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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Potato & Chive Turnovers with Sweet Carrot Salsa
      Yield: 6 Servings
      1 c  Diced carrot
    1/3 c  Diced green bell pepper
      1 tb Olive oil
    1/3 c  Sliced green onions
      2 tb Packed brown sugar
      1 tb White vinegar
      1 tb Catsup
      1    Clove garlic; minced
    1/4 ts Cayenne pepper

      6 sm Red potatoes (2 1/2-3oz
           .. each); peeled
      4 c  Water
    1/3 c  Parmesan cheese
      2 tb Shredded carrot
      2 tb Snipped fresh chives
    1/4 ts Salt
      6    Egg roll wrappers; trimmed
           .. to 6" square
    1/4 c  Vegetable oil
  In a 1-quart saucepan, combine carrot, bell pepper
  and olive oil. Cook over medium heat 5-7 minutes
  or until carrots are tender, stirring frequently.
  Remove from heat. Add remaining salsa ingredients.
  Mix well and cover. Chill at least 2 hours.
  In a 2-quart saucepan, combine potatoes and water.
  Bring to a boil over medium-high heat. Cook until
  tender, about 10 minutes; drain. Cool completely,
  then shred potatoes.
  In a medium mixing bowl, combine potatoes and
  remaining filling ingredients. Place 1/2 cup
  filling in center of each egg roll skin. Brush
  edges lightly with water. Fold bottom corners over
  to opposite end, forming triangles. Press edges to
  In a 12" nonstick skillet, heat 1/4 cup vegetable
  oil over medium-high heat. Add turnovers, 2 at a
  time, to skillet. Cook 3-4 minutes or until golden
  brown, turning once. Drain on paper towel lined
  plate. Serve turnovers with salsa.
  Makes 6 turnovers.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:07 EDT