough batter to hot skillet to coat the bottom and cook only until set. Repeat with remaining batter.

To assemble: Divide the filling among the crepes (or wrappers if using) and fold, folding in edges as you go, and seal with reserved egg. Deep fry or fry in 1 inch of oil and turn as needed. Serve with dry mustard mixed with a little water. (“I think I have added a little sherry at times,” Scott writes.)

Makes about 12 crepes.

For a quick and easy sweet snack, Scott also shares this recipe for chocolate-covered peanuts. “When I want a little something I melt 1 block of chocolate almond bark in the microwave and as many salted, red-skinned Spanish peanuts as I can, and then drop on waxed paper and wait until chocolate has set. This makes 5 or 6 small pieces.”

Debi R. Hottel shares this recipe for chicken and dressing.

Crock-Pot Dressing

2 to 3 large chicken breasts OR 1 rotisserie chicken, skin and

bones removed, diced 1 large onion, diced 2 or 3 ribs celery, diced 2 (6-ounce) packages Mexican cornbread mix, prepared and

baked according to package directions 1 (11-ounce) can cream of mushroom soup 1 (11-ounce) can cream of chicken soup 2 eggs Chicken broth, as needed Salt and ground black pepper, to taste Fresh or dried sage, to taste

If using chicken breasts, boil chicken, onion and celery until meat is tender. Remove bones and dice or shred. Reserve cooking liquid. If using a rotisserie chicken, saute onion and celery in a little vegetable oil or butter until softened.

In a large bowl, crumble cornbread, add diced onion and celery, soups and eggs and mix well. Add enough broth to mixture to make it the desired consistency. Season with salt, ground black pepper and sage to taste. Add meat and mix well. Transfer mixture to a slow cooker and cook on high for a short time, then reduce to low and cook 2 hours more, stirring occasionally. If mixture gets too dry, add more broth.

REQUESTS

Oreo batter cake like that served at the Sunday brunch buffet at the Keeter Center at the College of the Ozarks in Point Lookout, Mo., for an unidentified reader. The “delicious” dessert has a cobblerlike consistency.

Chocolate pie that includes marshmallows in the filling for Lori Brooks. The marshmallows are added to the filling while it is hot to make it creamy, Brooks writes.

Broccoli cornbread and Mexican cornbread for Carol Scott. The broccoli cornbread has onion, broccoli, grated cheese and eggs and the Mexican includes beans, cheese and a can of cream-style corn, Scott writes.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail:

kbrant@arkansasonline.com

Please include a daytime phone number.