MAIN DISH : GARLIC BUTTER SHRIMP them with your favorite fixings.

I like cashew sour
cream, tempeh bacon, chives, and salt and pepper! 3. When seasoned chicken stock comes

8 tablespoons (1 stick) unsalted butter, divided to a boil, add in cornstarch mixture.

1 1/2 pounds medium shrimp, peeled and deveined Stir. Add sliced green onions.
SALAD – ROASTED BROCOLLI

Kosher salt and freshly ground black pepper, to taste
How to Roast Broccoli

5 cloves garlic, minced 4. Bring broth to a rolling boil. Once

1/4 cup chicken stock Making perfect roasted broccoli couldn’t be easier! Here’s achieved, stir broth with a non-

Juice of 1 lemon, or more, to taste what you need to do: slotted spoon in one direction.

2 tablespoons chopped fresh parsley leaves
DIRECTIONS: 1. First, preheat the oven to 400 and line a rimmed While stirring, slowly pour in eggs.
1. Melt 2 tablespoons butter in a large skillet over baking sheet with parchment paper.
Eggs will cook as soon as they hit
medium high heat. Add shrimp, salt and pepper, 2. While the oven warms up, break a head of broccoli
to taste. Cook, stirring occasionally, until pink, into evenly sized florets. Spread them on the baking the broth. Top with extra green
about 2-3 minutes; set aside. sheet in a single layer.
2. Add garlic to the skillet, and cook, stirring 3. Toss the broccoli florets with olive oil and season onions, if desired.
frequently, until fragrant, about 1 minute. Stir in with salt and pepper. Transfer them to the hot oven
chicken stock and lemon juice. Bring to a boil; and bake for 15 to 22 minutes, until the florets are
reduce heat and simmer until reduced by half, browned and crisp around the edges. CANAPE – Cheesy Ham Canape
about 1-2 minutes. Stir in remaining 6 tablespoons
butter, 1 tablespoon at a time, until melted and SOUP :EGG DROP SOUP Fita bread, cheese, cucumber, ham
smooth. INGREDIENTS:
3. Stir in shrimp and gently toss to combine. TUNA CANAPE
 2 Eggs
4. Serve immediately, garnished with parsley leaves, EQUIPMENT
if desired.  4 cups chicken stock - I used a good bone
 food processor
broth!
SIDE DISH – BAKED POTATO
 spatula
 1 tablespoon cornstarch INGREDIENTS
How to Bake a Potato
I like to use russet potatoes here, as their skin really puffs up
 1 tsp. ground ginger   
and becomes crisp in the oven. Along with the potatoes, you’ll  ¼ tsp. garlic salt  2 125g canned tuna
just need olive oil and salt to make this baked potato recipe.  ⅛ tsp. Black Pepper  1 onion
Once you’ve assembled your ingredients, follow these easy  180 g low-fat soft cheese
steps:  3 scallions, sliced
 1 teaspoon Dijon mustard
First, preheat the oven to 425, and line a baking sheet with  salt, black pepper to taste
INSTRUCTIONS
parchment paper.
While the oven preheats, prep the potatoes. Scrub the 1. Mix 3 1/2 cups chicken stock,
potatoes well and pat them dry with a kitchen towel. Then, INSTRUCTIONS
poke the potatoes with a fork a few times to create small holes ginger, garlic salt and pepper in a
1. Drain the tuna if needed.
across their surfaces. saucepan over medium-high heat.
Next, season the potatoes. Place them on the baking sheet 2. Peel the onion and cut into quarters.
and rub them all over with olive oil. Sprinkle them liberally Stir cornstarch into the remaining 3. Add the onion bits into a food processor, cover
with sea or kosher salt, and transfer them to the hot oven to and run it for a few seconds. Run the food
1/2 cup chicken stock and set aside. processor again until the onion is very finely
bake.
Bake for 45 to 60 minutes, until the skins are crisp and puffy sliced.
2. In a small bowl, whisk 2 Eggland's
and you can easily pierce the potatoes with a fork. Use oven 4. Add the tuna chunks into the food processor.
mitts to remove the hot baking sheet from the oven. Best eggs. Set aside. Cover and run it for a few seconds.
Finally, dig in! Allow the potatoes cool for a few minutes 5. Stir carefully. Add the soft cheese and Dijon
before slicing them open, fluffing up their insides, and topping mustard, cover and run it for a few seconds. Stir
and run it once more.
 6. Using a spatula, carefully empty the contents of
the food processor into a deep bowl. Taste the
spread, and season with salt and pepper.
7. Enjoy on a slice of bread or as a canape topping!
Meaty Clubhouse Sandwich
Ingredients
  3 pcs white bread, toasted
  4 tbsps Lady's Choice ham spread
  6 pcs romaine lettuce, washed and trimmed
  4 slices plum tomatoes, sliced into rounds
  4 slices cucumber, sliced into rounds
  12 pcs bacon, fried until crisp
  4 pcs regular, sweet or spiced ham
  1 pc egg, cooked sunny side up
  4 pcs toothpicks
Steps
1. Toast the bread slices. Lay 3 pieces of bread and
spread a tablespoon of Lady’s Choice Ham Spread on
one side of the 1st and 3rd slice, and a tablespoon on
both sides of the 2nd slice of bread evenly.
2. Top the 1st slice (mayonnaise-side up) with lettuce,
tomatoes, and bacon then cover with the 2nd slice.
Top with lettuce, cucumber, ham, and egg then cover
with the 3rd slice (mayonnaise-side down).
3. Press the sandwich lightly then slice into 4 triangular
portions. Secure with toothpicks and serve.
Serving suggestions:
potato or sweet potato (kamote) chips or
fries or
pickles or side salad
Lettuce and Tomato Salad with Mayo
Ingredients
 1 Head of Crisp Iceberg Lettuce, chopped
 4 Beefsteak Tomatoes, chopped
 1/2 c Mayonnaise
 1 Small Onion, diced (optional)
 Salt and Cracked Black Pepper, to taste
Instructions
1. Add the chopped lettuce, tomato and onion (if
using) to a large mixing bowl.
2. Next add the mayonnaise, beginning with a
quarter cup, and lightly toss then add another
quarter cup if needed so that the salad is lightly
coated.
3. Season with salt and black pepper.
4. Cover and chill in the refrigerator for half an
hour before serving.