Reverse Egg Rolls

12 to 16 ounces coleslaw mix (or shredded cabbage) 4 to 6 ounces carrots, julienned 1 pound hot bulk sausage (Tennessee Pride preferred) 1 medium sweet or yellow onion, diced Soy sauce to taste 2 to 3 tablespoons cooking oil (vegetable recommended) Optional: 1 teaspoon MSG (Accent) Directions: In a wok or large skillet overContinue reading “Reverse Egg Rolls”

Glazed (or Candied) Carrots

2 lbs baby carrots 1/2 lb (8 oz) light or dark brown sugar 1 cup butter (or Margarine) 1/4 to 1/2 teaspoon (for candied) or 1 tablespoon (for glazed) salt 1/8 to 1/4 teaspoon black pepper, coarsely ground Dash ground red (cayenne) pepper Directions for Glazed: In a large pot, add carrots, salt, and justContinue reading “Glazed (or Candied) Carrots”