Here's what I made for Father's Day dinner

I wanted to make something special for my sweet hubby and my dad on Father's Day, so I decided to make Crab Rangoon's. My sweet hubby loves these! I also made sweet and sour sauce, fried rice, meat balls and oven roasted veggies. My hubby likes to pour the sweet and sour sauce over everything, but I wanted my veggies and meatballs plain. Everything worked out great, and it was so much easier doing the veggies in the oven instead of stir frying them!




Crab Rangoons

1 8oz brick cream cheese
1 cup imitation crab, shredded
2 tablespoons soy sauce
1 package won ton wrappers
2-3 cups of oil, about 1 1/2 inches in a nice size pan

In a small bowl mix all the ingredients until thoroughly blended. Lay out won ton wrappers on your counter top and put a teaspoon of cream cheese mixture in each one. Fold the won ton in half making a triangle, then fold the points in. Lay each on on a plate, and when they are all folded, heat a pan of oil. Fry the Rangoon in batches until golden brown, turn them with a slotted spoon and brown on the other side. Remove from the pan with a slotted spoon and place on a paper towel lined plate. I keep the plate in the oven on warm while the next batch cooks.
My son Chauncey mixed up the crab and cream cheese for the rangoons!




Sweet and Sour Sauce

1 1/2 sugar
2/3 cup vinegar
1 1/3 cup water
1/2 cup soy sauce
2 tablespoons ketchup
4 tablespoons cornstarch
1/8 teaspoon ginger

Mix all the ingredients in a medium size saucepan and whisk until mixed well. Stir until mixture boils. Stir and boil for 2 minutes.



Fried Rice

1 cup chopped carrot
1 cup chopped onion
1 cup chopped celery
3 cups cooked rice
2 eggs, beaten
1/4 cup soy sauce
1/2 teaspoon ginger
oil, 2-4 tablespoons
1 cup of meat, I used sausage, but you could use ham, pork, hamburger, shrimp

In a skillet heat the oil and scramble the eggs. Remove them from the pan and cook the carrots, onion, celery till tender but a little crisp. If your meat is raw, add it and cook it with the veggies. Add the rice and soy sauce and ginger. Chop the scrambled eggs up and add them back to the pan.


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