Ingredients:

1 big bowl of kangkong (river spinach)
1/4 kilo of pork, cut into small pieces
1/4 cup of vinegar
1/4 cup soy sauce
5 cloves of garlic, minced
1 onion, diced
2 laurel leaves (bay leaves)
1/2 teaspoon of monosodium glutamate (MSG)
1 cup pork stock (broth) or bouillon pork cube dissolved in water
Salt and pepper to taste

Procedure::

1. Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

2. Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.

3. Let simmer then add the vinegar. Do not stir for 5 minutes.

4. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.

Serve hot with rice.

Tip: Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

Ingredients

8 slices whole grain bread
2 Tbsp. favorite mustard
1/2 cup mayonnaise
2 hard-cooked eggs, chopped
1/2 tsp chopped chives
1/8 tsp salt
Dash pepper
1 medium sized ripe avocado, sliced
1 medium sized tomato, sliced
8 slices bacon, cooked and crumbled
1 cup lentil, alfalfa, or other favorite fresh bean sprouts

Directions

Spread 4 of the slices of bread with your favorite style of mustard. Spread other 4 slices with half of the mayonnaise.

Mix remaining 1/4 cup mayonnaise with the chopped eggs, chives, salt, pepper. Blend well.

Spread the egg mixture over the mustard-covered slices of bread. Top with avocado slices, dividing evenly among the four.

Place one slice of tomato on top of each sandwich. Sprinkle with crumbled bacon. Top off with about 1/4 cup sprouts and the mayonnaise-spread slice of bread.

Press together to seal. Cut into triangles.

Tip: Cook extra eggs and bacon at breakfast so you have them on hand when you wish to prepare this sandwich.

For Dinner
4 servings
Time to prepare: 15 minutes
Difficulty: Average

Ingredients
1 lb. lean loin or shoulder pork, cubed
1 pkg. (10 oz.) cut green beans, frozen
2 large onions, sliced
1 green pepper, sliced
1 red bell pepper, sliced
2 Tbs. butter or margarine
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. black pepper
1 1/2 cups beef broth
4 Tbs. catsup
2 Tbs. cornstarch

Procedure

Cut meat into 1/2 to 3/4-inch cubes, removing fat. Set aside.

Partially thaw the green beans.

Add onions and peppers to butter in wok. Saute for 1 minute. Add meat and green beans, and stir-fry over high heat until all pieces are heated through. Add salt, paprika, and black pepper. Mix well.

Pour in the beef broth. Cover and simmer for 15 minutes or until vegetables are tender-crisp.

Mix catsup with cornstarch. Stir into mixture in pan. Cook, stirring, until juices are thickened.

Source: Double Yummy Recipes

Ingredients
1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup all-purpose flour
3/4 cup canned chocolate-flavored syrup
1 tsp. vanilla extract
1 cup chopped walnuts or other nuts

Directions

Cream together butter, sugar and eggs until well blended.

Stir in flour, chocolate syrup, vanilla and nuts. Turn into greased and floured 9-inch square pan.

Bake at 350 degrees for 40 minutes or until tester inserted near center comes out clean. Cool in pan on wire rack. Cut into 16 squares. Remove from pan and store airtight.

Source: Double Yummy

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