Tingley Iowa Centennial Cookbook- Spiralbound Cookbook #31

Tingley, Iowa used to be "just the town we passed through to get to my aunt and uncle's lake house on Sun Valley Lake".  For DECADES we would pass through, comment on how small and uninteresting it was, and maybe stop at the little general store to pick up a few things.

Then...about 25 years ago, mom and dad bought a house there, and moved from my "hometown" of Fairfield.  Having spent many weekends there over the years now, I CAN say that I like it a little better, and it IS where my parents live.  They've done a nice job of making their house a nice place to visit...especially the yard...

I also really enjoy trips down the dirt and gravel roads in the back of dad's pickup...

Truth be told, there are MANY things I like about Tingley...but I CERTAINLY wouldn't live there!

Anyway...here's the cookbook, created for the 1983 centennial:

As is typical of this type of cookbook, there was some sort of contest (probably at a nearby elementary school) to design the divider pages:

The recipe I've chosen to feature for this post is for EGG ROLLS, attributed to Jeanine Johnson Greene, because nothing says "Tingley, Iowa" like Chinese food!!!

Egg Rolls

1 lb. ground pork (do not brown)
1 T. onion powder
1 T. garlic powder
1/2 tsp. black pepper
1 tsp. Accent
1 tsp. salt
1 T. soy sauce
3 T. flour
2 eggs
1 medium grated carrot
2 medium onions
2 pkg. egg rolls (cut in 1/4 sq.)

Mix all above together and place 1 spoonful on each 1/4 egg roll, deep fat fry until brown.  Makes 1 1/2 pkgs. of egg rolls.

SAUCE (To Dip Egg Rolls In):
1 c. sugar
1/2 c. white vinegar
1/2 c. water
1/2 T. cornstarch
2 T. paprika
1 T. chopped green pepper
1 T. chopped pimento

Boil above until dissolved well.  Egg rolls are also good dipped in other types of sauce.  Egg rolls may be frozen and reheated.  They are best served hot but may be eaten cold.

Enjoy!