Faith United Methodist Church – 60th Anniversary Cookbook by Faith Cookbook

Faith United Methodist Church

Cookbook

2115 West 182nd Street Torrance, CA 90504 (310) 217-7000 www.faithsouthbay.org 1

Rev. Allison Mark, Senior Pastor Rev. Ki Choi, Associate Pastor Pastor Becky Hirata, Nihongobu Pastor Rev. Dr Hidemi Ito, Pastor Emeritus Minister Eric Iki, Minister

Dedication “Taste and see that the Lord is good; blessed is the one who takes refuge in him.” —Psalm 34:8 I love to cook! My love of cooking stems from having generations of home cooks that I had the blessing of standing next to in their kitchens, watching them use fresh ingredients from their garden or the market and sometimes even having the honor of being their sous-chef. Hawaii Grandpa and I watched cooking shows together, then we would go cook! The spices and scents of Chinese food filled the air at San Francisco Grandma’s house. And the best seat at the dinner table was always by the chef...they’d pick the best pieces and put it on my plate! I asked my mom for some family recipes to share for our 60th Anniversary Edition Cookbook. She said, “But our recipes are all ‘OYOSO’!—A little bit of this and a little bit of that!” I told her, “We’ll take it,” because this is the mixing pot that we are at Faith. We “Taste and See” until we get our recipe just right! As Faith celebrates its 60th Anniversary as a merged church family with North Gardena UMC and Gardena First UMC and the community around us, we enjoy a rich legacy of amazing cooks past and emerging in the present! The recipes shared in our cookbook highlight the love of filling loved ones’ bellies to give them the nourishment to enjoy the day God gives us! And with recipes lovingly compiled during a time of Coronavirus Quarantine, we will always remember our anniversary year of 2020 as one where we cooked more at home and figured out new ways to be the body of Christ! And so it is like the kingdom of heaven. Where Jesus invites his friends to the banquet table to sit at his side, sharing the best pieces of himself and of life with us. As we enjoy these recipes and experiment with cooking new dishes, may we lift up the memories that elicit our taste buds and nostalgic feelings and remember those who taught us the love of cooking! So what are we waiting for? Let’s start making these Ono Kine Grinds! Happy 60th Anniversary, Faith UMC!

Rev. Allison K Mark 3

Acknowledgments In honor of our 60th Anniversary, we celebrate the many meals and potlucks shared together over the years, ďŹ rst as North Gardena United Methodist Church and now, as Faith United Methodist Church. Through this cookbook, the Youth Ministries of Faith United Methodist Church honors Rev. Peter Chen (founding minister) and our current and past ministers, all the Charter Members, our current members and families, and lastly, our Faith Angels that have gone before us. We also thank the parents and youth (past and present) for their dedication in helping to create this special commemorative cookbook and all those who contributed recipes to share. Meals and food have always been a staple to our Youth Ministry and church. We can all recall a meal shared, a recipe taught and new food tasted during our time in the youth group. This cookbook represents all those who continue to support the youth ministries and all those who came before us! May these dishes bless you and those you share them with and may you taste the goodness and grace of our loving Creator God. â&#x20AC;&#x201C; Darrell Mark, Youth Director

COOKBOOK COMMITTEE

Carol Tondo

Karen Sakoda

Cheryl Pratesa

Kim and Brett Shibata

Derek Taira

Kimberly Ageno

Ellen Ing

Liza Tamura

Ellen Jee

Madi Miyake

Jennifer Matsuura Osako

Miki Miyake

Jill Ito

Natalie Yamaguchi

Joanie Minamide

Nicole Harada

Karen Ageno

Nicole Kashiwai

Karen Taira Fujimori

Shari Chang

Karen Murakami

Terri Sato Maruyama

Table of Contents 07

Faith Angels & Past Favorites

Starters & Sides

Chefâ&#x20AC;&#x2122;s Picks

155

Veggie Favorites

175

Sweets & Treats

Keiko’s Broccoli Casserole Serves 16 | Prep 5 mins | Cook 30 mins | Ready in 45 mins Submitted By: Lisa Ito (In memory of Keiko Tokeshi)

INGREDIENTS

DIRECTIONS

2 (10 oz) pkgs frozen broccoli

Preheat oven to 350°F.

1 cup shredded cheddar cheese

1. Combine thawed broccoli, cheese, mayo, eggs, soup.

1 cup mayo

2. Pour into casserole dish and top with buttered crushed ritz crackers.

2 eggs beaten

3. Bake for 30 minutes or until set.

1 can cream of mushroom soup Crushed Ritz Crackers butter

NOTES

Eggs and Bean Sprout Omelette Serves 8 | Prep 5 min | Cook 20 min | Ready in 25 min Submitted By: Amy Higa & her mom, Mrs. S Oshima

INGREDIENTS 1 (12 oz) package bean sprouts, washed and cut in 1 inch lengths 5-6 eggs 1 can shrimp, drained (save liquid for sauce) salt to taste Ajinomoto to taste oil for frying

NOTES

DIRECTIONS 1. Beat eggs and add bean sprouts, shrimp, salt and ajinomoto to taste. 2. Mix well. 3. Spoon onto oiled frying pan. 4. Fold mixture in pan in half, turn mixture over until well done.

Kurome Rice Serves 8 | Prep 30 min | Cook 1 hr | Ready in 90 min Submitted By: Karen, Derek & Cheryl (In memory of Shirley Taira) Our mom learned this recipe from her sister-in-law, Fusa Toma, & it became one of her favorites to share with family and friends.

INGREDIENTS 4 cups rice, cooked 1 pkg age, diced 1 whole kamaboko, diced 3 lg carrots, grated or diced 1 handful kurome/hijiki (dried seaweed), soaked in lukewarm water for 30 minutes SAUCE FOR THE RICE:

DIRECTIONS 1. Fill a bowl with lukewarm water & soak kurome/hijiki for 30 minutes. Then gently squeeze to remove excess water. Set aside. 2. Fry age on medium-low heat in ¼ cup oil until brown. 3. Add shoyu, sugar and vinegar - mix well. 4. Add kamaboko, carrots and kurome/hijiki mix well. 5. Cover and simmer on low heat until juice is absorbed.

¼ cup vegetable oil

6. In a large bowl, mix cooked rice with the above prepared ingredients and sauce.

⅓ cup shoyu

7. Serve and enjoy!

⅓ cup sugar (or less) 1 tsp Japanese vinegar

NOTES

No Mai Fan (Sticky Rice) Serves 6-8 | Prep 15-20 min | Cook 45 min | Ready in 1 hour Submitted By: Alice Mark (In memory of Faye Yee)

INGREDIENTS

DIRECTIONS

FOR THE RICE

FOR RICE:

7 cups sweet rice ¾ cup short grain or 1 cup long grain OTHER INGREDIENTS: 1 lb ground pork 1 Tbsp oyster sauce 1 cup Chinese sausage (Lop Chung) 1 cup shiitake mushrooms ½ cup green onions

1. Using a 10 cup rice cooker, wash and cook rice accordingly. 2. Fill water to 8 cup line. FOR OTHER INGREDIENTS: 1. Cook ground pork with 1 Tbsp oyster sauce. 2. Chop into bite-size pieces and stir fry Lop Chung sausage, shitake mushrooms and green onions. 3. Add with the ground pork mixture. 4. Add additional oyster sauce, starting with 2 Tbsp to taste. Mix well, set aside. 5. When the rice is almost done (still wet), stir in the mixture, careful not to overmix or rice will get mushy. 6. If desired, add oyster sauce to taste. 7. Let rice sit in rice cooker for approx 45 minutes before serving.

NOTES

8. Mix again and enjoy!

Spam Musubi Ring Serves 12-16 | Prep 20 min | Cook 30-60 mins | Ready in 1 hr Submitted By: Karen, Derek & Cheryl (In memory of Lisa Taira Tamanaha) “For when you’re too lazy or don’t have time to make Spam musubis the right way.”

INGREDIENTS 4 cups rice, cooked 1 jar furikake 1-2 cans Spam, cut into small bite-size pieces kim chee (or any kind of tsukemono), cut into small pieces (optional) Yoshida Sauce ** to cook the Spam in

DIRECTIONS 1. Cut Spam into small, bite-size pieces and cook in Yoshida sauce over medium heat. 2. In a large bowl, mix rice and cooked Spam. 3. Add furikake to taste - mix well. 4. Add kim chee/tsukemono - mix well. 5. Press rice mixture into Jell-o ring mold. Let sit until rice is cool. 6. Remove from mold and place on a platter (or you can cut into slices).

NOTES ** If you don’t have Yoshida sauce, you can mix ½ cup shoyu, ½ cup mirin & ¼ cup sugar and heat until sugar is melted. ADDITIONAL ITEMS: Jell-O mold

Nishime Prep 20 min + 5-10 min to marinate | Cook 3 min | Ready in 25 min Submitted By: Nora Chen-Yamashiro

INGREDIENTS ½ lb cut-up pork 2 strips nishime kombu 3 pieces dried shiitake mushrooms, soaked, washed and cut into 1 inch pieces 2 konnyaku, sliced 3 aburaage (fried tofu) 1 cup daikon, cut into stew pieces 1 cup bamboo shoots, cut in stew pieces 2 cup araimo (Japanese taro), cut in 1½ inch pieces 1 cup carrots, cut in stew pieces 1 tsp cornstarch ½ tsp sugar 1 tsp soy sauce ¼ cup water

NOTES

DIRECTIONS 1. Marinate beef with sauce for 5-10 minutes. Pan fry gently for 1 minute. Remove from pan. 2. Pan fry onion, celery and tomatoes. 3. Add gravy. Mix and cook gently for 2 minutes. Add beef. Mix well and serve.

Keiko’s Potatoes Serves 16 | Prep 20 mins | Cook 45-60 mins | Ready in 60-90 mins Submitted By: Lisa Ito (In memory of Keiko Tokeshi)

INGREDIENTS

DIRECTIONS

4-5 russets, par-boiled, peeled & diced

Preheat oven to 350°F.

FOR THE SAUCE:

1. Heat the sauce ingredients in a saucepan until combined.

1 stick butter or margarine

2. Combine sauce with potatoes.

1 (8 oz) container sour cream

3. Pour into baking dish, add topping and bake covered for 45-60 minutes.

1 can cream of chicken soup

4. Uncover for the last 15 minutes for a crustier top.

2 cups shredded cheddar cheese 2 green onions, chopped FOR THE TOPPING: ½ cup cornﬂake crumbs ½ stick of butter, melted

NOTES

Beef Tomatoes Serves 8 | Prep 15 min | Cook 5 min | Ready in 25 min Submitted By: Nora Chen-Yamashiro

INGREDIENTS MAIN INGREDIENTS: ½ lb beef 2 lrg tomatoes, cut into wedges

1. Marinate beef with sauce for 5-10 minutes. Pan fry gently for 1 minute. Remove from pan. 2. Pan fry onion, celery and tomatoes.

2 stalks celery

3. Mix the gravy and add to the onion, celery and tomato mixture. Mix and cook gently for 2 minutes.

1 round onion

4. Add beef. Mix well and serve.

SAUCE: ¼ tsp salt ½ tsp sugar 1 tsp soy sauce 1 tsp cooked oil GRAVY: ½ tsp salt 1 tsp cornstarch ½ tsp sugar 1 tsp soy sauce ¼ cup water

NOTES

DIRECTIONS

INGREDIENTS 1¼ cup ﬂour ¾ cup cornmeal 1 Tbsp baking powder ½ tsp salt 1 cup buttermilk 1 egg

Corn Dog Recipe

3 Tbsp honey 10 hot dogs

Yields 10 | Prep 30 min | Total Time 45 min Submitted By: Shari Chang (In memory of Derek Chang) courtesy of thegunnysack.com

2 Tbsp ﬂour (for coating hot dogs)

One of Derek’s favorite things to eat! With lots of ketchup! When you make this, think of Derek and it will bring a big smile to your face!

Peanut oil for frying

DIRECTIONS 1. Mix together the ﬂour, cornmeal, baking powder, and salt. 2. Make a well in the center. Pour in the buttermilk, egg, and honey. Stir until combined. Transfer the batter to a tall glass or mason jar. 3. Dry the hot dogs well, dip them in ﬂour, and insert skewers. 4. Heat oil in a deep fryer (or use a large heavy pot with a thermometer) to 365° F. 5. Dip a hot dog in the batter so that it is fully coated all of the way to where the skewer is inserted. Use a knife to help even out the batter on the corn dog if necessary. 6. Carefully add the corn dog to the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown on all sides.

NOTES If the batter is too thick, stir in a tiny bit more buttermilk. If the batter is too thin, add a tiny bit more ﬂour.

Helen Nishimura’s Chalupas Prep 30 min | Cook 30-45 mins | Ready in 1 hr Submitted By: Lorraine Nakama, courtesy of Helen Nishimura

INGREDIENTS 6 half chicken breasts 3 cans cream of chicken soup 1 (7 oz) can ortega diced green chili 1 cup sour cream Paprika Grated cheese

DIRECTIONS Preheat oven to 350°F. 1. Remove skin from chicken and microwave chicken 10 minutes on meaty side, and 5 minutes on the bony side. Shred chicken. 2. Mix soup, green chili, and sour cream. Save 1 cup of mixture for topping. 3. Add chicken to the soup mixture. Spread onto cholesterol free ﬂour tortillas (no lard). Roll and place on greased 9 x 13 inch glass baking dish. 4. Spoon topping and sprinkle with paprika. 5. Place grated cheddar or Jack cheese, amount according to your preference. 6. Bake at 350°F, 30-45 minutes. 7. Serve with corn niblets. Costo brand is excellent crispy and tasty.

NOTES You may also use roasted whole chicken found at the supermarket and shred, or use the pre-cooked shredded chicken breast at Costco.

Chicken Chow Mein (Mom Yee style) Serves a happy family | Prep 20-30 min | Cook 30-45 min | Ready in 45 min Submitted By: Alice Mark (In memory of Faye Yee)

INGREDIENTS

DIRECTIONS

1 lb fresh Chinese noodles (if available) OR packaged Chinese thin size noodles

FOR THE CHOW MEIN NOODLES

1 fryer chicken (approx 2½-3 lbs.) OR 2-3 boneless chicken thighs or breasts Marinade: 1 clove garlic, 2 tsp soy sauce, 2 Tbsp sherry, ½ tsp salt Gravy ingredients: 1 lb bean sprouts 3 stalks tender celery 3 carrots, julienned

1. In boiling water, drop ⅓ of the noodles at a time and cook about 3 min. Drain well and put in a large thick skillet with 3 Tbsp heated oil. 2. Turn heat to medium and brown both sides of noodles until golden brown. 3. Place in a pan and keep warm in low temp oven, lightly salted, if desired. Repeat with balance of noodles. FOR THE CHICKEN & GRAVY 1. Marinate chicken for at least 15 min, longer the better.

1 onion, thinly sliced

2. In a big pot, stir fry chicken approx 5 min until ready.

½ cup Chinese green cabbage (or regular cabbage), thinly sliced

3. Cut vegetables in uniform thin strips (except bean sprouts)- add to pot.

5 shiitake mushrooms, soaked, thinly sliced

NOTES “This was another favorite recipe Mom made for the family. By the time she was done, you would think she was cooking for an army! She had a huge pot of gravy with tons of noodles!”

4. Add 2 Tbsp cornstarch with 4 Tbsp water, add to pot and mix well all together. 5. Add 1 cup of chicken stock and cover until it comes to a boil. 6. Season to taste, vegetables should be just cooked and crisp. 7. Pour over noodles and enjoy!

Curried Chicken Serves 8 | Prep 15 min | Cook 90 min | Ready in 1 hr 15 min Submitted By: Nora Chen-Yamashiro

INGREDIENTS 1 (2½ lb) fryer chicken 1 lg onion 1 Tbsp curry powder 2 Tbsp vinegar 4 Tbsp tomato juice 2 Tbsp sugar ½ tsp pepper 1 clove garlic

NOTES

DIRECTIONS 1. Chop chicken into fricassee segments; sprinkle with salt and pepper. Brown in hot oil. 2. Add thinly sliced onion and garlic; cook until onion is softened. 3. Make sauce by mixing curry powder, vinegar, tomato juice and sugar. Add to chicken pieces. 4. Cover and simmer slowly about 1½ hours or until tender. 5. Sprinkle the ginger and mushrooms on top of the ﬁsh.

Chiz Uyeda’s Sweet & Sour Chicken Wings Serves 4 doz | Prep marinate overnight | Cook 1 hr 15 mins Submitted By: Lorraine Nakama, courtesy of Chiz Uyeda

INGREDIENTS 4 pkgs of party wings or 4 dozen pieces 1 (18 oz) jar apricot jam 1 (15 oz) bottle Wishbone Russian dressing 1 pkg Lipton onion soup mix

DIRECTIONS Preheat oven to 350°F. 1. Mix apricot jam, dressing, and soup mix in a large bowl. 2. Add chicken and marinate overnight. 3. Bake at 350°F for 1 hour 15 mins, uncovered. 4. After baking, thicken liquid with cornstarch and pour over wings before serving.

NOTES

White Chicken Submitted By: Barbara Takumi, courtesy of Bishop Bob Hoshibata

INGREDIENTS 2 chicken breasts 2 Tbsp salt 2 Tbsp vegetable, or sesame oil 1 large slice ginger ¼ cup vegetable oil 1 tsp salt ½ tsp black pepper

NOTES Recipe adapted from North Gardena UMC’s supplement, “Chef’s Delight”.

DIRECTIONS 1. Place chicken breasts in a large pot with just enough water to cover chicken halfway. 2. Add salt, cover and simmer until chicken is no longer pink. Remove chicken. 3. Brush with 2 Tbsp oil. Cool and slice in ½ inch pieces. Arrange slices on bed of sliced, or shredded lettuce leaves 4. Put ¼ cup of oil in frying pan; heat ginger slice in oil. Add salt and pepper. 5. Pour ginger sauce over slices. Very good with rice, even the next day.

Steamed Fish Serves 8 | Prep 20 min | Cook 20 min | Ready in 40 min Submitted By: Nora Chen-Yamashiro

INGREDIENTS

DIRECTIONS

1 medium size ﬁsh

1. Clean and wipe ﬁsh. Place in an attractive dish.

½ tsp salt

2. Mix salt, pepper, sugar, cornstarch, soy sauce and oil. Rub half of this mixture into ﬁsh.

¼ tsp pepper ½ tsp sugar 2 tsp cornstarch 2 Tbsp soy sauce 2 Tbsp oil 1 or 2 dried shiitake mushrooms, soaked & sliced into thin strips 2 sliced ginger, cut into thin strips

3. Soak mushrooms and when soft, slice into thin strips. 4. Spread the remaining mixture on the surface of the fish 5. Sprinkle the ginger and mushrooms on top of the fish. 6. Steam the fish for 20 minutes. 7. When the fish is almost done, sprinkle chopped green onion on top.

1 stalk green onion, chopped

NOTES

INGREDIENTS MAIN INGREDIENTS: ½ lb ground pork 3 shiitake mushrooms, soaked and chopped 1 small egg ½ tsp salt

Nori Mushroom Roll with Turkey Ground Burgers Pork Submitted By: Nora Chen-Yamashiro

Courtesy of Rev. Peter Chen’s father, J.L. chen

DIRECTIONS 1. Mix together pork, mushrooms, egg and salt, shoyu, oyster sauce and chopped green onion. 2. Combine ﬂour and water to make the paste. 3. Place 2 tablespoons on ½ sheet of nori and roll into a shape of a pencil. 4. Seal edge with ﬂour and water paste.

1½ Tbsp shoyu 1 Tbsp oyster sauce 1 stalk green onion chopped Optional dash of ajinomoto 4 sheets nori, cut in halves PASTE: 1 Tbsp ﬂour 1 Tbsp water

5. Deep fry until done. 6. Cut into diagonal slices. 7. Serve with shoyu.

NOTES

Chinese Steamed Pork Buns Yields approximately 3 dozen

Submitted By: Nora Chen-Yamashiro

Courtesy of Rev. Peter Chen’s mother, Juilin chen

INGREDIENTS BUNS:

DIRECTIONS FOR THE BUNS:

½ cup warm water (110-115°F)

1. Sprinkle yeast over ½ cup warm water and let stand until yeast is softened.

2 pkg dry yeast

2. Stir in 2 cups lukewarm water, sugar and shortening.

2 cups lukewarm water 1 cup sugar 2 Tbsp shortening 8 cups ﬂour FILLING: 2 lb diced pork ½ lb chopped shrimp 2 lg onions, chopped 2 stalks celery, chopped 8-9 mushrooms, chopped 1 (10.5 oz) can bamboo shoots, chopped 1 tsp salt 1 tsp Ajinomoto (optional)

NOTES

3. Add flour, 1 cup at a time, mixing well after each addition. 4. Knead dough until smooth and elastic and no longer sticks to the board. 5. Round up in greased bowl; turn to bring greased side up. Cover with a damp cloth; let rise in warm place (85°F) until double in bulk, about 1½ hours. FOR THE FILLING: 1. Pan fry pork until well cooked; add onions and fry until onions are soft. Add shrimp, mushrooms, celery and bamboo shoots; cook until well done. Add seasoning to taste. Cool before stuffing the buns. 2. Stuff and steam; pinch off balls (1½ inches in diameter) and roll dough balls into circles ¼ inch thick. 3. Spoon about 1 Tbsp filling into center of the dough and enclose filling by pinching edges together to make a ball. Place on small squares of waxed paper. Set buns aside for about 1 hour. 4. Place buns in steamer and steam until done, about 15 minutes. Serve hot.

Azuki Coffee Dessert Serves 24 | Prep 20 min | Ready in 6 hrs or overnight Submitted By: Barbara Takumi, courtesy of Fumi Tadakuma & Gail Hiratsuka

INGREDIENTS

DIRECTIONS

4 envelope Knox Gelatin

1. In a small bowl, soften gelatin in water.

½ cup water

2. In a large bowl, dissolve instant coffee in boiling water.

4 tsp instant coffee 2 cups boiling water

3. Add gelatin; stir well.

1 (18 oz) tsubushian

4. Add tsubushian and milk, breaking apart with fork. Mix well.

1 (14 oz) can sweetened condensed milk

5. Spray 9 x 12 pan with Pam. Pour mixture in pan and chill about 6 hours. 6. Cut into 24 squares.

NOTES Great for New Year’s, and potlucks. Originally, submitted in 1987 by Fumi Tadakuma and Gail Hiratsuka.

Faye Yee’s Favorite-Orange Sponge Cake Serves 8 | Prep approx 30 min| bake 45 min | Ready in 1 hr 15 min Submitted By: Alice Mark & Eva Nishi (in memory of Faye Yee) Mom could make this cake with her eyes closed as it was a weekly staple among her Chinatown ladies group. She made this cake so often, we once asked if she knew how to make anything different. She said, “NO!” but she once changed the orange juice with ripe bananas, and it worked!

INGREDIENTS 1½ cups all purpose flour or cake flour (Swans cake flour if available) 2 tsp baking powder ½ tsp salt 6 eggs, at room tempseparated 1 cup sugar ½ cup orange juice- freshly squeezed- 2 large navel oranges 2 Tbsp orange zest

DIRECTIONS 1. Whisk the ﬂour, baking powder and salt together in a small bowl. Set aside. 2. Place the egg yolks and sugar in a large mixing bowl. Beat until thick and light, about 3 min, scraping the bowl down once. While the mixer is on low speed, add the orange juice. Scrape down the bowl and mix on low speed until blended. 3. Add the dry ingredients and mix on low speed for 20 seconds more. Finish blending by hand, using a rubber spatula. 4. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in 3 sections. Fold only until the whites are incorporated. 5. Pour into a 10” tube pan and bake in a 325 degree oven for 45 minutes. Check doneness with a toothpick. 6. Remove from oven and invert pan to cool completely. “Mom usually placed it upside down onto a tall bottle so that the air circulates under it……..it would smell so good, we couldn’t wait for a piece”.

NOTES “Mom used to double or triple this recipe to make sure EVERYONE had some to take home!”

Amy’s No-Fail Pie Crust Serves 6-8 | Prep 10 min | Cook 10-15 min | Ready in when cool Submitted By: Amy Higa

INGREDIENTS 1½ cup ﬂour ½ tsp salt 1¼ tsp sugar

DIRECTIONS Preheat oven to 400°F. 1. Put ingredients in bowl; use hand to mix all ingredients to a soft dough.

2 Tbsp milk

2. Press ﬁrmly against bottom and sides of 9 inch pie pan. Cover the lip of the pan.

½ cup oil

3. Using a fork, prick here and there. 4. Bake 10-15 minutes until light brown.

NOTES

Amy’s Prize Lemon Pie Serves 8-12 | Prep ? min | Cook 20 min | Ready in when cool Submitted By: Amy Higa

INGREDIENTS 4 eggs, separated (reserve 2 egg whites for meringue) ¾ cup sugar 4 Tbsp cornstarch 4 Tbsp lemon juice 1 cup boiling water

DIRECTIONS Preheat oven to 250°F. 1. Beat egg yolks. Add sugar mixed with cornstarch, then lemon juice. 2. Put water, butter, and grated lemon rind in double boiler.

1 Tbsp butter

3. Add egg yolk mixture slowly, stirring constantly until thick.

Grated rind of 1 lemon

4. Beat 2 egg whites.

1 baked pie shell

5. Remove pie ﬁlling from heat and stir in beaten egg whites.

FOR THE MERINGUE:

6. Pour into baked pie crust.

2 egg whites 3 Tbsp sugar ¼ tsp vanilla

Make the meringue with the remaining egg whites: 1. Beat egg whites for meringue until stiff. Add sugar and vanilla slowly. 2. Pile roughly on lemon pie. 3. Bake at 250°F** for 20 minutes, until delicately browned.

NOTES ** You can increase oven heat, but then you must watch closely in order not to over brown meringue.

Amy’s Velvety Custard Pie Serves 6-8 | Prep 10-15 min | Cook 15 min | Ready when cool Submitted By: Amy Higa

INGREDIENTS

DIRECTIONS

4 eggs (slightly beaten)

Preheat oven to 475°F.

½ cup sugar

1. Mix eggs, sugar, salt and vanilla thoroughly.

¼ tsp salt

2. Slowly stir in hot milk.

1 tsp vanilla

3. Pour into unbaked pastry shell at once (to avoid spills, ﬁll at oven).

2½ cup milk, scalded 1 (9 inch) unbaked pastry shell nutmeg

4. Sprinkle top lightly with nutmeg. 5. Bake at 475° for 5 minutes; reduce heat to 425° and bake 10 minutes. If knife inserted in center of pie comes out clean, it is done. 6. Cool on rack.

NOTES

Tofu Pie Submitted By: Lawrence Takumi, courtesy of Yaeko Mizue & Aiko Sugita

INGREDIENTS

DIRECTIONS

2 (3 oz) pkgs Orange, or Lime Jell-O

1. Mix Jell-O in boiling water. Add lemon juice. Chill until slightly ďŹ rm.

1 envelope Knox Gelatin

2. Mash tofu with beater. Add 1 carton Cool Whip.

2 cups boiling water 3 Tbsp lemon juice 1 block soft tofu, well drained 2 (8 oz) Cool Whip

3. Add Jell-O mixture to tofu mixture; blend until smooth. 4. Pour into pie crusts, chill. 5. Top with Cool Whip and serve.

2 ready made graham pie crusts

NOTES Tofu pie is refreshing and novel. Courtesy of Yaeko Mizue & Aiko Sugita (2004)

June’s Nutcracker Sweet Submitted By: Ellen Jee (In memory of June Imai) June Imai was famous for her Almond Brittle that she so graciously & generously shared this with all her church friends. She even invited us over to her home to teach us how to make it but no one could quite master the technique like June. (This recipe is from the 4th edition of “O Taste & See”.)

INGREDIENTS 1 stick butter 3 egg whites 1 cup sugar ¾ cup ﬂour 3 cups roasted whole almonds

DIRECTIONS Preheat oven to 350°F. Roast almonds at 350° for about 10 minutes. Test by breaking one in half; it should be white inside. Let cool. Decrease oven heat to 325°F. 1. Cover 2 jelly roll pans with heavy foil. 2. Put ½ of a stick of butter, sliced, in the center of each pan. 3. Put pans in middle & top racks of oven until butter is melted. Remove from oven. 4. In a bowl, beat egg whites until stiff peaks form. 5. Gradually beat in sugar. 6. Fold in ﬂour, by hand, with a spatula. 7. Mix in the roasted almonds. 8. Divide the mixture between the 2 pans. Spread batter into a layer about “1 nut” thick. (The thinner, the better.) 9. Place pans into the over for 15 minutes or until edges are golden; Cool for 10-15 minutes.

NOTES

Decrease oven temp to 275°F immediately after removing pans from the oven. Wipe away excess butter with paper towels. 10. When cool, break slabs into serving pieces; place on racks or stand pieces around edge of pan. Return oven to dry for about 15-20 minutes. 11. Remove from oven. Cookies will become crisp as they cool. When completely cool, store in an airtight container.

Charlotte’s Pumpkin Mochi Prep 20 min | Cook 60 min | Ready in 3½ hrs Submitted By: Barbara Takumi (In memory of Charlotte Mekaru)

INGREDIENTS 1 (29 oz) can pumpkin (non-seasoned) 1 (14 oz) can condensed milk

DIRECTIONS Preheat oven to 350°F. 1. Beat ﬁrst 6 ingredients together till well blended. 2. Sift all of dry ingredients in another bowl.

½ cup vegetable oil

3. Stir dry ingredients into wet ingredients, mixing well. Pour into well-greased 9x13” pan. Bake for 1 hour. Cool about 2 hrs.

