Twice-Baked Potatoes(Low Cholesterol) - cooking recipe

Ingredients

4 small baking potatoes (5 to 6 oz. each)
2 oz. reduced-calorie cream cheese, cubed and softened
2 Tbsp. snipped chives
1/4 tsp. dried basil, crushed
1/8 tsp. salt
dash of pepper
3 to 4 Tbsp. skim milk
paprika
1 lb. dried red kidney beans, soaked overnight in cold water
1 1/2 c. chopped onion
1 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh garlic
1/2 c. chopped green pepper
1/2 c. thinly sliced green onion
1/2 lb. diced, cooked ham (3/4-inch cubes)
1/2 lb. slab bacon, cut in 3/4-inch pieces
2 ham hocks
dash of cayenne pepper
crushed red pepper pods (just a dash)
1 whole bay leaf, crumbled
1/4 tsp. dried thyme
dash of dried basil
salt and black pepper to taste (adjust seasonings to taste)
1 lb. cabbage
2 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. soy sauce
1/4 tsp. cayenne pepper
1/2 tsp. coarse salt
1 Tbsp. oil
2 cloves garlic, minced
3 green onions, chopped

Preparation

Slice cabbage fine.
In bowl, combine sugar, vinegar, soy sauce, pepper and salt.
Heat oil in large skillet.
Add garlic and green onions; stir-fry for 2 minutes.
Add cabbage and stir-fry 2 to 3 minutes.
Stir in the sugar-vinegar mixture; heat through and remove from fire.
Serve warm.