Ingredients:

1 package puff pastry dough
1 package hot dogs

Procedure:

Defrost dough according to package directions. Preheat oven 400 degrees Fahrenheit.
Separate dough into squares. Let child use a rolling pin to roll the dough out a bit if desired. Have the child place one hotdog in the center of the square of dough and roll the dough up around the hotdog. Place on ungreased baking sheet, with the crease of the dough roll-up underneath (so it will not come undone in the oven as the dough rises). If desired, let the child “paint” the tops of the dough with a bit of egg yoke mixed with a few drops of water. This gives the roll-ups a nice golden color once baked. Bake for 15-20 minutes or till golden brown. It is best to follow the baking instructions on the dough package with respect to baking time. Serve with ketchup. Cut-up vegetables work well as a side dish.

Ingredients:

4 Manny’s 9″ Burrito Size Flour Tortillas
1 package (3 oz.) cream cheese with herb and garlic
1 tablespoon chopped fresh basil
8 ounces Di Lusso Sliced Italian Roast Beef
2 cups fresh spinach, washed, patted dry, stems removed
1/2 cup Di Lusso Deli Roasted Sweet Red Pepper Strips , drained

Procedure:

Spread cream cheese evenly over each tortilla. Sprinkle with basil. Arrange a single layer of beef on each tortilla, leaving a 1/2-inch border around edge. Layer spinach leaves over beef. Arrange roasted peppers in a single row across center of tortillas. Roll tortillas up tightly and wrap with plastic wrap, enclosing ends. Refrigerate three to four hours. To serve, trim ends of tortillas. Cut each roll crosswise into eight slices. Makes 32 slices.

Ingredients:

1 (17.3-ounce) can refrigerated buttermilk biscuits
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon black pepper
1 cup water
1 cup half-and-half
1 cube Herb-Ox chicken flavored instant bouillon
2 (5-ounce) cans Hormel chunk turkey, drained and flaked
1 (4-ounce) can sliced mushrooms, drained
1 cup frozen peas, thawed

Procedure:

Prepare biscuits according to package directions. In large saucepan, melt butter. Blend in flour and pepper until smooth. Stir in water, half-and-half, and bouillon. Cook over low heat, stirring until bouillon dissolves and mixture boils and thickens. Add turkey, mushrooms and peas. Cook and stir 3-5 minutes. Serve over biscuits.

Ingredients:

2 cups diced cooked chicken or turkey breast
3 cups shredded cabbage
1 cup shredded carrot
1 medium red bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 (8-ounce) can pineapple tidbits drained with juice reserved
1 cup House Of Tsang Bangkok Padang Peanut Sauce
6″- 9″ burrito size flour tortillas

Procedure:

In large bowl, combine turkey or chicken, cabbage, carrots, bell pepper, onion, pineapple, 2 tablespoons pineapple juice and peanut sauce. Divide mixture evenly among each tortilla. Roll up and serve.

Ingredients:

1 jar (28-ounce) spaghetti sauce
1/4 cup chopped fresh basil or
1 tablespoon dried basil
1 tablespoon grated lemon peel
1/4 teaspoon cracked black pepper
8 ounces rigatoni noodles, cooked
1 cup Hormel Pepperoni cubed
1/2 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese

Procedure:

Heat oven to 375°F. Lightly spray, with nonstick cooking spray a 1 1/2-quart baking dish. In medium bowl, stir together the spaghetti sauce, basil, lemon peel and pepper; mix well and set aside. Place half of the pasta into bottom of baking dish. Top with half of the pepperoni, half of the Parmesan cheese and half of the mozzarella. Spoon half of the sauce over the cheese. Repeat layers, ending with mozzarella cheese. Bake 25 to 30 minutes or until lightly browned.

Ingredients:

750 grams spareribs
1 tsp. rice wine
1/4 tsp. salt to taste
2 tsp. flour
3 tsp. dry cornstarch
1 tbsp. soy sauce
1 tbsp. vinegar
2 tbsp. sugar
500 ml. vegetable oil
120 ml. of water

Procedure:

Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm). Mix with the rice wine and salt.3. Mix the cornstarch with 1 tbsp water and pour it over the ribs. Stir to coat it well. Mix together the soy sauce, vinegar, sugar , flour and water to make a sauce. Set aside. Heat the oil in a wok over medium heat, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together. Remove and drain well.
Serve hot with streamed rice.