4 eggs, beaten

4. Cut pieces with plastic knife.

1 cube butter, melted

1 tsp vanilla 1 pkg mochiko 1¾ cups sugar 2 tsp baking powder ½ tsp cinnamon 1½ pumpkin pie spice

NOTES

Shortbread Pumpkin Bars Prep 25 min | Cook 70 min | Ready in 1.5 hrs Submitted By: Barbara Takumi, courtesy of Nancy Matsushima

INGREDIENTS FOR THE CRUST:

Preheat oven to 425°F.

2 cups ﬂour

FOR THE CRUST:

½ cups sugar

Sift ﬂour and sugar in bowl. Cut in butter until well blended. Press evenly into greased 9 x 13 pan.

1 cups butter, shortening FOR THE FILLING: 4 eggs, slightly beaten 1½ cups sugar 3½ cups pumpkin (29 oz can) 1 tsp salt 1 tsp cinnamon 1 tsp cloves 1 tsp ginger 2 cans (12 oz each) evaporated milk

NOTES Pumpkin pie spice can be used in place of the spices. Originally submitted by Nancy Matsushima in 1987.

DIRECTIONS

FOR THE FILLING: 1. Mix all together until well blended. 2. Pour into unbaked crust. 3. Bake at 425°F for 15 min. 4. Reduce heat to 350°F and bake another 55 minutes, or until inserted knife comes out clean. 5. Cool and cut into 1 or 2 inch bars.

Artichoke Hummus Prep Cook Ready

15 min 5 min 20 min

Submitted By: Karen Taira-Fujimori

INGREDIENTS

DIRECTIONS

1 (15 oz) can garbanzo beans (chickpeas), drained

1. Combine all ingredients in a food processor**.

1 cup artichoke hearts, chopped

2. Pulse until smooth and creamy.

2 Tbsp lemon juice 2 Tbsp olive oil

3. Add extra olive oil for a creamier texture. 4. Serve & enjoy with sliced pita bread, pita chips or fresh veggie sticks.

1 Tbsp tahini paste 2 cloves garlic salt & pepper to taste

NOTES OTHER ITEMS NEEDED: ** Food processor or Magic Bullet / Nutri Bullet

Black Beans Kuromame Yields 5 cups of beans Submitted By: Reiko Ogawa A New Year’s favorite!

INGREDIENTS

DIRECTIONS

2 cups Asian black beans 2-3 pkgs

1. Soak beans overnight in 10 cups of water and baking soda.

12 cups water

2. Next day, cook beans in covered pan over low heat for 5 hours. Check water occasionally to make sure it has not evaporated below bean level. Add water as needed.

1 tsp baking soda 2 cups sugar 2 cups canned kuri (chestnuts) 2 Tbsp soy sauce 1 tsp salt

3. Remove from heat, rinse beans under cold water until it runs clear. Drain beans and put into bowl. 4. In saucepan, combine sugar and 2 cups water cook to syrup consistency. Cool. Pour over beans, cover and refrigerate. 5. Next day, strain beans. Heat syrup, pour over beans, cover let stand overnight, repeat for 2 more days. 6. On ﬁnal day, drain syrup, add kuri and soy sauce. Cook 5 minutes. Add 1 tsp salt. Cook 1 minute. Pour over beans. Serve.

NOTES

Easy Slow Cooker Kuromame Serves many | Prep 15 min | Cook 5 hrs | Ready in 5½ hrs Submitted By: Lynne Vinluan

INGREDIENTS

DIRECTIONS

3 pkgs kuromame (250 grams/8.81 oz), about 1½ cups per package

1. First, measure approximately how many beans you have (to calculate the amount of water you will need).

1 tsp salt

2. Pour beans into a dry bowl and pick out broken and misshapen beans.

1 tsp baking soda (helps remove the foam) 1 pkg (or more) dried chestnuts, depending on how many chestnuts you like (we typically use a 5 oz package) 3½ cups sugar 4 Tbsp shoyu OPTIONAL: About 6-7 washed rusty nails in a cloth bag to give beans a sheen (we don’t use this, but traditional kuromame recipes list it)

3. Rinse and drain beans gently - don’t handle them too much. 4. Immediately put the drained beans in slow cooker, sprinkling the salt and baking soda evenly on top of the beans. 5. Add water in the amount of double the amount of beans. (For example, for 4½ cups of beans, use 9 cups of water.) 6. First stage: Cook on high for 3 hours. 7. Rinse chestnuts and add to beans. Also add the sugar and shoyu at this time. 8. Cook on high for 2 more hours. 9. Check for softness and taste. If necessary, add sugar/shoyu to taste or cook longer.

NOTES A traditional Japanese dish for good luck on New Year’s – with a modern twist using a crock pot. This is my mom’s recipe, no soaking necessary and much simpliﬁed over my grandma’s recipe. When we make this easy version, we remember the extra love and care grandma put into her stove-cooked kuromame and everything else she did for our family.

Faith UMC Musical’s Baked Beans Serves 15 | Prep 10 min | Cook 60 min | Ready in 75 min Submitted By: Miki Hayashida

INGREDIENTS 3 slices bacon, chopped 1 medium onion, chopped 1 (15 oz) can each: - kidney beans - lima beans - black beans - pork and beans ¾ cup brown sugar ¼ cup ketchup ¼ cup cider vinegar

NOTES

DIRECTIONS 1. Cook bacon until almost done. 2. Add onion and cook until softened. 3. Add remaining ingredients. 4. Simmer 45 minutes - 1 hour.

Croquettes Submitted By: Linda Quon

INGREDIENTS

DIRECTIONS

5 potatoes

1. Boil and mash potatoes.

1 onion

2. Saute onions in oil then add ground beef until cooked through, drain excess oil.

1 lb ground beef 1 egg oil salt & pepper

3. Mix mashed potatoes with ground beef mixture. 4. Add nutmeg 5. Add salt and pepper to taste.

¼ tsp ground nutmeg

6. Add a spoonful of mayonnaise for a creamy texture.

mayonnaise

7. Shape into balls, let them cool.

ﬂour

8. Dip in ﬂour, then egg, then coat in panko.

panko

9. Fry until golden brown. Ready to eat!

NOTES This is a recipe that my dad, Roy Kayano, translated after my mom passed away. It always puts a smile on my face when I make this and think of his translation.

Fried Curry Dumplings Submitted By: Shari Nishihara

INGREDIENTS 2 Tbsp oil 1 small round onion, ﬁnely chopped 1 lb ground turkey or beef

1. Heat pan, and add 2 Tbsp oil. Saute onion until light brown. 2. Add ground turkey or beef, stir well, and cook until done. Drain excess fat.

1 (8 oz) can water chestnuts, chopped

3. Add water chestnuts. Pour in sauce, and mix well. Cook until sauce thickens. Allow mixture to cool completely.

1-2 pkgs round-shaped gyoza wrappers (if you like the thick ones, use the “Hong Kong” brand in the purple wrapper)

4. To wrap dumplings, put 1 teaspoon of mixture into each wrapper. Moisten edges with water, fold in half, press and seal edges. Crimp edges with fork.

FOR THE SAUCE 2 tsp curry powder 1½ tsp salt 1 Tbsp sugar 1 Tbsp cornstarch ½ cup chicken broth 1 Tbsp oyster sauce

NOTES

DIRECTIONS

5. Deep fry at 350° F until brown.

Garlic Sesame Edamame Submitted By: Linda Quon, courtesy of Maggie Chen

INGREDIENTS 1 (10 oz) bag edamame, cooked 4 cloves garlic, minced ½ tsp sesame oil 1 Tbsp chili ﬂakes 2 tsp soy sauce

DIRECTIONS 1. Cook edamame. 2. In a mixing bowl, whisk together the garlic, sesame oil, chili ﬂakes and soy sauce. 3. Add cooked edamame into the bowl and toss together. 4. Top with sea salt ﬂakes to taste.

sea salt ﬂakes

NOTES Great snack!

Spicy Edamame Serves 10-12 | Prep 5 min | Cook 5 min | Ready in 10 min Submitted By: Lisa Ito

INGREDIENTS 2 lbs of edamame (about 3 packages) 3 Tbsp shoyu

1. Cook edamame according to package directions. 2. Drain and set aside in large bowl.

1 Tbsp sugar

3. Heat the rest of the ingredients over medium heat until well blended.

1-1/2 Tbsp Hondashi

4. Pour sauce over edamame and mix well.

2-3 Tbsp minced garlic 1 Tbsp garlic salt 2 Tbsp oil (vegetable, canola, etc.) 1 Tbsp sesame oil 1 Tbsp togarashi or chili pepper ﬂakes*

NOTES * If you want it less spicy, add less togarashi or chili pepper ﬂakes.

DIRECTIONS

Crispy Gau Gee Serves 24 | Prep 45 min | Cook 30 min | Ready in 75 min Submitted By: Stanley Pang, courtesy of Foodland

INGREDIENTS 1 lb ground pork ¼ cup chopped green onions 1 can sliced water chestnuts drained & chopped ¼ lb fresh raw shrimp, peeled and deveined, ﬁnely chopped 1 thumb sized piece of fresh ginger, peeled & ﬁnely chopped

DIRECTIONS 1. In a mixing bowl, add all ingredients except the wonton wrappers. Mix well. 2. When done, lay out wonton wrappers in batches of 12 and ﬁll each with one rounded tablespoon of mixed pork hash in the center of each wrapper. 3. Using water and a moistened ﬁnger, wet edges of the wonton wrapper, fold in half and press edges to seal. Finish all 48 wrappers. 4. Heat vegetable oil to 350° and deep fry until wontons are golden brown. Drain on paper towels. 5. Serve with shoyu mustard sauce.

2 cloves garlic, minced 2 Tbsp oyster sauce 2 Tbsp shoyu 1 pkg (48 ct) wonton wrappers

NOTES Gau Gee is a wonton on steroids. My father was one of the original founders of Waimalu Chop Suey, where the original Gau Gee was served almost 60 years ago. (This recipe is closest to the original.)

Guacamole Serves 4 | Prep 15 min | Cook none | Ready in 15 min Submitted By: Pearl Iizuka

INGREDIENTS 1 large or 2 medium avocados 1 Tbsp lemon juice ½ onion, ﬁnely chopped 1 tomato, peeled 3 Tbsp green chiles, chopped 1 Tbsp cilantro, minced ½ tsp salt ¼ tsp white pepper

NOTES

DIRECTIONS Smash avocados with a fork and add the remainder of the ingredients. Mix well.

Hawaiian Wonton Serves 40 | Prep 20 min | Cook 15 min | Ready in 40 min Submitted By: Linda Sakurai, courtesy of Wendy Shiroma

INGREDIENTS

DIRECTIONS

1 pkg wonton skins

Heat pan with enough oil for deep-frying the wonton.

1 can Spam, sliced into ¼½ in sticks

WRAPPING THE WONTON:

40 fresh green beans

1. Place wonton skin in the shape of a diamond.

40 carrot sticks

2. Place 1 each of green bean, carrot stick & piece of Spam horizontally across the middle of the skin so they lie in a bundle from corner to corner.

oil for deep frying** small bowl of water for sealing wontons sweet chili sauce for dipping (optional)

3. Roll tightly beginning with the bottom corner up towards the top, leaving about 1 inch of skin. 4. Using your ﬁnger, lightly wet the top 1 inch corner of the skin with a little bit of water & continue rolling up so the wonton is sealed. Set aside. 5. Continue rolling/wrapping the rest of the green beans, carrots & Spam in the same manner using the rest of the wonton skins.

NOTES The Relay for Life “Team Ohaha of Faith” favorite!

6. When the oil is hot, fry the rolled wontons until golden brown. 7. Dip in a bowl of sweet chili sauce & enjoy!

Korean Noodles Submitted By: Lisa Ito

INGREDIENTS 1 package Korean yam noodles

1. Toss sauce with one package of cooked Korean yam noodles.

FOR THE SAUCE:

2. Keep tossing noodles with sauce until absorbed.

¼ cup sugar ¼ cup sesame oil ¼ cup shoyu ¼ cup oyster sauce 3 tsp sesame seeds 1 clove garlic, minced ½ tsp Tabasco ½ tsp pepper green onion, chopped

NOTES

DIRECTIONS

PF Changâ&#x20AC;&#x2122;s Chicken Lettuce Wraps Serves 4 | Prep 10 min | Cook 10 min | Ready in 20 min Submitted By: Lorraine Nakama

INGREDIENTS 1 Tbsp olive oil 1 lb ground chicken 2 cloves garlic, minced 1 onion, diced Âź cup hoisin sauce 2 Tbsp soy sauce 1 Tbsp rice wine vinegar 1 Tbsp ginger, freshly grated 1 tsp Sriracha, or more to taste

DIRECTIONS 1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks. Drain excess fat. 2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. 3. Stir in water chestnuts and green onions until tender, about 1-2 minutes. Season with salt & pepper to taste. 4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

1 (8 oz) can whole water chestnuts, drained and diced 2 green onions, thinly sliced Kosher salt and freshly ground black pepper, to taste 1 head butter lettuce

NOTES A copycat recipe that you can easily make at home in just 20 minutes.

Miso Submitted By: Pastor Becky Hirata, courtesy of her sister, Kyoko Kawakita

INGREDIENTS Japanese soybeans (Daizu)* 500 grams

1. Wash soybeans & soak in water (3 times the amount of the water to soybeans) for 18 hours.

Koji** 750 grams

2. In a separate bowl, mix salt and Koji. Save some salt for sprinkling on top and bottom of container (see step 7 & 8.)

Japanese salt*** 264 grams water for soaking & cooking soybeans *Must use Japanese soybeans! Chinese or American soybeans will not mash. **Koji can be found in a package near natto in most Japanese markets. ***Japanese salt will have a more natural and sweeter taste. This recipe contains 12% salt & is dashi caliber.

ITEMS NEEDED: large pot 2 bowls Container with a Lid (at least gallon size) to store miso

NOTES In Japan, miso is often made in January or February. By September, the miso is ready! The longer you ferment, the darker the color.

DIRECTIONS

3. In a large pot, bring soybeans to a boil then let simmer for 3 hours. Keep water level above soybeans and scoop out the aku (scum). 4. Mash soybeans, using food processor or potato masher. 5. Mix mashed soybeans together with salt and Koji mixture. 6. Shape miso into the size of tennis balls. 7. Sprinkle salt in the bottom of the container and toss in miso-balls. (Tossing aids in removal of air.) Smooth the miso. 8. Sprinkle salt on top of miso. Place plastic wrap on top of miso and add more salt on top of the plastic wrap. 9. Place lid on container. 10. Let it stand for 5-6 months in a cool, dark place (not refrigerator). 11. After 6 months, remove mold (if any) and refrigerate.

Potato Casserole Serves 8-10 | Prep 20 min | Cook 45 min | Ready in 1½ hrs Submitted By: Jennifer Matsuura-Osako

INGREDIENTS 5 large potatoes 1 cup sour cream 2 cups cheddar cheese, grated 1 can cream of chicken soup

DIRECTIONS Preheat oven to 350°F. 1. Peel potatoes and slice thinly. Par-boil these in a pot for about 8-10 min (should be still a bit ﬁrm). Drain the water. 2. Mix sour cream, cream of chicken soup and butter together.

½ cup butter, melted

3. Add potatoes, 1 cup of cheese and stir to coat potatoes thoroughly.

1 brown or yellow onion, chopped (optional)

4. Place in 9x13 inch greased baking dish. 5. Add remaining cheese to top. Cover with aluminum foil. 6. Bake for 45 minutes. Take foil off for last 15 minutes. Serve hot.

NOTES

Scalloped Potatoes Serves 8-10 | Prep 20 min | Cook 30-45 min | Ready in 1½ hrs Submitted By: Jennifer Matsuura-Osako

INGREDIENTS 6-7 potatoes, peeled & thinly sliced 1 family size can (26 ounces) cream of mushroom soup

Preheat oven to 350°F. 1. Peel potatoes and slice thinly. Par-boil these in a pot for about 8-10 min (should be still a bit ﬁrm). Drain the water.

1 pkg bacon, diced

2. Dice bacon (about ¾ of the package) and onion. Brown both and drain the oil.

1 medium brown onion, diced

3. Add cream of mushroom soup, milk, half the cheese, salt and pepper. Bring to a slight boil.

1-1½ cup of milk

4. Add par-boiled potato slices and mix well.

1 pound of cheddar cheese, shredded

5. Grease 9x13 inch baking pan. Pour mixed potatoes into pan and sprinkle the rest of the cheese on top. Cover with foil.

salt and pepper to taste

NOTES You can use ham instead of bacon if you prefer.

DIRECTIONS

6. Bake for 30 minutes. Take foil off and bake for an additional 20 minutes or until slightly brown.

Salsa Submitted By: Alan M. Inouye This is a family favorite!

INGREDIENTS 8-10 medium ripe roma tomatoes 1 medium onion 1 bunch of cilantro 3-4 ripe limes (not hard ones, kinda squishy) ¾ tsp salt (to taste) 2-3 jalapeños OPTIONAL FOR SPICY SALSA: Add some jalapeño seeds and white veins*

DIRECTIONS 1. In a large bowl, core and dice tomatoes. 2. Core and dice onions and add to tomatoes. 3. Fine-medium chop cilantro and add to tomatoes and onions. 4. Cut and juice 3-4 limes and add to bowl. 5. Chop jalapeños and add to bowl. Discard seeds unless you want it spicy. (*See CAUTION in NOTES section below.) 6. Sprinkle about ¾ tsp salt. Mix and let sit overnight. Check on ﬂavoring. Add additional ¼ to ½ tsp salt and seeds or hot pepper ﬂakes to taste.

OR hot dried red chili ﬂakes (used on pizza)

NOTES *Add jalapeño seeds and veins to taste because that’s where the heat is. CAUTION! The more seeds/veins, the more spicy!

Smoked Salmon Cheese Ball Serves 10-12 | Prep 5 min | Ready in 5 min Submitted By: Linda Jung This recipe was given to me by a co-worker who was originally from the Northwest.

INGREDIENTS 1 (8 oz) pkg cream cheese

1. Mix all ingredients together and form into a ball.

8 oz smoked salmon, skinned and ďŹ&#x201A;aked

2. Serve with crackers.

1 Tbsp of white horseradish 1Â˝ Tbsp of Worcestershire sauce

NOTES Can be made ahead of time and refrigerated until ready to serve.

DIRECTIONS

Somen Sushi Serves many | Prep 15 mins | Cook 10 mins | Ready in 30 mins Submitted By: Lynne Vinluan

INGREDIENTS

DIRECTIONS

2 bundles somen noodles, broken into thirds

1. Cook the somen noodles according to package directions.

1 kamaboko, julienned

2. Rinse in cool water and drain.

1 container seaweed salad, roughly chopped (the bright green salad, sometimes called sea vegetable, usually with sesame seeds, found in deli section)

MAKE THE DRESSING:

1 can aburaage tofu pouches (Hime brand blue can is better than orange Shirakiku can for this recipe in my opinion, but either brand will do in a pinch).

1. Carefully remove the aburaage from the can – pointy chopsticks are useful for safety. Rinse aburaage slightly, dab lightly with paper towel.

FOR THE DRESSING: 1 Tbsp sugar (you can add more to taste)

Heat dressing ingredients in a small pot until sugar is dissolved. Set aside to cool. ASSEMBLE THE SUSHI:

2. Mix the cooked somen noodles, kamaboko, & seaweed salad in a bowl. Toss with the dressing a little at a time to coat the noodles until it tastes right – you don’t have to use all the dressing. 3. Carefully open the aburaage and stuff with the somen noodle mixture. 4. Store in refrigerator in a sealed plastic container.

3 Tbsp Japanese rice vinegar 3 Tbsp vegetable oil a pinch of salt

NOTES This is a fun, tasty, easy potluck side dish that has been enjoyed at church, family and work parties. You can ﬁnd all the ingredients at Nijiya market next to church.

INGREDIENTS 2 loaves sandwich bread 2 cups onions, diced 2 cups celery, diced 1 box cornbread mix (e.g. Marie Callender's), baked per box directions 1 tube pork sausage

Nana Miyo’s Thanksgiving Stuffing Prep 20 min | Total Time 45 min Submitted By: Chris Sugita As published by Kashu Mainichi, circa 1950

DIRECTIONS 1. Cut bread into cubes (a little bigger than sugar cube). Set aside. 2. Melt one cube of butter and cook onions. Set aside to cool.

¼ cup chopped parsley, tops only ¼ cup almonds, diced (not slivered) 1 Tbsp sage (or to taste) ¼ to 1 tsp salt ¼-1 tsp pepper 4 cubes butter

3. Melt one cube of butter and cook celery. Set aside to cool. 4. Cook sausage and set aside to cool. 5. Melt one cube of butter in large pan (stew size). Gradually add ½ of the bread cubes. Add/cut second cube of butter and continue to saute second half of bread cubes. Be careful not to burn the bread - very easy to do. The idea is to spread the butter over all the bread. Set aside. 6. After all have cooled, mix all the ingredients in a large bowl. Crumble the cornbread into the mix (amount as desired). 7. This mixture can be stuffed into an 18 pound turkey. It can also be eaten immediately, as all of the ingredients are already cooked.

NOTES My mother, Miyoko Miyagawa, a Kibei, started using this recipe about 1950 after leaving Manzanar and settling in Long Beach. I always thought the only time she did not cook Japanese food was Thanksgiving Day using this recipe for her stuﬃng - her claim to her American Citizenship.

Teriyaki Scallop Roll-ups Serves 24 | Prep 4 hrs-overnight | Cook 12 min | Ready in 15 min Submitted By: Eva Nishi

INGREDIENTS 12 slices of bacon, partially cooked and cut in half crosswise ⅓ cup lime juice ¼ cup soy sauce ¼ cup oil

DIRECTIONS 1. Combine lime juice, soy sauce, oil, sugar, garlic and pepper. Mix well. 2. Wrap 1 scallop, pea and water chestnut in each bacon slice. Secure with toothpick. 3. Place in shallow baking dish, pour marinade over and cover. Refrigerate 4 hours or overnight, turning occasionally.

1 Tbsp light brown sugar

Preheat oven to 450°F.

2 cloves garlic, minced

1. Place roll ups on rack in a foil lined shallow baking pan.

½ tsp pepper 24 sea scallops 24 fresh China peas

2. Bake for 6 minutes, turn, continue baking for additional 6 minutes or until bacon is crisp. 3. Serve hot and enjoy!

12 water chestnuts, halved (optional)

NOTES Bet you can’t eat just one!

Turkish-Style Tomato and Red Pepper Spread Serves many | Prep 15 min Submitted By: Kristen Katayama & Millicent Ishimaru

INGREDIENTS

DIRECTIONS

2 garlic cloves

Toss all ingredients into a food processor and blend until smooth.

1 (6 oz) can tomato paste 1 (12 oz) jar of roasted red peppers, rinsed and patted dry ⅔ cup walnuts 1 (5-inch) piece of baguette, torn into pieces ½ cup extra virgin olive oil 1 tsp salt ½ tsp coriander ½ tsp cayenne ⅓ cup cilantro, ﬁnely chopped

NOTES This is a crowd pleaser and can be served with raw vegetables on a party platter or as a spread for sandwiches. I will often make it and omit the cayenne so my kids can enjoy it as well!

INGREDIENTS 3 tako (octopus) legs, sliced thin 2-3 Japanese cucumbers 2-3 Tbsp kimchi base (see picture)

Easy Tako Kimchi Yields 4-6 | Prep 10 min | Total Time 10 min Submitted By: Arlene Santiago

DIRECTIONS 1. Slice tako (octopus) legs crosswise into thin pieces. 2. Slice cucumbers into about Âź inch rounds and then cut them into half circles. 3. Place sliced tako and sliced cucumbers into a bowl. 4. Add kimchi base and mix. 5. Can prepare just before serving.

NOTES

Easy Kimchi Cucumbers Submitted By: Diane Fujimori

INGREDIENTS 1-2 Japanese cucumbers (about 8 oz)

1. Cut cucumbers in half lengthwise and then crosswise into ⅛ inch thick half moons.

1 Tbsp Kosher salt

2. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for 30 minutes.

2 cloves garlic, ﬁnely chopped 2 scallions, white and green parts, ﬁnely chopped

3. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and ﬁsh sauce in a nonreactive bowl (like glass or stainless steel).

1¼ inch piece fresh ginger, peeled and ﬁnely chopped

4. Drain the cucumbers (discard the liquid). Stir cucumbers into the vinegar mixture.

2 Tbsp rice vinegar

5. Cover and refrigerate for 12-24 hours before serving. Enjoy!

1 Tbsp Korean chile powder (gochugaru) 2 tsp sugar ½ tsp ﬁsh sauce

NOTES During the recent stay-at-home order, I decided to grow my own vegetable & herb garden. This is a favorite recipe.

DIRECTIONS

Spicy Asian Cucumbers Serves 4-6 | Prep 5 min | Ready in 3-4 hrs Submitted By: Linda Jung

INGREDIENTS 1 lb Persian cucumbers, cut into ½-¾ inch pieces 2 tsp salt 1 Tbsp soy sauce 1 Tbsp granulated sugar 3 cloves garlic, thinly sliced 2 tsp rice vinegar 1½ tsp toasted sesame oil

DIRECTIONS 1. Place sliced cucumbers into a colander and sprinkle with salt. Let drain for at least 45 minutes. 2. Shake off excess liquid from cucumbers, but do not rinse. 3. In a bowl, whisk soy sauce, sugar, sliced garlic, rice vinegar, sesame oil, hot chili oil, and red pepper ﬂakes. 4. Stir in cucumbers and coat with dressing. 5. Chill 2-3 hours before serving.

1 tsp hot chili oil ½ tsp red pepper ﬂakes

NOTES Can be made ahead of time and refrigerated until ready to serve.

1-1-1 Tsukemono Serves Prep Cook Ready

varies 10 min 10 min 20 min

Submitted By: Alan K Honda

INGREDIENTS

DIRECTIONS

FOR THE SAUCE:

1 cup shoyu 1 cup rice vinegar 1 cup water (or dilution desired) ¼ cup +/- granulated sugar to taste FOR THE PRODUCE: About 3 cups cucumber, daikon, or goya (bitter melon), sliced ¼ inch thick ginger, ﬁnely julienned chili pepper (optional)

NOTES

1. In a saucepan, combine all sauce ingredients and bring to a simmer to dissolve sugar. 2. Remove from stove and cool. FOR THE PRODUCE: 1. Slice all vegetables to preference. 2. Lightly salt vegetables and drain. 3. Place in a large mixing bowl. 4. Add sauce to vegetables. 5. Refrigerate.

Honey Butter for Cornbread Serves 10-15 | Prep 5 min | Cook 0 min | Ready in 5 min Submitted By: Linda Jung Excellent with cornbread!

INGREDIENTS

DIRECTIONS

1 stick salted butter, softened

1. Use a mixer at high speed to combine the two ingredients until smooth and ďŹ&#x201A;uffy.

3 Tbsp honey

2. Put in a sealed container and refrigerate.

NOTES Keeps in the refrigerator for up to 2 weeks.

Cornbread Prep 10 min | Cook 30-40 min | Ready in 40-50 min Submitted By: Karen Kato

INGREDIENTS

DIRECTIONS

2 sticks butter, melted

Preheat oven to 350° F

1 cup milk 2 eggs, slightly beaten 1 cup sugar ½ tsp baking soda 4 heaping Tbsp of cornmeal 2 cups Bisquick

NOTES

1. In a mixing bowl, combine dry ingredients and mix well. 2. Add milk, slightly beatened eggs and melted butter to dry ingredients. Mix well. 3. Pour into a 9 x 13 inch baking dish. Bake for 30-40 minutes. 4. Test with a toothpick for doneness. When done the toothpick is clean when removed.

Special Cornbread Serves 9 | Prep 5 min | Cook 35-40 min | Ready in 45 min Submitted By: Linda Jung Looks and tastes like Marie Callender’s. Enjoy it with honey butter!

INGREDIENTS 2 cups buttermilk baking mix (Bisquick)

DIRECTIONS Preheat oven to 350°F.

5 Tbsp cornmeal

1. In a mixing bowl, combine baking mix, cornmeal and sugar.

1 cup sugar

2. Add eggs and milk. Beat until well blended.

2 eggs

3. Mix in melted butter.

1 cup milk

4. Place in a greased 9-inch square pan.

½ cup butter (1 stick), melted

5. Bake for 35-40 minutes or until a toothpick comes out dry.

NOTES

Chris’ Cornmeal Bread Prep 10 min | Cook 25-30 min | Ready in 45 min - 1hr Submitted By: Sue Watanabe

INGREDIENTS 2 eggs well beaten

Preheat oven to 350°F.

1 cup milk

1. Grease and ﬂour pan.

2 blocks butter or margarine - melted

2. Combine all ingredients until mixed together and pour batter.

2 cups Bisquick

3. Bake for 25-30 minutes. Test with toothpick for doneness.

1 cup sugar ½ tsp baking soda 4 Tbsp cornmeal

NOTES

DIRECTIONS

INGREDIENTS 1 cube butter, softened ½ cup mayonnaise ½-1 tsp garlic salt (to taste) paprika

Garlic Bread Yields 8-10 Submitted By: Ellen Jee

“Super good and a twist on regular garlic bread. I had this at one of our Marine League tennis potlucks and got the recipe from one of my tennis team mates.”

DIRECTIONS Preheat oven to 350°F. 1.

Mix all and spread on French bread sliced lengthwise.

Sprinkle with paprika.

Bake uncovered on a cookie sheet for 10 minutes at 350°.

NOTES

Edamame Rice Serves 6-8 | Cook 20-60 min | Ready in 30-60 min Submitted By: Sue Watanabe

INGREDIENTS 4½ - 5 cups cooked rice

1. Place cooked rice in large container.

1 jar wakame chazuke

2. Fluff rice.

2 small jars or 1 large jar nametake mushrooms

3. Mix in remaining ingredients in order listed, ﬂuﬃng after each ingredient.

1 pkg edamame*, parboiled & shelled

NOTES * Many use frozen edamame, but I prefer to use Trader Joe’s freshly packaged ones.

