NO BAKE CHOCOLATE OATMEAL COOKIES

2 cups sugar
1 stick butter (1/2 cup)
1/2 cup Pet milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.
Remove from heat and stir in peanut butter and oats.

Spoon out quickly onto wax paper or aluminum foil. Cookies will harden as they set.

Submitted by: Hilary

PASTA AND SEAFOOD SALAD

Ingredients

2 c. multi-colored pasta twirls
10 oz. crab meat or lobster, cooked (imitation kind if fine)
3 stalks celery
1 sm. can (2 to 3 oz.) sliced black olives
4 or 5 green onions (scallions)
1/2 sm. green or yellow pepper
6 oz. shredded cheese (optional)
1/2 c. "Good Stuff" Salad Dressing (see recipe)
1 tsp. lemon juiceSalt and pepper to taste


Cook pasta until tender. Wash thoroughly with cold water and drain.
While pasta is cooking chop, celery, scallions and pepper into small pieces. Place in large bowl. Cut seafood into small pieces and add. Drain olives and add. Add cooled and drained pasta, salad dressing and lemon juice. Toss gently. Add more salad dressing if desired.
Salt and pepper to taste. Sprinkle cheese on salad, if desired or garnish with cherry tomatoes, parsley or whatever. Cool in refrigerator for at least one hour before serving.

GINGER BLUE FISH

Ingredients:

1 1/2 lbs. blue fish fillets
3/4 c. soy sauce
1/2 c. sugar
1/2 c. water
1 tbsp. Sherry (dry wine)
3 cloves sliced garlic
2 tsp. fresh grated or dried ginger


Place all ingredients except fish in saucepan and boil until it's a little syrupy. Soak the blue fish in the sauce for a minute or two and broil. Boil the marinade again to decontaminate it from the raw fish. When the fish is done, spoon a little more marinade over it and squeeze a little lemon on it. You can use the extra sauce over rice.

BASIC CHEESECAKE

1 c. graham crackers, crushed
3 tbsp. butter
Sugar as desired

FILLING:

16 oz. cream cheese
1 c. sugar
1 c. sour cream
3 eggs, beaten

To make crust use plastic bag and rolling pin to crush your own crackers, or buy the graham cracker crumbs. Melt your butter and use a fork to combine in a bowl. Press onto bottom and sides of greased springform pan. Refrigerate until filling ready.
For filling beat all ingredients at fairly high speed. Also add approximately 1/4 cup of liquor for flavoring (Kahlua, Grand Marnier, Amaretto) if desired.

Bake at 350 degrees for about 1 hour or so. Cover top with aluminum foil to keep from browning. Refrigerate 4-5 hours or more before serving.

DEEP FRIED SHRIMP

2 lbs. shrimp, peeled, deveined

BATTER:

1 c. sifted all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 egg, slightly beaten
1 c. ice water
2 tbsp. cooking oil

Combine batter ingredients in order given. Beat until smooth. Dry shrimp well, then dip in batter. Fry in deep hot fat at 375 degrees until golden. Serve with cocktail sauce.

COCKTAIL SAUCE:

3/4 c. chili sauce (or catsup)
2-4 tbsp. lemon juice
1-2 tbsp. prepared horseradish
2 tsp. Worcestershire sauce
1/2 tsp. grated onion
Dash Tabasco

Combine all ingredients and chill. Makes 1 1/4 cups

CHICKEN FRIED RICE

6 oz. cooked diced chicken
1/4 c. low sodium chicken broth or bouillon
1 1/2 tbsp. low sodium teriyaki sauce
1 tsp. grated fresh ginger rootPinch white pepper
2 tsp. vegetable oil
2 lg. eggs, lightly beaten
1/2 c. diced onion
1/2 c. shredded carrot
1 1/2 c. cooked white rice
1/2 c. frozen peas

In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. 4 servings.

STEAMED (RICE CAKE) PUTO

2 c. rice soaked in
1 1/2 c. water overnight2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites


You may use long grain.
In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.
Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.
Note: You may use basket steamer in a wok half filled with water.