Servings
Make about 60 cookies.

Ingredients
5 Egg whites
1 1/2 c Sugar
1/4 tsp Salt
1 c Unsalted butter (melted and cooled)
1 c Flour
1/2 tsp Almond extract
Messages/5 dozen

Steps
Pre-heat oven to 375 degrees.
Put egg whites in a bowl, next add the sugar and salt and stir until the sugar has dissolved and the mixture is thick and shiny.
Gradually beat butter into egg white mixture.
Next stir in the flour and add almond extract.
Using a measuring spoon, drop by teaspoonfuls, well apart, onto a greased or non-stick baking sheet.
Bake only 1 sheet at a time for 7-8 minutes, or until the edges are lightly browned.
Working quickly, place a message in the center of each cookie, and fold in half while still warm.
Place the still-warm folded cookies in cool muffin tins to shape.
Cool completely before storing.

Ingredients
3 lbs Fryer
1 Whole star anise
6 lb Rock salt
2 tbsp Sherry
Parchment paper
1 tb Fresh ginger, minced
1/4 c Peanut oil
1 tbsp Garlic, minced
1 tsp Salt
2 Green onions, chopped
3 tbsp Dark soy Sauce

Steps
Wash chicken & pat dry.
Swab cavity with sherry; stuff with ginger, garlic & green onions; seal with clip or string.
Rub outside of chicken with dark soy Sauce; allow to stand until soy Sauce is absorbed.
Wrap chicken in 3 layers of parchment paper, tie with string, coat outer layer with peanut oil.
Baking: In wok or large pot, heat rock salt, stirring periodically, until it begins to brown.
Place wrapped chicken in rock salt, spooning some salt around sides & over top.
Cook for about 10 minutes.
Turn over chicken, cover with rock salt (but always have at least 2″ layer of salt under chicken) & cook for another 10 minutes.
This cooking time will give a moist, slightly underdone chicken.
Increase baking time to 15 minutes on each side, for well done.
Remove chicken from salt; strip off paper; allow to stand for 15 minutes to cool & congeal juices.
Cut in half, then into bite-size pieces.
Serve with soy Dip.

Ingredients
6 Eggs, separated/room temp
1 1/2 tsp Baking powder
1 c Granulated Sugar
1/4 tsp Salt
1/4 c Almond powder (or 1 tsp Almond extract)
1/2 tsp Baking soda
4 tbsp Milk
1 tbsp Honey
2 tbsp Melted butter, cooled (or peanut oil)
1 1/2 c All purpose flour

Steps
In bowl, sift flour, baking powder and salt; set aside.
In another bowl, beat Egg whites until stiff.
With electric mixer, beat Egg yolks; gradually blend in sugar and almond powder.
Cream mixture until smooth, about 5 minutes.
Add honey (and almond extract).
Mix together milk, baking soda and cooled melted butter; add to Egg yolk mixture.
Gradually add sifted flour mixture.
When batter is thoroughly blended, quickly but gently fold in Egg whites.

Steaming
Before mixing, bring water in steamer to boil.
Grease bottom only of 9″ round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
Pour batter into bowl.
Steam for 1 hour.
Best served steaming hot, but cake can be re-steamed and still have good flavor.

Ingredients
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

Steps
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well.
Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt.
With a wooden spoon, gradually stir the flour mixture into the shortening.
The dough should be fairly firm.
Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
Wrap in waxed paper and refrigerate for 4 hours.
Cut the dough crosswise into 1/4 inch thick slices.
Place cookies on an ungreased cookie sheet.
Top each cookie with an almond half.
Brush cookies lightly with beaten egg.
Bake for about 10 minutes, or until light golden brown.

Ingredients
1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 c bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

Steps
Boil cabbage and celery until very tender.
Drain and squeeze out excess water.
Shred very fine and set aside to drain further.
Par-boil shrimp and fry or bake pork.
Mince both.
Shred water chestnuts and bamboo shoots.
Mix all ingredients but egg together.
Beat egg.
Wrap filling in egg roll skins and seal with egg.
Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls.
When skin turns light golden brown, remove from oil and drain (refrigerate them and finish the cooking process when needed).
When cool, drop again into hot oil and fry until golden brown.