DIRECTIONS

Emi’s Meshi Serves 6-8 | Prep 15 mins/2 hrs for rice | Cook 45 min | Ready in 3 hrs Submitted By: Lorraine Nakama

INGREDIENTS

DIRECTIONS

4 cups rice

1. Soak rice for 2 hours and drain.

1 cup chicken breast or thigh, cut into small pieces

2. Cook chicken in 2 tablespoons oil. Add rest of the ingredients and seasoning.

1 cup (15 oz) bamboo shoots, cut into small pieces 1 cup carrot, cut into small pieces 6 shiitake mushrooms, cut into small pieces

3. Cook covered (to prevent liquid from evaporating) until done. 4. Use Swanson chicken broth and liquid from cooking to replace equal amount of water as rice. 5. When rice is done, mix well with cooked ingredients.

4 pieces gobo tempura, cut into small pieces 2 Tbsp oil ¼ cup sugar ⅓ cup shoyu ⅓ cup mirin 1 tsp salt 32 oz Swanson chicken broth

NOTES

INGREDIENTS 1½ cups uncooked Japanese short grain rice (1½ cups = 335 g. or 12 oz.) 1 piece aburaage (deep fried tofu pouch)

Ginger Rice Serves 4 | Prep 10 min | Total Time 50 min

Submitted By: Karen Taira-Fujimori,

courtesy of Namiko Chen “Just One Cookbook”

DIRECTIONS 1. Gather all the ingredients. 2. Rinse the rice and drain well.

1 oz ginger (1 oz = 30 g) (preferably young ginger), julienned 1¼ cups water SEASONINGS: 1 Tbsp soy sauce 1 Tbsp sake 1 Tbsp mirin ¼ tsp salt

3. Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacturer’s oil doesn’t taste good, so this extra step will improve ﬂavor of the aburaage). 4. Cut aburaage in half lengthwise and slice thinly into strips. 5. Peel the ginger and cut it into julienned pieces. 6. Mix all the ingredients for the seasonings in a 2 cup measuring cup. Then add water to the seasonings so the liquid totals 1½ cups (equal volume as rice). 7. Place the (drained) rice into the rice cooker. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top. 8. Start cooking. If the rice cooker has a “Mixed Rice” option, use it. 9. When the rice is done, let it steam for another 10 minutes. Fluff it up with the rice paddle and serve.

NOTES

Red Bean Sticky Rice Submitted By: Linda Quon

INGREDIENTS “A”

DIRECTIONS Preheat oven to 350° F.

3 cup glutinous rice ﬂour

1. Mix “A” ingredients well.

1 cup rice ﬂour

2. Spread “B” (red bean paste) into a 9x13 inch pan.

1 tsp baking soda

3. Pour “A” mixture over red bean paste, spread evenly.

¾ cup sugar ½ cup condensed milk

4. Bake at 350° for about 60 minutes.

3 eggs 2.5 cups milk ¾ cup vegetable oil “B” 1 can/bag red bean paste

NOTES This is eaten on Chinese New Year for hopes of a prosperous and better year!

Chicken Tortilla Soup Serves 6-8 | Prep 10 min | Cook 20 min | Ready in 40-60 min Submitted By: Jennifer Matsuura-Osako

INGREDIENTS 1-1½ lbs of ground turkey or ground beef 1 medium onion, diced 2 tsp or 4 cloves of garlic 2 cans of chicken broth 1 cup of salsa (Pace or La Victoria salsa is preferred)

1. In large pot, add 1 Tbsp of oil and brown meat and onion. Drain the oil with paper towel. 2. Add the taco seasoning mix and garlic to mixture. 3. Add the chicken broth, tomatoes, beans, corn and salsa.

2 cans of diced tomatoes

4. Bring soup to a boil, this will take about 15 minutes.

2 cans of kidney beans (if you like spicy, use jalapeno beans)

5. Add cumin, oregano and chili powder. Start with 1 teaspoon of each and add more, if necessary. Usually, needs more than 1 teaspoon.

1 can of corn

6. Cook for 1 hour for best ﬂavor but can eat 15 minutes after you add the ﬁnal spices. Serve with grated cheese, tortilla chips, sour cream, avocado, cilantro.

1 pkg of taco seasoning mix 1-2 tsp of cumin 1-2 tsp of oregano 1-2 tsp of chili powder cheese, sour cream, avocado, chopped cilantro

NOTES You can also cut up corn tortillas, fry with a little oil to top soup.

DIRECTIONS

Easy Chicken Tortilla Soup Serves 8 | Prep 5 min | Cook 10 min | Ready in 15 min Submitted By: Linda Jung I make this on a cold day and it warms the tummy!

INGREDIENTS

DIRECTIONS

1 can (15 oz) whole kernel corn, drained

1. Pour all the canned ingredients into a large saucepan or stockpot.

2 cans (14.5 oz) chicken broth

2. Simmer over medium heat until chicken is heated through.

1 can (10 oz) chunk chicken

3. Put some tortilla chips into individual soup bowls.

1 can (15 oz) black beans, rinsed

4. Ladle soup into bowls and top with cheddar cheese.

1 can (10 oz) Rotel diced tomatoes and green chilies tortilla chips shredded cheddar cheese

NOTES

Homemade Tortilla Soup Serves 8-10 | Prep 20 min | Cook 40 min | Ready in 60 min Submitted By: Karen Murakami Recipe shared from my cousin, Cin Ishi. Enjoy on a cold night.

INGREDIENTS 1 small onion, chopped 2 cloves garlic, minced 2 Tbsp olive oil 4 tsp chili powder (to taste) 12 (8 oz) can diced/ﬁre roasted tomatoes 1 (32 oz) chicken broth ½ cup water 4 uncooked corn on cob 1 (15 oz) can white hominy 1 (4 oz) can spicy green chiles 2 (15 oz) can black beans ½ cup cilantro, chopped 3-4 boneless skinless chicken breast halves 1 bag corn tortilla chips 4-6 avocados, sliced 1 (8 oz) sour cream 1 pkg chives chopped 4-6 limes, quartered

NOTES

Many canned ingredients can be found at Trader Joe’s

DIRECTIONS PREP: 1. Corn on the cob should be husked and corn kernels cut off the cob. 2. Chicken breast halves should be cut into good bite size pieces. FOR THE SOUP: 1. In a large stock pot, heat oil over medium heat, saute onion and garlic until soft. 2. Stir in chili powder, diced tomatoes, chicken broth and water. Bring to boil, then simmer 5-10 minutes. 3. Stir in corn kernels, hominy, diced green chiles, black beans, cilantro (optional) and chicken. Simmer on low for 30 minutes. (The longer you simmer on low heat the better it tastes...like homemade soup or stew). 4. Ladle soup into individual serving bowls, and top with cheese, sour cream, avocado slices, chopped chives. Add broken tortilla chips or serve on side with lime.

Mild Italian Sausage Soup Serves 6-8 | Prep 30 min | Cook 3 hrs | Ready in 3½-4 hrs Submitted By: Sumi Maruya

INGREDIENTS

DIRECTIONS

1 lb mild Italian sausage

1. Shape sausage into balls. Brown in a large skillet.

1 small onion, diced

2. Transfer to a large pot.

2-3 cups cabbage, coarsely chopped

3. Stir in all of the ingredients EXCEPT zucchini, potatoes & red bell peppers. Bring to a boil, cover and reduce heat to low. Cook for 2 hours, or until vegetables are tender.

2 medium carrots, sliced 2 celery ribs, sliced 1 (14 ½ oz) can petite diced tomatoes 3 to 4 cups chicken broth

4. Add zucchini, potatoes and red bell peppers. Cook for an additional hour or until tender.

1 cup water ½ tsp basil ½ tsp oregano ¼ tsp thyme ½ tsp salt ¼ tsp black pepper 2 cloves garlic, minced ½ to 1 red bell pepper, sliced 1 medium zucchini, diced 2 red potatoes, diced

NOTES I created this hearty soup for the stay-at-home advisory during the coronavirus (Covid-19) pandemic of 2020.

Instant Pot Lasagna Soup Serves 4 | Prep 10 min | Cook 30 min | Ready in 50 min Submitted By: Jennifer Matsuura-Osako

INGREDIENTS 1 (4 oz) mild italian sausage link, casing removed 1 pound ground sirloin (or ground turkey) 1 tsp oregano 1 Tbsp olive oil 1 cup onion, chopped 1 Tbsp garlic, minced 1 (32 oz) chicken broth 24 ounces marinara sauce (prefer Prego) 8 lasagna noodles, broken into pieces Â˝ tsp salt Â˝ tsp black pepper 6 tsp grated parmesan cheese

DIRECTIONS 1. Turn on instant pot to saute. 2. Add sausage, ground beef/turkey to the pot until brown. Add oregano, salt and pepper. Drain grease and set meat aside. 3. Add the olive oil and ensure the bottom of the pot is evenly coated. 4. Add onions and cook until just soft but not brown - about 5 minutes. 5. Stir in garlic and cook for about 1 minute. 6. Pour in chicken broth and deglaze pot, scraping up the brown bits from the bottom of pot. 7. Pour in marinara sauce. Add meat mixture and stir to combine. 8. Add broken lasagna noodles, making sure they are completely submerged in sauce. 9. Close and lock the lid. Select high pressure and set timer for 3 minutes. Allow 10-15 minutes for pressure to build. 10. Release pressure carefully using quick-release method for about 5 minutes. Unlock and remove lid. Taste and adjust salt, oregano if necessary. 11. Ladle into bowls and top with parmesan cheese.

NOTES You could do this recipe without sausage as well.

Meatball Soup Serves many | Prep 20 min | Cook 30 min | Ready in 45-60 min Submitted By: Lynne Vinluan

INGREDIENTS 1 bag IKEA or other brand frozen meatballs (estimate about 3-4 meatballs per person) minced garlic Â˝ chopped onion 3-4 sliced carrots 2 stalks sliced celery leafy greens (swiss chard escarole or spinach) 1 can beef broth plus 2 cans (or more) of water

DIRECTIONS 1. In a dutch oven, saute meatballs, garlic, onion, carrots, celery, chopped ribs from swiss chard leaves (if using chard). 2. Add beef broth plus 2 cans (or more) of water & tomatoes. Simmer 15-20 minutes. 3. Add chopped leafy greens and boiled pasta of your choice. Simmer until leafy greens are slightly wilted. (Chard will take longer to cook than spinach.) 4. Serve in bowls, top with parmesan cheese. 5. Adding crusty bread, a salad, or sandwiches will make it a meal.

1 fresh tomato, sliced (if using canned tomato, donâ&#x20AC;&#x2122;t use too much or it will be sour) pasta of your choice (orzo, bowtie, macaroni, etc.)

NOTES This easy and hearty soup is based on a recipe from my mother-in-law, Gerda Vinluan. I made it for a United Methodist Women (UMW) board meeting years ago.

Cold Broccoli Salad Serves 8 | Prep 5 min | Cook 20 min | Ready in 25 min Submitted By: Karen Taira-Fujimori, courtesy of Jill Takata

INGREDIENTS

DIRECTIONS

1 head of broccoli

1. Fill a pot with water & boil.

FOR THE DRESSING:

2. Prepare a large bowl ﬁlled with cold water & ice. Set aside.

1 Tbsp vegetable oil 1 Tbsp sesame oil 1 tsp sugar 1 tsp salt 2 tsp shoyu ½ -1 Tbsp crushed red pepper, to taste

3. Cut broccoli into bite-size pieces, including the stem/stalk. 4. When the water boils, take it off of the burner & blanch the broccoli pieces for a couple of minutes, just long enough to slightly cook the broccoli but still crunchy. 5. Drain in a colander, rinse with cold water & chill in the ice bath as prepared in step 2 above. 6. In a small bowl, mix together the ingredients for the dressing. 7. Transfer the chilled broccoli pieces into a serving bowl & pour the dressing over them. Mix together well, making sure that each piece of broccoli is covered with the dressing. 8. [NOTE]: It will seem like there isn’t very much dressing but as the salt extracts the water from the broccoli, it will become the perfect amount. 9. Refrigerate for at least an hour to let the dressing soak into the broccoli, mixing occasionally.

NOTES The longer the broccoli is allowed to marinate in the dressing, the better!

Easy Fresh Broccoli Salad Prep 20 min | Cook 60 min | Ready in 3.5 hrs Submitted By: Barbara Takumi, courtesy of Jean Masukane

INGREDIENTS 2 lbs fresh broccoli ﬂorets, cut into small pieces ½ cup sunﬂower seeds ½ cup raisins ¼ cup crumbled bacon or Hormel Real Bacon Bits 1 cup mayonnaise

DIRECTIONS 1. Prepare broccoli. 2. Mix with sunﬂower seeds, raisins and bacon. 3. Mix together mayonnaise and sugar; add vinegar. 4. Stir until sugar dissolves. 5. Pour salad dressing over mixture about 1 hour before serving. Mix well.

½ cup sugar 4 Tbsp vinegar

NOTES

Corn, Avocado and Tomato Salad Serves 8 | Prep 35 min | Cook 10 min | Ready in 45 min Submitted By: Karen Murakami Favorite salad recipe from Enie Chae via Epicurious

INGREDIENTS SALAD: 1 pint grape tomatoes, sliced in half 1 ripe avocado, diced 2 ears fresh corn, grilled 2 Tbsp fresh cilantro, chopped DRESSING: juice of 1 lime 3 Tbsp vegetable oil 1 Tbsp honey 1 clove garlic, minced sea salt & fresh pepper, to taste dash of cayenne pepper

NOTES OTHER ITEMS: Grill or grill pan

DIRECTIONS FOR THE SALAD: 1. Remove husks from corn and grill over medium heat for 10 minutes. Corn should have some brown spots and be tender and not mushy. Cut corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. 2. Slice grape tomatoes in half. Dice avocado and chop the cilantro. Mix in cooled grill corn kernels. FOR THE DRESSING: 3. Add the dressing ingredients in a small bowl and whisk to combine. Set aside. 4. Combine sliced tomatoes, avocado, cilantro and grilled corn with dressing and mix gently so everything is coated. Be careful not to mash the avocado. 5. Let salad sit for 10-15 minutes to let the ďŹ&#x201A;avors mingle.

INGREDIENTS 1 (12 oz) bag frozen corn kernels thawed. 2 cups grated cheddar cheese 1 green pepper, diced ½ cup red onion ﬁnely diced

Frito Corn Salad Yields 12 | Prep 10 min | Total Time 10 min Submitted By: Shari Chang, courtesy of thecountrycook.com

DIRECTIONS

1 cup mayonnaise 1 Tbsp taco seasoning 1 (10.25 oz) bag Fritos crushed Pepper to taste

1. In a large bowl, combine thawed corn, cheese, diced bell pepper and red onions. 2. Stir well 3. Then add in mayonnaise and taco seasoning. 4. Stir until thoroughly combined. Season with pepper (optional) 5. Just before serving, stir in crushed Fritos so they stay nice and crunchy.

NOTES You can put in ½ of the crushed Fritos at the time you make it, then add the other ½ right before serving. Try the chili cheese or BBQ Fritos, too!

Mango & Kimchi Salad Serves 4-6 | Prep 5 min | Cook 20 min | Ready in 25 min Submitted By: Karen Taira-Fujimori

INGREDIENTS 1-2 bags of mixed greens 1 red or orange bell pepper, cut into thin slices ½ cup kimchi 5 mint leaves, sliced thin 3 Tbsp fresh cilantro, chopped 1 sm Maui onion, sliced thin 1 medium mango **, cut into ¾” pieces ¼ cup macadamia nuts (or pine nuts/peanuts), chopped 1-2 roasted peking duck breasts, sliced (optional) FOR THE DRESSING: 1 Tbsp red wine vinegar 1 Tbsp toasted sesame seeds 2 Tbsp extra-virgin olive oil 2 tsp roasted sesame oil 1 tsp Sriracha, sambal oelek, gochujang or other chili sauce

NOTES ** or 1 small bag of frozen mango

(I usually omit the duck & the Maui onion just because I don’t have them)

DIRECTIONS 1. In a small bowl, whisk together the dressing ingredients. Set aside. 2. Combine mixed greens, bell pepper, kimchi, mint, cilantro & onion in a large bowl & toss lightly to mix. 3. Add the duck (if using) & cubed mango pieces. Toss lightly. 4. Drizzle the dressing into the salad & toss. 5. Sprinkle chopped nuts on top & serve.

Hawaii Style Potato Mac Salad Serves 5 | Prep 30 min | Cook 30 min | Ready in 2 hrs Submitted By: Ralph Ichikawa

INGREDIENTS 3 yukon gold potatoes, boiled & chopped

DIRECTIONS 1. Boil eggs until hard boiled then drain and cool.

2 cups elbow macaroni, Cooked al dente

2. Chop potatoes into Âžâ&#x20AC;? squares and boil in a medium saucepan for about 15 minutes then drain and place in large mixing bowl.

4 eggs, hard boiled and chopped

3. Boil macaroni for about 9 minutes then drain and place with potatoes.

2 Tbsp sweet relish

4. Chop hard boiled eggs into small pieces and add to potato/macaroni.

1 can solid tuna, shredded (or canned crab) 1 cup frozen peas 6 Tbsp Best Foods Real Mayonnaise

5. In a large bowl with potato, macaroni, and eggs, add remainder of ingredients and mix together. 6. Refrigerate for at least 1 hour before serving.

2 Tbsp sweet round onion, chopped (optional) salt & black pepper to taste

NOTES Eggs, potatoes, and macaroni can be boiled and chopped ahead of time and refrigerated.

INGREDIENTS FOR THE DRESSING: 2-3 large garlic cloves, pressed or minced (about 1 Tbsp) 1 cup good quality extra virgin olive oil

Italian Chopped Salad with Creamy Garlic Vinaigrette Yields 4-6 Submitted By: Ellen Jee

When we moved to Hawaii in July 2019, we missed our fave Italian restaurant terribly - Alejo’s (one in Westchester and one in Marina Del Rey). Fortunately, I found the recipe online for our favorite salad there and it came out pretty much spot on! It’s the next best thing to being there. Note: The deluxe version includes chicken and bacon, but it’s just as good without.”

DIRECTIONS FOR THE DRESSING: Combine all ingredients in a blender, and process until creamy and smooth, 30-60 seconds. FOR THE SALAD: 1. Combine all ingredients in a large bowl. 2. Season with salt and pepper and gently toss until mixed. 3. Add enough dressing to lightly coat. 4. Taste and add more dressing, salt and pepper if desired.

⅓ cup red wine vinegar 1 large egg yolk 1 tsp sugar ½ tsp Dijon mustard generous pinch Kosher salt and freshly ground black pepper FOR THE SALAD OPTIONAL: 8 oz. (about 1 heaping cup) cooked, chopped chicken breast OPTIONAL: 6-8 slices bacon, cooked and crumbled 3 oz Genoa salami, chopped 1-2 lg romaine hearts, chopped 2-3 roma tomatoes, seeded and chopped 1 small red onion, chopped (soak in cold water 5-10 minutes) 1 cup (I use 1 can) garbanzo beans, drained and rinsed. 1 cup shredded mozzarella cheese ¼ cup shredded parmesan cheese Kosher salt & freshly ground pepper

Mushroom Salad with Yuzu Dressing Submitted By: Miki Hayashida

INGREDIENTS

DIRECTIONS

3 Tbsp soy sauce

1. Whisk oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season with salt and pepper. Set aside.

3 Tbsp yuzu juice

2. Clean and slice mushrooms.

1 large clove garlic, minced

3. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until wilted and just beginning to brown.

½ cup canola oil

Kosher salt pepper 3 Tbsp extra virgin olive oil 2 lbs assorted mushrooms (such as maitake, enoki, chanterelle, oyster, stemmed shiitake) ¼ cup sake 1 (5 oz) pkg baby mixed greens

4. Season with salt and pepper. 5. Add sake. 6. Stir to coat and transfer to a large bowl. 7. Add 5 Tbsp of the dressing and toss to coat. Season with salt to taste. 8. Divide greens among plates. Divide mushrooms, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms.

NOTES

Persimmon Salad Submitted By: Lorraine Nakama

INGREDIENTS 1 large purple onion - slice thin and soak in water 1 bag baby spinach 2 handfuls candied pecans (found at Trader Joeâ&#x20AC;&#x2122;s) Â˝ lb bacon, cut in small pieces & browned (may substitute bacon bits) 3-4 peeled and squared persimmons (fuyu kaki) Toaster poppy seed dressing

NOTES

DIRECTIONS 1. Drain and dry onions. 2. Sprinkle onions over spinach. Add candied pecans, bacon, and cut up persimmons. 3. Add dressing to taste. 4. Toss salad.

Spinach Brown Rice Salad Serves 18-24 | Prep 30 min | Cook 3 min | Ready in 30 min Submitted By: Jill Ito

INGREDIENTS

DIRECTIONS

3 cups of cooked brown rice (like Trader Joe’s frozen microwavable brown rice)

1. Cook brown rice and cool slightly.

1 cup of Italian dressing (like Good Seasonings Italian Dressing)

4. Cover and chill.

3 Tbsp soy sauce

6. Top with optional ingredients.

1½ tsp sugar

7. Serve in a big bowl for pot lucks.

2. Combine Italian dressing, soy sauce, sugar. 3. Stir into warm rice.

5. Fold in remaining ingredients before serving.

6 cups spinach, cut into strips 1-2 cups vegetables, diced or bite size (zucchini, carrots, white corn, garbanzo beans, but any vegetable is ﬁne) ½ cup sliced green onion OPTIONAL TOPPINGS: diced cheese crumbled bacon halved cherry or grape tomatoes red pepper ﬂakes

NOTES This is a refreshing and light salad. It’s great for potlucks or picnics. It will stay fresh in the refrigerator up to 3-5 days.

INGREDIENTS 1 bunch of sweet potato leave shoots, blanched 2-3 tomatoes, chopped 1 round onion, sliced 2 Tbsp ﬁsh sauce salt and pepper to taste

Sweet Potato Leaves Salad Yields 4-6 | Prep 10 min | Total Time 20 min Submitted By: Arlene Santiago

DIRECTIONS 1. Boil water in a medium saucepan and blanch leave shoots for a couple of minutes. 2. Chop tomatoes into bite sized chunks and place in a mixing bowl. 3. Thinly slice onion and add to tomatoes. 4. Squeeze excess water from blanched sweet potato leave shoots and mix with tomatoes and onions. 5. Sprinkle with ﬁsh sauce. 6. Salt and pepper to taste.

NOTES

Tofu Salad Submitted By: Stacy Shimizu

INGREDIENTS 1 pkg tofu, drained and cubed 1 can salmon or tuna, drained 1 medium red onion, sliced

DIRECTIONS 1. Spread tofu in a single layer in a shallow dish. 2. Sprinkle, in layers, salmon/tuna, onion & tomatoes on top of tofu. 3. Pour sauce over salad and garnish with green onions and sesame seeds.

2 medium tomatoes, diced FOR THE SAUCE: ½ cup shoyu 1 Tbsp sesame oil ¼ cup salad oil 1 Tbsp mirin

NOTES

INGREDIENTS ½ lb baby arugula leaves 2 lbs of seedless watermelon ¾ inch diced (3 lbs with the rind) ½ lb shaved parmesan cheese **

Watermelon Arugula Salad Serves 6 | Prep 15 min | Total Time 20 min

Submitted By: Karen Taira-Fujinori

courtesy of Ina Garten “The Barefoot Contessa”

DIRECTIONS 1. Cut the watermelon into ¾ inch pieces. 2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

DRESSING: ⅓ cup good extra-virgin olive oil ¼ cup fresh squeezed lemon juice (about 2 lemons) 1 tsp kosher salt ½ tsp freshly ground black pepper

3. Pour enough dressing on the arugula to moisten. Toss well. 4. Sprinkle shaved parmesan cheese on the arugula & watermelon. 5. Sprinkle with salt (optional) & serve!

NOTES ** you can also use a chunk of parmesan cheese & shave with a vegetable peeler

INGREDIENTS 3 lg eggs ¼ cup sugar (60 g) ½ tsp pure vanilla extract 2½ cups whole milk (600 ml)

Best French Toast Serves 4 | Prep 15 min | Total Time 40 min

Submitted By: Jackson Fujimori

(courtesy of Namiko Chen “Just One Cookbook”)

DIRECTIONS Preheat oven to 350°F. 1. Gather all ingredients. 2. In a large bowl, beat eggs. 3. Add sugar & vanilla. Whisk well to combine.

1 French baguette, cut into 1½-2 in slices 2 Tbsp unsalted butter SERVING OPTIONS: Confectioner’s sugar Maple syrup Fresh berries Stuff with cream cheese, Nutella, etc...

4. Add milk & whisk again until well combined. 5. Soak both sides of the bread in the mixture & place in a deep baking dish, with the soft white side facing up. 6. Pour leftover mixture into the baking dish. 7. Let it soak for 5 minutes; ﬂip to soak the other side for 5 more minutes. The side facing up now is the “dry” side. 8. Grease the rimmed baking sheet with butter; then heat 1-2 Tbsp butter in a frying pan or griddle. 9. When the butter is melted & pan is hot, place the bread, with the “dry” side facing DOWN. 10. Cook until the bottom is golden brown. Then turn over to cook the other side until golden. 11. When both sides are nicely brown, transfer to the baking sheet. 12. Bake for 6 minutes. Remove from oven & serve warm. 13. Sprinkle powder sugar & drizzle syrup as desired.

NOTES You can freeze the leftovers & reheat in an air-fryer or toaster oven for a quick breakfast or snack!

Dutch Baby Pancake Serves 4-6 | Prep 30 min | Cook 40 min | Ready in 70 min Submitted By: Linda Jung

INGREDIENTS FOR THE APPLE FILLING:

DIRECTIONS Preheat oven to 450°F.

1 lb tart apples (3 or 4)

1. Pare, core, and cut apples into thin slices.

5 Tbsp butter

2. In a large skillet, melt 5 Tbsp butter, add sliced apples and slowly cook for 5 minutes.

5 Tbsp granulated sugar ¼ tsp cinnamon ⅛ tsp nutmeg ½ tsp lemon rind, grated or zested FOR THE DUTCH BABY BATTER: 2 eggs, beaten ½ cup milk ½ cup all-purpose ﬂour ¼ tsp salt 1 Tbsp butter FOR THE TOPPING: 2-4 Tbsp butter, melted 2-4 Tbsp granulated sugar

3. In a small bowl, combine sugar, cinnamon, nutmeg and lemon rind. Add to apple mixture. 4. Cover and cook over low heat for 10 minutes or until apples are tender. Cool to lukewarm. 5. In a mixing bowl, make dutch baby batter by beating eggs with milk, ﬂour, and salt. 6. In a cast iron skillet or heavy ovenproof skillet, heat one tablespoon of butter. 7. Pour batter into the skillet and bake at 450°F for 15 minutes - pricking the batter after 3 minutes when it puffs up, and several times as it rises again. Reduce oven temperature to 350°F. 8. Bake at 350°F for 10 minutes longer or until crisp and golden. Batter will form a crisp shell. Remove from oven. 9. Pour 2 Tbsp melted butter over shell and sprinkle with 2 Tbsp sugar. 10. Place apple mixture over the crisp shell. 11. Sprinkle pancake with additional 2 Tbsp melted butter and 2 Tbsp sugar as desired.

NOTES In total, recipe calls for: -10 Tbsp butter -10 Tbsp sugar

Eli & Drew’s Oatmeal Pancakes Serves 3 | Prep 10 min | Cook 20 min | Ready in 30 min Submitted By: Pastor Ki Choi

INGREDIENTS ½ cup all-purpose ﬂour 1 packet - Quaker instant oatmeal (brown sugar) 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 egg ¾ cup buttermilk ½ cup cinnamon applesauce 2 Tbsp butter, melted or vegetable cooking oil

DIRECTIONS 1. Heat up griddle on low heat prior to cooking, for about 10 minutes. 2. In a large bowl, combine the dry ingredients. 3. In a small bowl, beat egg, buttermilk, applesauce and butter; stir into the dry ingredients just until moistened. 4. Pour batter by 2 tablespoonfuls (large silver dollar size) onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. 5. NOTE: You can add blueberries, slices of ripe bananas OR white chocolate chips into your mix, if desired.

Maple syrup or topping of your choice

NOTES My family and I love pancakes and I've been making these since the kids were old enough to eat pancakes. Eli and Drew feel it's a treat every time I make it. No matter what their mood is, pancake day is our "HAPPY PLACE."

Puff Pancakes with Berry Compote Serves Prep Cook Ready

4 10+10 min 25-30 min 45-50 min

Submitted By: Jackson Fujimori

INGREDIENTS

DIRECTIONS

PANCAKES:

Preheat oven to 425°F. Place butter in a 9” pie plate or 1 of the 4 pieces in each individual ramekin. Place in the preheated oven for 4-5 minutes or until butter is melted.

2 Tbsp butter (cut into 4 pieces if using ramekins) 2 eggs ½ cup whole milk ½ cup all-purpose ﬂour

1. In a small bowl, whisk together the eggs & milk.

2 Tbsp sugar

2. In another larger bowl, combine ﬂour, sugar & cinnamon.

⅛ tsp ground cinnamon

BERRY COMPOTE: ¼ cup packed brown sugar 1 Tbsp cornstarch ¼ cup orange juice 1 cup fresh or frozen berries ¼ tsp vanilla extract

ADDITIONAL TOPPINGS: Whipped cream Powdered sugar

NOTES

FOR THE PANCAKES:

OTHER ITEMS NEEDED: 9” pie plate or individual ramekins

3. Whisk in egg mixture until smooth. 4. Pour batter into the prepared pie plate or ramekins. 5. Bake for 18-22 minutes or until the sides are crisp & golden. FOR THE BERRY COMPOTE: 1. In a small saucepan, combine brown sugar & cornstarch. 2. Stir in berries. 3. Bring to a boil over medium heat, stirring constantly. 4. Cook & stir 1-2 minutes longer or until thickened. 5. Remove from heat & stir in vanilla extract. 6. Pour compote on top of pancake. 7. Top with whipped cream and/or powdered sugar.

