Ingredients:

1 pound shrimp, peeled and deveined
2 eggs, beaten
2 cups Korean deep frying mix powder
vegetable, peanut, or canola oil to deep fry

Procedure:

In a deep fryer, large wok, or deep pot, heat up oil to 375 degrees. Dip each shrimp into eggs and then coat with frying powder. Fry in batches, making sure not to overcrowd the pot. Remove from oil when shrimp are golden brown, about 2-4 minutes. Drain on rack or on paper towels. Makes 4 servings.

Ingredients:

1 piece large onion, sliced
1 piece chicken bouillon cube
1 stalk celery
1 piece medium carrot, diced
1/2 cup salad macaroni
250 grams Italian style spaghetti sauce
1/2 cup evaporated milk
150 grams Baguio pechay, diced
1/3 cup grated cheese

Procedure:

BOIL 3-1/4 cups water with onion, bouillon cube, celery and half of carrot. Simmer for 5 minutes or until veggies are tender. Mash vegetables. Add macaroni , spaghetti sauce, remaining carrot, salt and pepper to taste. Simmer for 10 minutes. Add milk, pechay and cheese. Simmer for 2 minutes. Makes 5 servings.

Ingredients:

8 10 inch flour tortillas
1 (8 oz.) cream cheese
2 tablespoons horseradish
2 tablespoons German horseradish mustard
4 tablespoons cherry jelly
1 teaspoon pepper
1/2 cup slivered almonds or 1/2 cup chopped dried cherries
1 pound deli chicken, thinly sliced

Procedure:

Combine cream cheese, horseradish, german mustard, jelly and pepper. Spread approximately 2 tablespoons of mixture on each tortilla. Sprinkle 1 tablespoons of almonds or 1 tablespoon of dried cherries over each tortilla. Lay 3 slices of chicken on top. Roll tortilla up tightly and wrap in plastic wrap. Chill for at least 2 hours. When ready to serve, slice each tortilla into pinwheels.

Ingredients:

3 cups frozen unsweetened or fresh strawberries
1 cup water
1 packet unflavored gelatin
1 tablespoon cornstarch
1 egg, separated
1/3 cup Splenda
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 cup instant skim milk powder
1/4 cup ice water
9 inch Graham Cracker Crust (see our recipe)

Procedure:

Slice strawberries. Pour water over strawberries; let stand 1 hour at room temperature. Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp (25 ml) of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 minutes or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker Crust. Chill, about 4 hours, until completely set. Makes 6 servings.

Graham Cracker Crust
3/4 cup graham wafer crumbs
3 tablespoons melted butter or margarine
1/4 teaspoon each of cinnamon and nutmeg

Procedure:
Combine graham wafer crumbs, butter, cinnamon and nutmeg. Press into a 9 inch pie plate or 8 inch square pan or 9 inch spring form pan. Chill in refrigerator 2 hours before filling. If desired, reserve 2 tablespoons of the crumb mixture to sprinkle on top of the filling.