PORK TERIYAKI AND APRICOT GLAZED, BATTERED SHRIMP AND VEGETABLE FRIED RICE

BANANA CREAM PUFFS

INGREDIENTS FOR PASTRY:
(makes about 12 puffs)

1/2 cup (1 stick) butter,
1 cup water,
1 cup flour,
3 large eggs,
dash of salt;

DIRECTIONS:

In a saucepan heat butter, water and salt over medium heat until mixture boils and butter melts. Reduce heat to low; vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl and cool for few minutes. Stir in eggs 1 at the time, beating well after each addition. Preheat oven to 400 F. Grease a baking sheet; form 2 inches balls and place them on prepared baking sheet few inches apart. Bake until light golden brown , for about 35 to 45 minutes. Transfer to a wire rack to cool.
Gently slice the top of each puff and spoon filling (or use the cake decorator for more attractive look). Replace the top of each puff and dust with powder sugar.

INGREDIENTS FOR BANANA CREAM:

1 pk. (3.1/2 oz.) instant banana pudding
2 cups milk
1.1/2 cup whipped topping (optional)
Mix banana pudding and milk until smooth. Chill for 1 hour.