Whole Wheat Pancakes Makes 12 pancakes | Prep 15 min | Cook 10 min | Ready in 25 min Submitted By: Karen Ageno This is a healthier option than regular pancakes. Tastes great, too!

INGREDIENTS 1 cup whole wheat ﬂour 2 tsp sugar ½ tsp baking powder ¼ tsp baking soda 1 cup buttermilk (or 1 cup regular milk with 1 Tbsp apple cider vinegar) 1 egg 2 Tbsp melted butter

DIRECTIONS 1. In a bowl, whisk flour, sugar, baking powder, baking soda and salt. 2. In another bowl, whisk buttermilk, egg and melted butter. 3. Combine the wet mixture into the flour mixture, and stir until barely mixed. There should be lumps. 4. Heat a large skillet or griddle. Add butter. When melted, add small scoops of batter with a cookie scoop, and flatten into a circle. 5. Cook for a few minutes, or until bubbles form on the surface. Flip and cook for a few minutes until brown.

NOTES

Cauliflower Hash and Eggs Serves 4 | Prep 10 min | Cook 15 min | Ready in 25 min Submitted By: Karen Ageno

INGREDIENTS

DIRECTIONS

1 small onion, diced

1. Heat 2 tsp olive oil in large skillet over medium heat. Add onions and garlic and cook until translucent.

2 cloves garlic, minced

2. Add sausage, bacon or spam; cook (4-5 minutes).

8 oz sausage, bacon (chopped), or Spam (diced)

3. Transfer to a plate.

4 tsp olive oil

4 cups cauliﬂower rice ** ¼ tsp salt ⅛ tsp pepper 3 Tbsp water 8 eggs

4. Increase heat to medium high and add cauliﬂower rice, salt and pepper in an even layer. 5. Cook, without stirring, until the bottom starts to turn golden brown (2-3 minutes). 6. Add water. Cover and cook until tender and golden (3-4 minutes). 7. Add the meat mixture back to the pan and heat through. 8. Transfer back to plate. 9. Heat remaining 2 tsp olive oil. Cook eggs, and then combine with sausage mixture.

NOTES ** To make rice from a fresh head of cauliflower, place 2 cups of florets at a time in a food processor and pulse until chopped into rice sized pieces. A 2 lb head yields about 4 cups of cauliflower rice.

Chicken Broccoli Casserole #1 Yields 10-12 servings | Prep 40 min | Total Time 1 hr Submitted By: Alcine Iida

INGREDIENTS 3 chicken breasts, boiled & shredded 3 broccoli crowns/bushel, boiled/steamed & chopped 1 medium onion, diced (use to taste) 2 stems celery, diced (more or less) 1 can water chestnut diced (optional) 1 (10½ oz) can cream of mushroom 1 lg egg shredded cheddar and your favorite cheese 1 box Stove Top stuﬃng

DIRECTIONS Preheat oven to 350°F. 1. Boil chicken and shred (after shred sometimes I add a little garlic salt or seasoning but not necessary). 2. Boil or steam broccoli (desired tenderness) chop. 3. Mix all ingredients together (except cheese and stuffing). 4. Fill casserole dish. 5. Sprinkle cheese. 6. I normally keep about ¼ of the water that the chicken was boiled in and add the butter to the pot, medium heat. Once melted remove from stove. Pour entire packet of stuffing and mix so some of it absorbs the water. No need to cook. (I like to keep it on the drier side so it’s crunchy but if you like it soft you can add more water or follow directions on box.) 7. Layer stuffing over casserole. 8. Sprinkle cheese (as little or as much as you want). 9. Bake for 20 minutes or until brown. Usually isn’t too long since the chicken and broccoli are already cooked. 10. Bon Appetit!

NOTES One of our go-to favorite recipes that the kids always enjoy! It’s comfort food we enjoy with rice! No extra side dishes necessary since the veggies are in the dish.

Chicken Broccoli Casserole #2 Serves 8-10 | Prep 15 min | Cook 30 min | Ready in 45 min Submitted By: Miki Miyake, courtesy of Chic Miyake

INGREDIENTS 2 chicken breasts, cooked and shredded 1 head of broccoli, cut in pieces, or frozen broccoli ﬂorets, parboiled 2 cans cream of chicken soup

Preheat oven to 350°F. 1. Mix together soup, mayonnaise, sour cream and curry powder. Set aside. 2. Cover bottom of 9 x 11 inch casserole dish with broccoli. 3. Cover broccoli with chicken.

½ cup mayonnaise

4. Spread both cheeses over chicken.

½ cup sour cream

5. Pour soup mixture on top.

½ tsp curry powder

6. Sprinkle breadcrumbs and paprika on top.

½ cup of cheddar cheese, grated

7. Bake for 30 minutes.

½ cup swiss cheese, grated breadcrumbs or panko paprika

NOTES

100

DIRECTIONS

8. Broil for 3 - 4 minutes to toast breadcrumbs.

Chicken Enchilada Casserole Serves 8-10 | Prep 20 min | Cook 30-45 min | Ready in 1½ hrs Submitted By: Jennifer Matsuura-Osako

INGREDIENTS

DIRECTIONS

3-4 chicken breasts

Preheat oven to 350°F.

1 dozen corn tortillas (cut in strips) 2 cans of cream of chicken or cream of mushroom 1 can chicken broth 1 (7 oz) jar/can green chile salsa 1 can chili without beans

1. Boil chicken until tender. Cool and shred. 2. Mix together cream soup, chicken broth, green chile salsa, chili, onion and olives. 3. Grease 9x13 inch pan. 4. Layer in pan beginning with chicken, tortillas, sauce and cheese. 5. Bake until cheese melts and casserole is bubbly. (Approximately 30-40 minutes.)

1 medium onion, diced ½ lb monterey jack cheese, grated ½ lb cheddar cheese, grated 1 medium can olives

NOTES For ﬁrst layer, be sure to put a thin layer of sauce on bottom of pan, this will help make sure that nothing sticks or burns.

101

Baked Chicken &Rice Casserole Serves 12 | Prep 15-30 min | Cook 1½ - 2 hrs | Ready in 2½ hrs Submitted By: Linda Jung

INGREDIENTS 10 pieces cooked skinless thighs or cut up fryer chicken, shredded 1½ cups uncooked rice 1 (10¾ oz) can condensed cream of mushroom soup 1 (10¾ oz) can condensed cream of chicken or cream of celery soup

DIRECTIONS Preheat oven to 350°F. 1. Rinse rice and drain. 2. Spread rice evenly on the bottom of a greased or lined 9x13 casserole dish. 3. In a bowl, combine all both cans of soup, envelope soup and water together - breaking up the condensed soup before mixing, if necessary. 4. Pour ⅓ of mixture into pan over the rice.

2 soup cans of water

5. Layer chicken pieces on top.

1 envelope of Lipton Onion Soup mix

6. Pour rest of soup mixture over the chicken. 7. Cover with foil and bake for 1½ - 2 hours. 8. Remove the foil for the last 20 minutes.

NOTES OPTIONAL: You can save ½ the envelope of onion soup mix and sprinkle it over the top of the casserole just before baking.

102

Ground Turkey & Green Bean Casserole Prep 10 min | Cook 15 min | Ready in 30 mins Submitted By: Kathy Miya This recipe is from Howard Wood Elementary School cookbook. This is a quick, one pot meal that takes about 30 minutes to prepare.

INGREDIENTS

DIRECTIONS

1 lb ground turkey

1. Brown the ground turkey.

1 chopped onion

2. Add onions and cook until tender.

16 oz tomato sauce

3. Add the rest of the ingredients and cook 15 minutes.

1Â˝ lbs sliced green beans salt and pepper to taste few dashes of dried basil and oregano

NOTES

103

Julie’s Shrimp & Crab Casserole Serves many | Prep 20 min | Cook 30 min | Ready in 1 hr Submitted By: Eva Nishi

INGREDIENTS (A) ¾ cup boiled shrimp (approx. 1 lb frozen) ½ lb crab (imitation crab will work), shredded 4-5 medium potatoes, boiled and cubed (can use more to stretch recipe) ½ cup frozen peas (optional) ½ cup diced celery, bitesized pieces (optional) 1½ cups mayonnaise, or as needed for salad consistency ½ tsp Worcestershire sauce ¼ tsp pepper ½ tsp salt ½ tsp Ajinomoto (optional) (B) ½ cup cracker or bread crumbs (I use King’s Hawaiian bread and cut into small cubes to cover the top) 2 Tbsp melted butter

NOTES

104

Another family favorite from my sister-in-law in Wahiawa and in the family for over 35 years.

DIRECTIONS Preheat oven to 350°. 1. Mix (A) ingredients together similar to making a potato salad and place in a 9x13 inch glass baking dish. 2. Place (B) ingredients on top, starting with cracker/bread crumbs then melted butter to brown. 3. Bake for 30 minutes. Be careful not to overbake.

Tofu Casserole Serves 8-10 | Prep 15 min | Cook 30-40 min | Ready in 60 min Submitted By: Lorraine Nakama

INGREDIENTS 1 lb ground pork or turkey

DIRECTIONS Preheat oven to 350°F.

5 shitake, sliced

1. Brown ground pork or turkey. Remove from pan.

1 small round onion

2. Saute sliced shiitake, onion, and bamboo shoots.

1 can bamboo shoots, sliced in strips

3. Place ground pork back in with sauteed vegetables.

½ cup shoyu

4. Add shoyu, sugar, sake and salt.

6 Tbsp sugar

5. Cut tofu blocks horizontally and lay in a 9x13 inch baking pan.

1½ tsp sake ½ tsp salt 2 blocks tofu 2 eggs, beaten

6. Cover with the pork mixture. 7. Spread 2 beaten eggs and lightly salt over it. 8. Cover with foil and bake for 30-40 minutes.

NOTES

105

Tuna Crunch Casserole Serves 3-4 | Prep 10-15 min | Cook 30 min | Ready in 45 min Submitted By: Shirley Shishido

INGREDIENTS 1 can cream of mushroom soup ½ cup milk 1 can tuna, drained and ﬂaked 2 hard-boiled eggs, sliced 1 cup frozen peas ½ cup slightly crumbled potato chips, chow mein noodles, or French’s fried onions

NOTES

106

DIRECTIONS Preheat oven to 350°F. 1. Blend soup and milk in a 1-qt casserole dish. 2. Stir in tuna, eggs, and peas. 3. Bake for 25 minutes. 4. Top with potato chips or desired toppings. Bake 5 minutes longer.

Tamale Pie #1 Serves 8 | Prep 5 min | Cook 1 hr | Ready in 1 hr Submitted By: Alice Mark, courtesy of Mabel Mark (Darrell’s Grandma)

INGREDIENTS MEAT: 2 lbs ground beef or turkey 2 or 3 cloves of garlic, chopped

DIRECTIONS Preheat oven to 325°F - 350°F. Corning ware: 325°F oven temp Metal pan: 350°F oven temp

1 onion, chopped

1. In pot, brown garlic & onion, add meat. Cook until done.

2-3 Tbsp chili powder

2. Add other ingredients to meat mixture.

OTHER: 3 eggs, beaten 1 cup yellow corn meal

3. Pour into baking dish. 4. Bake for 1 hour - cover with foil for the ﬁrst 30 minutes.

1 (16 oz) can kernel corn 1 (16 oz) can cream corn 1 (16 oz) can whole tomatoes (chopped or cut) DO NOT DRAIN, use juice 1 (12 oz) can evaporated milk 1 (6 oz) can medium pitted olives, drained and cut in half

NOTES

107

Tamale Pie #2 Serves 8 | Prep 15 min | Cook 60 min | Ready in 15 min Submitted By: Garrett, Paige & Evan Tamura

INGREDIENTS 12 (3 oz) XLNT Beef Tamales 1 lb ground beef 1 small can creamed corn 2 (15 oz) cans tomato sauce

1. In a large pan, brown ground beef and season to taste using Lawry’s Seasoned Salt, Lawry’s Garlic Salt, and pepper. 2. Remove oil from the pan. 3. Cut tamales into half inch cubes. 4. Add tamales to pan with the ground beef.

1 pkg Kraft Mexican cheddar cheese

5. Add the creamed corn, tomato sauce, and garlic to pan and cook for 10 minutes.

1 sm can pitted sliced olives (optional)

6. After 10 minutes, transfer to a large crock pot and cook on high for 1-hour.

1 clove garlic, diced

7. After 1-hour, sprinkle cheese on top of the tamale pie and let melt before serving.

Lawry’s Seasoned Salt Lawry’s Garlic Salt pepper

NOTES

108

DIRECTIONS

8. Add olives on top (optional).

Grandma’s Homemade Chili Serves 10 | Prep 10 min | Cook 60 min | Ready in 15 min Submitted By: Mae Nakakihara

INGREDIENTS 1 lb ground beef 1 onion, diced 2 (15 oz) cans of S&W stewed tomatoes (Mexican recipe) 2 (15 oz) cans of Bush’s chili beans (pinto beans) 1 (4 oz) can of diced green ortega chilis 1 brick XLNT Chili Con Carne Lawry’s Seasoned Salt Lawry’s Garlic Salt

DIRECTIONS 1. In a large pan, brown ground beef with the diced onion. Season to taste using Lawry’s Seasoned Salt, Lawry’s Garlic Salt, and pepper. 2. Remove oil from the pan. 3. Transfer ground beef and onions to a large crock pot. 4. Add stewed tomatoes, chili beans, and green ortega chilis to the crock pot. 5. Cut the XLNT brick chili into cubes and add to crock pot. 6. Add a pinch of cumin. 7. Mix all ingredients together and cook on high for 2-hours.

pepper cumin

NOTES

109

Hawaiian Chili Serves 15 | Prep 20 min | Cook 60 min | Ready in 60 min Submitted By: Miki Hayashida

INGREDIENTS 1½ lbs ground beef

1. Brown ground beef in a large pot.

1 (10-12 oz) Portuguese sausage, or any other fully cooked smoked-type sausage, diced

2. Add Portuguese sausage. Saute until slightly brown.

1 medium onion, chopped

4. Add remaining ingredients. Bring to a boil. Lower heat and simmer for about 1 hour.

2 stalks celery, chopped 1 bell pepper, chopped 2 (15 oz) cans Van Camp’s pork and beans, undrained 2 (15 oz) cans Hormel chili with beans 2 (15 oz) cans diced tomatoes, undrained 1 (15 oz) can kidney beans, optional (I usually leave out) 2 pkg French’s Chili-O mix

NOTES

110

DIRECTIONS

3. Add chopped vegetables. Saute a few minutes.

Quick & Easy Hawaiian Chili Submitted By: Karen Kato

INGREDIENTS 1 lb ground beef or turkey 1 pkg Portuguese sausage (hot or mild), diced and browned 1 med bell pepper, diced 1 med onion, diced 2 stalks celery, diced 1 (27 oz) can of whole or stewed tomatoes 1 lg can of Van Camp's Pork and Beans

DIRECTIONS 1. In a large pot, brown Portuguese sausage and drain the oil. Set aside in a bowl. 2. Brown the the ground beef or turkey. Mix together with the Portuguese sausage and set aside. 3. Saute the onions, celery and bell peppers. Add the meats and the rest of the ingredients. 4. Cook on medium heat, stir occasionally. 5. Reduce heat and simmer like spaghetti sauce. 6. If using a crock pot, cook the meat and sausage, then add the rest of the ingredients.

2 (15 oz) cans of Hormel Chili with or without beans 1 lg can of mushroom bits and pieces, drained 1 can kidney beans, drained and rinsed 1 pkg Frenchâ&#x20AC;&#x2122;s Chili O Mix, (2 pkg if you prefer spicy chili) 1 can corn, drained (optional)

NOTES This is good the second day. Good with the cornbread recipe. Enjoy!

111

Instant Pot Ground Turkey Lentil Chili Serves Prep Cook Ready

6 15 min 15 min 30 min

Submitted By: Karen Taira-Fujimori

courtesy of 365daysofcrockpot.com

INGREDIENTS 1 lb ground turkey

1. Turn your Instant Pot onto “saute.”

1 medium yellow onion, diced

2. Brown the ground turkey. Add in the diced onions, garlic, tomato paste and salt and cook until meat is browned and onions are soft and translucent.

2 minced garlic cloves 2 Tbsp tomato paste 1½ tsp salt 1 cup dry green lentils 2 cups water 1 (8 oz) can tomato sauce

3. Add in the lentils, water, tomato sauce, diced tomatoes, green chiles, chili powder, cumin and pepper. 4. Cover the Instant Pot and turn it to “manual,” set the timer to 10 minutes. Make sure the valve is closed /set to “seal”.

1 (14.5 oz) can petite diced tomatoes

5. When the timer beeps let it sit for 10 minutes and then slowly release the pressure by opening valve/move to “venting”.

1 (4 oz) can diced green chiles

6. Remove the lid and ladle the chili into bowls.

2 tsp chili powder 1 tsp cumin ½ tsp pepper

NOTES I use a 6 quart size Instant Pot.

112

DIRECTIONS

7. Serve over hot rice or with a dollop of sour cream and some diced green onions and cornbread.

Bonano Family Bolognese Sauce Makes 3-4 gal | Prep 30 min -1 hr | Cook 1½ -2 hrs | Ready in 3-4 hrs Submitted By: Rev.. Andy Schwiebert I learned this recipe from my Italian-Argentinian host father, Roberto Bonano, when I studied abroad in the wine country of Mendoza, Argentina back in college in 1997.

INGREDIENTS 1-2 lb ground sirloin (optional for vegetarians) 2 med onions, finely grated 1 lg apple, peeled, cored and finely grated 3-4 med carrots, finely grated 1 cup extra virgin olive oil 1-2 med red or yellow bell peppers, finely chopped 3-5 whole garlic cloves, peeled 1-2 med fresh tomatoes, finely chopped 3-4 lg cans tomato sauce 4-6 whole dried cloves 1 tsp dried basil (or 1 sm bunch fresh basil) 1 tsp dried oregano (or 1 sm bunch fresh oregano) 2-3 bay leaves ½ tsp black pepper handful of raisins 1 cup red wine 1 sm/med can tomato paste small amount of sugar or honey to taste Salt to taste

NOTES The secret to this recipe is in the beef (optional) and raisins/wine; also take a good 3-4 hours to cook this sauce & you won’t regret it. Recipe makes a lot of sauce for a couple of big feasts or save/freeze the leftovers in containers for later.

DIRECTIONS 1. In a massive pot, brown the beef, drain the fat (optional), then add the onions, apple, carrots, olive oil, bell peppers, garlic and fresh tomatoes. 2. Simmer on medium until the onions are caramelized. 3. Then add tomato sauce, dried cloves, basil, oregano, bay leaves, black pepper and raisins. 4. Simmer on medium-low for 1½-2 hours, stirring occasionally, until sauce starts to darken and thicken. 5. Then add the red wine and tomato paste. 6. Simmer for another 1-2 hours on low until the sauce has a nice dark red/maroon-ish color. If it gets too thick, you can add a little bit of water. (Personally, I like it to be thick.) 7. As needed, add the sugar/honey and salt to taste. 8. I usually like a good amount of salt and a few tablespoons of honey, depending on how sweet (or not) the apples, raisins & carrots made it. 9. Remove the bay leaves and cloves and serve. (I like to leave the raisins and garlic cloves intact for an occasional surprise of ﬂavor.) 10. Pour over pasta and top with fresh parmesan or use as pizza sauce or calzone ﬁlling (with mozzarella & romano cheese). 11. Freeze leftovers in small containers for later.

113

Spaghetti Sauce Serves 4-6 | Prep 15 min | Cook 2½ hrs | Ready in 3 hrs Submitted By: Yoshi Yamasaki

INGREDIENTS 2 Tbsp extra virgin olive oil 1 lb ground beef

1. Heat cooking oil. Brown ground beef and add onions and garlic. Cook until golden brown

¾ cup diced onions

2. Add remaining ingredients. (Optional: Add basil or Italian seasoning.)

2 garlic cloves, minced

3. Cover and simmer for at least 2 hours.

1 (30.3 oz) can tomatoes

4. Stir occasionally.

2 (8 oz) cans tomato sauce

5. Uncover and cook for another ½ hour.

Fresh mushrooms 1½ tsp salt 1½ tsp pepper 1 tsp Worcestershire sauce ¼ cup parsley 1 tsp sugar

NOTES

114

DIRECTIONS

Fat-Free Fettuccine Alfredo Serves 4 | Prep 5 min | Cook 20 min | Ready in 25 min Submitted By: Julie Wong Inouye I love fettuccine, but not all the fat and calories. So when I saw this recipe and tried it, I loved it!!!

INGREDIENTS 12 oz fettuccine pasta 1 (354ml) can Carnation® Fat Free Evaporated Skim Milk 1 Tbsp all purpose ﬂour ¼ - ½ tsp each salt and black pepper 2 tsp olive oil 1 clove garlic, minced ½ cup parmesan cheese, freshly grated Fresh parsley (optional)

DIRECTIONS 1. Cook pasta according to package directions; drain and set aside. 2. In a bowl, stir together evaporated milk, ﬂour, salt and pepper. 3. Heat oil in large saucepan over medium heat; cook garlic for 30 seconds. 4. Gradually stir in evaporated milk mixture. Increase heat to medium-high; cook, stirring, for 5 minutes or until just boiling and slightly thickened. Remove from heat; stir in parmesan cheese until melted. 5. Gently stir pasta into sauce; garnish with parsley, if desired. Add the cooked protein. Serve immediately.

OPTIONAL PROTEIN: Precooked (boiled, grilled or sauté with garlic) shrimp, broccoli, chicken breast

NOTES When making 7x the portion, 1 (24 oz) bottle of parmesan cheese equals 7 cups (no spills).

115

Linguine with Shrimp & Lemon Oil Serves 4-6 | Prep 10 min | Cook 15 min | Ready in 25 min Submitted By: Karen Murakami Favorite light pasta dish courtesy of Giada De Laurentiis

INGREDIENTS LEMON OIL: ½ cup extra-virgin olive oil 1 lemon, zested 2 ears fresh corn PASTA: 1 pound linguine pasta 3 Tbsp olive oil 2 shallots, diced 2 garlic cloves, minced 16 oz frozen shrimp ¼ cup lemon juice (about 2 lemons) 1 lemon, zested 1 tsp salt ½ tsp freshly ground black pepper 3 oz arugula (about 3 cups, packed) ¼ cup fresh ﬂat-leaf parsley, chopped

NOTES

116

DIRECTIONS LEMON OIL: 1. Combine the olive oil and lemon zest in small bowl and reserve. PASTA: 2. Bring large pot of salted water to a boil over high heat. Add pasta and cook until tender but still ﬁrm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooling liquid. 3. Meanwhile, in a large, heavy skillet warm olive oil over medium heat for 2 minutes. Add shallots and garlic and cook for 2 minutes. 4. Add shrimp and cook until pink, about 5 minutes. Add cooked linguine, lemon juice, lemon zest salt and pepper. Toss to combine. 5. Turn off heat and add the arugula. Using mesh sieve, strain lemon zest out of the reserved lemon olive oil and the oil to pasta. Add cooking water to desired consistency. 6. Add chopped parsley to pasta and toss to combine. Serve immediately.

Party Macaroni & Cheese Submitted By: Ellen Jee

INGREDIENTS 3 cups (1 box or bag) small elbow macaroni, cooked 1 lb cheddar cheese, grated 1 cup mayonnaise 1 can cream of mushroom soup

DIRECTIONS Preheat oven to 350°F. 1. Mix all ingredients together. 2. Top with Ritz crackers and/or cheese. 3. Bake in 9x13 inch pan at 350° until very hot and bubbly (about an hour).

1 (4 oz) jar pimento, drained 1 small can sliced mushrooms (include liquid) 1 medium onion, chopped ﬁne Ritz crackers (optional)

NOTES Easy casserole-type Mac & Cheese that appeals to all ages. I got this recipe from my neighbor who made it for our summer block party one year.

117

Beef Bulgogi Serves 4-6 | Prep 15 min | Cook 10 min | Ready in 25 min Submitted By: Karen Ageno

INGREDIENTS 2 lbs sukiyaki meat

1. Mix all ingredients except for meat in a bowl.

9 Tbsp garlic, chopped

2. Add meat and stir. Place everything in a ziploc bag.

9 Tbsp soy sauce 6 Tbsp sugar 3 Tbsp honey 6 Tbsp fresh squeezed juice from an Asian pear (use grater) 3 Tbsp mirin 3 Tbsp sesame oil 9 green onions, ďŹ nely chopped 3 tsp black pepper

NOTES

118

DIRECTIONS

3. Refrigerate at least three hours or overnight. 4. Saute in large skillet or wok over medium high heat.

Easy Ground Beef Bulgogi Serves 4 | Prep 5 min | Cook 15 min | Ready in 20 min Submitted By: Diane Fujimori

INGREDIENTS 1 lb ground beef (or Beyond Meat, or meat of your choice) 10 cloves garlic, chopped 1 medium size onion, diced small 4 Tbsp reduced sodium soy sauce 2 Tbsp mirin 1 Tbsp sugar 1 Tbsp hoisin sauce Â˝ tsp black pepper 1 Tbsp olive oil

DIRECTIONS 1. Combine ground meat, garlic, onion, soy sauce, mirin, sugar, hoisin sauce, and black pepper in a large mixing bowl. You could marinate for 30 minutes, but itâ&#x20AC;&#x2122;s not necessary. 2. Heat wok or large skillet over high heat, add olive oil and swirl to coat. Add ground meat mixture, stir fry and break down the meat into little pieces. 3. Keep cooking until there is no moisture and everything is fully cooked, about 8-10 minutes. Stir occasionally. 4. When the sizzling and moisture is gone, toss in chopped green onions. Turn off the heat. Add sesame seeds and drizzle sesame oil on top. Toss one last time. 5. Serve on top of warm cooked rice. Enjoy!

3-5 green onions, chopped 1 tsp sesame seeds 1 tsp sesame oil

NOTES

119

Crock-Pot Round Steak Serves 4-6 | Prep 20 min | Cook 5-6 hrs | Ready in 5½ - 6½ hrs Submitted By: Jayne Watanabe

INGREDIENTS 1½ lb boneless beef round steak, trimmed and cut into 4 - 5 pieces

1. Place steak pieces in a large resealable plastic food storage bag. Close bag and pound with meat mallet to tenderize steak.

¼ cup ﬂour 1 tsp black pepper

2. Combine ﬂour, black pepper, and salt in a small bowl. Add to bag with steaks, and shake to coat meat.

½ tsp salt

3. Heat oil in a large skillet over medium-high heat.

1 Tbsp vegetable oil

4. Remove steak from bag, shake off excess ﬂour. Add steak to skillet and brown on both sides. Transfer steak to crock pot.

1 (10 oz) can cream of mushroom soup ½ cup water 1 onion, quartered 1 (4 oz) can mushrooms with liquid

5. Pour water and mushroom liquid into skillet to deglaze and add to crock pot. 6. Add mushroom soup, onion, mushrooms, milk, dry soup mix and bay leaf. Mix well.

¼ cup milk

7. Cover and cook on low 5-6 hours or until steak is tender.

1 pkg dry onion soup mix

8. Discard bay leaf before serving.

1 bay leaf

NOTES This is a kid-friendly meal. My grandchildren loved this dish when they were young.

120

DIRECTIONS

Herbed Beef Stew Serves 6-8 | Prep 15 min | Cook 1 hr 45 min | Ready in 2 hr Submitted By: Jayne Watanabe

INGREDIENTS 4 lbs beef chuck, cubed butter or oil 1 onion, diced 1 clove garlic, minced 1½ tsp salt 1 tsp dried dill ¾ Tbsp basil

DIRECTIONS 1. Heat oil in pan and brown meat. Add onions, garlic, and all other seasonings. Saute onions until tender. 2. Add beef broth and diced tomatoes. Simmer on low for approximately 1½ hours. 3. Add carrots, potatoes, and celery. Cook until tender, approximately 15 minutes. 4. Thicken gravy with a mixture of ﬂour and water. 5. Add wine or more water liquid is too thick.

½ tsp thyme ½ tsp savory 2 bay leaves ¼ tsp pepper 1 can beef broth 1 large can diced tomatoes 3 large carrots, cut into stew pieces 2 large potatoes, cut into stew pieces celery, cut into stew pieces

NOTES

121

Instant Pot French Dip Serves 6-8 | Prep 20 min | Cook 70 min | Ready in 1Â˝ hrs Submitted By: Jennifer Matsuura-Osako

INGREDIENTS

DIRECTIONS

2-3 lbs chuck roast

1. Salt and pepper chuck roast on both sides.

2 cups beef broth

2. Put a little olive oil in Instant Pot and place meat in it. Hit saute button and saute 2 minutes on each side.

2 cloves garlic, minced (or 1 Tbsp squeeze bottle kind) Â˝ onion, sliced rosemary sprig (optional) 1 Tbsp soy sauce 1 pkg Lipton onion soup mix (or onion and mushroom soup mix) French rolls, brioche rolls or whatever bread you have on hand

3. Add Lipton mix on each side of meat. Take meat out. 4. Add onions, garlic, pour in 2 cups of beef broth (keep on saute mode), soy sauce. Scrape bits off the bottom of pot. 5. Place meat back in, seal and put on cook for 70 minutes. 6. Let natural release for 15 minutes and then do a quick release. 7. Take out meat and shred with two forks. Reserve the juice (au jus) for dipping. ** 8. Toast the bread for a few minutes before placing meat. If preferred, you can add cheese before toasting bread.

NOTES ** Put the juice (au jus) into a small bowl for each person. You can also top with arugula.

