In a bowl, mix the dry ingredients.

Cut the shortening into the dry ingredients using a fork or pastry cutter.

Add the beaten eggs and almond extract.

Stir with a spoon until well mixed.

Preheat the oven to 325ºF.

Shape the dough into balls the size of a large cherry.

Place the dough balls on greased cookie sheets.

Press an almond into the center of each cookie to slightly flatten.

Bake for 15 to 25 minutes or until lightly browned.

In a saucepan, dissolve the gelatin in water.

Place over high heat and bring it to a boil, then reduce the heat to low.

Add sugar and stir until thoroughly dissolved.

Stir in milk and almond extract.

Mix well.

Pour the mixture into a deep square pan and allow it to cool to room temperature.

Then refrigerate to chill.

When cool, cut the gelatin into cubes and serve topped with fruit and syrup.

If there is not enough syrup with the fruit, make a syrup by mixing 1 cup of water with 3 tablespoons sugar and 1/2 teaspoon almond extract.

Heat until sugar dissolves.

Heat vegetable oil in a skillet or wok.

Add bean sprouts and stir-fry for 2 minutes.

Sprinkle salt over the bean sprouts and continue stirring.

Stir in the chopped scallions and cook for an additional 2 minutes.

Wash the Chinese cabbage and pat it dry with paper towels.

Slice it in half and remove the tough core with the tip of your knife.

Then, slice the cabbage into 1-inch pieces.

Mix chicken or vegetable broth with cornstarch and set aside.

Heat vegetable oil in a skillet or wok.

Add Chinese cabbage and salt.

Stir-fry for 4 minutes.

Add the broth and cornstarch mixture.

Mix all ingredients well and cook for about 30 seconds or until the broth is heated through.

In a bowl, mix water, cornstarch, soy sauce, and hoisin sauce.

Set aside.

Heat vegetable oil in a skillet or wok.

Add minced ginger root and crushed garlic.

Add shrimp and stir-fry until they turn pink (about 5 minutes).

Add scallions and stir-fry for an additional 1 minute.

Pour in the sauce mixture and cook for 2 minutes, allowing it to thicken.

Slice the pork thinly (easiest when partially frozen).

Combine soy sauce and 1 tablespoon of cornstarch in a bowl.

Add the pork to this mixture, stir, and set aside.

Mix the remaining cornstarch with 1/2 cup of pineapple juice.

Set aside.

Heat 3 tablespoons of oil in a large skillet or wok.

Add the pork to the skillet and stir-fry for 4 to 7 minutes, or until fully cooked and white all the way through.

Add the pineapple juice mixture to the meat and blend thoroughly.

Remove from the skillet and set aside.

If necessary, add up to 2 tablespoons of additional oil to the skillet.

Stir-fry green pepper, carrots, and pineapple chunks for about 3 minutes.

Blend thoroughly with the pork and serve.

Cut the beef across the grain into thin slices (easier when partially frozen).

Marinate the beef in a mixture of soy sauce, oyster sauce (if using), cornstarch, sesame oil, and sugar.

Set aside.

Remove stems and strings from sugar snap peas, leaving pods intact.

Rinse and pat dry with paper towels.

In a hot skillet or wok, add 2 tablespoons of vegetable oil.

Stir in salt, sugar snap peas, water chestnuts or bamboo shoots, and mushrooms.

Cook, stirring constantly, until peas turn a vibrant dark green (about 2 minutes).

Remove to a bowl.

In the same skillet, add the remaining 2 tablespoons of vegetable oil.

Add the marinated beef mixture and stir constantly until the beef is almost done (about 5 minutes).

Return the sugar snap peas, water chestnuts, and mushrooms to the skillet.

Mix well until heated through.