COLORFUL PRESENTATION OF FAMILY FAVORITESMany of the recipes which I treasure most, are recipes handed down in friendship from relatives, associates and friends, who gave them with generosity and flair. After testing them in frequent occasions, I had formed an instant resource of MENUS and recipes, which come to my mind whenever the necessity arises. Such a pleasure to be able to share them with my Kitchen Link Friends.

CHINESE SESAME SHRIMPS

1 tb sesame seeds
2 tb sesame oil
2 tb olive oil
1 1/2 lbs large shrimps, shelled and deveined
1/2 cup chopped cilantrillo
Salt and pepper to taste
1 tb brown sugar
1 tb light Soy sauce

Preheat the oven to 300 F. Toast the sesame seeds until golden brown. Heat the oils in a heavy skillet, over medium high heat. Add the shrimps, cilantrillo, salt and pepper, and sugar. Sauté for 3 minutes. Reduce heat to low, add soy sauce and stir. Remove from heat and sprinkle with sesame seeds. Serve hot with toothpicks, as an appetizer. Accompany with onion buns or with several kinds of crackers.

LAYERED SPINACH SALAD
Assemble this salad the night before the dinner. It should be served in a clear glass bowl.

2 bunches already washed and trimmed spinach
1 tsp sugar
6 hard cooked eggs, chopped
1/2 lb ham julienned
1-10 oz box frozen petit peas, defrosted
1 onion, thinly sliced and separated in rings
1 cup sour cream
1 cup mayonnaise
1/2 lb grated swiss cheese
1 lb bacon, fried and crumbled.

On the bottom of 4 quart shallow glass serving bowl, place 1/2 of the spinach. Sprinkle with 1/2 tsp sugar. Next, layer the eggs, ham, another layer of spinach and 1/2 tsp sugar. Add the peas and onions, Mix the sour cream and mayonnaise and spread evenly to the edge of the salad to seal. Cover and refrigerate overnight. When ready to serve, top with the grated Swiss cheese and crumbled bacon. This is the perfect entrante.

FANCY TOURNEDOS

2-3 1/2 ounce beef tenderloins per person
1 lb fresh mushrooms, sliced
4 tb clarified butter
2 tsp fresh basil, chopped
salt and pepper to taste or seasoning salt (adobo)
1/2 cup white wine
1/2 cup bearnaise sauce
Chopped parsley and paprika for garnish

Broil the filets to the desired doneness. In a saucepan, melt the batter and sauté mushrooms with basil, seasoning salt and wine. Pour the mixture over the filets. Glaze with bearnaise sauce and pass the remaining Sauce is sauceboat. Garnish with chopped parsley and paprika.

CARROTS AND ZUCCHINI

3 tb butter
3 garlic cloves, minced
5 medium carrots, peeled and thinly sliced
4 or 5 zucchini, sliced
1/4 tsp rosemary
salt and pepper to taste
1 tb water
1 tb drained cocktail capers

Melt butter in frying pan over medium heat. Lightly sauté garlic. Add carrots and cook 2 minutes. Stir in zucchini, rosemary, salt and pepper. Cook until zucchini is heated through, then add 1 tb of water and cover the pan. Cook over medium heat until carrots are tender, stirring occasionally. Do not overcook. Stir in capers and serve.

Serve with mashed potatoes, noodles or white rice.