122

Japanese Hambagu Steak with Velvet Sauce Makes 6 large or 8 small patties Submitted By: Jane Matsumoto

INGREDIENTS 1⅓ lb ground beef ⅔ lb ground pork ½ lb onion, chopped 2 cloves garlic, minced 1½ cup Panko ⅓ (14 oz) block soft tofu, crumbled 1 egg 2 Tbsp oyster sauce ½ tsp nutmeg ½ tsp black pepper vegetable oil FOR THE SAUCE: 1 cup dry red wine ⅓ cup ketchup (⅔ cup for a thinner sauce) 6 Tbsp Chunou sauce (or 3 Tbsp worcestershire sauce and 3 Tbsp soy sauce) 1-2 tsp oyster sauce

DIRECTIONS 1. In a frying pan, heat 2 Tbsp oil. Add onion and garlic. Cook to soften. Set aside to cool. 2. In a large bowl, combine meat, onion mixture, Panko, tofu, egg, oyster sauce, nutmeg, and black pepper. 3. Shape into patties (either 6 large or 8 small). Slap each one back and forth between hands to eliminate excess air. Make an indentation with your ﬁnger in the middle of each patty (like a belly button) to get an evenly cooked patty without a center mound. 4. Heat enough oil to coat the pan. Grill patties without crowding pan; divide into two batches if necessary. Get a nice crust; ﬂip and get the same crust on reverse side. Remove and set aside. It is not necessary to cook completely through. MAKE THE SAUCE: 5. Add wine to the pan to deglaze and get the bits. Add ketchup, Chunou sauce & oyster sauce and stir. 6. As the sauce starts to bubble (do not boil), return patties to the pan along with any residual juices. Stir the sauce gently around the meat; slather it generously, and turn over. 7. Serve, and pour sauce over the patties. The sauce should have consistency slightly less thick than ketchup. Garnish with chopped parsley.

Parsley, chopped for garnish

123

Korean Style Flank Steak Serves 8 | Prep 10 min + overnight | Cook 10 min Submitted By: Miki Miyake, courtesy of Christine Saldana

INGREDIENTS

DIRECTIONS

2 lbs lean ﬂank steak

1. Trim fat from steak.

¼ cup chopped green onion

2. Combine all ingredients, including juice and pulp of kiwi into a large ziploc bag.

½ cup shoyu ½ cup sugar

3. Seal bag and marinate meat overnight, turning frequently.

1 kiwi, mashed in small ziploc bag

4. Spray roasting rack with Pam Cooking Spray.

2 Tbsp mirin 2 Tbsp sesame oil 2 Tbsp water 4 cloves garlic, minced 2 Tbsp grated ginger

NOTES

124

5. Spread ﬂank steak evely on roasting rack; broil until meat is done on 1 side, then other side. Cooking will take 7-10 minutes per side, depending on oven. 6. Let meat rest and slice to serve.

Mini Beef Burritos Serves 30 - 40 | Cook 4-5 hrs | Ready in 5 hrs Submitted By: Miki Hayashida

INGREDIENTS 4-5 lb chuck roast 1 (32 oz) can mild chili sauce

DIRECTIONS 1. In a large Dutch oven or pot, brown meat in a little oil. Add water to cover meat half way. 2. Season with salt and pepper.

1 (7 oz) can Ortega diced green chilies

3. Bring to a boil. Lower heat, cover, and simmer 3-4 hours until very tender.

Â˝ brick XLNT Chili Con Carne

4. Drain meat. Break meat apart (it will shred more during cooking).

1 (16 oz) can refried beans

5. Add remaining ingredients: chili sauce, diced green chilis, chili con carne, refried beans, cumin, and salt and pepper. Simmer 45-60 minutes.

Â˝ tsp cumin Salt and pepper, to taste 2 potatoes, diced and cooked

6. Add the diced, cooked potatoes and drained can of corn during the last 30 minutes of cooking. 7. Fill tortillas and wrap into burritos.

1 can corn, drained tortillas **

NOTES ** Makes about 40 snack size burritos (fajita size tortillas) or 30 regular size burritos.

125

Shabu Shabu Green Beans Roll Serves 4-6 | Prep 15 min | Cook 10 min | Ready in 25 min Submitted By: Lorraine Nakama

INGREDIENTS 1 lb shabu shabu meat found in Japanese markets green beans or asparagus, boiled. (Enough for 3 pieces per slice of meat) teriyaki sauce (recommend Yoshidaâ&#x20AC;&#x2122;s marinade and cooking sauce) 1 Tbsp oil

DIRECTIONS 1. Pour a small amount of teriyaki sauce on a plate (as needed), dilute with water if too thick, to your taste. 2. Place 1 slice of meat in the sauce. 3. Place 3 green beans on the meat and roll. 4. In frying pan, heat 1 Tbsp oil over medium heat. Cook meat rolls until done. It does not take too long to cook since meat is very thin and the beans are already cooked. 5. Thicken liquid in pan with cornstarch and pour over meat before serving.

NOTES

126

Short Ribs Delight Serves 6-8 | Prep 5 min | Cook 2 hrs 10 min | Ready in 2 hrs 15 min Submitted By: Jayne Watanabe

INGREDIENTS 2¾ lbs meaty short ribs (chicken or spareribs may be substituted) ¼ cup ketchup 1 (8 oz) can tomato sauce 1 clove garlic, ﬁnely chopped

DIRECTIONS Preheat oven to 325°F. 1. Sprinkle meat with salt and pepper, and brown well in frying pan. Place in roasting pan. 2. Mix all other ingredients together, pour over meat, and cover with foil. 3. Roast for 2 hours.

¼ cup brown sugar 1½ Tbsp vinegar, lime, or lemon juice 1½ Tbsp wine 3 Tbsp soy sauce 1 ½ Tbsp Worcestershire sauce salt black pepper

NOTES

127

Teriyaki Meatballs Serves 10-12 | Prep 25 mins | Cook 20-25 mins | Ready in 50 mins Submitted By: Natalie Yamaguchi

INGREDIENTS 2½ lbs lean ground beef

Preheat oven to 350° F.

1 (8 oz) can water chestnuts

1. Chop water chestnuts, mushrooms and green onions; combine with ground meat.

1 (4 oz) can mushrooms (stems and pieces)

2. Add marinade and mix well.

3 stalks green onion MARINADE: ½ cup shoyu ¼ cup cold water 3 tsp salt (or less) 1½ cups dark brown sugar 2-3 cloves garlic, minced 1 tsp grated fresh ginger 2 Tbsp mirin

NOTES Yields 35- 50 meatballs.

128

DIRECTIONS

3. Leave overnight or at least 1 hour. 4. From meat mixture, form balls. 5. Bake for 10-15 minutes. 6. Turn them over and bake for an additional 5-10 minutes.

Bonchon Soy Garlic Chicken Wings Serves 8 | Prep 5 min | Cook 20 min | Ready in 25 min Submitted By: Shari Chang, courtesy of soyummysoeasy.com

INGREDIENTS

DIRECTIONS

DOUBLE FRIED CHICKEN:

FOR DOUBLE FRIED CHICKEN:

1 lb chicken wings salt and pepper to season 2 cups cornstarch SOY GARLIC GLAZE: ¼ small onion, shredded 4 cloves garlic, peeled & minced ½ cup light soy sauce ¼ cup mirin 2 Tbsp brown sugar ½ tsp garlic powder 1 tsp cornstarch

1. Pat dry chicken wings. 2. Season with salt & pepper, then dredge chicken in cornstarch. 3. Deep fry until cooked all the way through. 4. Place on paper towel to drain excess oil and allow to dry. FOR SOY GARLIC GLAZE: 1. Combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in saucepan. 2. Place over medium heat and stir until sugar is fully dissolved.

1 inch ginger, peeled & shredded

3. In a small bowl, place cornstarch and a tablespoon of the soy-garlic mixture. Mix to dissolve.

white sesame seeds for garnish

4. Add to the saucepan and stir until slightly thickened.

NOTES

5. Flash fry chicken in hot oil. Place on paper towel to drain excess oil. 6. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.

129

Chicken Divan Serves 4 | Cook 20-30 min Submitted By: Linda Quon

INGREDIENTS

DIRECTIONS

3 chicken breasts

Preheat oven to 350°F.

1 (10 oz) pkg broccoli **

1. Boil chicken. When cool, cut into bite-size pieces.

1 can cream of chicken soup

2. Cook broccoli according to package directions. Broccoli should be ﬁrm. Be careful not to overcook.

½ cup mayonnaise ¼ tsp lemon juice ⅛ tsp curry powder ½ cup cheddar cheese ½ cup Progresso bread crumbs (Italian style) butter

3. In an 8x8 inch baking dish, layer chicken and broccoli. 4. In a separate bowl, mix soup, mayonnaise, lemon juice, and curry powder. 5. Pour over layered chicken and broccoli. 6. Top with cheese. 7. Top with bread crumbs. 8. Dot with butter. 9. Bake for 20-30 minutes.

NOTES ** Can substitute with fresh broccoli.

130

Ginger Chicken Serves 10-12 | Prep 40 mins + 4 hrs to marinate | Cook 7-10 min Submitted By: Jennifer Matsuura-Osako

INGREDIENTS PREPARE 4 HRS BEFORE: 4 boneless chicken breasts About 1 Tbsp garlic powder About 1 Tbsp ginger, grated ½ cup sake DREDGING INGREDIENTS:

DIRECTIONS FOR PREPARATION 1. Wash chicken and cut up into bite size pieces. Place this into a tupperware or container that seals. 2. Add sake, garlic powder and grated ginger to cut up chicken. Mix with your hands. Place in fridge for at least 4 hours. FOR DREDGING AND FRYING 1. Put ﬂour in a plate/pie pan.

½ cup ﬂour

2. In a separate dish, mix 2 eggs and ¼ cup of water with a fork.

2-3 eggs

3. In another plate/pie pan, add panko.

1 package panko

4. Take cut chicken, coat in ﬂour, then dip in egg wash, then coat with panko. Set aside until oil is ready to fry.

DIPPING SAUCE: 2 cups soy sauce 2 cups granulated sugar 2 cups sake

NOTES It is best to prep the chicken overnight for best ﬂavor. Cracker meal can be used instead of panko.

5. In a large frying pan, put in vegetable oil. Turn heat on medium. It is ready to fry if you put a chopstick in and little bubbles appear. 6. In a medium saucepan, add the soy sauce, sugar and sake. Bring to a boil and then keep on simmer. 7. Fry the chicken pieces until golden brown. Drain oil and immediately put fried chicken pieces into the dipping sauce pot (soy sauce, sugar, sake mix). Make sure both sides of the chicken are coated, can keep in the saucepan for a minute before taking out. 8. Place in large dish/plate to cool.

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Hawaiian Chicken Hekka (Sukiyaki) Serves 6-8 | Prep 45-60 min | Cook 35 min | Ready in 90 min Submitted By: Nancy Honda

INGREDIENTS 3 chicken breast or thighs, sliced

1. Slice and chop all vegetables, keeping them separate.

1 napa or bok choy, chopped

2. Slice chicken into bite-size serving pieces.

1 cup carrots, julienne 1 cup celery, julienne 1 can takenoko (bamboo shoots), sliced 1 cup green onions, sliced ½ round onion, sliced ½ cup shiitake mushroom, sliced 2 cups of spinach or watercress, sliced 2 cloves of garlic, mashed fresh ginger for ﬂavor, grated 1 package saifun, soaked (sukiyaki/long rice noodles)

3. In a mixing bowl, combine brown sugar, Mirin cooking sake and shoyu to make a sauce. 4. In a skillet, or wok, add oil over high heat and add ginger and garlic. 5. Add chicken and stir fry until chicken is cooked through. 6. Add sauce (step 3 above) to chicken and cook for 2 minutes. 7. Add vegetables, one at a time, and stir to combine. Leave napa/bok choy and spinach/watercress for last (as they will cook faster). 8. Cut soaked noodles into 2-3 inches. Add to chicken and vegetables and cook for 3-4 minutes. HINT: Can add chicken broth if too dry.

½ cup brown sugar

NOTES

½ cup mirin cooking sake

Dedicated to my cousin, Jimmy, from Honolulu who passed away in 2017. He shared this recipe with me. One of his favorite get-together dishes.

¾ cup shoyu

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DIRECTIONS

Hibachi Miso Chicken with Peanut Butter Serves 8-10 | Prep 10 min + overnight to marinate | Cook 20 min Submitted By: Karen Taira-Fujimori, courtesy of Sam Choy

INGREDIENTS

DIRECTIONS

5 lbs boneless, skinless chicken thighs **

1. Combine sauce ingredients in a large bowl, whisking until well blended.

MARINADE:

2. Marinate overnight (or at least half a day), turning chicken a couple times.

½ cup smooth peanut butter ½ cup shoyu

3. BBQ or grill chicken. 4. Slice into bite size pieces.

½ cup sugar (or brown sugar) ½ cup miso ½ cup good kine beer 1 Tbsp fresh garlic, minced 2 Tbsp fresh ginger, minced

NOTES ** Really good for wings or drumsticks, too!

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Instant Pot Chicken & Eggplant in Garlic Sauce Serves 4 | Prep 5 min | Cook 10 min | Total Time 15 min Submitted By: Linda Quon, courtesy of Lori Okihara

INGREDIENTS 3 Chinese eggplant 1 lb ground chicken 1 Tbsp cooking oil 3-4 Tbsp garlic, minced 1 tsp red pepper ﬂakes (less for a milder dish) 3-4 Tbsp low sodium soy sauce 3-4 Tbsp oyster sauce 1½ Tbsp sugar 2 tsp cornstarch ¼ cup water

NOTES A group of friends were sharing recipes during the pandemic. This was delicious!

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DIRECTIONS 1. Quarter the eggplant vertically and then cut into 2-inch wedges. 2. Make sauce by combining soy sauce, oyster sauce, sugar, and cornstarch in a bowl. Mix well and set aside. 3. Turn the Instant Pot to saute mode and heat oil. Add garlic and red pepper ﬂakes. 4. Add chicken. Cook for 3 minutes breaking the chicken apart with a spatula. 5. Add ¼ cup water and eggplant. Close the Instant Pot lid with pressure valve to Manual (Hi) for 2 minutes followed by Quick Release. 6. Open the Instant Pot and set to saute mode. Add the sauce and stir. 7. Add salt and pepper to taste. Bring to a gentle boil and turn the Instant Pot off. Serve.

Miso Chicken Serves 4 | Prep 15 min | Cook 25 min | Ready in 40 min Submitted By: Miki Hayashida

INGREDIENTS About 2-2 ½ lb boneless, skinless chicken thighs, cut into bite-size pieces About ½ cup ﬂour garlic salt pepper

DIRECTIONS 1. Salt and pepper chicken pieces. Dust with ﬂour. Brown in oil. 2. Combine remaining ingredients except tofu and green onion. 3. Pour over chicken. Bring to a boil, reduce heat, and simmer for about 20-25 minutes.

About 2 Tbsp salad oil

4. Add tofu and green onion. Continue simmering until tofu is hot.

¼ cup sugar

5. Serve with hot rice.

¼ cup miso 6 Tbsp sherry 2 tsp mirin ½ cup chicken broth 1 (12 oz.) block tofu 2 stalks green onion, sliced thickly

NOTES

135

Oven-Baked Katsu Serves 3-4 | Prep 20 min | Cook 30 min | Ready in 1 hr Submitted By: Pam Nakano

INGREDIENTS PRE-TOASTED PANKO: 1 cup panko (Japanese breadcrumbs) 1 Tbsp extra virgin oil FOR KATSU: 1 lb boneless skinless chicken breast or thighs Kosher salt or sea salt Ground pepper ¼ cup all-purpose ﬂour 1 large egg

DIRECTIONS TO PREPARE PRE-TOASTED PANKO: Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer Panko into a shallow dish and allow to cool. TO PREPARE KATSU: Preheat oven to 400°F. 1. Using a mallet or rolling pin, pound the chicken to equal thickness. Season salt and pepper on both sides of the chicken. 2. In a shallow dish, add flour. In another shallow dish, whisk the egg. 3. Coat each chicken piece in the flour and shake off any excess flour. Dip into the egg and then coat with the toasted panko, pressing firmly to adhere to the chicken. 4. Place the chicken pieces on the prepared baking sheet (you can use a wire rack) and bake until the chicken is no longer pink inside (internal temperature 165°F) about 12-13 minutes on each side. 5. Serve immediately or transfer to a wire rack to avoid sogginess.

NOTES

136

Oyoso* “Sticky” Shoyu Chicken Prep 15-20 min | Cook up to 1-2 hrs | Ready in 1-2 hrs Submitted By: Rev. Allison & Kara Mark (passed down from Isao & Gladys Matoi) My mom learned this recipe from her parents and I always thought Shoyu Chicken was supposed to be “sticky” or caramelized until I learned that Shoyu Chicken normally stewed in a shoyu gravy or sauce. (*oyoso - “approximately” or “a little bit of this and a little bit of that.”)

INGREDIENTS 22-25 chicken wings / drumettes 1:2 Tbsp ratio of sugar to shoyu (i.e. 1:2, 3:6, etc) 1 Tbsp (or so) mirin (rice wine for cooking) 1 Tbsp (or so) garlic, diced 1 Tbsp (or so) sesame oil 3-5 slices of ginger (large enough to tell what it is) OPTIONAL: Half an onion (diced) Green onions for color and more taste

DIRECTIONS 1. Pan fry unseasoned chicken to sear. 2. In a pot with garlic, ginger and onions, throw in a little bit of this and a little bit of that: shoyu, sugar, mirin, sesame oil. [Grandpa always said 1 Tbsp of sugar to 2 Tbsp shoyu (or any unit of measure). Mom uses 3 Tbsp of sugar to 6 Tbsp of shoyu for about 22 wings.] 3. Let it simmer until it starts to caramelize. The more liquid, the longer the simmer (sometimes it takes 1-2 hours caramelize) 4. Add some green onions for aesthetics and taste (a lot of kids don’t like onions, but can’t tell when they are simmered for so long!) 5. When the chicken has a dark brown shiny and sticky glaze on it, time to eat! So ono!

NOTES Our family recipe is a little unconventional, but this is a “to your own taste” recipe. Enjoy one of our favorite family comfort foods!

137

Panko Chicken Submitted By: Miki Hayashida

INGREDIENTS 2 lb boneless thigh or breast meat tempura ﬂour eggs, beaten panko oil for frying FOR THE SAUCE: ⅓ cup shoyu ⅓ cup mirin ⅓ cup sugar 1 clove garlic, crushed

NOTES

138

DIRECTIONS 1. Cut chicken into bite-size pieces. 2. Coat with tempura ﬂour, then egg, then panko. 3. Deep fry until done. 4. Heat sauce ingredients until sugar melts. 5. Dip chicken in sauce.

Sesame Chicken Serves 4-6 | Prep 15 mins + 1-4 hrs to marinate | Cook 15 min Submitted By: Pearl Iizuka

INGREDIENTS

DIRECTIONS

3-4 lbs chicken breasts or thighs

1. Remove skin and bones from chicken. Cut into 1-inch chunks.

¼ cup sesame seeds

2. In large frying pan, combine sesame seeds and oil.

3 Tbsp salad oil ¼ cup soy sauce 2 Tbsp brown sugar 1½ tsp fresh ginger, minced or ¾ tsp ground ginger ¼ tsp pepper 2 cloves garlic, minced or pressed 4 stalks of green onions, thinly sliced

3. Cook over medium-low heat, stirring occasionally, just until seeds are golden, about 2 minutes. Let cool. 4. Stir in soy sauce, sugar, ginger, pepper, garlic, roasted sesame seeds and half of the green onions. Mix in chicken. 5. Cover and chill for 1-4 hours. 6. Skewer meat and barbeque over coals or under broiler until gold brown, turning pieces (about 15 minutes). 7. Sprinkle remaining half of the sliced green onions over chicken and serve.

NOTES

139

Sesame Seed Chicken Wings Prep 2 hrs - overnight Submitted By: Stacy Shimizu

INGREDIENTS 3 lb chicken wings MARINADE: ¼ cup ﬂour ½ cup cornstarch ¼ cup sugar 1½ Tbsp salt ¼ cup + 1 Tbsp shoyu 2 eggs, slightly beaten 2 cloves garlic, minced 2 stalks green onion, chopped 2 Tbsp sesame seeds

NOTES

140

DIRECTIONS 1. In a large bowl with a lid (like Tupperware’s “That’s a Bowl”), whisk together all ingredients and marinate chicken wings for 2 hours (or overnight). 2. Deep fry until golden brown. 3. Enjoy!

Sticky Baked Thai Chicken Serves 4 | Prep 20 min | Cook 45 min | Ready in 65 min Submitted By: Diane Fujimori

INGREDIENTS 1-2 pkgs chicken, cut into 1-2 inch pieces, about 1½ lbs Potato starch SAUCE INGREDIENTS: ¾ cup sweet Thai chili sauce 3 Tbsp reduced sodium soy sauce 3 Tbsp brown sugar 2 Tbsp rice wine vinegar 2 Tbsp lime juice 2 cloves garlic, minced 1 Tbsp ginger, grated

DIRECTIONS Preheat oven to 375°F. 1. Line baking sheet with parchment paper for easy clean up. 2. Coat the chicken pieces completely with potato starch and bake for about 30 minutes or until done. 3. Meanwhile, make the sauce. In a skillet or wok, combine all the sauce ingredients. Whisk to combine. 4. Place pan over medium heat and bring to a gentle simmer. Reduce heat to medium-low and cook for about 5-7 minutes, or until sauce is thickened. Turn heat off, but keep pan on burner to keep warm. 5. When chicken is done baking, transfer to sauce and gently coat the chicken completely. 6. Serve immediately with garnishes. Enjoy!

OPTIONAL GARNISHES: Crushed peanuts, chopped cilantro, sliced green onions, red chili ﬂakes, lime wedges, and rice.

NOTES

141

Tatsuta Age Fried Chicken Serves sm portion | Prep 5 min | Cook 15 min | Ready in 20 min Submitted By: Reiko Ogawa A New Year’s favorite!

INGREDIENTS 4 Tbsp soy sauce 4 Tbsp sugar 2 Tbsp sake 1½ chicken breasts, boned, skinned , cut into 2” pieces 4 Tbsp cornstarch oil for frying

NOTES This recipe uses 1½ chicken breasts. It’s a small portion since it’s for New Year’s.

142

DIRECTIONS 1. Mix soy sauce, sugar and sake, marinate chicken in mixture 1 hour or longer for stronger ﬂavor. 2. Heat oil to 350°F. Should be 3” deep in frying pan. 3. Remove chicken from marinade, coat with cornstarch, fry until crisp in oil. 5 minutes turning to ensure even cooking. Drain on paper towel. 4. Great for picnics.

Teriyaki Chicken Wings #1 Makes 6-8 pcs | Prep 15 min | Cook 20-30 min | Ready in 1 hr Submitted By: Elaine Yoshida

INGREDIENTS 6-8 chicken wings 3 Tbsp light brown sugar 3 Tbsp shoyu 3 Tbsp mirin 3 Tbsp sake garlic salt

DIRECTIONS 1. Cut each wing into two pieces. Sprinkle with garlic salt. 2. Pan fry wings in oil to brown. 3. In a pot, mix together brown sugar, shoyu, mirin and sake. Over medium high heat, bring to mild boil to dissolve sugar. 4. Add browned wings, cover and simmer for 20-30 minutes, stirring occasionally so sauce doesnâ&#x20AC;&#x2122;t burn. Simmer until tender, or to your liking.

NOTES This recipe was given by my mother 60 years ago. It is a simple and fast dish and one of our familyâ&#x20AC;&#x2122;s favorites. Hope it will be yours, too.

143

Teriyaki Chicken Wings #2 Prep 20 min | Cook 75 min | Ready in 90 min + Submitted By: Jan Tanabe

INGREDIENTS 2 lb chicken wings (usually 1 pkg) ½ cup brown sugar ½ cup low sodium soy sauce ½ cup sherry 1 cup water 1 Tbsp powdered mustard

NOTES Easy, fast prep and everyone likes these wings!

144

DIRECTIONS 1. Cut wings apart. Discard wing tips. 2. Add wings and all other ingredients to any large pot. 3. Simmer until tender, about 1 hour and 15 minutes. While simmering, turn wings over from time to time.

Crock-Pot or Instant Pot Kalua Pig Submitted By: Miki Hayashida

INGREDIENTS

DIRECTIONS

6 lb pork butt

1. Cut pork butt into 3 large chunks.

2½ Tbsp Hawaiian salt

2. Rub with Hawaiian salt and liquid smoke.

2½ Tbsp liquid smoke

FOR CROCKPOT: 1. Cook on high for 2 hours. 2. Cook on low 5-6 hours. 3. Meat is done when it can be easily shredded with two forks. 4. Do not discard liquid, but skim fat off the surface. 5. Discard large pieces of fat and shred meat. Store in cooking liquid. FOR INSTANT POT: 1. Add ½ cup water to pot. 2. Add seasoned pork butt. 3. Set timer to 90 minutes on “Pressure cook”. 4. Naturally release the pressure when done. When ﬂoat valve drops (around 20 minutes), remove lid. 5. Remove meat from pot (do NOT discard liquid) and shred.

NOTES

6. Discard large pieces of fat. Add liquid back to shredded meat.

145

Pork Chop Bake Serves 4 + | Prep 10 min | Cook 90 min | Ready in 1 hr+40 min Submitted By: Jan Tanabe

INGREDIENTS 1 (28 oz) can Bushâ&#x20AC;&#x2122;s Homestyle Baked Beans (or similar) 4 boneless loin chops (not thinly sliced) 1 onion, sliced 2 Tbsp yellow mustard

DIRECTIONS Preheat oven to 350Â°. 1. Pour can of beans in a 9x13 inch pan or large casserole dish. Stir in the mustard. 2. Lightly salt and pepper the loin chops and place them on top of the beans. Scatter the sliced onions over the top of the chops. 3. Cover tightly with foil and bake for 1 hour and 20 minutes. 4. Remove the foil and bake for another 10 minutes. 5. After baking, remove the onions from the chops. Slice the chops. 6. Combine the onions, chops, and beans and stir before serving.

NOTES

146

Oven-Baked Ribs with Homemade BBQ Sauce Serves 4 | Prep 5+10 min | Cook 2 hrs | Ready in 2 hrs + 15 min Submitted By: Gail Sasaki

INGREDIENTS

DIRECTIONS

FOR THE RIBS:

Preheat oven to 350°F.

5-6 lbs of spare rib racks

FOR THE RIBS:

2 Tbsp canola or olive oil

1. Spread a sheet of heavy duty aluminum foil, shiny side up, on a work surface. Place rack on top, rub it all over with the oil and generously season both sides with salt. Place 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib “packets” in a large roasting pan.

Kosher salt 4 garlic cloves 4 thyme sprigs

FOR THE SAUCE: 1 cup balsamic vinegar – preferably white balsamic Modena vinegar ** 1 cup ketchup 6 oz white wine, sake, or beer ¼ cup honey 3 Tbsp grainy mustard 1 ½ tsp Worcestershire sauce 1 tsp Tabasco sauce ¼ cup dark brown sugar ½ red onion, diced

2. Roast the ribs for 30 minutes at 350°, then reduce temperature to 250°. Cook 1½-2 hours more, until the ribs are tender enough to pull apart with your ﬁngers. FOR THE SAUCE: Place the white balsamic vinegar in a large nonreactive saucepan. Bring to boil over medium heat and cook for several minutes. Add the remaining sauce ingredients with ¼ cup water, bring to a boil, then reduce the heat to low and simmer until thick, 30-40 minutes. If the sauce starts to thicken too much, add a little water. You can adjust to taste by adding more vinegar, brown sugar or salt.

1 large clove garlic, minced

PUTTING IT TOGETHER:

Kosher Salt

1. Slather the ribs with the BBQ sauce. Broil the ribs until the sauce sizzles and browns (2-4 minutes on each side). Alternatively, bake in the oven 8-12 minutes at 450°. Baste with more of the BBQ sauce and garnish with parsley. Serve at once with remaining sauce on the side.

NOTES ** You should be able to ﬁnd white balsamic Modena vinegar at Trader Joe’s.

2. Ribs and sauce can be made in advance and stored in refrigerator until ready to serve.

147

Sticky Spare Ribs Serves 6 | Prep 10 min | Cook 60 min | Ready in 15 min Submitted By: Garrett, Paige & Evan Tamura

INGREDIENTS 3 lb spare ribs

1. Cut spare ribs into 2-inch pieces.

1 cup cider vinegar

2. In a frying pan, brown spare ribs on both sides.

1½ tsp sugar

3. Add spare ribs to a large crock pot.

½ cup brown sugar

4. Add the cider vinegar, sugar, brown sugar, shoyu, garlic, and ginger to the crock pot and mix well.

¼ cup shoyu 1 clove garlic 2 slices ginger cornstarch (optional)

NOTES

148

DIRECTIONS

5. Simmer on high for 1-hour. 6. If needed, add cornstarch to thicken.

Sweet Sour Spareribs Prep 30 min | Cook 60 min | Ready in 90 min Submitted By: Stacy Shimizu

INGREDIENTS 2 lb spareribs ⅓ cup ﬂour ⅓ cup shoyu 1 cup water ⅓ cup vinegar ½ cup brown sugar 1 tsp salt

DIRECTIONS 1. Mix ﬂour and shoyu and marinate spare ribs for about 30 minutes. 2. Heat oil and add chopped garlic and ginger. 3. Add spareribs and brown on all sides. 4. Add vinegar, water, salt, and brown sugar. 5. Allow to simmer for about 1 hour. 6. Enjoy!

1 Tbsp oil 2 cloves garlic, chopped 1 knob ginger, chopped

NOTES

149

INGREDIENTS 2 Tbsp extra-virgin olive oil, plus more for brushing the grill grates 2 cups cremini mushrooms, ﬁnely chopped

Mushroom Turkey Burgers Yields 4 | Prep 55 min | Total Time 2 hrs 55 min Submitted By: Miki Hayashida, courtesy of the Food Network

DIRECTIONS 1. Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium. 2. Add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture. 3. Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties.

