Ingredients:
1 lb. ground beef, pork, chicken, or lamb ( i usually use pork or beef, but you can use any of these meats or a combination of 2- you can also throw some finely diced shrimp in there too!)
salt & pepper to taste
1/4 cup roasted red pepppers, diced Very Fine
1/2 small can mushrooms stems & pieces, diced Very fine
1 small onion, diced Very fine
2 cloves garlic, diced very fine
1/2 cup matchstick carrots, finely chopped
1/2 tsp crushed red pepper flakes
1/2 tsp Worcestershire Sauce
1 small bundle bean thread noodles *usually found in 3 bundle pkgs
1 pkg Lumpia wrappers, usually found in the frozen section
24 oz Peanut oil, for frying (you can use vegetable oil if preferable)



Directions:

Brown your meat in a skillet, making sure to crumble it into very small pieces. Add the vegetables to the meat and cook for a minute or two, until vegetables are tender. Drain. Return meat mixture back to skillet and season with salt, pepper, crushed red pepper flakes and Worcestershire. Remove from heat.


While meat is browning, boil the bean thread noodles until done. Drain and using kitchen scissors, cut into small pieces.


In a large bowl, combine the meat mixture and the bean thread noodles.

Prepare your skillet with the peanut oil and heat oil at medium-high heat until hot.


Wrap your Lumpia. Remember that you only need about a tablespoon's worth of meat mixture in each wrap...they will get Overfull very easily. Follow the wrapping directions on the pkg or box.


If your oil is hot, start frying the lumpia. They cook VERY quickly in the hot oil. When they are brown, turn them over. Once the lumpia is crispy everywhere, remove it from the oil to drain on a paper towel lined plate.


This recipe is alot of work, but the end result is just FABULOUS. I usually serve these with some Asian style Noodles

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Ingredients:
1 tube Jumbo butter biscuits
1 1/2 lbs chicken breast tenders, diced
3 tbsp butter
2 ribs celery and greens, chopped
1 medium onion, chopped
1 large carrot, peeled and diced
salt & pepper
2 tsp poultry seasoning
3 tbsp all-purpose flour
1 cup shredded, frozen hashbrown potatoes
1 pint half-and-half or cream
1 quart chicken stock
1/4 tsp nutmeg
1 cup frozen peas

Directions:

Preheat oven and Bake biscuits according to their package directions.

In a soup pot over medium-high heat, cook the chicken in butter for 2 minutes, then add the vegetables. Season with salt, pepper and poultry seasoning. Cook for 5 minutes and then add the flour. Cook for about a minute and then whisk in half-and-half as well as the chicken stock. Add potatoes and nutmeg. Bring soup to a boil, then reduce heat and simmer for 10 minutes. Add peas. Cook for a minute or two, until the peas are warm throughout.

Ladle into bowls and top with a butter biscuit!

Kris is always changing this recipe around, and making the salad a bit different everytime, but I will give you the main ingredients and let you play around with it as you like. Note: this salad is seriously so good that I could eat it EVERY night!

Ingredients:
>1 cup flour
>2/3 cup vegetable oil
>1/2 cup chopped onion
>1/2 cup chopped green pepper
>1 1/2 stalks celery, diced
>2 cloves garlic, minced
>2 lbs. boneless, skinless chicken thighs, cubed
>6 cups water
>1 pkg. smoked sausage (hot or original)
>Salt & Pepper to taste
>1 bag frozen sliced okra (optional)
>Cajun Seasoning to taste
>Additional Seasonings: chili powder, chipotle seasoning, File Seasoning, Cumin, crushed red pepper flakes, couple shakes hot sauce, garlic powder, season salt & Paprika>Hot Cooked Rice - about 6-8 servings worth

Directions:
Prepare okra first *if using* - add about an inch of oil to a skillet or pan and fry okra to remove filmy taste. Only a couple of minutes. Remove from pan to cool and drain. Set aside

In a large saucepan, combine the flour and oil and cook over medium-low heat for about 20 minutes or until mixture is caramel-colored. Stir constantly to keep from burning.

Add onion, green pepper, celery, garlic and okra to the rue. Cook 5 minutes. Add chicken, sausage, water and seasonings to the pot. Bring to a boil. Reduce heat to medium-low, cover and simmer about one hour or until chicken is done and no longer pink. Ladle gumbo over rice and serve with a bakery roll.

Ingredients:
>2 tsp beef bouillon granules
>1 (12 oz) jar homestyle cream of chicken gravy
>2 cups cooked chicken, chopped
>1 (9oz) box frozen spinach, thawed & excess liquid squeezed out
>1 cup cooked white rice
>1 (11 oz) can corn kernels, drained
>2 frozen puff pastry sheets, thawed
>1/2 cup hot water

Directions:
Preheat oven to 400 degrees F. Place 2 nonstick muffin cup pans (12 muffins each) onto baking sheets. Mix 1/2 cup hot water with granules until dissolved. Add gravy and stir until smooth. Mix in chicken, spinach, rice, and corn.

Unroll one pastry sheet onto lightly floured surface and cut into 12 pieces. Using a floured rolling pin, roll each piece into about 4"x4" squares. Gently place one pastry into each muffin cup to form basket shape and place a large spoonful of chicken filling into each. Repeat with second pastry sheet. Bake for 15-20 minutes, or until golden brown. Allow to cool for 5 minutes before removing from pan. Serve warm or at room temperature.

Ingredients:
>4-6 medium carrots, cut into chunks
>1 medium onion, chopped
>1-2 celery ribs, cut into chunks
>2-3 cups frozen cut green beans
>5-6 small red potatoes, quartered
>3 1/2 lbs chicken pieces (your favorite)
>4-6 bacon strips, chopped and cooked
>1-2 cups hot water
>2 tsp chicken bouillon granules
>1 tsp salt
>pepper to taste
>1/2 tsp dried thyme
>1/2 tsp dried basil

Directions:
In a 5 quart slow cooker, layer the first seven ingredients in order listed. In a bowl, combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir.

Cover and cook on low for 6-8 hours or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.