INGREDIENTS:
1 can straw mushrooms (can be found in Asian markets)
1 medium (about 6 ounces) boneless, skinless chicken breast
1 slice ginger
1/4 cup cooked ham
4 ounces shrimp
1/4 cup canned bamboo shoots
1/4 cup canned water chestnuts
5 cups chicken stock or broth
1 TBSP dark soy sauce
1 1/2 tsp Chinese rice wine or dry sherry
A few drops sesame oil
Crispy Rice (see directions below)
Vegetable oil for deep-frying

DIRECTIONS:
Cut the water chestnuts and bamboo shoots into desired thickness. Bring a pot of water to boil. Add the chicken and slice ginger and briefly blanch the chicken, just until it changes color. Drain and cut the chicken into thin slices.

Bring the chicken stock or broth to a boil. Add the chicken and pork, shrimp, and vegetables. Let simmer for a few minutes, then add the soy sauce, rice wine, and salt and pepper to taste. Drizzle with the sesame oil. Bring back to a boil and then let simmer for a few more minutes. Place the soup in a large serving bowl and keep warm.

Heat wok and add oil for deep-frying. When oil is ready, add the Crispy Rice. Deep-fry until it puffs and turns brown, then drain on paper towels.

Add the rice to the soup at the table, so that the guests can hear the rice make popping sounds when added to the broth.

Crispy Rice:
Rinse 1 cup of long or medium grain rice. In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain) to the rice and bring to a boil. Cover and simmer on low hear for 30 minutes. Remove from burner and allow to cool.

While rice is cooling, preheat oven to 300 degrees Fahrenheit. Place the rice on a baking sheet, making sure that is is about, but no more than, 1/4 inch thick.

Bake rice for 50-55 minutes, until it is dry. Cool and cut into 2-inch squares.

INGREDIENTS:
4 broiler-fryer chicken breast halves, boned, skinned and cut into 1-inch pieces
1/2 cup flour
1/2 tsp cinnamon
1/4 tsp cumin
1/8 tsp cayenne pepper
2 TBSP vegetable oil
Gingery Mango Sauce (recipe follows)

DIRECTIONS:
In small dish, mix together flour, cinnamon, cumin, and cayenne pepper. Add chicken, a few pieces at a time, turning to coat. In large nonstick skillet, heat oil to medium-high temperature. Add chicken and cook, stirring occasionally, about 10 minutes or until chicken is brown and fork-tender.

Serve with hot, cooked rice and Gingery Mango Sauce. Makes 4 servings.

Gingery Mango Sauce
In blender container, place 1 1/2 cups fresh or canned mango slices, 1/2 cup dark brown sugar, 3 tablespoons cider vinegar, 1/2 teaspoon salt, 1/2 teaspoon allspice, and 1/4 teaspoon ground ginger; process until smooth. Pour sauce into small saucepan; heat over medium heat. Cook, stirring, until sauce is thoroughly heated. Makes about 1 3/4 cups.

INGREDIENTS:
1 graham cracker pie crust
1 14 oz can sweetened condensed milk
1 pkt Kool-Aid, lime-flavored
1 8 oz tub Cool Whip

DIRECTIONS:
In a bowl, combine sweetened condensed milk and Kool-Aid powder. Fold in Cool Whip until evenly mixed in. Spoon into pie crust and refridgerate for four hours to set. Keep refridgerated.

INGREDIENTS:
1 lb or more of raw large shrimp (or bite-sized chicken pieces)
1 stick of butter (melted but not hot)
1 tsp ground rosemary
6 large garlic cloves (finely chopped)
2 TBSP Worcestershire sauce
1/2 tsp Tabasco
1 tsp black pepper
1/2 lemon juiced
1/2 cup white wine

DIRECTIONS:
Preheat oven to 400 degrees.

In a bowl, mix all the ingredients except the shrimp. In two individual baking dishes, create a layer of shrimp at the bottom. Pour an equal amount of the mixed inredients over the shrimp. Place in oven and bake uncovered, stirring once or twice until the shrimp are cooked, about 15 minutes.

Serving suggestion: Toss shrimp (or chicken) and sauce with linguine.

INGREDIENTS:
3 eggs
1 cup sugar
1 cup light Karo corn syrup
2 TBSP butter, melted
1 tsp vanilla extract
1 1/4 cup pecan halves
1 9-inch unbaked deep dish frozen crust

DIRECTIONS:
Preheat oven to 350 degrees. In a medium bowl, whisk lightly beaten eggs. Add sugar, corn syrup, butter, and vanilla extract until well blended. Stir in pecans. Pour mixture into crust. Bake 45 minutes. Refridgerate for a few hours until pie sets. Keep refridgerated.