TODAYS WEATHER:Cartwright,OK.
CURRENT TEMp:102.7
HIGH TEMP   :102.7
LOW TEMP    :75.7
HUMIDITY    :36%
DEW POINT   :64*
BAROMETER   :29.97 F
WIND: S  @   3-14
Gust:        16
SKY:sunny
DAY RAIN    :0.00
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TODAY IN HISTORY:July 30

1932 The tenth modern Olympic Games opened in Los Angeles.

1956 The phrase "In God We Trust" was adopted as the U.S. national motto.

1980 The Republic of Vanuatu, formerly known as the New Hebrides, gained its independence from France and Britain.

 
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TODAYS RECIPE:Copycat Cheesecake Factory’s Avocado Eggrolls

These are incredibly delicious!! Just like the ones at Cheesecake Factory! For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven.

2-4 servings

30 mins prep time

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.