My friend Donna Aoki was cleaning out her mother’s things and gave me a bunch of her cookbooks. Many were never sold at a bookstore but instead probably sold or given within a circle of people, like the Title Guaranty Escrow &Title Services or the recipes from the ‘Legaspi Ohana Happy Holidays 2003.’
Names of some recipes really intrigue me, like one ‘TG Ohana Style 200’ cookbook from Title Guaranty Escrow &Title Services.
Good to the Last Lick
Submitted by: Jeanne L. Leiser (Keauhou Branch)
2 pounds cubed beef
2 cups sliced potatoes
2 cups diced celery
1 medium onion, chopped
2 cups chopped carrots
(Leave above vegetables in larger chunks)
1 can stewed tomatoes
1 can drained green beans
1 can drained corn
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar
5 tablespoons tapioca
4 cups V8 juice
Put everything in a roaster with a tight-fitting lid. Bake in 250 degree oven for 5 hours or put it all in a crock pot and cook on low for 9 to 10 hours.
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Or this recipe …
Lip Smacking Chicken Winglets
Submitted by: Elsie Yamamoto (DLS Service Unit)
2 pounds chicken wings
1 teaspoon brown sugar
2 teaspoons salt
1 clove garlic, grated
2 teaspoon sherry or sake
1/4 teaspoon MSG
Flour
Combine all ingredients except flour. Marinate for 1/2 to 1 hour. Roll in flour and fry.
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Hilo High School’s class of 1972 put a cookbook together and called it ‘Friends from Hilo High School Cookbook’ to help pay medical expenses for a classmate, Patricia Ikeda Tamashiro. Although she did not survive, her legacy was the formation of the Hawaii Bone Marrow Donor Registry.
Aunty Faye’s Secret Recipe Portuguese Bean Soup
Section 1.
1-1/2 pounds ham hock
3 quarts water
Boil ham hocks to make broth.
Add:
Section 2.
1 diced Portuguese sausage
2 diced potatoes
1 cups celery
1 cup diced onions
1 cup diced carrots
2 bay leaves
1 can tomato sauce
1/2 can tomato paste or puree
Cook until vegetables are tender.
Add:
1 can kidney beans
2 tablespoons Lea and Perrin sauce
10 drops Tabasco
1 cube chicken bouillon
1 cube beef bouillon
4 ounces macaroni
Simmer for 15 minutes. Adjust taste and cool off, then reheat and serve.
Broke Da Mouth Roast Pork
1 can tomato sauce
Using the empty tomato sauce can, measure:
1 can sugar
1 can shoyu
1 clove garlic
4 to 5 pounds pork butt
Cut off excess fat and brown pork. Place in a large pot and add garlic, tomato sauce, shoyou, and sugar. Slicing is easier when pork is cooled.
My Favorite Cookies
1 cup butter
1 cup sugar
1 cup brown sugar, packed firmly
1 egg
1 cup salad oil
1 cup rolled oats, regular
1 cup crushed corn flakes
1/2 cup shredded coconut
1/2 cup chopped walnut or pecans
3-1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Cream butter and sugars until light and fluffy. Add egg and mix well. Add oil in slow drizzle and mix well. Add oats, corn flakes, coconut and nuts, stirring well. Then add flour, baking soda, vanilla and salt. Mix well and form into walnut sized balls. Place on ungreased cookie sheets and flatten with a fork dipped in water. Bake for 12 minutes or until golden brown.
Cool slightly before removing from cookie sheet. Makes 8 dozen cookies.
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Na Laulima, “the many hands working together” was organized in April 1988 by the clerical employees of the University of Hawaii at Hilo and Hawaii Community College.
‘Na Laulima Cookbook Volume 1’ has some interesting recipes, such as:
Granny Jardine’s Malasadas
In a small bowl:
1 package active dry yeast
1 small potato, grated
1 teaspoon sugar
1/4 cup warm water
6 eggs
6 cups flour
1/2 cup granulated sugar
1/4 cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
Fat for frying
Dissolve yeast, potato, and the 1 teaspoon sugar in warm water. In a small bowl, beat eggs until they are thick.
Measure flour into a large bowl and make a well in the center. Add the yeast, eggs, and the remaining ingredients and beat thoroughly to form a soft, smooth dough. Cover and let rise until doubled (wrap with blankets). With a circular motion following the outer edge of the bowl, turn the dough and let rise until doubled. Heat deep fat to 375 degrees. Spoon teaspoons of dough carefully from the bowl to keep the risen dough from falling. Drop into fat and fry until browned. Drain on paper towels. Shake in the bag with sugar.
Makes 7 dozen.
Foodie notes
Hawaii Community College Culinary Arts program’s Da Ohana Corner and The Cafeteria are open from 10:30 a.m.-12:30 p.m. Tuesday-Thursday. Please call 808-934-2559 for The Cafeteria and 808-934-2591 for Da Ohana Cafe. Provide your order, name, phone number and pick up time when placing your order. Menus:
The Cafeteria: http://hawaii.hawaii.edu/cafeteria
Da Ohana Cafe: http://hawaii.edu/ohana-cafe
Happy birthday to son Reid today!