Appetizer Egg Rolls Recipe

     1/2  pound         Pork; Boneless -- Cut Julienne
   1      each          Onion; Small -- Sliced
   1      cup           Cabbage -- Green Or Chinese *
   2      tablespoons   Vegetable Oil
     1/2  cup           Mushrooms -- Sliced
     1/4  cup           Sprouts -- Bean Or Alfalfa
     1/4  cup           Currants
     1/4  cup           Almonds -- Slivered
   1      teaspoon      Cornstarch
   2      tablespoons   Sherry -- Dry
   1      tablespoon    Soy Sauce
     1/2  teaspoon      Ginger
  12      each          Egg Roll Wrappers -- Abt 6" Sq
                         -- Oil For Deep Fat Fry
                        -----GINGER APRICOT SAUCE-----
     1/4  cup           Apricots -- Dried (Abt. 10)
     1/4  cup           Sugar
   1      teaspoon      Ginger
     1/4  teaspoon      Salt
   1      tablespoon    Lemon Juice

* Cabbage should be shredded.
 ++++++++++++++++++
Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute.  Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
Remove from heat and cool.  Stack the egg roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
Adjust time for browning. If rolls are frozen, let them thaw before
cooking.  Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once.  Drain on paper towels and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the
apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

Appetizer Ribs

   3 1/2  pounds        spareribs -- cut into individual
                        salt and pepper
   2      cups          water
                        garlic salt
   8      ounces        bottle Russian salad dressing
   6      ounces        can pineapple juice

Sprinkle ribs with salt and pepper.  Place in slow-cooking pot; pour water over them.  Cover and cook on low for 6 to 7 hours or until tender. Drain.  Arrange ribs on broiler pan; sprinkle with garlic salt.  Make sauce by combining salad dressing and pineapple juice.  Brush ribs with half the sauce.  Broil until brown; turn, brush other side and brown.

NOTES : If possible, ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle as an appetizer.