Serving Size  : 12   Preparation Time :3:30
 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          red or pink beans -- 1 pound
   2      quarts        boiling water
   2      pounds        portuguese sausage -- 1/4 inch sliced
   1                    round onion -- sliced 1/8" thick
   2                    carrots -- diced
   3                    potatoes -- diced
   1      small         cabbage -- chopped
   1      can 8 0z.     tomato sauce
   2      tablespoons   salt

Wash beans and put in a large pot.  Cover with boiling water and let stand for one hour.  Cut sausage into 1/4 inch slices. Add with onion to the undrained beans.  Cook on low heat for one hour or until beans are tender.  Add remaining ingredients.  Simmer 1 1/2 more hours, adding more water if necessary.  Makes 12 servings.

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Serving Ideas : Serve over hot rice.

NOTES : Louisiana hot sauce or tabasco may be sprinkled on top to taste.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Stewing chicken or pork
                        Garlic clove
  10                    Whole peppercorns
   2                    Bay leaves
                        Salt to taste
   1      pinch         Ajinomoto
     1/2  cup           Cider vinegar
   1      cup           Water

Chop chicken into 3-4 inch pieces.  Add remaining ingredients. Bring to a boil.  Simmer with cover slightly off to let the steam evaporate. Cook until liquid completely evaporates.

   2      tablespoons   Vegetable oil
     1/4  cup           Water
   1                    Medium onion -- minced
   6                    Cloves garlic -- minced
   1      tablespoon    Fresh hot chiles; seeded -- finely minced
   1      teaspoon      (scant) Fresh ginger -- grated
     1/2  pound         Ground pork
     1/2                Bell pepper, preferably red -- minced
     1/2  cup           Fresh bean sprouts -- chopped
     1/2  cup           Napa cabbage -- finely shred
     1/4  cup           Celery -- minced
   3                    Green onions w/tops -- minced
   1      tablespoon    Fresh parsley -- minced
     1/2  teaspoon      Dry mustard
   2      tablespoons   Soy sauce
   1 1/2  teaspoons     Sugar
                        Salt and coarsely ground -- black pepper, to tas
   1      cup           Chicken; cooked -- finely
 
                        Cayenne pepper -- to taste
 
   1      cup           Potatoes -- mashed
   2                    Eggs -- lightly beaten
   1      package       Egg-roll wrappers -- (approx. 20)
                        Oil -- for frying

In a wok over high heat, heat the 2 tablespoons oil and the water. Add onion, garlic, chiles, and ginger, and stir-fry for about 2 minutes. Add pork, bell pepper, bean sprouts, cabbage, celery, green onions, parsley, mustard, soy sauce, sugar, and salt and pepper to taste. Stir-fry until vegetables are wilted (2 to 3 minutes). Remove from heat. Add chicken.
Taste mixture. If you want Lumpia to be hotter, add a bit of cayenne to mashed potatoes. Stir eggs into mixture.

 Lay an egg-roll wrapper on a flat surface. Spread it thinly and evenly with mashed potatoes, leaving a 1/2" margin around edges. Place about 1 1/2 tbs. of vegetable mixture in a line along edge nearest you.
Lift wrapper edge near you and begin rolling. When you have rolled half the wrapper, fold sides inward.
Continue rolling until you reach the end. Set aside, seam edge down. Continue until you run out of wrappers or stuffing.

 In a heavy skillet heat about 1" of oil until it reaches deep-frying temperature of 375F (it should be hot but not smoking). Place two or three rolls at a time in hot oil and fry on both sides until golden brown. Remove from pan with a slotted spoon and drain thoroughly on paper towels.
Makes about 20 rolls.