INGREDIENTS 1 kilo pork, cut into pieces about 2 inches long and 1-1/2 inches thick 1 head garlic,

pounded 4 teaspoon salt or toyo to taste 1 teaspoon black pepper, ground 1 tablespoon canola oil 2 cups water 1/2 cup vinegar (native)

COOKING INSTRUCTIONS Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo (soy sauce) and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains. Drain, separate the pieces of garlic from the pork and fry in oil until brown. Add the pieces of pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot. COOKING TIME: 45 mins. to 1 hour

INGREDIENTS 1 calf's pata (pork hocks), well-cleaned 3 bundles of sitaw (long beans) about 10 pieces each bundle, cut into 2 inches long \ 1 banana heart (puso ng saging), sliced finely crosswise 5 tablespoons oil 3 cloves garlic, crushed 2 tbsps. seed of Achuete 4 regular-sized eggplants cut into 1" lengths 3 small radishes, peeled and sliced 1/3 cup toasted rice, powdered 1/2 cup toasted peanuts, ground (or peanut butter) Salt COOKING INSTRUCTIONS Clean the calf's leg. Cut into desired pieces. Wash thoroughly, put in a saucepan, cover with water, bring to a boil then simmer until tender. Set aside. Saut the garlic, onion and tender calf's leg. Pour the mixture in the saucepan adding salt to taste and water in which leg was cooked. Boil. Add the sliced banana heart is almost tender, add the sitaw the eggplants and radish. Wash the seeds of Achuete and soak in one half cup of water. Add this colored water to the mixture. Add the powdered rice and peanuts stirring thoroughly to avoid sticking. Serve with bagoong (alamang) sauted with pork. Note: Remove fat from cooked calf's leg by cooling mixture and lifting off layer of fat that forms on surface before adding to sauted mixture. COOKING/PREPARATIONS TIME: 1/2 to 2 hours

INGREDIENTS 1 kilo pork, cubed 1/4 cup shrimp paste (bagoong alamang) 8 pieces red chili pepper (siling labuyo), whole 10 pieces green jalapeno pepper (siling berde), chopped 3 cups coconut milk 5 cloves garlic, minced 1 big onion, chopped 3 tablespoons cooking oil COOKING INSTRUCTIONS 1. 2. 3. 4. 5. 6. 7. In a frying pan heat the oil until hot. Saut garlic, onion, and shrimp paste. Add the pork and half of the coconut milk. Cover and simmer over medium heat for about 15 minutes. Put in the remaining coconut milk, chili pepper, and green pepper. Cook for another 10 minutes. Serve with rice.

Ingredients
2 oranges Water 3 Tbs. orange-flavored liqueur 1 duckling, 41/2 to 5 lbs. Salt 1 carrot, chopped 1 medium onion, cut into wedges 6 whole cloves cold water 1 can (14 1/2 oz) chicken broth 1 bay leaf 2 sprigs parsley 1/2 tsp. whole peppercorns 1/8 tsp. dried thyme leaves 1 clove garlic, minced 1 tsp. tomato paste 1/4 cup sweet vermouth 2 Tbs. cornstarch, blended with 1/4 cup

COOKING INSTRUCTIONS
* Thinly peel oranges. Cut into 1-inch strips, about 1/8-inch wide. Bring 2 cups water to boiling. Add orange strips. Cover and simmer 15 minutes. Drain. Peel, discard white skin. Separate oranges into wedges. Mix with liqueur. * Rinse duckling. Pat dry. Reserve giblets and neck. Discard excess fat. Sprinkle with salt. Place about a third of the orange peel inside. Pierce skin with a fork around legs and lower breast. Place, breast down, on rack in roasting pan. * Roast, uncovered, at 450F for 20 minutes. Discard fat in pan. * Add carrot and onion wedges (stuck with cloves). Turn duckling breast up. Roasat at 350F until well browned, about 1 1/2 hours. * Meanwhile, brown giblets and neck in a little duck fat. Add broth, seasonings, and tomato paste. Simmer, covered, 1 hour. Strain broth. * Remove duckling to warm platter. Keep warm. * Discard fat in pan. Add vermouth to pan, stirring, Strain. Combine with giblet broth. Add oranges, reserving a few. Mix in cornstarch mixture. Cook, stirring until thick. Add most of the orange peel. Salt to taste. * Serve duckling with reserved orange peel and sections. Serve sauce in separate. bowl.

