Mexican Egg Rolls -- Quad-Cities Online Recipe Book
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Mexican Egg Rolls

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Ingredients

1/2 pound ground beef
1/4 cup chopped onion
1 clove garlic, pressed
2 tablespoons jalapeno pepper, chopped
8 ounces refried beans
1/4 cup shredded Cheddar cheese
1 tablespoon ketchup
1-1/2 teaspoons chili powder
1/4 teaspoon ground cumin
4 dozen wonton skins

Instructions

Brown ground beef, onion, garlic and jalapeno peppers. Drain. Stir in beans, cheese, ketchup, chili powder and cumin. Place 1 tablespoon meat mixture in center of each wonton. Moisten edges with water and fold like an envelope and seal. Fry a few at a time in a wok with oil at 375 degrees for 3 to 5 minutes until golden brown

Sheila Schultz
Hillsdale



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  Today is Thursday, April 24, the 114th day of 2014. There are 251 days left in the year.

1864 -- 150 years ago: We learn that it is a contemplation to start a paper mill in Rock Island during the summer by a gentleman from the East.
1889 -- 125 years ago: The gates of Oklahoma were swung open at noon today, and a throng of more than 30,000 settlers started over its soil.
1914 -- 100 years ago: The Iowa Coliseum Co. was incorporated with $40,000 capital and planned a building on 4th Street between Warren and Green streets in Davenport.
1939 -- 75 years ago: Plans are being discussed for resurfacing the streets in the entire downtown district of Rock Island.
1964 -- 50 years ago: Some 45 jobs will be created at J.I. Case Co.'s Rock Island plant in a expansion of operations announced yesterday afternoon at the firm's headquarters in Racine, Wis.
1989 -- 25 years ago: Gardeners and farmers cheered, but not all Quad-Citians found joy Saturday as more than an inch of rain fell on the area. Motorists faced dangerous, rain-slick roads as the water activated grease and grime that had built up during dry weather.








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