CRAB RANGOON EGG ROLLS
2 c. vegetable oil
5 oz. crabmeat (drained)
6 oz. cream cheese (at room temperature)
1 clove garlic (minced)
1 green onion (thinly sliced)
1 tsp. Worcestershire sauce
½ tsp. salt
1 dash lemon juice
12 egg roll wrappers
In large mixing bowl, beat together cream cheese, garlic, onion, Worcestershire sauce, salt and lemon juice until thoroughly combined. Stir in crab until mixed completely through. Place two tablespoons of crab mixture on each egg roll wrapper and roll up. Fry egg rolls in 2 cups of hot oil on medium-high heat for approximately 2-3 minutes per egg roll. Drain and serve with your favorite dipping sauce.
CHOCOLATE MAYONNAISE CAKE
1 c. water
1 c. mayonnaise
1 tsp. vanilla extract
2 c. all-purpose flour
1 c. sugar
3 Tbs. baking cocoa
2 tsp. baking soda
In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended...