1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth. Set aside.

2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

3. Stir soy sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.

How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

Variation: Use McCormick° Gourmet Collection Black Sesame Seed or a combination of both sesame seeds.

• Grease sides and bottom of two 8 or 9 inch round cake pans or a 9 x 13 cake pan. Preheat oven to 350 degrees F.
• Mix all ingredients together in the order listed.
• Use a fork to mix; batter is thicker and moister if you do not use an electric mixer.
• Pour batter into two round cake pans or a 9 x 13 pan.
• Bake for 30 minutes. Check doneness by poking a toothpick in the middle of the cake. If it comes out clean the cake is done. Do not over bake.
• Allow the cake to completely cool and then frost or dust as desired.

Note: This cake recipe does not contain any eggs.

• Saute chicken in heavy skillet until juices run clear; cool and cut into bite size pieces.
• Cook pasta according to package directions; drain and cool.
• In a large serving bowl, combine cooked chicken, pasta, sliced tomatoes, parsley, green onions, sun dried tomatoes, and black olives.
• Pour prepared dressing over top and toss until ingredients are coated. Season to taste with salt and pepper.
• Garnish with freshly grated cheese and parsley, if desired.
• Refrigerate, covered, until ready to serve.

• Thaw orange juice just enough to be able to remove it from the can.
• Place in a blender with all other ingredients.
• Blend ingredients just until mixed.
• Serve immediately.

• Begin with three slices of bread and spread butter on the outside bottom of the first slice. Place a piece of ham and a piece of turkey on the face of this bread slice and cover with the second slice of bread, which is also buttered. Spread mustard or any desired sauce on the top of the second slice and then lay a piece of ham or turkey topped with one or two slices of cheese. Spread butter over the top of the third slice of bread and place this slice on top of the cheese.
• Trim off the crusts around the edges to form the sandwich into a square shape. Then cut the bread diagonally to create two triangles. A toothpick pressed through all three pieces of bread will help to hold the triangular slices together during grilling and can be removed when serving.
• Prepare an egg batter, which will be used to coat the outside of the bread, by beating the eggs and milk together while adding the salt as the mixture is beaten.
• Place a non-stick pan on medium heat and melt the butter to coat the bottom of the pan. The sandwich triangles can then be dipped into the batter to coat both sides. Allow excess batter to drip off and place sandwich into the hot skillet, turning sandwich once until cheese is melted and sides are golden brown.
• Continue to add butter as needed to the skillet to keep sandwiches from sticking. As an option, powdered sugar can be sprinkled over the top of each sandwich and a small serving of jam can be provided as a sweet garnish for dipping or spreading on the sandwich.

I served mine with rice cooked in chicken broth.

Add rice, salt, pepper and chicken broth to the rice mixture. Turn to high heat until rice comes to a boil.

Cover and turn heat to low. Simmer for 20 minutes until rice is fluffy and all liquid is absorbed.

Let stand 10 minutes before serving.

NOTE: If you don't have chicken broth, use 5 cups of water and 5 bouillon cubes.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.

• Drain the juice off the cherries and set aside to use later.
• Cut the cherries in half and take 9 or 10 of the halves and put in a small bowl. These will be used to garnish the top of the salad when it is done. Place the remaining cherries in a separate bowl and set them aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth.
• Add the reserved cherry juice and beat until the mixture is smooth again.
• Then fold the whipped cream into the cream cheese mixture. Fold in the whipped cream until it is evenly mixed. Do not over stir.
• Add the cherries (all but the 9 or 10 set aside for the top,) bananas, pineapple, and marshmallows; stir until the ingredients are evenly distributed.
• Pour into a serving bowl and place the reserved cherry halves on top of the salad. Chill for completely before serving.

• Preheat oven to 350° F. Pat meat dry. Salt and pepper generously. Heat fat and brown meat (medium-high) about 5 - 8 minutes each side.
• Remove meat to a plate. Pour off all but a tablespoon or two of fat in the pan. Add wine and boil 2 - 3 minutes, stirring to dissolve any browned bits in the pan. Add garlic and stock or water, stirring to blend.
• Remove from heat and return meat and any accumulated juices to the pan. Cover pan and put in oven. After about 30 minutes, check to make sure the liquid is simmering, not boiling. Reduce heat if necessary.
• After an hour and a half in the oven, add potatoes, carrots and onion. Cover pan and return to oven until meat and vegetables are tender, 1 - 1 1/2 hours. Add more liquid (stock or water) at this point if it appears that more than half of the starting amount is gone.
• Remove meat and vegetables to a platter. Taste cooking liquid (if it's too thin, boil for a few minutes to desired consistency), correct the seasoning if necessary, then pour into a gravy boat or pitcher and pass with the roast.

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.
• All dressing to cool completely.
• Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly.
• Chill for at least 1 hour before serving.

• Preheat oven to 400° F.
• Butter the insides of the baking dish
• In large mixing bowl, whisk together all the ingredients except the bread and the cinnamon sauce.
• Stir in the cubed bread. Cover and let chill in the refrigerator for at least 30 minutes.
• Transfer mixture to greased baking dish, bake in oven for 45-50 minutes or until knife inserted in center comes out clean.

• In saucepan combine milk and whipping cream. Heat until mixture almost simmers.
• In large mixing bowl lightly beat 4 egg yolks, then beat in sugar and cornstarch into the mixture.
• Slowly whisk half of the hot milk mixture into egg mixture. Return all the mixture to the saucepan and whisk until combined. Cook and stir over medium heat until the mixture thickens and reaches 180° F - 190° F; approximately 10-15 minutes.
• Immediately pour hot mixture into a bowl. Stir in cinnamon, vanilla and butter or margarine.
• Serve warmed sauce with warm pudding.