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26 SLICES OF PEPERONI
1/2 CUP OF FETA
3 CUPS OF COTTAGE CHEESE
1 CUP OF MOZZEROLLI
1 CUP OF PARMASEAN
1 CUP OF CHOPPED ONION
1/4 CUP GARLIC MINCED
1/4 CHOPPED FRESH BASIL
4 TABLESPOONS OF DREID ORGEGANO
2 TABLESPOONS OF CHOPPED ANCHOVIES
5 CUPS OF GROUND BEEF (COOKED BROWNED)
1  ( TO 1 AND A HALF ) QUART(S) OF TOMATO SAUCE
1/4 CUP OF COOKED BACON CRUMBLED
1/2 CUP OF DICED EGGPLANT
1 BOX OF COOKED LASANGE NOODLES
1/2 CUP OF CHOPPED BLACK OLIVES
1 CUP OF DICED MUSHROOMS
 GONE DO YOUR THANG, DO THAT WHAT YOU DO MAN, YOUR THANG. COOK THAT STUFF LIKE YOU SU-POSE TOO, MAN !
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1 CUP OF CHOPPED ALMONDS
1 CUP OF CHOPPED RASIANS
1 CUP OF SHREDDED CABBAGE
2 CUPS OF CHOPPED APPLES
1/2 CHOPPED DATES
1/2 CUP OF OLIVE OIL
1/2 CUP OF RED ONIONS
1/2 CUP GREEN PEPPERS
1/2 CUP OF CARROTS
4 TABLESPOONS OF MINCED GARLIC
4 TABLESPOONS OF FISHSTOCK
3/4 CUPS OF HONEY
 SAUTE CABBAGE AND ONION UNTIL ONIONS ARE TRANSLUCENT, ADD GARLIC, ADD APPLES AND NUTS, AND THEN ADD RASAINS AND DATES ADDING FISHSTOCK AND HONEY, ALLOW TO COOL.

REDUCE,
1 CUP OF GRAPE JUCIE AND 1 CUP OF WHITE WINE
REDUCE ATO ABOUT 1 AND 1 & 1/4 CUP OF THIS MIXTURE
ADD ABOUT 2/3 CUPS TO MIXTURE
STIRRING,
SPRINKLE TOP WITH ABOUT 3 TABLESPOONS OF REDPEPPER FLAKES
THIS IS THE STUFFING FOR EGGROLLS, MAKE EGGROLLS AND FRY UNTIL GOLDEN BROWN.

IN A BAKING PAN ADD, SAUTED GREEN PEPERS ABOUT 1/2 C, 1 /2 CUP OF SAUTEED ONIONS, AND 5 POUNDS OF SHAVED PORK,
SALTED AND PEPPERED, AND ABOUT 1/2 CUP OF OLIVE OIL, ONCE THE PORK IS COOKED
ADD 1/2 C OF  BROWN SUGAR, 1/2 CUP OF REDWINE AND GRAPE JUCIE, 1 TABLESPOON OF GROUND GINGER, 1 TABLESPOON OF CAYENE, 4 TABLESPOONS OF OYSTER SAUCE 1/4 CUP OF GREEN ONION AT THE LAST MINUTE. MAKE A SAUCE AND SERVE WITH EGGROLLS.

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