Mock Egg Rolls Recipe
Ingredients
| Bacon fat | 1 Tablespoon | |
| Onion | 2 Tablespoon, chopped | |
| 1/4 cup chopped green pepper or celery | ||
| Dry mustard | 1/2 Teaspoon | |
| Soy sauce | 1/2 Teaspoon | |
| 1/2 lb liverwurst or bacon-and-liver roll | ||
| Biscuit mix | 2 Cup (16 tbs) | |
| Ginger | 1/2 Teaspoon | |
| Milk | ||
| Melted butter | ||
| Nuts | 1/4 Cup (16 tbs), chopped | |
Directions
Saute onion and green pepper in the bacon fat until tender.
Add mustard, soy sauce and liverwurst.
Mix very thoroughly; chill.
Form into 12 fingers about 3-inches long.
Make a soft dough of the biscuit mix, ginger and milk.
Roll out into a 9x 12-inch rectangle on a floured board.
Cut into 12 squares.
Dampen the edges; on each square place a liverwurst finger.
Roll up and seal the edges.
Dip each in melted butter and then in nuts.
Place on a cooky sheet and refrigerate till needed.
Bake at 425F for 10 to 12 minutes.
Add mustard, soy sauce and liverwurst.
Mix very thoroughly; chill.
Form into 12 fingers about 3-inches long.
Make a soft dough of the biscuit mix, ginger and milk.
Roll out into a 9x 12-inch rectangle on a floured board.
Cut into 12 squares.
Dampen the edges; on each square place a liverwurst finger.
Roll up and seal the edges.
Dip each in melted butter and then in nuts.
Place on a cooky sheet and refrigerate till needed.
Bake at 425F for 10 to 12 minutes.
Chef
