1 1/2 c Fine dry bread crumbs

2 c Oysters, drained but liquid

-reserved 1/2 t Salt

1/4 t Pepper

1/4 c Finely chopped celery

2 T Minced parsley

2/3 c Liquid (half oyster liquid,

1/4 c Butter or margarine

1/4 c All-purpose flour

1 t Salt

2 c Milk

1 1/2 c Grated sharp Cheddar cheese

20 oz Frozen cut-up asparagus,

-thawed 1/2 c Toasted slivered almonds

Paprika 1.

1 1/2 tb Butter

3 tb Flour

1/2 ts Salt

1/4 ts Pepper

3/4 c Milk

1/4 c Salmon liquid

1/4 c Chopped gherkins

1 c Flaked salmon

2 tb Mayonnaise

1 tb Lemon juice

1 Loaf sliced bread, crusts

1 c Pumpkin puree

1/4 c Water (or more)

1 T Nutritional yeast

1/2 t Marjoram

1/2 t Dried parsley

1/4 t Mustard powder

1/4 t Garlic salt (or salt), or to

Taste Mix all ingredients and serve. More water

6 Sheets filo pastry

1/4 c Hazelnut oil; warmed

Vegetable oil ---------------------------FROMAGE BLANC FILLING--------------------------- 8 oz Fromage blanc *

2 oz Med.strong goat cheese **

2 Eggs

1/4 c Whipping cream

Salt, pepper 2 Med. basil leaves; minced

1/4 ts

---------------------------TARO BASKET (OPTIONAL--------------------------- 40 g Taro

1 tb Salt

1 tb Cornstarch

Cooking oil for deep-frying -----------------------------SAUTEED VEGETABLES----------------------------- 95 g Thinly sliced lotus root

-(one section) 40 g Sliced water chestnut

-(approximately 1/3 cup) 40 g Soaked dried black Chinese