Marc lived all his school years on Erie Street in a small town in New York state (close to the cottage) with about 40+ other kids. They were known as the Erie Street gang though they weren't a gang just a mix of girls and boys who played together (nicely on the most part I'm told).
Although many went temporarily off to college/university most of the "kids" still live in the same town. One is Marc's lawyer, another his dentist, another a plumber, another in construction, 3 brothers (who we travel with) took over their family grocery store (Jubilee) etc. Some of them are in the Elks Club and others still in their Investment Club keeping friendships and continuing weekly or monthly meetings as well.
Through the over dozen years that Marc and I have been together I have enjoyed their friendship as well. This Sunday was the Investment Club yearly picnic. The guys bring their ladies with them. We had a lovely dinner that included steak, salt potatoes, baked beans, salad, garlic bread etc. Everyone brought either an appetizer or dessert. We sat outdoors where the weather was beautiful and the lake brought in a refreshing breeze.
Marc and I made appetizers and because we had such a hard time following the directions to fold them, perhaps because of the hot day or the fact we bought store brand crescent rolls we decided its best to call them "Ledge Coons" (cottage is on Rockledge and they looked like caccoons). In any case they were delicious. The picture below is 1/2 the portion so far.....
1 pkg dry onion soup mix
1/2 lb ground beef
4 tbsp cabbage (fine, short pieces)
1/2 cup sliced water chestnuts (cut into smaller sizes)
1/2 can bean sprouts
1/2 tsp minced garlic (to taste)
1/2 tsp paprika
salt and pepper to taste
you choose your dashes of cayenne pepper
2 pkgs crescent rolls
orange/ginger dipping sauce
Fry the beef, cabbage until the meet is no longer pink. Add the rest of the ingredients except the rolls. Fry gently and flavour until you like it! We add in about 1/3 cup of the dipping sauce.
Cut each crescent roll into 1/2 and place about 1 tbsp of mixture in middle and roll into a crescent roll. We slipped the ends up and across the roll. I believe you could leave them as a crescent and they would hold the mixture well.
Bake 350F for 15 minutes - lightly brown on ungreased cookie sheets.
Ready to take to the picnic.Serve with a dipping sauce. We used orange/ginger dipping sauce by Iron Chef. The ginger gave it a nice bit of heat. Yum!
Enjoy and share with your friends too.... Judi xoxo