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.