Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside. Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate. Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots,pork,ginger and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve the fried rice immediately.

Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving. Makes about 4 sevings of macaroni salad.

Cream butter, brown sugar, and 1 teaspoon vanilla. Add oats, cinnamon, soda, and flour. Cook raisins in small amount of water 10 minutes; drain and cool. Mix eggs, sugar, sour cream, and dessert mix in saucepan. Bring to boil, stirring constantly. Add raisins and remaining vanilla. Put 1/2 oatmeal mixture in 9 x 13 inch pan. Bake 7 minutes. Spread raisin mixture over baked crust. Crumble remaining oatmeal mixture over all. Bake 30 minutes more. 24 to 36 bars.

Bring the milk to the boil with the split vanilla pod. At boiling turn the heat down and simmer for five minutes. In a large bowl whisk the sugar, egg yolks and cornflour until fluffy and pale. Remove the vanilla pod from the milk. Whisking continuously, slowly add the hot milk to the egg mixture. Place the chocolate on a chopping board and cut into tiny shavings using a sharp knife. Place the chocolate shavings in a in another large bowl and pour the hot milk and egg mixture over the chocolate stirring until all the chocolate is melted and mixed thoroughly with the milk. Leave to cool for 10 minutes stirring from time to time. Pour into serving glasses or dishes and chill in the refrigerator. Decorate with grated chocolate or fresh fruit as desired.

Preheat the oven to 375 degrees. In a small bowl, combine the cheese, pepperoni, pepper and spinach. Dap a bit of tomato paste with back side of a teaspoon in the center of each wrapper. Sprinkle with the spices. Create pockets by squishing the filling on the wrapper into a mini muffin pan and pinch the ends together using a dab of water to help them stick. Bake the bites for about 15 minutes in a preheated 375 degree oven. Quick Dipping Sauce Use the remaining tomato paste and warm over medium heat with 1 tbsp balsamic vinegar, 2 oz water, 1/2 tsp garlic powder, and 1/2 tsp of Italian seasoning. The result is a really thick sweet dipping sauce.

Alternate Ways To Decorate Put cross on top using a little bit of rolled dough and brush on butter and sugar, then bake. Or, with a sharp knife, slit top at right angles or press a cross onto top of each bun with a long pencil. When nearly baked, glaze, and dredge the cross thus produced with granulated sugar; repeat glazing and dredging until cross is filled with sugar. Complete baking. Cinnamon may be mixed with the glazing sugar, or lemon extract.

Ingredients: 1 tablespoon yeast, 6 cups flour, 3/4 teaspoon cinnamon, 3/4 cup raisins, 1/2 cup mixed candied fruit, 1-1/2 teaspoons salt, 1 cup confectioner’s sugar, 1 teaspoon sugar, 2 cups milk, 1/2 cup sugar, 1 egg, 1/3 cup melted butter.

Season chicken with salt, pepper and Liquid Smoke; sauté in a small skillet with butter over medium heat until juices run clear. Cool, dice chicken finely and combine in a small bowl with chopped celery, thinly sliced green onion, mayonnaise, lemon juice, salt and pepper. Add lemon zest, sliced arugula and almonds (reserve 1 tablespoon of each for garnish). Using a sharp knife make jagged 1/2-inch cuts lengthwise around the center of each Roma tomato or vine ripe tomato; carefully twist open the halves, scoop out centers with a melon baller making a cup or shell leaving 1/4-inch walls. Cut and discard a thin slice from bottom of each tomato half if necessary to sit level on a plate. Season tomato cups or shells with salt, place upside down on paper towels to drain for 30 minutes. Spoon lemony chicken salad mixture into cups, top with reserved lemon zest, thinly sliced arugula leaves and toasted almonds. Arrange on a platter.I make this dish as a appetizer for entertaining.Always a hit!.( Susan "loves to cook" )

Sauté garlic in olive oil until golden. Add drained clams, stir and sauté until cooked (3-4 minutes). Add clam juice, white wine, oregano, basil, pepper and parsley. Cover and simmer 5 minutes. Serve over cooked linguini with Parmesan cheese and pepper to taste.