¼ cup ﬁnely chopped shallots 2 garlic cloves, chopped 1¼ lbs ground turkey (dark meat preferred) ½ cup greek yogurt, plus extra for the buns ½ cup dry breadcrumbs 1 large egg, beaten Kosher salt Freshly ground black pepper 4 brioche buns, split and toasted 4 slices ripe tomato 16 thin cucumber slices

4. Refrigerate for 2 to 3 hours and up to overnight. 5. Preheat a grill or grill pan to medium-high heat. 6. Sprinkle the outsides of the patties with salt and pepper. 7. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. 8. Serve on the buns with additional yogurt, tomato and cucumber slices.

150

NOTES

Sake &Ginger-Brined Turkey Serves many | Prep 3 days | Cook approximately 3-3½ hrs Submitted By: Miki Hayashida, courtesy of Lynn Hsu, Rev. Peter Chen’s sister

INGREDIENTS 1 (16-18 lb) turkey About 2 Tbsp black peppercorns, coarsely crushed About 4 Tbsp Hawaiian salt About 1 cup sake 1-inch piece of ginger, sliced 3-4 stalks green onion 1 cup chicken stock cheesecloth

DIRECTIONS 1. Toast peppercorns in a skillet until fragrant. Add Hawaiian salt. Cool. Add sake, ginger, and green onion. 2. 2 DAYS BEFORE: Rinse turkey, remove large fat pieces, neck, and giblets. Rub sake mixture, all over turkey, inside and out, and between the skin and meat. Put green onion and ginger in the cavity of the turkey. Dip cheesecloth in remaining sake mixture and drape over turkey. Cover with plastic wrap and then foil. Refrigerate overnight. 3. 1 DAY BEFORE: Remove cheesecloth. Place on a rack in a roasting pan. Refrigerate UNCOVERED to dry skin out. 4. DAY OF: Take turkey out of the refrigerator 2 hours before cooking. Preheat oven to 375°. Add the chicken stock to roasting pan. Roast turkey 30 minutes. Decrease oven temperature to 350°. Roast until turkey is done or temperature reaches 165°. A 16½ lb turkey will take approximately 3-3½ hours.

NOTES

151

Miso Glazed Black Cod Serves 2 | Prep 20 min | Cook 15-17 min | Ready in 35-40 min Submitted By: Derek Taira

INGREDIENTS

DIRECTIONS

2 black cod ﬁllets

Preheat oven to 375°F.

½ cup white miso

1. Dry cod with paper towels and place on a foil lined baking sheet. Spray foil with non-stick spray.

1-2 Tbsp brown sugar 1 tsp sesame oil 3 Tbsp sake

2. Combine miso, brown sugar, sesame oil and sake. Mix thoroughly to make a smooth paste.

1 Tbsp green onions, thinly sliced

3. Coat ﬁllets with miso mixture and let stand for 15 minutes.

1 tsp black sesame seeds

4. Bake for 8-12 minutes depending on thickness. Turn on broiler. 5. Broil until miso glaze starts to bubble and brown lightly. 6. Sprinkle with green onion and black sesame seeds.

NOTES

152

Masago Salmon Serves 4 | Prep 5 min | Cook 20 min | Ready in 25 min Submitted By: Kelly Nakahara DeGracia

INGREDIENTS 4 salmon steaks or ďŹ llet

DIRECTIONS Preheat oven to 350Â°F.

1 cup mayonnaise

1. Mix masago in mayonnaise and set aside.

6 - 8 oz masago

2. Bake salmon until done. 3. Spread masago mixture on salmon and broil until golden brown.

NOTES

153

Chinese Five Spice Salmon Serves 8 | Prep 10 min

| Cook 15 min | Ready in 30 min

Submitted By: Shirley Shishido

INGREDIENTS 8 (6 oz) salmon fillets 1 Tbsp olive oil 2 tsp Chinese five-spice powder 1 Tbsp brown sugar 1 tsp lime zest, grated juice of ½ a lime ½ tsp garlic powder 1 tsp crushed red pepper flakes (optional) 1 Tbsp sesame oil 2 cups shiitake mushrooms, sliced 2 tsp fresh ginger root, peeled and grated 8 baby bok choy, halved and steamed, or 4 cups sliced bok choy, steamed

NOTES

154

DIRECTIONS Preheat oven to 350°. 1. Drizzle fillets with olive oil, and place skin side down in a large baking dish. 2. Sprinkle fillets with five-spice powder, brown sugar, lime zest, lime juice, garlic powder, red pepper flakes (if desired), and salt and pepper to taste. 3. Bake uncovered for 15 minutes or until fish flakes easily with fork. 4. Meanwhile, in a large nonstick skillet, heat sesame oil over medium heat. 5. Add mushrooms and ginger; cook and stir until mushrooms soften. 6. Stir in bok choy; cook until heated through. 7. Place mushroom mixture on individual plates, top with fillets, and serve.

155

156

Roasted Artichoke Halves with Garlic Prep 15 min | Cook 40-50 min | Ready in 60-75 min Submitted By: Miki Hayashida

INGREDIENTS

DIRECTIONS

2 large globe artichokes

Preheat oven to 400°F.

3 large lemons, 2 juiced, 1 sliced extra virgin olive oil salt & pepper ½ stick butter, melted 3-4 cloves garlic, ﬁnely minced or grated

1. Fill a large bowl with enough water to accommodate the artichokes when halved. Add the lemon juice. 2. Trim any dry stem end from the bottom of the artichoke. Remove tough outer leaves from the bottom and top approximately 1 inch from the top of each artichoke. Trim the tips of each leaf if thorny. Cut in half from the top to the bottom. Scoop the fuzzy choke from the center or each artichoke and put in acidulated water. Repeat with other artichoke. 3. Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and pepper. 4. Combine melted butter and garlic. Pour into leaves of artichoke. Carefully ﬂip the artichoke half over so that the cut side is facing down. Make sure the garlic remains inside the leaves so it doesn’t burn. Drizzle with olive oil. 5. Cover with foil. Roast for 40-50 minutes or until tender. Test doneness by gently pulling on one of the leaves or test with a small, sharp knife.

NOTES

157

Parmesan Roasted Brussels Sprouts Serves 4 | Prep 15 min | Cook 15 min | Ready in 30 min Submitted By: Carol Tondo

INGREDIENTS 1½ lb Brussels sprouts 2 Tbsp olive oil ¼ cup breadcrumbs ½ cup shredded parmesan cheese 1 tsp garlic powder ½ tsp salt ¼ tsp black pepper

NOTES

158

DIRECTIONS Preheat oven to 425°F. Oven should be on for 10 minutes at this heat. Lightly oil pan. 1. Combine Brussels sprouts and olive oil in a Ziploc bag to coat. Add remaining ingredients and shake to coat. 2. Spread evenly on the baking sheet. Do not overcrowd otherwise it will not roast well. 3. Bake 15-17 minutes until the cheese melts and the brussel sprouts are lightly brown.

INGREDIENTS 1 lb Brussels sprouts 3 Tbsp butter 3 Tbsp extra virgin olive oil 1 tsp minced garlic

Tin Roof Bistro Caramelized Brussels Sprouts

1 tsp minced anchovy

Serves 2-4

1 tsp parsley chopped (optional)

Submitted By: Ellen Jee

“This is one of my most favorite things to order at Tin Roof in Manhattan Beach and I craved it after we moved to Hawaii. Fortunately, I found the recipe online and it has satisﬁed my craving each time I have made them! Make as an appetizer or side dish - so yummy and a great veggie side dish.”

1-2 tsp whole capers 1 Tbsp lemon juice

salt & pepper to taste

DIRECTIONS Preheat oven to 350°F. 1. Prep the Brussels sprouts by removing root end and rough outer leaves. Cut in half lengthwise. Put in bowl and add 2 Tbsp extra-virgin olive oil. Toss the brussel sprouts in oil, then lay out on sheet pan. Roast for 20-25 minutes in oven at 350° until lightly caramelized. 2. When Brussels sprouts are roasted, heat up small saute pan. Add 3 Tbsp butter. Allow to melt. Add minced garlic and anchovy. Cook for several minutes until garlic turns a golden color. Add lemon juice, capers, parsley and salt and pepper. Toss sprouts in sauce until thoroughly coated. 3. It goes well served over grilled ciabatta bread. To grill the bread, brush ciabatta with 1 Tbsp of extra-virgin olive oil, and then grill or toast the bread. Place the grilled ciabatta in bottom of a bowl and pour the Brussels sprouts over the bread. (I tear the ciabatta bread into bite-size pieces.)

NOTES

159

Azusa Oda’s Cauliflower Steaks with Miso Honey Butter Submitted By: Jane Matsumoto

INGREDIENTS 2 Tbsp unsalted butter 1 Tbsp miso 2 tsp honey 1 clove garlic, grated 1 head of cauliﬂower

DIRECTIONS Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. 1. Gently heat the butter in a small pot over low heat. Once melted, remove from the heat and whisk in the miso, honey and garlic. 2. Cut the cauliflower in half vertically through the core. Take one half of the cauliflower and make a 1-inch cut parallel to your previous cut. Place the cauliflower “steak” on the baking sheet and repeat with the other half. Place the leftover florets on the baking sheet, too (cut very large florets in half). 3. Lightly brush the miso butter on both sides of the cauliflower steaks and on the florets. 4. Bake for 20 minutes. Brush both sides of the cauliflower steaks and the florets with the miso-honey butter again. Continue to bake until nicely browned, 15 to 20 more minutes.

NOTES

160

Creamed Corn (Just like Lawry’s) Serves many Submitted By: Eva Nishi

INGREDIENTS

DIRECTIONS

2 pkgs frozen kernel corn (20 oz total) I like to use the mixed sweet white and yellow corn

1. Combine all ingredients except for ﬂour and butter and bring to a boil.

½ pint whipping cream

3. Melt butter and mix with ﬂour, then add to the corn mixture until it thickens.

½ pint half and half

2. Continue to simmer for 5 minutes.

1 tsp salt 6 tsp sugar dash of cayenne pepper (to taste) 2 Tbsp melted butter 2 Tbsp ﬂour

NOTES A Yee family favorite during the holidays!

161

Gulliver’s Creamed Corn Prep 5 min | Cook 5-10 min | Ready in 15 min Submitted By: Stacy Shimizu

INGREDIENTS 2 (10 oz) pkgs frozen corn 1 cup whipping cream 1 cup milk

1. Combine all ingredients except butter and ﬂour in a pot and bring to a boil. 2. Simmer for 5 minutes.

1 tsp salt

3. Whisk melted butter and ﬂour together and add to corn.

4 Tbsp sugar

4. Mix well and remove from heat.

pepper to taste 4 Tbsp melted butter 4 Tbsp ﬂour

NOTES

162

DIRECTIONS

INGREDIENTS 8 large Japanese eggplants 3 eggs, separated salt and pepper to taste all-purpose ﬂour for coating

Filipino Fried Eggplant

oil for frying

Yields 8 | Prep 15 min | Total Time 1 hr Submitted By: Arlene Santiago

DIRECTIONS 1. Pierce the eggplant with a fork. 2. Place on a foil-lined cookie sheet. 3. Broil the eggplant until soft. 4. Once cool enough to handle, peel the charred skin of the eggplant and flatten with a fork. Set aside. 5. Whip egg whites then fold in the yolks. Set aside. 6. Add the oil to a medium skillet over medium-high heat to prepare for frying. 7. Season eggplant with salt and pepper. 8. Coat both sides with flour and shake off excess. 9. When the oil is hot, dip the flour covered eggplant into the egg mixture and fry.

NOTES

163

Japanese Eggplant Serves 4-6 | Prep 10 min | Cook 15 min | Ready in 30 min Submitted By: Pam Nakano

INGREDIENTS 4 Japanese eggplant

1. Cut each eggplant in fourths, lengthwise.

1 Tbsp grated ginger or to taste

2. Deep fry in oil for 2-3 minutes and set aside.

1¼ cup dashi * 3 Tbsp sugar * ½ Tbsp mirin * 2½ Tbsp shoyu *

NOTES * you can use store bought “Men Tsuyu” instead of dashi, sugar, mirin and shoyu.

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DIRECTIONS

3. Boil dashi, sugar, mirin, shoyu and ginger in the frying pan. 4. Add eggplant in the pan with ingredients in #3 and cook 2 minutes. 5. Serve hot or cold in deep serving dish.

Sauteed Japanese Eggplant With Miso Serves 4 | Prep 25 min | Cook 15 min | Ready in 40 min Submitted By: Karen Sakoda

INGREDIENTS 8 Japanese eggplant 2 tsp ginger, grated 4 Tbsp mirin 1 Tbsp soy sauce 1 Tbsp white miso 2 Tbsp water cornstarch cooking oil sesame oil sliced green onion toasted sesame seeds

DIRECTIONS 1. Slice eggplant lengthwise in ¼” slices. Sprinkle with salt and let sit for 15 minutes. Wipe off water and excess salt. 2. Grate ginger. Put in small bowl and add mirin, soy sauce, miso and water. Mix well. 3. Put cornstarch on a plate and lightly coat eggplant on both sides, 4. Heat 2 Tbsp cooking oil in a large frying pan and fry eggplant. 5. When browned, drizzle sesame oil on eggplant and ﬂip over. 6. Pour sauce mixture over eggplant. 7. Sprinkle with sesame seeds and sliced green onions. 8. Serve over hot rice.

NOTES This dish requires tender, sweet Japanese eggplant. Do not use American Globe eggplant.

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Baked Parmesan Zucchini Serves 4 | Prep 15 min | Cook 15 min | Ready in 30 min Submitted By: Karen Ageno

INGREDIENTS 4 zucchini, quartered lengthwise or sliced into ¼ inch rounds ½ cup grated Parmesan cheese ½ tsp thyme

Preheat oven to 350°F. 1. Coat a cooking rack with nonstick spray and place on a baking sheet, or use parchment paper. Set aside. 2. In a small bowl, combine cheese, thyme, oregano, basil, garlic powder, salt and pepper.

½ tsp basil

3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with cheese mixture.

4 tsp garlic powder

4. Bake until tender, about 15 minutes.

salt and pepper to taste

5. Broil for 2-3 minutes, or until crisp and golden brown.

½ tsp oregano

2 Tbsp olive oil 2 Tbsp fresh chopped parsley

NOTES

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DIRECTIONS

6. Garnish with parsley.

Chile Relleno Casserole Serves 8 | Prep 20 min | Cook 45 min | Ready in 60 min Submitted By: Barbara Takumi

INGREDIENTS

DIRECTIONS

4 (7 oz) cans whole green chiles

Preheat oven to 350°F.

1 lb Monterey Jack cheese 4 cups grated mild cheddar 5 eggs 1¼ cup milk ¼ cup ﬂour

1. Slit chiles, stuff with Monterey Jack Cheese. 2. Add stuffed chiles to 3 qt baking dish. Set aside. 3. In a mixing bowl, mix together eggs, milk, ﬂour, salt and pepper. Pour over stuffed chiles. Sprinkle top with cheddar cheese. 4. Bake uncovered for 45 minutes. Enjoy!

½ tsp salt dash of pepper (to taste)

NOTES From my daughter-in-law’s favorite recipe collection. So good, shared with UMW ladies!

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Coconut Curry with Chickpeas & Cauliflower Serves Prep Cook Ready

4-6 15 min 25-30 min 45 min

Submitted By: Karen Taira-Fujimori Courtesy of Lee Ann Goya

INGREDIENTS 1 Tbsp vegetable oil 1 small yellow onion, minced 1 carrot, chopped or julienned 3 cups cauliﬂower ﬂorets, cut into bite-size pieces (about 1 head) 2 Tbsp** curry powder (or curry paste) 1 (14.5 oz) can diced tomatoes, drained 1 cup vegetable broth 1 (15 oz) can garbanzo beans (chickpeas), drained 1 (13 oz) can unsweetened coconut milk 1 cup frozen peas ½ tsp salt freshly ground black pepper

NOTES ** can add more for a more spicy ﬂavor Serve over freshly cooked Basmati rice.

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DIRECTIONS 1. Heat oil in a large saucepan over medium heat. 2. Add onions. Cover and cook until softened (about 5 minutes). 3. Stir in carrots, cauliﬂower and curry powder to taste. 4. Add in the tomatoes and vegetable broth. 5. Cover and cook until vegetables are softened (about 10 minute). 6. Stir in peas, chickpeas, coconut milk, salt and pepper to taste. 7. Cook, uncovered, until the ﬂavors are well blended and the mixture starts to thicken slightly (about 10 minutes longer). 8. Serve hot over freshly cooked Basmati rice.

Kimchi Fried Rice (Vegetarian) Serves Prep Cook Ready

4 15 min 10 min 25 min

Submitted By: Karen Sakoda

INGREDIENTS

DIRECTIONS

1 cup kimchi, cut into ½-1 inch pieces

1. Heat wok or large skillet and add cooking oil when hot.

1 onion, chopped

2. Add onion and cook 1-2 minutes. Add kimchi and stir.

8 oz mushrooms, chopped 1 large carrot, ﬁnely chopped 3 green onions, sliced (reserve some for topping) 1 clove garlic, minced 3 cup steamed white rice 4 large eggs, scrambled ¼ cup kimchi juice

3. Add mushrooms, carrot, green onions, and garlic. Mix well, then reduce heat to medium-low. 4. Add rice and kimchi juice. Mix, then move rice to one side of the pan. 5. Add eggs to pan and cook until lightly set. 6. Mix cooked eggs and rice. Add sesame oil and mix well. 7. Top with toasted sesame seeds and sliced green onion.

1 Tbsp sesame oil ½ Tbsp cooking oil 1 Tbsp toasted sesame seeds

NOTES This dish is good with bacon added.

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Tofu in Lettuce Cups Serves 4 | Prep 45 min | Cook 15 min | Ready in 60 min Submitted By: Karen Sakoda

INGREDIENTS 1 (14 oz) pkg extra ﬁrm tofu, pressed

1. Drain tofu and press between a folded dish towel with a weight on top for 30 minutes.

½ cup water chestnuts, chopped ﬁne

2. Crumble tofu into a large mixing bowl. Add water chestnuts, celery, green peas, green onion, and shiitake mushrooms. Mix together.

½ cup celery, chopped ﬁne ½ cup green peas 3 green onions, ﬁnely chopped 4 shiitake mushrooms, chopped 2 Tbsp soy sauce 2 Tbsp oyster sauce 1 Tbsp cooking sherry ½ tsp salt white pepper 1 clove garlic, minced 1 slice ginger, minced 1 Tbsp cornstarch 1 Tbsp sesame oil ½ head of iceberg lettuce hoisin sauce

NOTES This recipe was originally made with chicken and is adapted to eliminate the meat.

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DIRECTIONS

3. Mix soy sauce, oyster sauce, sherry, salt, pepper, garlic, ginger, cornstarch, and sesame oil in a separate bowl. 4. Pour over tofu and vegetables. Mix well. 5. Pan fry in hot wok or large frying pan. Stir until liquid is reduced and thickened. Remove from heat. 6. Carefully separate lettuce leaves and trim edges into a cup shape. 7. Spread each lettuce leaf with Hoisin sauce. 8. Add tofu ﬁlling, roll up lettuce, and enjoy!

Asian Noodles Serves 8 | Prep 5 min | Cook 5-10 min | Ready in 20 min Submitted By: Sunnie Suhr

INGREDIENTS

DIRECTIONS

1 pkg thin spaghetti noodles

1. Cook noodles per directions on package. Drain & set aside.

DRESSING:

2. Combine all dressing ingredients & mix well.

½ cup sugar

3. Pour dressing over noodles.

½ cup shoyu

4. Toss & serve in a large shallow dish (to soak up all the dressing).

½ cup rice vinegar ¼ cup vegetable oil ⅛ cup sesame oil ground black pepper to taste handful cilantro, chopped handful green onions, chopped

NOTES

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Linguine With Pesto & Vegetables Serves Prep Cook Ready

4-6 15 min 20 min 35 min

Submitted By: Karen Sakoda

INGREDIENTS 12 oz dried linguine pasta 1 (6 oz) jar marinated artichoke hearts, drained and chopped 1 onion, chopped 1 red bell pepper, chopped 6 oz mushrooms, quartered 1 bunch asparagus, sliced diagonally olive oil 1 (10 oz) jar basil pesto salt black pepper parmesan cheese parsley, chopped

NOTES This dish uses prepared ingredients for quick preparation. Helpful for working parents.

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DIRECTIONS 1. Cook pasta according to package directions in boiling, salted water. 2. When pasta is nearly done, reserve Â˝ cup of pasta cooking water. Drain pasta. 3. In large skillet, saute onion and red pepper in olive oil. 4. Add mushrooms, asparagus, and artichoke hearts and cook until tender-crisp. 5. Add pasta to pan and toss with vegetables. Mix in pesto sauce and reserved pasta water as needed. Add salt and pepper to taste. 6. Pour into large bowl or platter and top with grated Parmesan cheese and parsley.

Vegetable Pesto Pasta Serves 4 | Prep 15 min | Cook 20 min | Ready in 45 min Submitted By: Kristen Katayama

INGREDIENTS 1 red onion, chopped 1 yellow bell pepper, chopped 1 red bell pepper, chopped 1 zucchini, chopped 1 yellow squash, chopped ½ cup baby tomatoes, left whole ¼ cup olive oil 3 cloves of garlic, minced 16 oz rigatoni pasta FOR THE PESTO: 1 cup packed baby spinach

DIRECTIONS FOR THE PESTO: Throw all ingredients except the parmesan cheese into a blender. Blend until smooth. Add parmesan cheese and pulse until the cheese is incorporated. Preheat oven to 400°F. 1. Line 2 baking sheets with parchment paper and set aside. 2. Toss all vegetables in olive oil and minced garlic. Coat evenly and add salt and pepper to taste. 3. Spread veggies on the baking sheets without overcrowding. Bake for 20 minutes or until veggies are tender. 4. Bring a large pot of salted water to boil and cook the pasta according to the box directions.

1 cup packed fresh basil

5. In a large bowl, add the cooked pasta, roasted veggies, and pesto. Toss to coat and check for seasoning.

¼ cup pine nuts

6. Serve with some freshly grated parmesan cheese.

⅔ cup olive oil 2 cloves of garlic ½ cup grated parmesan cheese salt and pepper to taste

NOTES This dish is loved by kids and adults, alike! I also like to serve some meatballs on the side to add protein!

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INGREDIENTS 1 (14 oz) pkg extra ﬁrm tofu, pressed and crumbled ½ head of napa cabbage, shredded 2-3 shiitake mushrooms, chopped ﬁne

Vegetarian Dumplings Yields 4-6 | Prep 2 hrs | Total Time 3 hrs Submitted By: Karen Sakoda

DIRECTIONS 1. Remove tofu from container and drain. Place tofu between a folded dish towel and press with a weight such as a heavy frying pan. Press 1 hour. 2. Soak shiitake mushrooms in warm water for 30 mins. Finely chop and add to large mixing bowl.

4 green onions, ﬁnely chopped 1 Tbsp grated ginger 1 clove garlic, minced 1½ Tbsp miso 1 Tbsp sesame oil 1 Tbsp soy sauce dash of black pepper dash of salt

3. Chop green onion & shred napa cabbage, squeeze as much water out as possible. Add both to large mixing bowl with shiitake.

2 Tbsp cornstarch

4. In a separate small bowl, mix ginger, garlic, miso, sesame oil, soy sauce, pepper, salt, cornstarch, and egg.

1 pkg round gyoza wrappers

5. When tofu is drained, crumble into the large bowl and mix with the vegetables (#2 & 3 above).

1 egg

cooking oil for frying

6. Pour sauce from small bowl into large mixing bowl and mix well. 7. Place about 1 Tbsp filling in the middle of each gyoza wrapper, moisten edge with water, and fold in half. Seal well. 8. Place finished dumplings on a large tray dusted with cornstarch or potato starch. The folded edges should be facing up. 9. Pan fry by heating 2 Tbsp cooking oil in a large frying pan until hot. Place dumplings flat side down in pan and sear bottom. Add ¼ cup water to pan and cover pan quickly. Remove when water is evaporated. 10. Serve with your favorite dipping sauce.

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NOTES Dumplings can be either deep fried or pan fried, gyoza style. Good both ways!

175

Banana Pineapple Bread Makes 2 loaves* | Prep 10 min | Cook 80 min | Ready in 90 min Submitted By: Carol Hamamura

INGREDIENTS 3 cups ﬂour

DIRECTIONS Preheat oven to 350°F.

2 cups sugar (or less)

1. Grease 8 inch round tube pan or 2 loaf pans.

1 tsp baking soda 1 tsp cinnamon

2. In a large bowl, sift together dry ingredients. Add oil, pineapple, vanilla, eggs and bananas. Mix until blended. DO NOT BEAT!

1 tsp salt

3. Pour into pan(s).

1 cup vegetable oil

4. Bake for 1 hour 20 minutes, or less. Check with a toothpick. It will crack on top.

1 can (8 oz) crushed pineapple in own juice (do not drain)

5. Cool in pan on rack.

1½ tsp vanilla 3 eggs 2 cups diced or coarsely mashed bananas

NOTES * or an 8-inch tube pan cake

177

Blueberry Lemon Quick Loaf Serves 12 | Prep 20 min | Cook 60 min | Ready in 1½ hrs Submitted By: Pearl Iizuka

INGREDIENTS 2 cups all-purpose ﬂour

DIRECTIONS Preheat oven to 350°F.

2 tsp baking powder

1. Mix ﬂour, baking powder and salt; set aside.

¼ tsp salt

2. In a separate bowl, beat butter and sugar until light and ﬂuffy.

½ cup butter, softened 1 cup granulated sugar 1 tsp pure vanilla extract 2 large eggs ½ cup whole milk 1½ cup blueberries ¼ cup fresh lemon juice mixed with 5 Tbsp granulated sugar

3. Add vanilla. 4. Beat in eggs, one at a time on low speed, until well blended. 5. Stir in ﬂour mixture and milk alternately, mixing until just blended. Fold in blueberries. 6. Spoon batter into a greased and ﬂoured 9x5 inch loaf pan. 7. Bake 1 hour until a wooden toothpick inserted in the center comes out clean. 8. Remove from oven and cool in pan for 10 minutes. Remove from pan. 9. With a wooden toothpick, prick side and top of warm loaf. Brush with lemon juice-sugar mixture. 10. Cool on a wire rack.

NOTES Makes 1 loaf.

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Blueberry Zucchini Bread Makes 1 loaf | Prep 15 min | Cook 45-55 min | Ready in 90 min Submitted By: Carol Hamamura

INGREDIENTS

DIRECTIONS

¾ cup all-purpose ﬂour

Preheat oven to 350°F.

¾ cup whole wheat ﬂour ½ tsp salt ⅛ tsp baking soda ½ tsp baking powder 1½ tsp ground cinnamon 2 eggs ½ cup vegetable oil 2 tsp vanilla extract ½ cup sugar (or less) ½ cup light brown sugar 1¼ cups shredded zucchini

1. Spray a 9x5 inch loaf pan with baking or cooking spray. 2. In a medium bowl, whisk together the ﬂours, salt, baking soda, baking powder and cinnamon. 3. In a large bowl, beat together eggs, oil, vanilla, and sugars with a whisk. Fold in grated zucchini. 4. Mix in ﬂour mixture with a wooden spoon. 5. Gently fold in blueberries. 6. Pour into loaf pan. Sprinkle with cinnamon sugar. 7. Bake for 45-55 minutes, or until knife or toothpick comes out clean. 8. Cool for 20 minutes in pan; then turn out and cool completely on a wire rack.

1 cup blueberries (fresh or frozen, thawed and rinsed) 2 Tbsp cinnamon sugar (optional)

NOTES

179

Apple Bread Pudding Serves 24 | Prep 10-15 min | Cook 1 hr | Ready in 1 hr 15 min Submitted By: Nancy Honda

INGREDIENTS

DIRECTIONS

1 tray of Costco butter croissants (big size)

Preheat oven to 350°F. Lightly grease or spray 9x13 inch pan.

1 can Comstock apple ﬁlling

1. Break up croissants into pieces (silver dollar size) and place into prepared 9x13 inch pan.

1 cup granulated sugar

2. In a mixing bowl, combine sugar, milk, vanilla, and melted butter.

4 cups fresh milk homogenized (I use low fat) 2 tsp vanilla ½ stick of salted butter, melted 4 eggs, beaten cinnamon

NOTES You can use other Comstock fruit topping. I slice the apples into smaller pieces.

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3. In a separate bowl, beat eggs. Add to milk mixture. 4. Pour mixture over croissants. 5. Add apple ﬁlling over croissant mixture. 6. Sprinkle cinnamon. 7. Place 9x13 inch pan on top of a cookie sheet (in case of spills in the oven). Bake uncovered for 1 hour.

Hawaiian Sweet Bread Pudding Serves 10-12 | Prep 15 mins | Cook 30 mins | Ready in 45 mins Submitted By: Karen Murakami Recipe shared from a dear friend (Debbie Terasawa-Lew) and never fails to please.

INGREDIENTS

DIRECTIONS

2 cups milk, scalded and cooled

Preheat oven to 350°F.

1 stick butter or margarine, melted and cooled 1 cup sugar 5 eggs, beaten 1 round King’s Hawaiian Sweet Bread 1 can Comstock peaches cinnamon

Early prep to allow for cooling: 1. In a small saucepan, simmer milk to scald. (Until thin skin forms on top. Careful not to burn.) Remove top milk skin and set aside to cool. 2. In small saucepan, melt stick of butter or margarine. Set aside to cool. Prep for baking: 3. Tear round of King’s Hawaiian Sweet Bread into pieces and evenly distribute into 9x13 inch pan. 4. In large mixing bowl, combine, sugar and beaten eggs and mix well with whisk. Add cooled milk and butter/margarine and continue whisking until all ingredients are thoroughly combined. 5. Pour mixture evenly over pieces of sweet bread to cover thoroughly. Place peaches evenly over top of sweet bread mixture. Sprinkle with cinnamon. 6. Refrigerator overnight to allow bread to absorb liquid mixture. Can also be baked immediately. 7. Bake until custard (milk/egg mixture) appear to be set and golden brown on top.

NOTES 13x9 inch rectangular pan

181

7 Up Cake Submitted By: Rev. Dr. Kathey M. Wilborn

INGREDIENTS 3 sticks butter 3 cups sugar 3 cups cake ﬂour (sifted) 2 tsp vanilla extract 1 tsp lemon extract 6 eggs (crack and set into a separate bowl ) ¾ cup 7 Up (Sprite works also)

DIRECTIONS Preheat oven to 350°F. Put your bundt pan in the oven as it is warming up. Wipe down your bundt pan with the butter stick paper, then sprinkle some of the cake flour as a coating to avoid sticking. 1. Whip up your 3 sticks of butter with your 3 cups of sugar. 2. Add your vanilla and lemon to the whipped mixture. 3. Gradually blend in your eggs. 4. Fold in your sifted cake flour to your whipped mixture, slowly adding portions of your 7 Up. 5. Once all ingredients are blended together smoothly, pour into your warmed and lightly floured bundt pan. 6. Bake for about 1 hour. Using a toothpick, check the inner cooking starting at about 45 minutes, unless you know your oven bakes faster.

NOTES

182

Apple Hill Apple Cake Serves 6-8 | Prep 20 min | Cook 50-60 min | Ready in 1½ hrs Submitted By: Jennifer Matsuura-Osako

INGREDIENTS

DIRECTIONS

2 eggs

Preheat oven to 350°F.

2 cups granulated sugar

1. Combine eggs, sugar, and oil in a mixing bowl.

3 cups diced apples (Granny Smith or your preference of baking apples)

2. Add in diced apples.

½ cup vegetable oil 2 cups ﬂour 1 tsp salt 2 tsp cinnamon

3. Combine dry ingredients (ﬂour, salt, cinnamon, nutmeg, and baking soda). Add slowly to apple mixture. 4. Coat 9x13 inch baking pan with non-stick cooking spray. Pour mixture into it. 5. Bake for 50-60 minutes or until toothpick comes out clean.

1 tsp nutmeg 2 tsp baking soda

NOTES

183

Auntie’s Bundt Cake Serves 8 | Cook 1 hr Submitted By: Gail Murakami

INGREDIENTS 3 cups bleached ﬂour, sifted 1 cup vegetable or corn oil 2 large eggs 1 tsp salt

Preheat oven to 325°F. 1. Stir sugar on apples. 2. In a bowl, combine all the ingredients. 3. Pour batter into a sprayed bundt pan.

2 tsp baking soda

4. Sprinkle cinnamon on top, using a knife to swirl cinnamon into the batter mixture.

½ cup walnuts, chopped

5. Bake for 1 hour.

¼ cup raisins (optional) 6 small apples, chopped (4 cups) 2 cups granulated sugar sprinkle of cinnamon

NOTES This was one of her favorites to make for her family breakfasts.

184

DIRECTIONS

Chocolate Bundt Cake Serves 12-15 | Prep 15 mins | Cook 50-60 mins | Ready in 60 mins Submitted By: Natalie Yamaguchi

INGREDIENTS 1 Duncan Hines Devil’s Food Cake Mix 1 large package instant chocolate pudding 1 sm sour cream

DIRECTIONS Preheat oven to 350°F. 1. Mix all ingredients together and pour into a greased bundt cake pan. 2. Bake for 50-60 minutes.

4 eggs ¾ cup salad oil ½ cup water 1 pkg chocolate chips

NOTES

185

Sherry Wine Bundt Cake Serves 8-10 | Prep 15 min | Cook 30 min | Ready in 45 min Submitted By: Miki Miyake

INGREDIENTS 1 pkg Betty Crocker Yellow Cake Mix 1 pkg instant pudding, vanilla ﬂavor 5 eggs ¾ cup canola oil ¾ cup sherry wine

NOTES

186

DIRECTIONS Preheat oven to 350°F. 1. Mix all ingredients in a bowl. 2. Spray Pam (or butter) on bundt pan and pour in batter. 3. Bake for 45-50 minutes or when golden brown and toothpick comes out clean.

Pineapple Angel Food Cake Prep 20 min | Cook 35 min | Ready in 60 min Submitted By: Barbara Takumi, courtesy of Aimee Takumi

INGREDIENTS

DIRECTIONS

1 box angel food cake mix

Preheat oven to 350Â°F.

1 can crushed pineapple (18-16 oz)

1. Prepare 9x13 inch pan: either sprayed with Pam, or grease foil sheets spread across 2 ways to lift out cake . 2. Bake 30-35 minutes. Cool over racks, but do not turn over, as is usually done with angel food pan. 3. Combine cake mix with 1 can of crushed pineapple, with juice. 4. Use spatula to gently fold in, until just mixed. Do not overmix. 5. Pour into prepared pan. Bake until golden brown. Cool and cut. 6. Great with strawberry on top.

NOTES Only 2 ingredients and Weight Watchers approved! Got this from my daughter-in-law, Aimee, who makes it with help of 6 year old daughter.

187

Banana Macadamia Chiffon Cake Submitted By: Jenny Harada

INGREDIENTS 1⅓ cup (165g) cake ﬂour 1½ tsp baking powder ½ tsp salt ½ cup mashed bananas (about 1 large banana) ¼ cup water 5 egg yolks + 2 whole eggs 1 cup (125g) sugar ½ cup vegetable oil 1 tsp vanilla extract 1 cup macadamia nuts, chopped into small chunks (toss with 1 Tbsp ﬂour) 5 egg whites ¼ tsp cream of tartar ½ cup sugar

DIRECTIONS Preheat oven to 325°F. 1. Whisk together cake flour, baking powder, and salt in a small bowl. Set aside. 2. Mix mashed bananas and water in another small bowl. Set aside. 3. In a big bowl, whisk 5 egg yolks and 2 whole eggs. 4. Beat while adding 125 grams sugar. 5. Slowly add vegetable oil and vanilla extract. Beat for 1 minute. 6. Add half of the flour mixture from the small bowl, then half of the banana mixture from the other small bowl. Mix and repeat. 7. Fold in chopped macadamia nuts and flour. 8. Using an electric mixer, whisk 5 egg whites on medium speed, until frothy. 9. Beat in cream of tartar until you get soft peaks. 10. Slowly add sugar and continue to beat until you get stiff peaks. 11. Fold ⅓ of the egg whites at a time into the cake batter. Mix thoroughly!

NOTES Chiffon cake has a light banana ﬂavor and is super ﬂuffy!

188

12. Pour into ungreased tube pan and bake for 52-54 minutes. 13. Once baked, turn upside down to cool and store at room temperature.

Quick & Easy Chocolate Cake & Frosting Serves 8-12 | Prep 15-20 min | Cook 30 min | Ready in 60-90 min Submitted By: Jan Tanabe, courtesy of jennycancook.com

INGREDIENTS 1½ cups all-purpose ﬂour 1 cup sugar (I usually reduce the sugar to about ¾ cup) ¼ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt 1 cup cool water 6 Tbsp vegetable oil 1 Tbsp white vinegar or fresh lemon juice 1 tsp vanilla

DIRECTIONS Preheat oven to 350°F. Grease a 9 inch round cake pan. FOR THE CAKE: 1. Sift ﬁrst 5 ingredients into a mixing bowl and set aside. 2. In another bowl whisk together water, oil, vinegar and vanilla. Add this to dry ingredients. 3. Gently whisk until there are no more lumps, about 30 seconds. 4. Pour into prepared pan and bake 30 mins or until toothpick inserted in the center comes out clean. Cool completely in the pan. FOR THE FROSTING: 1. Sift powdered sugar and cocoa into a bowl.

FOR THE FROSTING:

2. Using a whisk, combine with butter and vanilla.

½ cup powdered sugar (recipe calls for 1 cup, but that is way too sweet)

3. Slowly beat in milk 1 tsp at a time until it reaches frosting consistency. Then beat vigorously for 15 seconds.

2 Tbsp softened butter

4. Frost in pan after it is completely cooled.

1 Tbsp unsweetened cocoa powder ½ tsp vanilla About 3 tsp milk (you may not need 3 tsp)

NOTES This recipe is easy for kids and frosting the cake in the pan is highly recommended!

189

LAUSD Coffee Cake Serves Prep Cook Ready

10-12 15 min 25-30 min 60 min

Submitted By: Pearl Iizuka

INGREDIENTS

DIRECTIONS

2½ cups baker’s or bread ﬂour

Preheat oven to 350°F.

1 cup brown sugar (packed) ½ cup + 1 Tbsp granulated sugar

2. Reserve ½ cup of the above for the topping. To this, add cinnamon.

1 tsp salt

3. Combine the last four ingredients and add to the ﬁrst mixture.

1 tsp nutmeg

4. Blend together, but do not over mix.

¾ cup canola or salad oil

5. Put in a greased 9x13 inch cake pan.

1 tsp cinnamon

6. Sprinkle the cinnamon crumb topping over the top of the batter.

1 tsp baking soda 1 tsp baking powder 1 large egg 1 cup buttermilk

NOTES Thought this would be fun for all of us who attended an LAUSD school as a youth.

190

1. Combine the ﬁrst six ingredients. Mix until crumbly.

7. Bake at 350-375°F for 25-30 minutes.

Sour Cream Coffee Cake #1 Serves 10-12 | Prep 40 min | Cook 7-10 min | Ready in 1½ hrs Submitted By: Jennifer Matsuura-Osako

INGREDIENTS FOR THE BATTER:

DIRECTIONS Preheat oven to 350°F.

1 cup butter (softened)

MAKE THE TOPPING MIX:

1¼ cup sugar

Mix together the ingredients for the topping (walnuts, sugar and cinnamon) and set aside.

2 eggs 1 cup sour cream 2 cups ﬂour 1 tsp baking powder ½ tsp baking soda 1 tsp vanilla extract FOR THE TOPPING MIX: ½ cup walnuts

1. Cream butter and sugar. 2. Add eggs, sour cream and vanilla. 3. Gradually add ﬂour, baking powder, and baking soda. Beat until well mixed. 4. Place ½ mixture in a buttered 9 inch bundt pan. Sprinkle in ½ of the topping mix. 5. Add remaining batter and place remaining topping on top. 6. Bake for 1 hour.

¼ cup sugar ½ tsp cinnamon

NOTES

191

Sour Cream Coffee Cake #2 Prep 15 min | Cook 55-60 min | Ready in 90 min Submitted By: Linda Quon (often made by her mom, Sumiko Kayano)

INGREDIENTS FOR THE BATTER: 1 cup margarine 2 cups sugar 2 eggs ½ tsp vanilla 1 cup sour cream 2 cups ﬂour

DIRECTIONS Preheat oven to 350°F. MAKE THE BATTER: 1. Cream together margarine, sugar, eggs & vanilla. 2. Fold in sour cream. 3. Sift together ﬂour, baking powder & salt. 4. Fold all of the above together.

1 tsp baking powder ¼ tsp salt

MAKE THE TOPPING: Mix together the nuts, cinnamon & brown sugar.

FOR THE TOPPING: ½ cup chopped nuts ½ tsp cinnamon 3 Tbsp brown sugar

PUT IT ALL TOGETHER: 1. Place ½ mix in ring mold. 2. Sprinkle topping. 3. Place rest of mix in mold. 4. Bake 55-60 mins in 350°F oven.

NOTES Substitutions: 1 yellow cake mix ½ cup sugar ¾ cup Wesson Oil 1 cup sour cream 4 eggs Cake should be baked in a ring mold.

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5. Allow to cool before removing from pan.

Tender Greens’ Citrus Olive Oil Cake Makes 23 pieces Submitted By: Jenny Harada, courtesy of Tender Greens’ pastry chef, Annette Picha

INGREDIENTS

DIRECTIONS

2 eggs at room temperature

Preheat oven to 350°F.

About 1½ cups (11 oz) sugar 1 cup whole milk 1 cup good quality olive oil zest of 2 oranges, or citrus fruits of your choice 1½ cups (6 oz) ﬂour ¼ tsp baking powder ¼ tsp baking soda ¼ tsp salt powdered sugar

1. In the bowl of an electric mixer, whisk together eggs and sugar for 4 minutes. 2. Add in whole milk, good quality olive oil, and zest of 2 oranges. 3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. On low speed, add the dry ingredients to the bowl with the eggs and sugar. 4. Place cupcake liners in muffin tins. Spoon mixture into the cupcake liners. 5. Bake cakes for 19-20 minutes, while rotating the muffin tins halfway through baking for even cooking. 6. Cool cakes and then dust lightly with powdered sugar mixed with a little bit of cornstarch.

cornstarch

NOTES Tastes better the next day, as the zest infuses further into the cake.

193

Jax’s Berry Velvet Cupcakes Serves 12-15 | Prep 20 min | Cook 20 min | Ready in 1 hr Submitted By: Jackson Fujimori

INGREDIENTS

DIRECTIONS

FOR THE CUPCAKES:

Preheat oven to 350°F. Line muﬃn pan with 12-15 regular size cupcake liners.

1¼ cups all-purpose ﬂour ¼ cup Valrhona unsweetened cocoa powder ½ tsp baking soda ¼ tsp salt ½ cup unsalted butter, softened 1 cup sugar 2 eggs ½ cup sour cream ¼ cup whole milk ½-1 tsp Madagascar vanilla extract 1 bottle purple food coloring 1 sm container fresh blueberries FOR THE CREAM CHEESE FROSTING: ½ cup unsalted butter (softened) 8 oz. cream cheese (at room temp) 2 tsp Madagascar vanilla extract

NOTES OTHER ITEMS NEEDED:

194

Piping bag Piping tip of your choice

FOR THE CUPCAKES: 1. In the bowl of an electric stand mixer (using paddle attachment), beat the butter & sugar on medium speed for 5 minutes or until light & fluffy. 2. In a separate bowl, whisk together the flour mixture – flour, cocoa powder, baking soda & salt. Set aside. 3. Beat in the eggs, 1 at a time, into the butter & sugar mixture. 4. Mix in the sour cream, milk, food coloring & vanilla. [NOTE: You will need to add a LOT of food coloring to reach desired color because the cocoa powder is very dark.] FOR THE FROSTING: 1. In the bowl of an electric mixer (using paddle attachment), beat the cream cheese, softened butter & vanilla extract until light & fluffy. Scrape down the sides of bowl as needed. 2. With the mixer on low, gradually add the powdered sugar & food coloring/pureed blueberries until the desired color & consistency is reached & the mixture is smooth. 3. Fill a piping bag with piping tip & frosting. Frost cupcakes & top with a fresh blueberry!

Fiery Red Hot Cupcakes Serves 12-15 | Prep 20 min | Cook 20 min | Ready in 1 hr Submitted By: Jackson Fujimori

INGREDIENTS

DIRECTIONS

FOR THE CUPCAKES: 1 cup sugar ⅝ cup all-purpose flour ½ cup + 1 Tbsp cake flour ¼ cup unsweetened cocoa powder 1 tsp cayenne pepper ¾ tsp fine salt ½ tsp baking soda ½ tsp ground cinnamon ¾ cup canola oil 1 egg ½ oz red food coloring 1 tsp vanilla extract ½ cup buttermilk

Preheat oven to 350°F. Line muﬃn pan with 12-15 regular size cupcake liners.

FOR THE FROSTING: ¼ cup unsalted butter, softened 2 (8 oz) cream cheese, softened ½ Tbsp cinnamon ½-2 tsp vanilla extract ¼ tsp ﬁne salt 3-4 cups powdered sugar ¼-½ shot cinnamon schnapps

NOTES Can also make mini cupcakes OTHER ITEMS NEEDED: Piping bag Piping tip of your choice

FOR THE CUPCAKES: 1. In a separate bowl, whisk together the sugar, both flours, cocoa powder, cayenne pepper, salt, baking soda & cinnamon. Set aside. 2. In the bowl of an electric stand mixer (using paddle attachment), beat oil & egg on LOW speed until combined. 3. Add red food coloring & vanilla extract. 4. Continue beating until mixture is well combined. 5. Turn mixture to LOWEST speed & add flour mixture + buttermilk (ALTERNATING...beginning & ending with flour mixture. 6. FILL cupcake cups about ½ full with batter. 7. Bake about 20-25 minutes until cupcakes are set & toothpick is clean. 8. COOL COMPLETELY before frosting.

FOR THE FROSTING: 1. Using paddle attachment, cream together butter & cream cheese until light & ﬂuffy (scrape down sides of bowl as needed). 2. Add vanilla, cinnamon & salt. 3. Turn mixer to LOW & add powder sugar & schnapps (ALTERNATING...until desired consistency is reached & mixture is smooth). 4. Fill a piping bag with piping tip & frosting. Frost cupcakes & top with a red hot cinnamon candy!! 195

Grace Pastries Danish Tea Cakes Yields approx 24 Submitted By: Jane Matsumoto, courtesy of Rafu shimpo

INGREDIENTS TEA CAKE: 1¼ cup brown sugar

Preheat oven to 375°F. FOR THE TEA CAKES:

¾ cup extra ﬁne white sugar

1. Cream together the brown sugar, white sugar, vegetable oil, salt and vanilla.

¾ cup vegetable oil

2. Beat the eggs together and take out 1 Tbsp. Add the eggs in three parts. Cream slowly for six minutes, continually scraping down the sides.

¾ tsp salt ½ tsp vanilla 3 eggs (minus 1 Tbsp)

3. Add ¾ cup of the buttermilk, cake ﬂour and baking soda until smooth.

1½ cups buttermilk

4. Add the remaining ¾ cup of buttermilk.

2½ cups cake ﬂour

5. Line the muﬃn cups with paper lines. Fill cups ⅔ full. Bake for 18-20 minutes, rotating pans halfway through. Let cool in the pans for ﬁve minutes, then turn out on cooling racks. Repeat with any remaining batter. Let cool completely before topping with the icing.

½ tsp baking soda ICING: 6 Tbsp butter 1½ cup confectioners’ sugar 1 tsp vanilla 3 Tbsp hot water

NOTES

196

DIRECTIONS

FOR THE ICING: 6. Heat the butter slowly and cook until golden brown. 7. In a separate bowl, mix confectioners’ sugar, vanilla and hot water together. Add the melted butter. Whisk until smooth. 8. While the icing mixture is still warm but the cakes are cooled, dip the tops of the cakes into the icing mix and cool again, careful not to layer the icing on too thickly.

INGREDIENTS 1½ cups ﬂour ½ cup ground ﬂax ½ cup ground oatmeal 1½ tsp baking soda ¾ tsp salt

Banana Blueberry Muffins Yields 12-15 | Prep 20 min | Total Time 40 min Submitted By: Louise Sakamoto

DIRECTIONS Preheat oven to 350°F. 1. Line a muffin tin with cupcake liners. 2. In a large mixing bowl, combine all the dry ingredients (flour, flax, oatmeal, baking soda, salt, baking powder & cinnamon), minus the sugar.

¾ tsp baking powder 1 tsp cinnamon 1 cup olive oil 1 tsp vanilla 5 egg whites 1 cup sugar 3-4 ripe bananas ⅓ cup blueberries

3. In a separate bowl, combine all the wet ingredients (olive oil, vanilla, egg whites, bananas) & the sugar. 4. Add the wet ingredient mixture to the dry ingredients & mix well. 5. Fold in the blueberries. 6. Scoop the batter into the lined muﬃn tin. 7. Bake for about 15 minutes or until done (toothpick comes out clean when poked)

NOTES This is my sister Linda’s recipe revised from our mother’s banana muﬃn recipe.

197

Blueberry Muffins Serves 12 | Prep 15-20 min | Cook 30 min | Ready in 45-50 min Submitted By: Linda Jung I lived in the Boston area in the early 70s - these are similar to the muﬃns I used to buy from the Jordan Marsh department store in downtown Boston.

INGREDIENTS

DIRECTIONS

1 stick (4 oz) unsalted butter, softened

Preheat oven to 375°F.

1¼ cups granulated sugar Plus more for sprinkling the tops of the muﬃns ½ tsp salt 2 large eggs 2 cups all-purpose ﬂour 2 tsp baking powder

1. Cream the butter with the sugar and salt using an electric mixer until light and ﬂuffy. 2. Beat in the eggs, one at a time, until smooth. 3. In a separate bowl, mix the ﬂour and baking powder until combined. 4. Into the butter-sugar-egg mixture, stir in dry ingredients alternating with the buttermilk.

½ cup buttermilk

5. Fold blueberries manually into the batter.

2 cups frozen blueberries, thawed and dried

6. Spoon the batter into the prepared muﬃn pan.

1 - 12 cavity muﬃn pan with paper liners

7. Sprinkle tops with sugar. 8. Bake for 30 minutes until well risen and deep golden. 9. Cool the muﬃns in the pan.

NOTES OPTIONAL: Use 2 greased muﬃn top pans and bake for about 20 minutes.

198

Mimi’s Cafe Carrot Muffins Make 36 muffins Submitted By: Jenny Harada

INGREDIENTS

DIRECTIONS

1½ cup ﬂour

Preheat convection oven to 350°F.

¾ tsp baking soda 2 tsp baking powder 1¼ tsp cinnamon ½ tsp salt 1 cup vegetable oil (I used half olive oil)

1. In a mixing bowl, sift together ﬂour, baking soda, baking powder, cinnamon, and salt. 2. In a separate bowl, mix together vegetable oil, brown sugar, and eggs. Stir into dry mixture. 3. Fold in chopped walnuts, drained pineapple, raisins, and ﬁnely shredded carrots.

1 cup brown sugar

4. Line muffin tin with muffin liners. Fill muffin tin with an ice cream scooper.

3 eggs

5. Sprinkle some walnuts on top of the muﬃns.

1 cup chopped walnuts (plus extra for sprinkling on top)

6. Bake for 20 minutes.

½ cup canned pineapple, crushed, drained ½ cup raisins 1 cup carrots, ﬁnely shredded

NOTES Rumbly in my tumbly.

199

Almond Tea Cookies Makes ~5 doz | Prep 20 min | Cook 20 min | Ready in 40 min Submitted By: Barbara Takumi

INGREDIENTS

DIRECTIONS

1 cup sugar

Preheat oven to 350°F.

2½ cups all purpose ﬂour

1. Mix dry ingredients together.

½ tsp salt

2. Add shortening and cut in with pastry cutter.

½ tsp baking soda

3. Add egg and almond extract. Blend well with ﬁngers.

1 cup shortening 1 egg, beaten

4. Shape into 1 inch balls. (Dough may need to be pushed into shape and squeezed to shape balls.)

1 tsp almond extract

5. Bake about 20 minutes.

split, or whole almonds

NOTES These stay crisp for quite a while and are great for Christmas gifts and cookie swaps. Always a hit , for 20 years!

200

Old Fashioned Tea Cakes Submitted By: Rev. Dr. Kathey M. Wilborn, courtesy of her mentor, Mrs. Gwen Smith

INGREDIENTS 2½ cups ﬂour ½ tsp baking soda ½ tsp salt ½ tsp baking powder ½ cup butter 1 cup sugar 2 eggs (crack eggs in a small cup, not directly into mixture) 1 Tbsp milk 1 Tbsp vanilla extract

DIRECTIONS 1. Sift/mix all dry ingredients, except sugar, into a mixing bowl. 2. Cream butter and sugar in a mixing bowl. Add eggs and beat. Add milk and vanilla ﬂavor; stir and blend in sifted ingredients. 3. Cool dough for 2-3 hours. Preheat oven to 350°F. 4. Roll out on ﬂoured board. I use a mason jar to cut into smaller round cookies. Place about 2 inches apart. 5. (Optional) Press pecan half in center of cookie before baking. 6. Bake for approximately 8-10 minutes or until lightly browned. 7. (Optional) Sprinkle with sugar when removed from oven. Legrace likes to add sprinkles.

NOTES (These are Southern style tea cakes.)

201

Arare and Furikake Cookies Makes ~30 cookies | Prep 20 min | Bake 20 min | Ready in 45 min Submitted By: Miki Hayashida

INGREDIENTS

DIRECTIONS

¾ cup butter

Preheat oven to 350°F.

¾ cup margarine 1¾ cup powdered sugar 2⅔ cup ﬂour 1½ tsp vanilla 2 cups crushed arare 2 Tbsp nori goma furikake + more for sprinkling

1. With an electric mixer, cream together butter, margarine, and powdered sugar. Add vanilla. 2. Slowly add ﬂour, mix to combine. 3. Stir in arare and 2 Tbsp furikake by hand with a wooden spoon. 4. Roll into walnut size balls, and place on cookie sheet. Flatten slightly with a ﬂat bottom glass dipped in sugar. 5. Sprinkle with more furikake. 6. Bake 18-20 minutes until golden brown around edges.

NOTES

202

Bacon, Oatmeal and Raisin Cookies Makes ~30 cookies | Prep 10 min | Bake 10 min | Ready in 25 min Submitted By: Miki Hayashida

INGREDIENTS

DIRECTIONS

8 oz sliced bacon, cut into ¼” squares

Preheat oven to 350°F.

2¼ cup cake ﬂour ** 1 tsp baking powder 1 tsp salt ½ tsp baking soda 1 cup dark brown sugar, packed ⅔ cup sugar ½ cup butter, room temp 2 large eggs 1 cup quick cooking or old fashioned oats ½ cup raisins (I used golden raisins)

1. Line 2 baking sheets w/ parchment paper. 2. Cook bacon in a large skillet over medium heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer to paper towels. 3. Whisk ﬂour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2-3 mins. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and ﬂuffy, 4-5 mins. Mix in dry ingredients. 4. Fold bacon, oats, and raisins into batter and stir until evenly incorporated. Spoon batter by 1-2 tablespoonfuls onto prepared sheets. Chill dough for 1 hr or cover and chill overnight (I did not do this). 5. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 8-10 min. Let cool slightly and transfer to wire rack to cool completely. Can be made 3 days ahead. Store at room temp.

NOTES ** to substitute regular flour for cake flour, use 1 cup minus 2 Tbsp all-purpose flour for each cup of cake flour. So for 2¼ cup cake flour, use 2 cups minus 1 Tbsp all-purpose flour.

203

Chocolate Chewy Meringue Cookies Makes 44 cookies Submitted By: Jenny Harada

INGREDIENTS

DIRECTIONS

3 cups powdered sugar

Preheat oven to 350°F. Line baking sheets with parchment paper and lightly butter the parchment paper.

½ cup plus 3 Tbsp unsweetened cocoa powder ½ tsp sea salt

1. Whisk together powdered sugar, unsweetened cocoa powder, and sea salt in a bowl.

4 egg whites

2. Add egg whites, vanilla, and Karo syrup to dry mixture. Beat mixture for 5 minutes.

1 Tbsp vanilla

3. Fold chopped walnut chunks into the mixture.

2 Tbsp Karo syrup

4. Drop batter by rounded teaspoonfuls onto the parchment paper. With a fork, spread out the batter to slightly ﬂatten the cookie.

3 cups chopped big walnut chunks

5. Bake for 14 minutes. 6. Store in an airtight container at room temperature.

NOTES Recipe is like Torrance Bakery’s Chewy Cookie.

204

Cranberry Orange Cookies Makes 4 dozen Submitted By: Jenny Harada

INGREDIENTS

DIRECTIONS

1½ sticks butter, softened

Preheat oven to 350°F.

¾ cup sugar

1. Beat butter, sugar, and vanilla until ﬂuffy.

½ tsp vanilla

2. Add egg and orange zest into the mixture and beat.

1 egg 1 Tbsp orange zest (1 orange)

3. In a separate bowl, whisk together ﬂour, baking powder, and baking soda. Then add to the butter mixture until it is fully combined.

1¾ cup ﬂour

4. Fold dried cranberries into the mixture.

1½ tsp baking powder

5. Chill dough or let it sit so dough is not so soft.

¼ tsp baking soda

6. For the rolling sugar on the edges of the cookie, combine sugar and orange zest.

¾ cup dried cranberries, ﬁnely chopped FOR THE ROLLING SUGAR: ½ cup sugar 1 Tbsp orange zest

7. Shape dough into 1 inch balls and roll into rolling sugar. Place on a baking sheet with wax paper and ﬂatten with the bottom of a glass cup. Sprinkle leftover rolling sugar onto the top of the cookies. 8. Bake for 9-10 minutes or more until lightly golden. Cool cookies on a wire rack.

NOTES

205

Crispy Chocolate Chip Cookies Serves 3 dozen | Prep 15 min | Cook 12-14 min | Ready in 60-75 min Submitted By: Jennifer Matsuura-Osako

INGREDIENTS

DIRECTIONS

DRY INGREDIENTS:

Preheat oven to 350°F.

1¼ cup ﬂour

1. Combine dry ingredients and set aside.

½ tsp baking soda

2. Mix butter and granulated sugar until creamy. Add egg and vanilla. Mix until blended.

¼ tsp salt WET INGREDIENTS: ½ cup butter (1 stick)

4. Stir in chocolate chips until well mixed.

1 cup granulated sugar

5. Fold in Rice Krispies.

1 egg

6. Drop cookies onto a cookie sheet.

1 tsp vanilla extract

7. Bake for 12-14 minutes. Please note that these do not brown when they are cooked.

OTHER INGREDIENTS: 2 cups Rice Krispies 1 cup chocolate chips

NOTES These cookies stay light in color, so it is best to set a timer to ensure you do not over bake.

206

3. Add dry ingredients to wet ingredients slowly. Mix until smooth.

Crispy Macadamia Chocolate Chunk Cookies Makes 105 pieces Submitted By: Jenny Harada

INGREDIENTS 1 stick softened salted butter (I use Trader Joe’s butter) ½ cup sugar ½ cup brown sugar 2 tsp vanilla 1 egg

DIRECTIONS Preheat oven to 325°F. 1. Mix butter, sugar, brown sugar, vanilla, and egg. 2. In a separate bowl, mix ﬂour, baking soda, salt, and semi-sweet chocolate chunks. Mix this mixture with above butter mixture. 3. Fold in macadamia nuts or pecans and combine thoroughly.

