Christmas recipes around the world

Shrimp Salad in Pastry Shells

Makes: 42 servings
Prep Time: 35 minutes
Cook Time: 10 minutes
Ready In: 45 minutes
Neat appetizer for your dinner parties or family gatherings.

Ingredients
Shrimp Salad 3 tbsp celery finely chopped
2 tbsp green pepper finely chopped 3 tbsp chopped pecans
1 tbsp chopped sweet pickles 1/4 cup Italian Dressing plus 2 tbsp
1/2 pound shrimp~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tart Shells 1 1/4 cup all purpose flour
1/2 tsp salt 1/4 cup shortening plus 2tsbp
2 1/2 tbsp to 3 tbsp cold water~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~ alfalfa sprouts


Directions
Shrimp Salad - Boil shrimp 3 to 5 minutes. Drain well; rinse with cold water. Chill, peel, devein and coarsely chop shrimp. Combine shrimp and ingredients. Chill 8 hours. Line tart shells with small amount of sprouts. Drain chilled shrimp salad well. Spoon 1 teaspoon salad in each shell.
Tart Shell - Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water one tablespoon at a time evenly. Stir with a fork until all dry ingredients are moistened. Shape into a ball and chill. Divide pastry into 42 equal portions. Place each portion in a 1 1/2 pastry mold and press pastry to fix mold. Bake at 400 degrees 10 minutes or until brown. Cool slightly and remove from molds. Store in an air tight container.

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Chinky's Puto Bread

SUBMITTED BY: Chinky Viola
"A Philippine favorite. Sprinkle with grated cheese on top, and enjoy hot or cold."

INGREDIENTS

* 2 3/4 cups cake flour
* 1 1/4 cups white sugar
* 2 tablespoons baking powder
* 1/2 cup evaporated milk
* 1 cup water
* 2 eggs
* 1 cup margarine, softened

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix together the cake flour, sugar and baking powder. Pour in the water and evaporated milk and stir well. Mix in the eggs and butter or margarine.
3. Pour the mixture into molds or muffin pans. Find a baking pan that your muffin pan will comfortable fit in. Pull the oven rack out a little (perhaps 1/4 out of the oven) and place the baking pan (with the muffin pan inside it) on the rack. VERY CAREFULLY pour about 4 cups of hot tap water into the baking pan which holds the muffin pan. Then VERY SLOWLY AND CAREFULLY slide the rack completely into the oven.
4. Bake at 375 degrees F (190 degrees C) for about 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Be VERY CAREFUL not to burn your hands with hot water or steam when you remove the muffins from the oven. Top with grated cheese.