Mock Egg Rolls
|Bacon fat||1 Tablespoon|
|Chopped onion||2 Tablespoon|
|Chopped celery/Chopped green pepper||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Soy sauce||1⁄2 Teaspoon|
|Liverwurst/Bacon and liver roll||1⁄2 Pound|
|Biscuit mix||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
Saute onion and green pepper in the bacon fat until tender.
Add mustard, soy sauce and liverwurst.
Mix very thoroughly; chill.
Form into 12 fingers about 3-inches long.
Make a soft dough of the biscuit mix, ginger and milk.
Roll out into a 9x 12-inch rectangle on a floured board.
Cut into 12 squares.
Dampen the edges; on each square place a liverwurst finger.
Roll up and seal the edges.
Dip each in melted butter and then in nuts.
Place on a cooky sheet and refrigerate till needed.
Bake at 425F for 10 to 12 minutes.