1 lb. sirloin steak, all visible fat removed 2 teaspoons ground ginger 1 clove garlic, minced 1 small onion, minced 1 tablespoon sugar 21 tablespoons sherry 1 tablespoon light soy sauce 1 teaspoon hot pepper oil 3 tablespoons water 1 tablespoon red wine CUT steak into small cubes. Combine remaining ingredients in a glass bowl. Add steak and stir to coat well. Cover and refrigerate at least 2 hours, or preferably overnight. Drain, reserving marinade.

Pre-heat broiler.

Arrange steak in a single layer on a broiler pan. Broil 1 inch from heat for 5 minutes on the first side; turn and broil 3 minutes more.

Meanwhile, place marinade in a small saucepan over medium heat. Cook until boiling.

Remove steak from broiler and spear each cube with a toothpick. Place cubes on a heated serving dish or in a chafing dish. Pour hot marinade over meat. Serve hot.

VINAIGRETTE DRESSING Serves 8 at 1 tablespoon per serving 2 tablespoons plain, non-fat yogurt 2 tablespoons balsamic vinegar 4 tablespoons acceptable vegetable oil 1 teaspoon salt 1 teaspoon freshly ground black pepper COMBINE all ingredients in a small bowl and whisk until thoroughly blended.

Cover and refrigerate.

For each variation below, add the listed ingredients to the above recipe: Dijon Vinaigrette Dressing : 1 tablespoon Dijon mustard, 1 teaspoon water.

Garlic Vinaigrette Dressing : 1 teaspoon garlic powder, 1 teaspoon salt-free lemon-pepper seasoning, 2 tablespoons chopped fresh parsley (omit pepper in basic recipe). Yield: 1 cup.

YOGURT FRUIT SOUP Serves 4 at 1 cup per serving 2 cups plain non-fat yogurt 2 cups fresh, peeled peach chunks 1 cup fresh strawberries, hulled 1 cup orange juice 1 cup water 1 tablespoon honey Garnish Mint leaves PLACE all ingredients except garnish in a blender or the work bowl of a food processor fitted with a metal blade. Process until well blended. Pour into a glass bowl, cover and refrigerate for at least 3 hours. Garnish with mint leaves and serve cold.

Variations: A wide variety of fruits can be used in place of peaches and strawberries. Try substituting frozen peaches, blueberries or mixed fruit (no sugar added) for fresh peaches (defrost fruit before using), or use 1 or 2 fresh bananas in place of strawberries.

FRUIT SOUP Serves 8 at 1 cup per serving 1 cup dried prunes 1 cup small dried apricot halves 2 quarts water 1 cup seedless white or dark raisins 1 stick cinnamon 2 tablespoons cornstarch 1 cup cold water IN a large saucepan, combine prunes, apricots and water. Let sit 4 hours. (Or follow package directions for soaking.) Add raisins and cinnamon stick. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, covered, until fruits are tender but still whole. Remove cinnamon stick.

In a small bowl, dissolve cornstarch in cold water. Add to fruit and cook until thickened, stirring constantly. Serve hot or cover and refrigerate to serve cold.

LEMON PEPPER MUSHROOMS Serves 8 at 1 mushroom per serving Vegetable oil spray 8 large fresh mushrooms 1 tablespoon chopped chives 2 tablespoons fresh lemon juice 1 tablespoon light, reduced-calorie mayonnaise 1 tablespoon acceptable vegetable oil 1 1 teaspoons lemon-pepper seasoning PRE-HEAT oven to 400 degree F. Lightly spray a shallow baking pan with vegetable oil. Wipe mushrooms with a clean, damp cloth. Remove stems and set mushroom caps aside. Discard lower half of stems and chop upper half of stems very finely. In a small bowl, combine chopped stems with remaining ingredients. Mix well.

Stuff mushroom caps with mixture. Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes. Service immediately.

ARTICHOKE DIP Serves 28 at 1 tablespoon per serving 1 9-oz. pkge. frozen artichoke hearts, defrosted 4 oz. cream cheese (see recipe below), room temperature 1 cup plain low-fat yogurt 1 teaspoon Italian herb seasoning 1 teaspoon garlic powder 1 cup thinly sliced green onion tops 11 teaspoons cream sherry 1 teaspoon salt BLOT artichokes dry on paper towels. Chop into small pieces and set aside. In a small bowl, combine remaining ingredients and blend well. Stir in artichoke hearts. Cover and refrigerate several hours to allow flavours to blend. Yield: 13 cups.

Cream Cheese Serves 16 at 1 tablespoon per serving 1 cup dry-curd low-fat cottage cheese 1 tablespoon acceptable margarine 2 teaspoons skim milk, if necessary PROCESS cheese and margarine in blender, or the work bowl of a food processor fitted with a metal blade, until smooth. If using blender, add skim milk as necessary for desired consistency. Yield: 1 cup POOR MAN'S CAVIAR Makes 2 1 cups. Serves 20 at 2 tablespoons per serving 1 large eggplant 1 tablespoon olive oil 1 small onion, finely chopped 1 clove garlic, minced 1 tablespoon olive oil 1 cup finely chopped green bell pepper 1 tablespoons fresh lemon juice Coarsely ground black pepper to taste Garnish Chopped fresh parsley PRE-HEAT broiler. Slice eggplant in half and rub inside with 1 tablespoon olive oil. Place halves, cut side down, on baking pan. Broil on middle rack of oven 20 to 25 minutes, or until eggplant is quite soft. Cool slightly. Scoop out the pulp and place it in a bowl. Mash well with fork. Set aside.

In a small, non-stick skillet over medium-high heat, saute onion and garlic in 1 tablespoon olive oil until brown. Add to eggplant pulp. Add remaining ingredients except parsley and stir to mix well. Cover and refrigerate 2 to 3 hours. Sprinkle with chopped parsley before serving. Serve with bread rounds or toast. Makes 21 cups.

HADDOCK WITH TOMATOES AND GINGER Vegetable oil spray 1 pounds haddock fillets 3 tablespoons flour Dash white pepper 2 1 tablespoons acceptable vegetable oil 1 tablespoon grated fresh ginger 2 cloves garlic, minced 2 cups seeded, chopped tomatoes 1 cup sliced green onions 1 cup orange juice 1 cup white wine 2 tablespoons light soy sauce 11 tablespoons cornstarch 1 tablespoon finely chopped fresh parsley PRE-HEAT oven to 350 degree F. Lightly coat a baking dish with vegetable oil spray. Rinse fish and pat dry. Set aside. Combine flour and pepper in a shallow bowl. Add fillets, one at a time, and turn to coat well. In a non-stick skillet over medium-high heat, heat oil and brown fillets. Transfer them to prepared baking dish and cook 10 to 15 minutes, or until fish flakes easily with a fork.

Meanwhile, saute ginger and garlic in residual oil in skillet. Add tomatoes and green onions and simmer 3 to 4 minutes. In a small bowl, combine orange juice, wine, soy sauce and cornstarch. Add mixture to skillet and stir until thickened. Stir in parsley. Spoon sauce over the fish and serve immediately.

Serves 6.

ALMOND CHICKEN 4 boneless chicken breast fillets (approximately 4 oz. each), skinned, all visible fat removed 2 cup uncooked rice 1 cup low sodium chicken 1 tablespoon sherry 1 tablespoon light soy sauce 1/8 teaspoon hot pepper oil 1/16 teaspoon ground ginger 2 tablespoons acceptable vegetable oil 1 small onion, thinly sliced 1 cup thinly sliced celery 1 cup sliced water chestnut s 1 5-oz. can bamboo shoots, rinsed and drained 1 teaspoon sugar 2 tablespoons cornstarch 1 cup cold water 1 cup toasted almond slivers RINSE chicken and pat dry. Cut into think slices (semi-frozen chicken is better for slicing). Set aside. Cook rice according to package directions, omitting slat and butter or margarine.

In a small bowl, combine chicken broth, sherry, soy sauce, hot pepper oil and ginger. Set aside.

Pre-heat 2 tablespoons oil in a wok or a heavy frying pan over high heat. Add chicken and saute 2 to 3 minutes. Add onion and celery. Cook 5 minutes. Add water chestnuts and bamboo shoots. Add chicken broth mixture. Reduce heat to medium high. Cover and cook 5 minutes more.

In a small bowl, blend sugar, cornstarch and cold water. Pour over chicken and cook, stirring constantly, until thick. Serve over rice and sprinkle toasted almonds on top. Serves 4.

TURKEY MEATLOAF Vegetable oil spray 4 slices whole-wheat bread 1 cup skim milk 2 lbs. freshly ground turkey, skin removed before grinding 1 cup grated onion 1 cup diced celery 1 cup minced fresh parsley Egg substitute equivalent to 2 eggs 1 cup canned no-salt-added stewed tomatoes, crushed 1 teaspoon finely minced and seeded fresh jalapeno pepper, or to taste 2 tablespoons ketchup PRE-HEAT oven to 350 degree F. Lightly spray a 9 1 -x-5 1 -x-3-inch loaf pan with vegetable oil, or use a non-stick pan.

Place bread in a blender or the work bowl of a food processor fitted with a metal blade, and process into fine crumbs.

In a shallow bowl, combine bread crumbs and milk. Let bread soak 5 minutes. In a large bowl, combine all remaining ingredients except ketchup. Mix lightly.

Set aside.

Drain bread and squeeze out excess milk to form a paste. Add to meat mixture and blend well.

Pack lightly into the prepared loaf pan. Spread ketchup over top of loaf. Bake uncovered 11 hours. Let sit out 5 minutes before serving. Serves 8.

FRESH FRUIT COMPOTE 2 apples 2 pears 1 persimmon 1 5-oz. box frozen, sweetened raspberries 1 cup orange juice 1 cup kirsch (optional) CUT up fresh apples, pears and persmmon. Place in a bowl. Defrost raspberries, drain and add to a bowl. Stir gently to mix. Pour orange juice and kirsch over all. Cover, refrigerate and serve cold. Note: You may substitute any fruit you wish.