Cantonese Express

For pimento-cheese sauce, melt Crisco in medium saucepan. Stir in flour. Add milk and salt. Cook and stir over low heat until mixture thickens and comes to boil. Reduce heat; add cheese, pimentos and green chiles. Stir until cheese melts; keep warm.

Heat 2 or 3 inches Crisco Oil to 365ºF in deep fryer or deep saucepan.

In a large bowl, combine flour, baking powder and salt. In a medium bowl, combine egg, milk, chicken and onion; add to flour mixture. Mix just until moistened. Drop by tablespoonfuls, a few at a time, into melted shortening. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve with Chili-Cheese Sauce.

* Or your favorite Crisco Oil

Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.

In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add onion and garlic and a dash of salt; cook about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce, Creole seasoning and water. Stir well and bring to a simmer.
Cook for about 5 minutes; cool to room temperature. Place shrimp in a large non-reactive bowl; pour 1/2 the cooled sauce over. Toss to coat; refrigerate 1 to 2 hours.
Heat the grill. Grill the shrimp, about 5 minutes per side, until done. Place on a platter and pour the remaining heated sauce over; garnish with lemon wedges.