Ingredients
1 lb. lean ground beef 1/2 cup chopped onion 1 clove garlic, minced 1 tsp. salt 1/2 tsp. chili powder 2 cups shredded Monterey Jack cheese 1 cup diced tomatoes 4 large wheat tortillas Oil for frying tortillas

COOKING INSTRUCTIONS
1. Brown together ground beef, onion and garlic in a heavy frying pan over medium heat, stirring until meat loses its pinkness. 2. Add salt and chili powder, blending well. 3. Place 1/2 cup of the ground beef filling, 1/2 cup shredded cheese and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half over fillling, pressing it down to remove any air pockets. 4. Pour oil into large skillet to 1/4-inch depth. 5. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side. 6. Remove from pan onto paper toweling. Cut into wedges to serve.

Ingredients
1 English cucumber, cut into matchsticks 1 teaspoon sesame seeds 1/4 cup gochujang (Korean hot pepper paste) 4 cups cooked white rice 1 bunch fresh spinach, cut into thin strips 4 large eggs 1 tablespoon soy sauce 1 teaspoon olive oil 1 teaspoon olive oil 1 clove garlic, minced 2 carrots, cut into matchsticks 1 pinch red pepper flakes 1 pound thinly-sliced beef top round steak 4 teaspoons toasted sesame oil, divided 2 teaspoons gochujang (Korean hot pepper paste), divided (optional)

COOKING INSTRUCTIONS
Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside. Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach. Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each. To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Ingredients
1/2 cup scallions, sliced 1/2 cup soy sauce 1/2 cup brown sugar 3 tablespoons fresh ginger, grated 3 cloves garlic, smashed 2 tablespoons toasted sesame seeds 2 tablespoons sesame oil COOKING INSTRUCTIONS In a large zip top bag combine all ingredients. Add steak and marinate in the fridge for 4 to 8 hours. Never leave uncooked marinating meat at room temperature for more than 40 minutes.

Ingredients
1 pound medium shrimp, peeled (tails left on) and deveined 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 cup all-purpose flour 1 teaspoon paprika 2 eggs, beaten 1 cup panko crumbs 1 quart vegetable oil for frying COOKING INSTRUCTIONS

1. Place the shrimp in a bowl and season with salt, pepper and garlic
powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls. 2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Ingredients
1/4 cup brandy 1/4 cup dried currants 1 1/2 cups fresh or thawed frozen cranberries, rinsed and drained 1 cup granulated sugar 6 Tbsp plus 1 cup of all-purpose flour 1 Tbsp finely grated orange zest 3/4 teaspoon ground cinnamon 1/8 teaspoon nutmeg 1/4 teaspoon salt 6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds) 10-inch pie pastry for a single-crust pie 2/3 cup firmly packed brown sugar 1/2 cup (1 stick) unsalted butter, cut into chunks

COOKING INSTRUCTIONS
1. 2. Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump. Preheat oven to 375F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfer currants from brandy (reserve the brandy) to the sugar mixture. Add cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch baking pan (to catch the juices). Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil. Set pie on rack, uncovered, to cool for 2 to 3 hours.

3.

4. 5.

