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Ingredients

32 vanilla wafers, crushed
1 egg, beaten
3/4 cup water
1/3 cup apricot nectar
2 teaspoons cornstarch
1/4 cup packed brown sugar
3 tablespoons red wine vinegar
1 tablespoon ketchup
2 cups vegetable oil
3/4 pound medium shrimp – peeled and deveined

Directions

In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.

To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.

In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.

Ingredients

2/3 cup ketchup
3/4 cup white sugar
1/2 cup white wine vinegar
1/2 cup vegetable oil
1 small onion, quartered
2 teaspoons paprika
2 teaspoons Worcestershire sauce

Directions

Prepare the dressing by combining the ketchup, sugar, vinegar, oil, onion, paprika and Worcestershire sauce in a blender or food processor. Blend until the onion is well chopped. Chill and serve.

Ingredients

3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
1/2 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 1/2 cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta
2 tablespoons pine nuts, toasted
1/8 cup balsamic vinegar

Directions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.

Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.

Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.

Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.

Stir pine nuts and balsamic vinegar into pasta.

Ingredients

5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green bell pepper, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
2 tablespoons crushed garlic
salt and pepper to taste
2 tablespoons white wine vinegar

Directions

In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.