Creamy Sweet and Sour Walnut Shrimp Preparing: Condensed Milk--2 teaspoon Sugar--2 tsp Mayonnaise--2 tsp White rice vinegar--about 2 tsp, if not sour enough, add more Shrimp--1 lb Mix them together,except shrimp, very well to make the special sauce; Add one egg white to shrimp first, then mix together with corn starch until shrimp is covered with corn starch. Cooking: Deep fry shrimp a little, do NOT fry too long; Dip right into the sauce until it is coated with the special sauce; Pick up the shrimp, deep fry walnuts and put some sugar on them. Arrange walnuts around the shrimp on the plate--You are ready to enjoy! Sweet and Sour Pork Chops or Ribs (Peking Style) Preparing: Salt--2 tsp,     Sugar--4.5 tsp,     Cooking Wine--2 tsp Katchup--4 tsps,    A1 Source--4 tsp,     Green Onion--2 pcs Mix well with water to make special sauce. Cooking Deep fry pork chops or ribs till Light brown. Boil the special sauce. Put the pork chops/ribs into boiling sauce. Cook on MEDUIM heat for about 4 minutes. Add green onions. Wait for 1 minute till done. Beer Bread Preparing: 3 Cups Self-Rising Flour 1/3 to 1 Cup Sugar 12 oz of Whistling Pig Wheat (Hefeweizen) Mix all ingredients. Grease a loaf pan (one regular size or 6 mini loaves). Pour the bread mixture in. Drizzle the top with melted butter. Baking: Bake at 350 F for approximately 25-30 minutes for 6 mini loaves. Bake 35-45 minutes for one large loaf, or until firm & golden on top. For an EXTRA treat: whip your favorite honey into softened butter and spread it on warm beer bread slices. Caramel Custard Preparing 1-3/4 cups sugar, 2 tall cans exaporated milk, 3 egg whites, 2 teaspoons vanilla, 8 egg yolks, 6 tablespoons brandy or rum. Baking Put 1 cup sugar into a deep baking pan (or square loaf pan) in which custard is to be baked, and place over heat. Stir constantly until sugar melts and turn golden. Remove from heat and tip pan back and forth until it is entirely coated wit caramel. Let cool while mixing custard. Beat eggs and egg yolks together well and add milk. Beat remaining sugar and vanilla until sugar dissolves, then strain custard into caramel coated pan. Cover custard, place pan in a larger pan containing one inch of hot water, and bake in a moderate oven (350 F) for 1 hour. While still hot, turn out on serving platter. When ready to serve, pour brandy or rum over pudding and send to the table burning. Serves 8. Louisiana Giblet Holiday Gravy Ingredients: 2 lbs chicken gizzards, 2 cups butter, 1 onion, celery to taste, 1 lb. chicken liver, 2 cups flour, 1 bell pepper, 6 boiled eggs Cooking Boil gizzards and liver for 1/2 hour until very tender and set aside. Saute chopped onions, bell peppers and celery. Boil 6 eggs and set aside. Make a rue, or thickening agent, consisting of 2 cups of butter and 2 cups of flour. Melt butter in skillet, gradually add flour and stir on medium heat until rue reaches a fluid consistency. In a stockpot, bring 2 gallons of water to a boil. Add finished rue to boiling water to make gravy. Add chopped gizzards and liver to gravy. Add onions, bell peppers, celery and boiled eggs.