Ingredients

1/2 package of refrigerated sugar cookie dough 8 ounces of whipped light cream cheese 1/3 cup sugar 1/2 teaspoon vanilla 1 tablespoon water 1/4 cup apricot preserves Fruit of your choice (sliced bananas, sliced strawberries, sliced kiwi, seedless grapes cut in half, blueberries, melon balls sliced in half)

COOKING INSTRUCTIONS CRUST: Spread the package of sugar cookie dough over a 14-inch pizza pan. Bake in a 375 degree oven for 12 minutes or until lightly golden brown. Cool in the pan. TOPPING: Blend the cream cheese with the sugar and vanilla until completely mixed. Spread in a thin layer over the cooled crust. FRUIT LAYER: Creatively arrange the fruit in circles while slightly overlapping the slices around the crust. GLAZE: Bring the water and preserves to a boil, stirring constantly. Lightly brush this glaze on top on the fruit to preserve the color. Refrigerate until ready to serve. Makes 10 servings.

Ingredients 1 cup berries any type (I like Kirkland's Frozen Mixed Berry Blend) 1 small banana (6") 1 cup Low Fat Vanilla Yogurt (I used Mountain High which is made with fructose, if you use an artificially sweetened product the calories will be lower) 1/2 cup skim milk or enough as needed to make to a drinking consistency

COOKING INSTRUCTIONS

Place all ingredients in blender and process to desired consistency. Makes 3 servings approx 3/4 cup each. Number of Servings: 3

Ingredients
4 frozen bananas COOKING INSTRUCTIONS

Place frozen bananas in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes, if you'd like, or serve immediately. I topped mine with a tablespoon of pure maple syrup mixed with 2 t dark cocoa powder (calories not included). (Makes four 1/2 cup servings)

Ingredients
Low Fat Graham Crackers 8 oz. fat free cream cheese (softened) 1 cup cold skim milk 2 Tblsp. lemon juice 1 small box instant vanilla pudding (sugar free) 8 oz. fat free Cool Whip 1 can lite cherry pie filling (or any flavor) COOKING INSTRUCTIONS Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip. Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top. Refrigerate overnight for graham crackers to soften. Enjoy :) Makes approx. 20 servings Number of Servings: 20

Ingredients
Non-stick cooking spray 1 8 oz. package of fat free cream cheese (can also substitute neufatchel cheese) 1 diced shallot/green onion/chive (white base and some green only)

1/2 package of imitation crab (Crab Supreme works well) 36 wonton wrapper

COOKING INSTRUCTIONS
1. Pre-heat oven to 350 degrees farenheit. 2. Spray mini-muffin pans with non-stick cooking spray. 3. Place wonton wrappers in mini-muffin molds, being careful that wontons to not fall into the center while backing as these will be filled later. 4. Bake wonton wrappers in over for approximately 7-9 minutes or until just starting to turn golden brown. 5. While wonton wrappers are baking, mix package of cream cheese, shallot, and imitation crab until mixed well. 6. When wonton wrappers are cooked, remove them and let them cook on a separate tray. 7. Once cool, fill wonton wrappers with filling of cream cheese/shallot/crab mixture. 8. Place filled wontons onto cookie tray and put back in oven for 5-7 minutes or until heated through, being careful not to burn the edges of the wonton. Any leftover filling can be placed in an oven safe dish and baked and can be used as a dip or to be made into a spread on a whole wheat bagel. This makes 36 individual pieces, which is approximately 8 servings of 4 pieces

Ingredients
1 (170 g) package dried sweetened cranberries 1 (250 g) container cream cheese spread 1 cup crumbled feta cheese 1/4 cup chopped green onion 4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinach tortillas COOKING INSTRUCTIONS 1. 2. 3. 4. 5. Combine all ingredients except tortillas, mix well. Divide and spread mixture evenly among tortillas. Roll up tightly, wrap in plastic and refrigerate at least one hour. To serve cut into 12 slices. A nice variation is to add thin slices of ham on top of the spread

before rolling.

Ingredients
2 lbs green seedless grapes 2 lbs red seedless grapes 8 ounces sour cream 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract, to taste

Topping Ingredients 1 cup brown sugar, packed, to taste 1 cup crushed pecans, to taste

COOKING INSTRUCTIONS
Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl. For topping: Combine brown sugar, and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight