5 pounds pork butt
3/4 cup miso (Japanese fermented soybean paste)
3/4 cup soy sauce
1/2 cup raw sugar
1 small piece ginger root, crushed
2 cloves garlic, crushed

Place pork in a large saucepan. Combine remaining ingredients and pour over meat. Cover and simmer for 2 1/2 to 3 hours, turning frequently to evenly season pork. At end of cooking time, skim fat off sauce and serve sauce with pork. Enjoy with favorite sides.

To cook with a pressure cooker:
Place pork in pressure cooker. Combine remaining ingredients and pour over meat. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 1 hour. Remove from the heat. Release the pressure. Skim fat off sauce and serve sauce with pork. Enjoy.

This recipe was featured in the Honolulu Star-Bulletin on February 28, 2007.
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1 cup panko (Japanese breadcrumbs)
1 large onion, grated
2 pounds ground beef
2 eggs
3 garlic cloves, minced
1 teaspoon Worcestershire Sauce
1/4 cup tomato ketchup
1/4 cup chopped parsley
1 teaspoon dried thyme
2 beef bouillon cubes, crumbled
1 teaspoon pepper

Glaze:
1/2 cup ketchup
2 Tablespoons cider vinegar
1 tablespoon brown sugar, lightly packed

Heat oven to 350°F. Oil or spray a 9x5x2.5 inch loaf pan.

In a large bowl, mix together breadcrumbs and onion. Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks.

Transfer into loaf pan. In a small bowl, mix the ketchup, Vinegar and brown sugar together. Brush generously with glaze, using about half.

Bake for 45 minutes. Remove from oven and brush with remaining glaze. If there is excess fat pooling, scoop or pour it out

Bake for another 30 minutes. Remove from oven. Let it stand for 10 minutes before turning out and cutting into slices. enjoy with favorite sides. ONO!
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2 slices Bread, torn into small pieces
1/2 cup milk
2 pounds lean ground beef
2 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
3 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1/2 teaspoon ground black pepper
50 pimento-stuffed olives
2 jars (16 ounces each ) Picante Sauce

Place the bread and milk in a large bowl and let the bread absorb the milk. Add the beef, eggs, onion, garlic, parsley and black pepper to the bread mixture and mix thoroughly. Shape the beef mixture firmly into 1-inch meatballs, placing 1 olive in center of each meatball, should make 50. Place the meatballs in a shallow baking dish or pan. Bake at 350° degrees. for 25 minutes or until the meatballs are cooked through. Place the meatballs in a 6-quart sauce-pot. Add the picante sauce and cook over medium heat until the meatball mixture is hot and bubbling. Enjoy!
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1 tablespoon vegetable oil
1/2 cup diced SPAM, or ham, or Portuguese sausage, or bacon
1 cup chopped kim chee (not freshly made)
3 cup cooked rice
2 eggs, beaten
1/4 cup chopped green onion
1 teaspoon sesame oil
Black pepper to taste

Heat vegetable oil in a skillet or wok; stir fry the SPAM. Add the kim chee; stir fry for 2 minutes. Add rice and mix well. Pour eggs onto the rice, stir quickly and continuously until eggs are cooked. Add green onions and sesame oil; mix well. Season with black pepper to taste. Enjoy as is or with steak, chicken or any pork entrees.
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1 jar (16 ounces) Pace® Salsa Verde
1 1/2 cups shredded cooked chicken
1/2 cup sour cream
1 1/2 cups shredded Cheddar Jack cheese (about 6 ounces)
8 corn tortilla or flour tortillas (6-inch), warmed

Set the oven to 375°F. Spread 1/2 cup salsa in an 11x9-inch baking dish. Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa. Bake for 15 minutes. Sprinkle with the remaining cheese. Bake for 5 minutes or until the cheese is melted. Enjoy with favorite Mexican food sides and condiments. YUM!!!

[Recipe from Campbells.com}
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