Around The World In 80 Foods – Country 3





2 packages egg roll wrappers

½ cup water

1 tablespoon cornstarch

Medium pot filled to halfway with cooking oil



Filling Ingredients:

1 pound sausage

1 tablespoon garlic

1 egg

½ teaspoon sesame oil

3 shredded carrots

1/8 head shredded cabbage

3 tablespoons soy sauce

1 bunch chopped green onions

¼ teaspoon salt

¼ teaspoon black pepper


Mix filling ingredients in medium bowl and set aside.

Mix water and cornstarch in a small bowl.

Cut egg roll wrappers in half diagonally.  Place both halves on a plate and cover with a damp towel to keep moist. 

Place one of the egg roll wrapper diagonals on a cutting board with the long side of the triangle facing you.  Place a small mound of filling on the lower third of the wrapper.  Shape the filling mixture to the size and shape of your index finger.  Bring the right and left corners of the wrapper to the middle over the sausage mixture.  Dip your fingers into the cornstarch water mixture and blot your fingers into the top point of the triangle.  Bring the bottom of the wrapper over the sausage mixture and roll toward the top point.  The cornstarch water at the top will act as glue to seal the eggroll wrapper.  Place on a plate or cookie sheet and continue rolling until all are rolled.

Deep fry several at a time in oil heated on stovetop until golden brown.  Place on plate lined with paper towels to drain.  Serve warm.

Wandering Iris Tuesday Pik

Osceola Cheese Factory Store

Osceola, Missouri

South of Kansas City along Highway 13 is this store that sells cheese.  What seems like hundreds of different kinds of cheeses.  They sell other things also, but cheese is why you come here.  Even tour buses stop here.  

On the shelves, placed in and around the cheeses, you will find containers with little cheese cubes in then and also containers with toothpicks.  Who needs lunch when you can fill up on cheese samples?


check it out at




Share Your World – January 22, 2018



List 2 things you have to be happy about? 

One.   I am happy to have a best friend hubby.  Next month will be 42 years since we met.

Two.   I am happy with my life.  I have two fantastic boys who turned into wonderful men.  I have had travel, adventure and wonderful friends.  

Have you ever owned a rock, pet rock, or gem that is not jewelry?

Oh yes.  I love rocks.  

Are you a hugger or a non-hugger?

I am not a hugger.  If someone comes at me with outstretched arms I have learned to gracefully hug them back.






Around The World In 80 Foods – Country 2


saxony curd cake


Saxony Curd Cakes

3 medium potatoes, cooked, peeled and chilled

½ cup raisins

1 cup hot water

1 ½ cups Greek yogurt

2 eggs, slightly beaten

1/3 cup flour

1/3 cup sugar

Grated peel of ½ lemon

¼ cup oilsaxony curd

Cinnamon sugar



Finely mash potatoes or finely grate the cold potatoes, grating works best. Soak raisins in hot water for about 10 minutes then drain and put on paper towel to dry. In a large bowl, mix together yogurt, potatoes, raisins, eggs, flour, salt, sugar and lemon peel until it forms a dough. With floured hands, shape dough into 6 or 8 cakes about 2 inches  wide. Preheat oven to 2250 and heat oil to medium in a large skillet. Fry the cakes 3 or 4 at a time until golden brown on both sides, about 4 minutes per side. Keep fried Curd Cakes on baking sheet in oven until all are fried. Transfer to serving dish and sprinkle generously with cinnamon sugar.