1 : oz Coconut rum
4 : oz Pineapple juice
1/2 : oz Lemon juice
1/2 : oz Simple syrup
3 : tb Vegetable Oil
1/2 : lb Shrimp, Peeled And Deveined
2 : tb Cilantro Pesto (See Recipe)
1 : tb Fish Sauce (Nam Pla)
Fresh : Fresh Cilantro Leaves
1 : kg Medium size fresh shrimp
7 : Red hot chili
3 : Cloves garlic
1 : tb Sugar
1 : /2 ts Salt
1/4 : c Hot water
2 : tb Lime juice
1 : tb Hot sauce *
1 : tb Chopped coriander
* : * (Sriracha or Sambel
-Lampung) : -Lampung) [Sriracha is a
8 : oz Bean Thread Noodles
2 : tb Vegetable Oil
1/4 : c Cilantro Pesto (See Recipe)
1 : tb Fresh Ginger, Finely Chopped
1 : lb Shrimp, Peeled & Deveined
1/3 : c Coarsely Chopped Green Onion
1/4 : c Chicken Stock
2 : tb Fish Sauce (Nam Pla)
1 : tb Oyster Sauce
1 : tb Chinese Rice Wine Or:
Dry : Dry Sherry
1 : ts Dark Soy Sauce
1 : ts Asian Sesame Oil
1 : ts Sugar
1/4 : ts Salt
Handful : Handful Of Cilantro Leaves
0: Servings: 6 dozen DIRECTIONS: Cream shortening and sugar together until fluffy
1: Add vanilla
2: Sift flour
3: Measure, and add salt, soda and baking powder to flour
4: Sift again
5: Add sifted dry ingredients alternately with milk to shortening mixture
6: Mix thoroughly after each addition
7: Chill dough in refrigerator overnight
8: In the morning, turn out on floured board and roll as thin as possible
9: Cut in squares or any shape desired
10: Place 1" apart on a greased cookie sheet
11: Bake at 350-F until crisp and a golden brown
12: Mrs
13: Henry E
14: Yoder, Grantsville, Md
15: Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957
16: Recipes from old Mennonite cookbooks, brought up to date with standard measures and directions
17: From: Sallie Austin From Gemini's MASSIVE MealMaster collection at www
18: synapse
19: com/~gemini