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Chop Suey Recipe Ingredients: 1/4 lb shrimp 1/2 lb boneless chicken 1 tsp garlic 2 tsp cornstarch 1 tbsp oyster

sauce 1/2 piece cabbage, quartered 1 cup green bell pepper,sliced 1 cup red bell pepper, sliced 1 small cauliflower, cut into small pieces 1 cup snow peas 1 cup carrots, sliced 1 cup onion, diced 1 cup chicken liver, sliced Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon 1 1/4 cup water salt and pepper Cooking Procedure: 1. Saute the garlic and onion 2. Add the boneless chicken and saute for 2 minutes 3. Put-in the chicken liver and let cook for 3 minutes more 4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes. 5. Add the shrimp then sprinkle some salt and pepper. 6. Add the oyster sauce and simmer for 2 minutes. 7. Put-in the cauliflower and cabbage then mix well 8. Add the carrots,snow peas, and bell pepper. Cover the pot and

simmer for 5 minutes or until vegetables are cooked 9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well. Ham and Cheese Stuffed Meatballs Ingredients: 1 lb ground turkey 1/2 cup bread crumbs 1 beaten egg ~ 6 oz cheese, cut into 1/2 in cubes 8 slices deli-sliced ham 1/4 cup canola oil Cooking Procedure: 1. Preheat oven to 350 2. Combine ground turkey, bread crumbs, and egg in a large bowl. Flavor meat however you like. 3. Wrap a couple cheese cubes in a slice of ham. Press ground turkey mixture around the ham-cheese packets to form a 1 1/2 to 2 in ball. 4. Fry the meatballs in the canola oil over medium-high heat until golden-brown on all sides. Drain meatballs on paper towels. 5. Place meatballs in a baking dish and bake at 350 for about 20 min or until done.

Fruit Cocktail Layer Dessert Ingredients: 1 can condensed milk 3 small boxes all-purpose cream 1 box Alsa gelatin 1 can Del Monte fruit cocktail, drained and the juice set aside 2 packs graham crackers Cooking Procedure: In a bowl, beat the condensed milk and the all-purpose cream until the mixture is in its spreading consistency. Layer graham crackers in a pan or Pyrex dish. Spread the mixture on top of the crackers. Make another layer of graham crackers and mixture (make 3 or 4 layers). Then arrange the fruit cocktail on top. Set aside. Put the juice of the fruit cocktail in a pan and add the gelatin. Cook until it begins to boil (do not let it boil). Let mixture stand for a few seconds and then pour evenly on top of the fruit cocktail. Let stand for 1 or