• 2 Tbs. all purpose flour
• 3/4 tsp. ground cumin
• 3/4 tsp. sage, rubbed
• 1-1/4 lbs. pork shoulder steaks, cut into 1 inch cubes
• 2 Tbs. vegetable oil
• 1-1/4 large onions, chopped
• 2 Tbs. cider vinegar
• 4 small red potatoes, quartered
• 3/4 poblano pepper, seeded and diced
• 1-1/4 Anaheim chile peppers or other mild green chile peppers, seeded and diced
• 6-3/4 tomatillos, skinned and chopped
• 1-1/3 cups chicken stock
• 3/4 tsp. brown sugar
• 1/3 cup fresh cilantro, chopped

Combine first 3 ingredients and salt to taste in a bowl. Stir in meat until mixed thoroughly. Heat oil in a heavy nonreactive pot over medium high heat. Sauté meat, in batches if necessary, 6-8 minutes, turning occasionally, until meat is browned all over. Transfer to a bowl. Sauté onions in same pan over medium heat 2-3 minutes until just softened. Stir in vinegar, scraping up browned bits of flour from bottom of pan. Simmer 3-5 minutes, stirring frequently until liquid is almost evaporated. Stir in potatoes, next 5 ingredients and pork. Season with salt and pepper to taste. Reduce heat to medium low. Cover and simmer 1 to 1-1/4 hours, until meat is tender, adding additional stock or water if mixture becomes to dry. Stir in cilantro just before serving.

Per serving: calories 537, fat 31.0g, 50% calories from fat, cholesterol 96mg, protein 32.0g, carbohydrates 36.5g, fiber 4.9g, sugar 10.2g, sodium 338mg, diet points 12.8.

The recommended wines are: Burgundy, Chardonnay, or Riesling.

• 1 lb. green beans, trimmed and cut into 2 inch pieces
• 2 tsp. unsalted butter
• 1 Tbs. lemon juice

Place green beans in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until just tender. Drain, add butter, lemon juice and salt and pepper to taste and toss.

Per serving: calories 53, fat 2.1g, 30% calories from fat, cholesterol 5mg, protein 2.1g, carbohydrates 8.4g, fiber 3.9g, sugar 3.1g, sodium 7mg, diet points 1.0.

• 8 slices raisin bread, cubed
• 2 eggs
• 1 egg yolk
• 1/4 cup plus 2 Tbs. sugar
• 1/2 tsp. cinnamon
• 1-1/2 cups milk
• 1/2 cup half and half
• 1-1/2 tsp. vanilla extract
• 2 cups whipped cream

Preheat oven to 350°F. Arrange bread pieces in the bottom of a buttered 8 inch baking dish. Combine eggs and egg yolk in a bowl. Whisk vigorously until blended. Whisk in remaining ingredients, except whipped cream, and mix thoroughly. Pour custard over bread. Place baking dish in a larger roasting pan. Add enough hot water to pan to come halfway up sides of baking dish. Bake 40 minutes or until custard is set and top is golden. Let stand 10-15 minutes before cutting into squares. Serve with a dollop of whipped cream.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 372, fat 11.8g, 28% calories from fat, cholesterol 129mg, protein 9.6g, carbohydrates 57.9g, fiber 2.8g, sugar 33.6g, sodium 568mg, diet points 8.4.