Ground Beef American Goulash

1-1/2 LBS ground beef
1 large chopped onion
1 TBS minced garlic
1/2 TBS dried Italian seasoning
1 tsp salt
1/2 tsp pepper
1 tsp seasoned salt
1-1/2 cups water or beef broth
1 - 14.5 oz can tomato sauce
1 - 14.5 oz can diced tomatoes UN-DRAINED
2 bay leaves
1-1/2 cups dry elbow macaroni

Saute ground beef until no longer pink.
Add onions and garlic and continue cooking about 5 minutes.
Add seasonings.
Add water (or beef broth) and stir well.
Add tomato sauce, diced tomatoes, and bay leaves.
Bring to a boil; reduce heat to simmer, cover and cook for 20 minutes, stirring occasionally.
Add macaroni.
Stir, cover, and continue simmering/cooking for 15 to 20 minutes.
Adjust seasonings if necessary.
Let stand for 5 minutes.
Remove bay leaves and serve.

LUMPIA

16 oz. Lumpia wrappers (or large wonton wrappers)
1 lb. ground pork or ground turkey
Oil
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp soy sauce (or to taste)
1/2 cup chopped onions
1/2 cup shredded carrots
1/2 - 1 cup shredded cabbage
1/2 cup green onion, diced

Heat about 1 TBS oil in a frying pan and brown the ground pork until no longer pink.
Add in vegetables (chopped onion, carrots, cabbage, and garlic.) DO NOT add green onions.
Add seasonings.
Cook and stir with meat until vegetables begin to cook and wilt... Do not overcook.
Cool mixture for a few minutes.

Place a wrapper on a plate or surface in diamond fashion.
Place about 2 TBS of mixture on a wrapper near the bottom corner.
Fold bottom corner up over mixture and roll tightly until roll meets the 2 side corners.
Fold side corners toward center.
Continue rolling until about 1 inch from top corner.
Spread a little water on top corner triangle and roll, sealing tightly.
Continue until all mixture is used.
Fry in medium-hot oil, turning until all sides are golden brown.
Drain on paper towels.
Serve with sweet chili sauce or Lumpia sauce for dipping.

Lumpia Sauce
1 cup water
1 cup brown sugar
1 1/2 TBS corn starch
2 TBS minced garlic
1/4 tsp red pepper flakes

Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

• OR
• 1/4 cup packed brown sugar

  1 TBS cornstarch

  1/3 cup red wine vinegar

  1/3 cup unsweetened pineapple juice

  1/4 chopped bell pepper

  1 TBS soy sauce

  1/4 tsp garlic powder

  1/4 tsp ground ginger

In a small saucepan, combine brown sugar and cornstarch.

Stir in vinegar, pineapple juice, bell pepper, soy sauce, garlic, and ginger.

Cooks and stir until thickened and bubbly.

Serve over spare ribs, egg rolls, won tons, or with chicken chunks and rice.

Makes about 1 1/4 cups sauce.
(From:  Barbara Peterson)

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