GreatGrandma’s Sweet Sour Sauce

1/4 c vinegar
3 T catsup
6 T sugar
1 T shoyu (soy sauce)

GreatGrandma's Shoyu Chicken

3 - 4 lb chicken
1/2 cup shoyu (soy sauce)
1/2 cup water
2 teaspoons sugar
1 teaspoon oyster sauce
1 clove crushed garlic
1 piece crushed ginger
3 tablespoons liquor
1/4 teaspoon Vetsin (msg)
dash of heong lu fun (Chinese five spice)
1 lb beansprout

Almond Float

Almond Float
2 packages unflavored gelatin
2 tablespoons cold water
1 cup boiling water
3/4 cup sugar
1 teaspoon almond extract
1 cup milk

Dissolve gelatin in 2 tablespoons of water. Add boiling water and then sugar and stir until sugar dissolves. Add almond extract and then milk. Pour into 9-inch x 9-inch pan. Chill until set. Slice into cubes and serve alone or with chilled fruit cocktail.

Almond Float Eggs
2 batches of almond float mixture
1 11 oz can of mandarin oranges

Spray 3 Jell-O egg molds with cooking spray. Divide mandarin oranges among egg molds (about 2 pieces to each egg) and fill each egg half full using one batch almond float mixture. Chill until set. Make another batch of almond float mixture and fill egg molds until full. Chill until set.

Mrs. T’s Pork Adobo

2 ½ pounds pork or chicken, 1-inch cubes
6 cloves garlic, crushed
2 bay leaves
¼ cup rice vinegar
¼ cup soy sauce
2 tablespoons oil (optional)
1 teaspoon sugar
½ teaspoon pepper

Soak pork in vinegar and garlic for at least 15 minutes. Brown pork in a
large pot over medium heat. Add vinegar and garlic mixture and bay leaves and simmer for one hour or until tender. Do not stir. Add the rest of the
ingredients and simmer for 15 to 30 minutes more.

Serve with rice.

GreatGrandma's White Cake

4 eggs (less one egg white)
1/2 cup butter
1 huge lump of Crisco
1 1/2 cup sugar
1 cup milk
3 cups flour sifted 3 times (last sifting add 1 teaspoon salt)
1 teaspoon vanilla

Cream butter and Crisco.  Add sugar and beat until fluffy. Add eggs one at a time and vanilla while using electric beater. Fold in flour and milk alternately.  Preheat oven to 350 degrees Fahrenheit when adding the eggs.  Bake in 2 round cake pans for 30 minutes.

GreatGrandma's White Fruit Cake

1 cup shortening
1 cup sugar
4 eggs
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon extract
1 lb whole macadamia nuts
3/4 lb fruit
1 lb white raisins
3/4 lb red and green candied cherries
1/2 lb candied pineapple

Grease and line and flour 4 - 1 lb bread pans. Cream shortening. Add sugar and beat well. Add eggs and beat. Add flour, baking powder mixture alternately with milk, vanilla, lemon extract mixture. Leave nuts and fruits whole except cut pineapple into small wedges. Sprinkle some flour over fruit and mix. Add fruit to creamed mixture.  Divide into 4 portions and bake at 300 degrees Fahrenheit for 1 1/2 to 2 hours. Place a pan of water in the oven.

Florence's Chicken

Flour, salt and pepper chicken (shake in bag). Deep fry.
In pan boil 1/2 cup sugar, 1 cup shoyu (soy sauce), crushed garlic and ginger.
Shake off excess oil from chicken and dunk into marinade sauce.