• Bring vinegar and sugar to a boil in saucepan over medium heat. Boil 5 minutes or until mixture has a glaze consistency; stir often.
• Stir in wine, shallots, and cinnamon stick. Boil 15-20 minutes or until mixture is reduced to about 1/4 cup, stirring often.
• Add the chicken broth and cherries; cook for about 5 minutes.
• Remove the cinnamon stick, stir in the lemon juice, butter, and pepper. Remove from the heat.
• In a small bowl dissolve cornstarch in water. Stir into the cherry sauce a little at a time.
• Sprinkle salt and pepper over the pork. Grill over medium heat for approximately 8 minutes on each side, turning once.
• Remove to a platter and allow to rest for 10 minutes covered with foil.
• Slice the roast, spoon the cherry sauce over the meat, and serve.
• You may serve the extra sauce on the side if desired.

• Bake cake according to package directions.
• When cooled, place on a platter and poke holes all over the top with a skewer.
• Pour prepared gelatin over the top, approximately 1 cup. The rest can be refrigerated.
• Cut or tear the cake into cubes, set aside.
• Prepare instant pudding according to package directions.
• Cool in the refrigerator.
• In a trifle bowl or large glass serving bowl, place a layer of the cake in the bottom and slightly up the sides.
• Then spoon a layer of pudding over the cake, then a layer of raspberries and blueberries.
• Repeat the layers three times.
• Top all with non dairy whipped topping and garnish with berries and mint if desired.

• In small skillet, heat butter or margarine over medium-high heat.
• Whisk eggs in small bowl. Pour into pan, and scramble until soft cooked.
• Remove from heat, set aside.
• In large skillet, heat 2 tablespoons olive oil or vegetable oil. Over medium-high heat add onion, ham and rice.
• Stir fry 5-10 minutes until rice is crisped brown.
• Add garlic, soy sauce and teriyaki sauce. Continue stirring another 2-3 minutes.
• Add in green onions and pineapple, salt and pepper to taste, and scrambled eggs. Heat through, stirring to combine.
• Serve hot.

• In small bowl combine soy sauce, vinegar and sugar.
• In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
• Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
• Remove from heat, transfer to bowl to cool.
• Lay wrappers flat on work surface and assemble one at a time.

DEEP FRYING:
• Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.

BAKING:
• Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.

FREEZING:
• Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

• Pour boiling water over tea bags in large heatproof pitcher. Steep for 10 min; remove and discard tea bags.
• Add sugar, drink mix and lemonade concentrate. Mix until dissolved. Stir in cold water.
• Chill before serving.

• Preheat grill to medium.
• In a medium bowl, mix together the hot sauce and oil.
• Place the chicken breasts in a shallow dish and pour the hot sauce mixture over the chicken, turn to coat.
• Place the chicken breasts on the grill and cook until no longer pink in the center, turning once during cooking. This should take approximately 5 minutes per side.
• Remove the chicken from the grill and set aside while prepping the salad.
• In a large serving bowl, combine the lettuce, celery, carrots and green onions.
• Toss with dressing if desired or serve the dressing on the side.
• Divide the greens among 4 plates.
• Thinly slice the cooled chicken and place over the greens.
• Serve with extra hot sauce and chunks of blue cheese if desired.

• Beat cream cheese with an electric mixer until creamy.
• Add sour cream, Worcestershire sauce and hot sauce.
• Stir in milk until all in is incorporated.
• Add blue cheese and walnuts, stir to combine.
• Cover and chill for two hours.

• Place bananas in a single layer on a baking sheet and freeze until hard.
• Combine bananas, pineapple juice, yogurt and raspberries in a blender and process until smooth.
• Serve immediately.

• Split bread lengthwise.
• Mix mayonnaise and salad dressing together until well blended and spread mixture onto both cut surfaces of the bread.
• Place the lettuce on the bottom half of the bread; top with ham, hard salami, and pastrami, sliced cheeses and red onions. Top with second half of the bread. Cut into six servings and enjoy.

• Preheat the oven to 350°F.
• Note: This recipe does not call for any eggs.
• Combine the margarine, powdered sugar and vanilla in a mixing bowl and beat until light and fluffy.
• Add the flour and baking soda. Mix until well blended.
• Add cherry chips and stir until well distributed.
• On an ungreased cookie sheet, drop rounded teaspoons of dough, leaving at least an inch between to allow for spreading. Slightly flatten each cookie with the back of a spoon. Note: A rounded teaspoon makes a fairly small cookie. If a larger cookie is desired, use approximately 50% more dough.
• Place in the preheated oven and bake for 8 to 9 minutes (11 to 13 minutes for larger cookies). Cookies are done when they start to brown slightly around the edges.
• Remove from the oven and allow cookies to set on cookie sheet for 1 to 2 minutes to firm up slightly before removing. Remove and place on a wire rack to cool.

