Ingredients:

1 mango, peeled and chopped
1 red pepper, diced
1 tomato, diced
2 avocados, peeled and chopped
1/4 red onion, diced
1 dash garlic salt (optional)

Procedure:

Combine all ingredients in a medium size bowl. Cover and chill for 20-30 minutes.

Ingredients:

10 oz. fresh small flat-leaf -spinach
2 tbsp. soy sauce
1 tsp. sugar
1 1/2 tsp. crushed sesame seeds
1 tbsp. sesame oil
1 tbsp. Minced scallion
1 tsp. vinegar (optional)
salt
red pepper threads -(optional)

Procedure:

Both hot and cold vegetables are important in the Korean diet. Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Makes 2 servings.

Ingredients:

250 grams butter
200 grams powdered sugar
3 egg yolks
100 grams melted chocolate
250 grams fruit jelly
500 grams shortbread
50 grams cognac
3 egg whites

Procedure:

Ground butter with sugar, add yolks, one at a time and melted chocolate. Chop fruit jelly finely, crumble shortbread and sprinkle with cognac and stir thoroughly. 15 minutes later, put the dough on a dish and shape a cake. Leave the cake in a cold place for a night. In the morning on 31 of December cover the cake with whipped whites with sugar and draw a clock with hands.

Ingredients:

1 kg. fresh galunggong
3/4 cup cooking oil
1 can (200 grams) DEL MONTE Original Style Tomato Sauce
3-4 pieces ripe siling labuyo, crushed
1 piece small carrot, sliced
1 piece whole pickle, sliced
2 tbsp. DEL MONTE Red Cane Vinegar
4 pieces peppercorns
1 piece laurel leaf

Procedure:

Wash galunggong and remove internal organs. Cut off tails and heads, then wash thoroughly. Drain. Arrange fish in pressure cooker.Pour in oil, Del Monte Tomato Sauce and 1 cup water. Add 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt), 1/2 tsp pepper and remaining ingredients. Cover pressure cooker and cook over low heat for 1 hour.

Ingredients:

1 lb. chopped beef or other meat
2 cups cooked rice
1 medium onion, chopped
2 tablespoons butter
1 egg
2 lbs. cabbage, chopped
1 (8 ounce) can chopped tomatoes or tomato sauce
salt and pepper

Procedure:

Mix chopped beef, rice, onion, butter, and egg. Salt and pepper to taste. Grease 3 quart casserole. Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture. Top with chopped tomatoes or tomato sauce. Cover, bake at 350 degrees F for 1 hour; uncover and bake an additional 30 minutes.

Ingredients:

1 lb. potato
1/4 lb. ground beef
1/2 onion
1 egg
1/2 tsp. salt
pepper to season
vegetable oil for frying
flour and panko (breadcrumb)

Procedure:

Peel and cut potatoes into medium chunks. Boil potatoes until soften. Mash potatoes. Mince onion and saute in a frying pan. Add ground beef in the pan and saute. Mix mashed potato and onion and beef in a bowl. Season with salt and pepper and mix well. Make flat and oval-shaped pieces. Coat each piece with flour. Dip in beaten egg. Coat with panko. Fry in 350 deg. F oil until brown. Makes 4 servings.