Anne McAlpine: January 30, 2020

I like egg rolls and used to make them often when my son was at home. He and his friends really liked them after their Sunday afternoon football game on the front lawn. They were always fried in my wok then, but I have baked them in the oven, too. Jake Fisher Jr. of Waterloo enjoys looking up recipes on the internet and I don’t do that, but I do enjoy looking through some of the ones that he sends to me. When I saw this recipe for egg roll bowls I wanted to try it. It is just like an egg roll but without the pastry. The recipe called for ground pork; I used ground chicken and I really liked the result. You could serve this over white or whole grain rice, but I preferred the whole grain variety.

This Melt-In-Your-Mouth Chicken recipe was sent to me by a friend in Nova Scotia and it is a good one. When I tried it, I finely chopped a clove of garlic instead of using the garlic powder. I grated fresh ginger, but you could use the powdered ginger if you prefer. I would use a generous teaspoonful if you do use it.

My Grandma always made what she called Johnny Cake and I loved it smothered in maple syrup. My friend, Judy Moore, gave me a great recipe for maple corn bread that is much like what Grandma made. It is not difficult to make and is particularly delicious when served warm. Judy’s recipe is made in a 9-inch cake pan, but you could also bake it in a muffin tin. The recipe does call for 4 teaspoons of baking powder and I thought it seemed like a lot, so I used only 3 and it worked out well. I did not add any walnuts but did drizzle the maple syrup over it before baking it.