• Place beef short ribs, mango, onion and ginger in 3-1/2 to 5-1/2-quart slow cooker. Add barbecue sauce. Cover and cook on LOW 7-1/2 to 8-1/2 hours, or on HIGH 5 to 6 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
• Remove short ribs, season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs.

• Clean the potatoes thoroughly but do not peel. Place the potatoes in a sealable bag and then pour in the vegetable oil.
• Seal the bag and then toss the potatoes around in the bag until they are all evenly coated with oil.
• Sprinkle the dry dressing mix in the bag, seal, and toss again until the potatoes are coated with the mix.
• Place the potatoes in a 5 quart slow cooker, cover and cook on low for 8 to 9 hours or turn on high and cook for 4 to 5 hours.
• The potatoes are done if tender when poked with a fork. The potatoes can be transferred to a bowl for serving or served in the crock.

• Combine mayonnaise, sour cream, lemon juice, garlic, salt, pepper, and chipotle in food processor. Process until smooth, adjust seasoning to taste.
• Cover and chill.

• Combine broccoli, cabbages, carrots and apple in large bowl.
• Right before serving, pour chipotle mayo over slaw. Toss to blend.
• Serve immediately.

• Put a large pot of water (3 to 4 quarts) to boil for the pasta. Add a tablespoon of salt, if you wish.
• Trim the fennel, if necessary: cut off root end, remove stems and frond-like leaves and any soft or damaged areas from the bulb. If you wish, reserve a few sprigs of of the leaves for garnish. Slice bulb lengthwise, then cut crosswise into narrow srtips, 1/8" to 1/4" wide.
• Cut prosciutto into narrow strips about 1/4' wide, or into 1/4" dice.
• Chop onion.
• In a large skillet, melt butter and oil. Add fennel and onion, salt lightly, and stir to coat with oil. Cook over medium heat, stirring frequently, until onion is soft and fennel is crunchy-tender, 5- 10 minutes. Add prosciutto and cream, stir to blend and reduce heat to low. Taste for seasoning, add salt and pepper to taste.
• Cook pasta according to package directions, drain, and put in serving dish. Pour fennel-prosciutto sauce over and toss lightly. Garnish, if you wish, with chopped fennel leaves. Pass grated cheese, if using, to be added at the table.

• Peel and cube mango, wash the strawberries, cut into bite size pieces, and set aside.
• Wash approximately 8-10 large romaine leaves; dry and tear them into bite size pieces and place into a salad bowl.
• Toss in the fresh fruit and drizzle enough prepared salad dressing over salad to coat everything - serve immediately.

• Preheat the oven to 350°F. Grease and flour the cake pan.
• In a large bowl, combine the sugar, oil, and eggs and blend until creamy and light yellow in color.
• Stir in the vanilla, applesauce, and zucchini.
• Add the dry ingredients and the optional nuts and blend until well incorporated.
• Pour the batter into the prepared pan.
• Sprinkle the top with 12 oz. of chocolate chips.
• Bake 1 hour or until done (a toothpick inserted into the cake comes out clean).

Sauce:
• In a medium bowl, whisk sauce ingredients.
• Refrigerate, up to 24 hours, until ready to use.

• Thread shrimp onto skewers through the head and tail to secure them properly. Lightly brush or spray shrimp with oil and season with salt and pepper.
• Grill over direct high heat until shrimp are firm to touch and just turning opaque (2-4 minutes). Turn once during cooking.
• Serve warm with sauce.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

In a large bowl, add in all of the vegetables. Top with dressing, mixing to coat.

Cover and refrigerate for 2 hours for the flavors to blend.

• Clean berries as needed - rinse, remove stems, etc.
• Whisk together egg yolks, sugar and salt. Heat the cream in a small pan then gradually whisk the hot cream into the yolks.
• Return mixture to the pan and cook over medium heat, stirring constantly until thick. Don't let it boil.
• Use the custard warm or chilled, divided into individual serving dishes. Serve it over the berries, under the berries or stirred into the berries.