Liz's Egg Rolls

1/2 pound ground turkey or pork
1/2 tsp. ground ginger
1/2 tsp. garlic powder

2 C. shredded cabbage
1 small onion, shredded
1 shredded carrot
2 T. soy sauce
2 T. cornstarch

1 package egg roll wrappers

Cook meat until no longer pink. Add seasonings. Let meat cool then combine the rest of the ingredients (except wrappers).

Fill and roll wrappers.

Fry in 1/2 inch hot oil (350 degrees) until brown and crispy.

Onion and Bacon Soup

Somehow I've got three giant bags of onions this month. This recipe was a good use for a few of them. From Everyday Food Magazine.

6 slices of bacon cut crosswise into 1 inch pieces
3 large yellow onions, halved and thinly slices lengthwise
4 cups of low sodium broth (I used my favorite vegetable broth concentrate)
baguette sliced 1 inch thick
grated gruyere or swiss cheese

In dutch oven cook bacon until crisp. Remove from pan, reserve 1 Tbsp of grease. Reduce heat to medium. Cook onions in grease stirring occasionally and scraping brown bits from the bottom with wooden spoon, until soft and brown, about 1 hour. Add broth, bring to a boil. Remove from heat.

Broil baguette slices with 1/4 cup of cheese each until bubbly and slightly browned. Top soup with baguette and serve immediately.