1¼ cup ﬂour (I use King Arthur brand ﬂour)

4. Scoop mixture with a tiny 1 teaspoon ice cream scooper onto a baking sheet lined with parchment paper.

1 tsp baking soda

5. Refrigerate cookies for 15 minutes.

¼ tsp salt

6. Bake cookies for 5 minutes. Take pan out and turn pan around in the oven and bake for 5-6 minutes more, or until bottoms are medium brown. Cool on a wire rack.

1 cup semi-sweet chocolate chunks (Trader Joe’s) 1 cup macadamia nuts, chopped (Costco) or 1 cup pecans, chopped

NOTES These cookies are small. Macadamia nuts are optional.

207

Cut Out Sugar Cookies Submitted By: Jenny Harada Recipe used for the sugar cookies that have been shared with the UMW.

INGREDIENTS

DIRECTIONS

4 sticks of butter at room temperature

Preheat oven to 350°F.

2 cups sugar 2 large eggs at room temperature 2 Tbsp vanilla 2 Tbsp water 6 cups ﬂour (900g)

1. Cream butter and sugar until ﬂuffy. 2. Add egg, vanilla, and water into the mixture and beat the mixture. 3. Slowly add ﬂour to the mixture on low until the dough comes together. 4. Roll out dough between 2 pieces of plastic wrap. 5. Refrigerate dough overnight or freeze dough for 1 hour. 6. Cut dough out using your favorite cookie cutter. 7. Bake cookies for 10 minutes. Turn baking sheets around and bake for an additional 4-5 minutes, or until bottoms have a light brown color. 8. Cool on the baking sheet for a few minutes and then transfer to a wire rack to cool.

NOTES

208

Cut Out Sugar Cookie Royal Icing Submitted By: Jenny Harada Royal icing for the cut out sugar cookies shared with UMW.

INGREDIENTS 4Â˝ Tbsp meringue powder 8 cups powdered sugar 1 tsp cream of tartar (can use 1 tsp lemon juice as a substitute) Â˝ cup + 2 Tbsp lukewarm water 1 Tbsp vanilla extract 1 tsp almond extract 1 tsp lemon extract

DIRECTIONS 1. In a mixing bowl, whisk together water, meringue powder, and cream of tartar. 2. Add powdered sugar and mix on low speed with a paddle attachment. Mix until thick. It can take up to 10 minutes. Beat in extracts. WHEN APPLYING TO SUGAR COOKIES: 1. For each color you want to use, separate royal icing into bowls. Take a little bit of food coloring and mix into icing. 2. Using an offset spatula or piping bag, apply royal icing to cookies. For the base layer of the icing on the cookie, let the cookie dry overnight until the icing has fully hardened. Then apply the details on the cookie with a piping bag.

NOTES This type of icing will harden. You can save royal icing by covering in an airtight container.

209

Favorite Chocolate Chip Cookies Makes Prep Cook Ready

100 cookies 25-30 min 12-15 min 1 hr

Submitted By: Arlene Santiago

INGREDIENTS

DIRECTIONS

1 cup butter (2 sticks, softened)

Preheat oven to 350°F. Line cookie sheet with parchment paper or lightly grease.

1 cup granulated sugar 1 cup brown sugar 4 cups all-purpose ﬂour 1 tsp cream of tartar 1 tsp baking soda 1 tsp salt 1 cup vegetable oil 1 egg 1 tsp vanilla 1½ cups macadamia nuts (halved or pieces) 2 cups chocolate chip chunks

NOTES

210

1. In the bowl of an electric stand mixer (using paddle attachment), beat the butter & sugars on medium speed for 5 minutes or until light & fluffy. 2. In a separate bowl, whisk together the flour mixture – flour, cream of tartar, baking soda & salt. Set aside. 3. Into the butter and sugar mixture, beat in the egg and vegetable oil. 4. Mix in the vanilla. 5. Mix in the flour mixture in batches - about one cup at a time - making sure that the flour is fully incorporated before adding the next cup. 6. Fold in macadamia nuts and chocolate chip chunks. 7. With a small ice cream scoop or a rounded teaspoon, scoop batter onto the prepared cookie sheet - each cookie should be spaced a couple of inches apart. 8. Bake for 12-15 minutes until light brown.

Holiday Potato Chip Cookies Serves 36 | Prep 15-20 min | Cook 20-25 min | Ready in 1-1.5 hrs Submitted By: Amy Higa

INGREDIENTS

DIRECTIONS

1 lb butter (not margarine), room temperature

Preheat oven to 325°F.

1 cup sugar

1. Cream butter and sugar well. Add vanilla; gradually add ﬂour.

2 tsp vanilla

2. Fold in crushed potato chips.

3¼ cups ﬂour

3. Drop onto an ungreased cookie sheet.

1½ cups** crushed potato chips (Lay’s Wavy potato chips work best). 1 (9 oz) package = 4 cups crushed chips

4. Bake for 20-25 minutes until golden brown. 5. Cool completely. Dust with powdered sugar.

powdered sugar for dusting

NOTES Do not substitute margarine for butter. **I usually use 2 cups of crushed chips per recipe.

211

INGREDIENTS ½ cup unsalted butter, softened 1 pkg (8 oz) cream cheese, softened 1 Tbsp fresh lemon zest 1½ cups granulated sugar

Lemon Cookies Yields 24 | Prep 5 min | Total Time 15 min Submitted By: Nancy Honda

DIRECTIONS Preheat oven to 300°F. Cover cookie sheet with parchment paper. 1. In a large bowl, using a hand-held mixer, beat butter, cream cheese, lemon zest and granulated sugar until well blended. 2. Add in egg, vanilla extract, and lemon extract. Mix until combined.

1 lg egg, at room temperature 1 tsp vanilla extract 1 tsp lemon extract 2¼ cups all-purpose ﬂour ½ cup confectioners sugar 3 tsp baking powder ½ cup confectioners sugar for rolling cookie dough in

3. Add in ﬂour, baking powder, and ½ cup confectioners sugar. With the mixer on low, gradually beat into a creamed mixture. 4. Using a 2 Tbsp cookie scoop, scoop dough and roll in the remaining ½ cup of confectioners sugar. 5. Place 1-2 inches apart on the parchment lined cookie sheet. Cookies will spread. 6. Bake for about 8-11 minutes, until they no longer appear wet on top. 7. After about 5 minutes of cooling on the cookie sheet (they will be soft), place on wire racks to cool completely.

212

NOTES Given to me by my friend, Cindy, who bakes when she is stressed.

Little Pecan Tart Cookies Serves 24 | Prep 20 min | Cook 20-25 min | Ready in 40-50 min Submitted By: Pearl Iizuka

INGREDIENTS FOR THE CRUST: ½ cup butter 3 oz cream cheese 1¼ cup ﬂour FOR THE FILLING: 1 Tbsp butter, melted 1 egg, beaten

DIRECTIONS Preheat oven to 350°F. FOR THE CRUST: 1. Cream butter and cream cheese. Add ﬂour. 2. Put dough mixture in the freezer for 5-10 minutes. 3. Roll dough to 1 inch thickness and place into tart pan. Press with tart press. FOR THE FILLING:

¾ cup brown sugar

1. Mix all the ingredients and ﬁll tarts ⅔ full.

½ cup pecans, chopped

2. Bake for 20-25 minutes.

NOTES

213

Mom’s Butter Cookies Serves 24 | Prep 10 min | Cook 8 min | Ready in 20 min Submitted By: Linda Jung This recipe is from my mother-in-law and a Jung Family favorite at Christmas time.

INGREDIENTS

DIRECTIONS

½ lb butter (2 sticks)

Preheat oven to 400°F.

1 cup granulated sugar 1 egg ¼ tsp salt 2 cups all-purpose ﬂour, sifted ½ tsp baking soda

1. In a large bowl, cream together butter, sugar, and egg. 2. In a separate bowl, sift together the salt, ﬂour, and baking soda. 3. Add dry ingredients to the wet ingredients, mixing until completely combined. 4. Place dough on wax paper and mold into a roll - about 1½ to 2 inches round. 5. Refrigerate until ﬁrm. 6. Slice into thin wafers - about ¼ inch. 7. Bake on a lightly greased or parchment paper covered cookie sheet for 8 minutes or until golden.

NOTES

214

Pumpkin Cookies Serves 37 cookies | Prep 15 min | Cook 13 min | Ready in 28 min Submitted By: Nancy Honda Given to me by my friend, Cindy, who bakes when she is stressed.

INGREDIENTS

DIRECTIONS

1 cup butter, at room temperature

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

¾ cup dark brown sugar, packed ¾ cup granulated sugar ¾ cup pumpkin puree 1 tsp vanilla extract 1 egg 2½ cups all-purpose ﬂour 2 tsp pumpkin pie spice ½ tsp cream of tartar ½ tsp baking powder ½ tsp baking soda ½ tsp salt CINNAMON SUGAR

1. In a large mixing bowl, add in the butter, brown sugar and sugar. Beat with a hand mixer on medium speed until creamed. 2. Add in the pumpkin puree, vanilla extract and egg. Mix until incorporated. 3. Add in the flour, ½ cup at a time, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt. Beat on low until most of the flour is incorporated. Turn the hand mixer to medium and beat the rest of the flour into the cookie dough. 4. In a shallow bowl, add in the cinnamon and sugar. Mix until combined. 5. Using a 1½ Tbsp cookie scoop, scoop the cookie dough into the cinnamon and sugar mixture. Roll the cookie dough until it’s completely coated. 6. Place onto the prepared cookie sheet 2 inches apart.

¼ cup granulated sugar

7. Bake for 10-13 minutes until the cookies are done.

1 tsp ground cinnamon

8. Let cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

NOTES These are “soft” cookies almost like a mini scone.

215

Raspberry Almond Shortbread Thumbprint Cookies Makes 43 cookies Submitted By: Jenny Harada

INGREDIENTS

DIRECTIONS

1 cup salted butter, cold and diced into 1 Tbsp pieces

Preheat convection oven to 350°F.

⅔ cup sugar ½ tsp almond extract 2 cups ﬂour ½ cup raspberry jam OPTIONAL GLAZE: 1 cup (124g) powdered sugar

1. In a mixing bowl, cream together butter, sugar, and almond extract. 2. Mix in ﬂour. 3. Make into balls and ﬂatten cookies on a cookie sheet. Make thumbprint in the cookie. 4. Fill raspberry jam in the thumbprint of the cookie. Chill cookies in the freezer for 10 minutes. 5. Bake for 13-18 minutes on an ungreased cookie sheet or silpat.

1 tsp almond extract

OPTIONAL GLAZE:

2-4 tsp water

1. Whisk powdered sugar, almond extract, and water together. 2. Pour glaze into ziploc bag. Cut corner of ziploc and drizzle glaze on cookies that have been cooled.

NOTES Crispy edges, buttery raspberry ﬂavor, and chewy middle.

216

Snickerdoodles Makes Prep Cook Ready in

4 doz 20-30 min 10 min 40-50 min

Submitted By: June Furuta & Deanne Kim

INGREDIENTS

DIRECTIONS

2¾ cups all-purpose ﬂour

Preheat oven to 400°F with 1 rack in top third and 1 rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt 8 Tbsp (1 stick) unsalted butter ½ cup pure vegetable shortening 1¾ cups sugar, plus more if needed 2 Tbsp ground cinnamon, plus more if needed 2 lg eggs

1. Sift together flour, cream of tartar, baking soda, and salt; set aside. 2. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening and 1½ cups sugar. Beat on medium speed until light and fluffy (about 2 minutes). Scrape down sides of bowl. 3. Add eggs and beat to combine. 4. Add dry ingredients and beat to combine. 5. In a small bowl, make the cinnamon sugar by combining remaining ¼ cup sugar and the ground cinnamon. 6. Use a small (1¼ oz) ice-cream scoop to form balls of the dough and roll in cinnamon sugar.

NOTES

7. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown) about 10 minutes rotating the baking sheets after 5 minutes. 8. Transfer the sheets to a wire rack to cool - about 5 minutes - before transferring the cookies to the wire rack. 9. Store in an airtight container up to 1 week.

217

Graham Cracker Pie Crust Serves 1 crust | Prep 5 min | Ready in 1 hr Submitted By: Linda Jung

INGREDIENTS

DIRECTIONS

1½ cups graham cracker crumbs (10 full sheets or 20 squares)

1. In a bowl, mix crumbs, butter, and sugar.

6 Tbsp butter, softened

3. Use a spoon to press the crumbs up the side of the plate and use the side of your hand to press down on the top.

⅓ cup granulated sugar

2. Press mixture into a 9-inch pie plate.

4. Refrigerate at least 1 hour before ﬁlling.

NOTES

218

Fresh & Easy Strawberry Pie Serves 8 | Prep 5 min | Cook 20 min | Ready in 2 hrs Submitted By: Jill Ito

INGREDIENTS 1 pie crust, baked and cooled (I buy the frozen Marie Callender’s crust) 3 lbs fresh strawberries, hulled, washed and thoroughly dried ¾ cup sugar 2 Tbsp cornstarch 1 ½ tsp Sure-Jell for low-sugar recipes (must be pink box) pinch of salt 1 Tbsp lemon juice

DIRECTIONS 1. Select 6 ounces of misshapen, under-ripe or unattractive berries, halving those that are large. Process berries in food processor to a smooth puree, 20-30 seconds. You should have about ¾ cup puree. 2. Whisk sugar, cornstarch, Sure-Jell, and salt together in a medium saucepan. Stir in berry puree. Cook over medium-high heat, stirring constantly and bring to a boil, scraping the bottom and sides of the pan to prevent scorching. After the mixture boils, cook an additional 2 minutes to ensure cornstarch is fully cooked (mixture will appear frothy and will start to darken). 3. Transfer glaze to a large bowl and stir in lemon juice. Let it cool to room temperature. 4. Pick over remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries. Add berries to the bowl with glaze and fold gently with rubber spatula until berries are evenly coated.

NOTES This pie is best after 2 or 3 hours of chilling so that the glaze will set and soften.

5. Scoop berries into cooled prebaked pie crust, piling into a mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are ﬁlled and the mound looks attractive. 6. Refrigerate pie until ﬁlling is chilled and has set, about 2 hours. Serve chilled and top with whipped cream or Cool Whip if desired.

219

Lemon Chiffon Pie Serves 8 | Prep 30 min | Cook 20-30 min | Ready in 90 min Submitted By: Nancy and Sumie Horii Found this recipe in her box. From her daughter Nancy - “It was so stained, it proves she made this pie a lot!”

INGREDIENTS FOR LEMON CHIFFON FILLING: 1 envelope unﬂavored Knox gelatin ½ cup sugar ½ tsp salt 4 eggs, separated ⅓ cup lemon juice

DIRECTIONS Preheat oven to 400°F. PIE CRUST: 1. Mix flour & salt together in a bowl. 2. If using a food processor, combine flour & salt with cold butter & shortening. Process until fine crumbs are formed. Add 3 Tbsp cold water & mix until dough is formed. Add more water (1 Tbsp at a time) if needed.

1 tsp lemon peel, grated

3. If mixing by hand, same process but in a large bowl using a pastry cutter.

⅔ cup water

4. Bake for 10-15 minutes, or until light brown.

½ cup whipping cream

5. Cool completely.

FOR PIE CRUST: 1 cup ﬂour ¾ cup (6 Tbsp) unsalted butter 2 Tbsp vegetable shortening ¼ tsp salt 3-4 Tbsp ice water

NOTES

FILLING: 1. In a saucepan, thoroughly mix unflavored gelatin, sugar & salt. 2. In another bowl, beat egg yolks, lemon juice, water and stir into gelatin mix. 3. Cook & stir over medium heat just until mixture comes to boiling. 4. Remove from heat and stir in 1 teaspoon grated lemon peel. 5. Beat 4 egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form & sugar has dissolved. Fold into gelatin mixture. 6. Now fold in ½ cup whipped whipping cream. 7. Pile filling in cooled baked pie crust and chill until firm.

220

Lilikoi Chiffon Pie Submitted By: Karen Kato

INGREDIENTS

DIRECTIONS

4 eggs, separated

1. Soften gelatin in ¼ cup cold water. Set aside.

1 envelope unﬂavored gelatin

2. In a double boiler, combine egg yolks, ½ cup sugar, lilikoi juice, lemon juice, and salt. Beat constantly with a rotary beater until thick. (Taste before adding lemon juice to check if it is tart enough. If not, add lemon juice).

1 cup sugar ¼ cup cold water ½ cup lilikoi juice, fresh 1 tsp lemon zest 1 Tbsp lemon juice 8 oz whipping cream ½ tsp salt 9-inch pastry shell, baked

3. Add softened gelatin and stir until gelatin dissolves. 4. Add lemon zest and cool until partially set. 5. Beat egg whites and add remaining ½ cup sugar. 6. Fold into cooled mixture. Pour into baked shell. 7. Chill until ﬁrm. 8. Spread whipping cream on top.

NOTES You can use this recipe for lemon chiffon pie. Just substitute the lilikoi juice with lemon juice.

221

Guava Kanten Serves (varies) | Prep 35 min | Cook 10-15 min | Ready in 1 hr+ Submitted By: Sue Watanabe

INGREDIENTS 2 sticks red kanten 2½ cups water ¼ cup sugar 1 can (12 oz) frozen guava juice 2 Tbsp lemon juice Red food coloring (optional)z

DIRECTIONS 1. Rinse kanten and squeeze to remove water. Tear kanten into small pieces and place in a saucepan. 2. Add the 2½ cups water and soak for 30 minutes. 3. Add sugar and bring to a boil; cook until kanten dissolves. 4. Remove from heat. 5. Stir in guava juice, lemon juice and few drops coloring. 6. Strain into an 8x8 inch pan. 7. Cool; chill until ﬁrm. Cut into desired shapes.

NOTES

222

Pineapple Kanten Prep 45 min Submitted By: Barbara Takumi

INGREDIENTS

DIRECTIONS

2 sticks kanten

1. Rinse kanten and squeeze out water.

2Âź cups water

2. Break into small pieces.

2 cups sugar

3. Soak in water for 30 minutes.

2 tsp lemon extract

4. Boil until dissolved.

1 can (13.5 oz) crushed pineapple

5. Add sugar, cook for 10-15 minutes. 6. Add lemon extract and pineapple. 7. Pour into 9x13 inch pan. Refrigerate. 8. Cut into squares.

NOTES Great for New Years and for potlucks.

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Kuri Manju Serves 72 pcs Submitted By: Tomiko Kawamoto

INGREDIENTS FOR THE ANKO: 1 lb lima beans 1 lb sugar 1 tsp salt FOR THE MANJU: ½ cup butter 2 cups sugar 3 eggs ⅔ cup milk 6 cups ﬂour 2 tsp baking soda 1 tsp salt

DIRECTIONS Preheat oven to 375°F. Grease baking pan. FOR THE ANKO: 1. Boil beans until soft. Add sugar & salt. Mash together well and roll into 72 golf ball size balls. FOR THE MANJU: 2. In a separate bowl, sift ﬂour and baking soda and put it aside. 3. In a bigger bowl, add butter and sugar and mix well. 4. Add eggs, one by one and mix well. 5. Add milk and mix well. 6. Add ﬂour/baking soda mixture (from step 2) one cup by one cup and mix well. 7. Make 72 manju dough balls (about golf ball size). Put anko in the middle and wrap manju dough around it. Shape into oval or birdie shape. Brush with egg yolk and top with goma (sesame seeds) or poppy seeds. 8. Put manju on the greased pan and bake for 15 minutes.

NOTES

224

INGREDIENTS 2½ cups all-purpose ﬂour 1 Tbsp granulated sugar ½ tsp salt 1 cup vegetable oil 6 Tbsp ice water

Easy Yaki Manju Yields 24 | Prep 55 min | Total Time 1 hr 30 min Submitted By: Arlene Santiago

an (red bean paste) or fruit ﬁlling cream

DIRECTIONS Preheat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. 1. In a mixing bowl, combine all dry ingredients (flour, sugar, salt). 2. Mix in wet ingredients (vegetable oil and ice water). 3. Shape dough into balls (~24). 4. Flatten the balls into circles, add the an (red bean paste) or fruit filling and then pull and pinch the edges together to surround the filling with dough. 5. Place the filled rounds (pinched side down) onto the prepared cookie sheet. 6. Bake for 25-30 minutes. 7. Brush tops with cream for the last 15 minutes of baking.

NOTES

225

Baked Mochi Cups Makes Prep Cook Ready in

36-42 pieces 20-30 min 20 min 40-50 min

Submitted By: Arlene Santiago

INGREDIENTS

DIRECTIONS

1 box mochiko (rice ﬂour)

Preheat oven to 375°F. Spray muﬃn pan with non-stick cooking spray.

1¼ cup granulated sugar 1 tsp baking powder

1. In a large mixing bowl, add all ingredients except for the an (red bean paste).

¼ tsp salt

2. Mix until smooth.

3 eggs

3. Fill prepared muﬃn pan only half full with batter save some for topping (step 5).

1½ cup whole milk ¾ cup vegetable oil 2 tsp vanilla 1 package tsubushian (red bean paste, not smooth)

NOTES

226

4. Spoon in 1 Tbsp of an (red bean paste) into each muﬃn well on top of the batter. 5. Top each muﬃn well with 1 Tbsp batter. 6. Bake for 20 minutes until golden brown.

Jell-O Mochi Submitted By: Linda Quon

INGREDIENTS

DIRECTIONS

1 box (16 oz) Mochiko

Preheat oven to 350°F.

1 box (16 oz) ﬂavored Jell-O 1 can (12 oz) same ﬂavor nectar as Jell-O

1. Mix together all ingredients. 2. Pour into greased 9x14 inch pan. 3. Cover with foil.

1 can (12 oz) water

4. Bake for 1 hour or until center is done.

2¼ cups sugar

5. Leave foil on for 15 minutes or longer; cool overnite. 6. Slice, using mochiko or cornstarch.

NOTES

227

Beignets Serves 8 | Prep 5 min | Cook 10 min | Ready in 15 min Submitted By: Linda Jung This recipe will transport you to Cafe du Monde in New Orleans - not exactly the same, but close. This recipe was given to me by a friend who has lived in New Orleans for many years.

INGREDIENTS

DIRECTIONS

1 can Pillsbury biscuits (do not get the ďŹ&#x201A;aky kind)

Heat oil for frying.

oil for frying powdered sugar

1. Open container of biscuits. Separate and cut each biscuit into quarters. 2. Flatten each quartered biscuits and pull the corners so that the dough is a ďŹ&#x201A;at square. 3. Carefully drop biscuit squares into hot oil, one at a time. They will puff up and brown quickly. Do not put too many pieces in; otherwise, the oil temperature will drop and the dough will not puff. 4. Flip/turn the puffed dough after about 5-8 seconds. 5. When golden, remove from the hot oil with a slotted spoon. 6. Place on paper towels to drain oil. 7. While still warm, put beignets in a bowl and sprinkle liberally with powdered sugar. You can also put powdered sugar and beignets in a paper bag and shake.

NOTES

228

8. Best served hot.

Blueberry Scones with Lemon Glaze Serves 8 | Prep 20 mins | Cook 20 mins | Ready in 40 mins Submitted By: Karen Murakami

INGREDIENTS

DIRECTIONS

FOR THE SCONES:

Preheat oven to 400°F.

2 cups all-purpose ﬂour 1 Tbsp baking powder ½ tsp salt 2 Tbsp white sugar 5 Tbsp. unsalted butter, cold, cut in chunks

FOR THE SCONES: 1. Sift together the dry ingredients - ﬂour, baking powder, salt and sugar. 2. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the ﬂour. Mixture should look like coarse crumbs.

1 cup fresh blueberries

3. Fold blueberries into batter. Take care not to mash or bruise blueberries.

1 cup heavy cream, plus more for brushing on scones

4. Make a well in the center and pour in heavy cream. Fold everything together just to incorporate; do not overwork the dough.

FOR THE LEMON GLAZE: ½ cup freshly squeezed lemon juice 2 cups confectioners sugar, sifted 1 Tbsp unsalted butter 1 lemon zest, ﬁnely grated

5. Press dough out onto lightly ﬂoured surface into a rectangle about 12x3x1¼ inches. Cut rectangle in ½ then cut the pieces in ½ again, giving you 4 (3-inch) squares. Cut the square in ½ on a diagonal to give you the classic triangle shape. 6. Place scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake 15-20 mins until beautiful golden brown. Let scones rest a bit before you apply glaze. FOR THE GLAZE:

NOTES

(Can make glaze in double boiler, or zap in the microwave for quick alternative.) 1. Mix lemon juice with confectioners’ sugar until dissolved in heatproof bowl over pot of simmering water (double boiler method), or in a microwave-safe bowl. 2. Whisk in butter and lemon zest. Either nuke glaze for 30 seconds or continue whisking in a double boiler. Whisk glaze to smooth out any lumps, then drizzle glaze over scones.

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Caramel Apple Dip Serves 24 | Prep 15 mins | Cook 0 min | Ready in 30 mins Submitted By: Richard & Liza Tamura This is a great recipe that has been handed down from one family member to another. A potluck favorite.

INGREDIENTS 16 oz cream cheese 16 oz powdered sugar 16 oz Cool Whip 2 large containers of caramel apple dip 12 apples (any kind)

DIRECTIONS 1. In a large bowl, mix the cream cheese, powdered sugar and cool whip until smooth. 2. Spread the mixture into a 9x13 inch pyrex dish. Cool and refrigerate for 2 hrs (until mixture is ďŹ rm). 3. Remove the pyrex dish from the refrigerator and spread the caramel apple dip, evenly covering the cream cheese mixture. 4. Slice the apples and enjoy.

NOTES

230

Cascaron Serves 40 pieces | Prep 10 min | Cook 20 min | Ready in 30 min Submitted By: Arlene Santiago

INGREDIENTS

DIRECTIONS

1 box mochiko (rice ﬂour)

1. Heat oil in a pan for deep frying.

½ small package coconut ﬂakes (⅓ if large package)

2. In a medium mixing bowl, combine all ingredients (mochiko, coconut, ice water, and sugars).

2 cups ice water

3. Shape into small balls or use a small ice cream scoop.

¼ cup granulated sugar ¼ cup brown sugar oil for frying

4. Deep fry shaped balls until golden brown. 5. Sprinkle sugar (optional) on them. 6. Serve 2-3 on a skewer.

NOTES OPTIONAL ITEMS: Small ice cream scoop Skewers Sugar for sprinkling

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Chinese Pretzels (Rosettes) Serves 190 cookies | Prep 10 min | Cook 1½ hr | Ready in 1½ hrs Submitted By: Linda Jung The Chinese pretzels are a favorite at Matsuri. Mary Jung, Karen Ageno, and JoAnne Uemura have helped me make these in the past. Sharing so that others can make it for a future Matsuri.

INGREDIENTS

DIRECTIONS

4 eggs

Heat oil for frying.

1⅔ cups granulated sugar

1. Beat eggs.

4 cups water

2. Add sugar, water, and ﬂour. Mix well. Batter should be smooth without lumps.

4 cups all-purpose ﬂour oil for frying

3. Optional: Pour batter through a sieve to remove the lumps.

NOTES

4. Place 3 inches of oil in a deep fryer or sauce pan or electric skillet. Heat to 375-400°F.

You will need a rosette iron set. Nordic Ware makes one. The Compleat Kitchen in Honolulu also sells large size iron molds. HAVE ON HAND - Paper Towels - Flat Cardboard Boxes (from 24 can soda cases) to lay out rosettes - Chopsticks to get rosettes out of the oil - Knife to separate batter, if needed - Small strainer to get bits of batter out of the skillet - Bread loaf pan to hold batter - Whisk to stir batter occasionally

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5. Immerse a rosette iron into the hot oil until thoroughly heated. 6. Lift iron out, gently shaking off excess oil or placing iron on a towel to get excess oil off. 7. Dip hot iron into batter to depth of the side (some do it to ¾ deep) - do not dip over the top of the iron. If you dip the batter over the top of the iron, it can be diﬃcult to remove the batter from the iron. If it happens, dip the iron into hot oil and use a chopstick or knife to separate it. 8. Dip battered iron into hot oil. When foamy bubbling stops and/or rosettes are a delicate brown, remove cookie from the iron using chopsticks. 9. Hook one chopstick between “spoke” of cookie, allowing excess oil to run off. Drain rosettes on paper towel. 10. Reheat iron as necessary in the oil before making more rosettes.

Easy Chocolate Mousse Makes 19 servings (35 grams in tiny shot glasses) Submitted By: Jenny Harada

INGREDIENTS 3½ cup mini marshmallows ¼ cup salted butter, diced into 1 Tbsp pieces 9 oz Ghirardelli semi-sweet chocolate, chopped into small pieces ¼ cup water 1 cup heavy cream

DIRECTIONS 1. In a medium saucepan, combine mini marshmallows, butter, Ghirardelli semi-sweet chocolate, and water. On medium to low heat, stir the mixture until smooth for 10 minutes. 2. Pour into a separate bowl to cool. 3. In another bowl, whip cream with vanilla until stiff peaks form (don’t overbeat). 4. Fold chocolate mixture into the whipped cream.

1 tsp vanilla

5. Spoon mousse into individual cups and chill for 30 minutes.

OPTIONAL:

6. Before serving, let mousse sit out for 20 minutes.

sweetened whip cream fresh raspberries

7. Top with whipped cream, raspberries and a mint leaf, or top with whipped cream and shaved chocolate.

fresh mint leaves shaved chocolate chocolate swirls 1 tsp peppermint extract

NOTES Light, creamy, chocolatey, and sweet. Can optionally add peppermint extract for chocolate peppermint mousse. Yum!

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Energy Bars Prep 10 min | Cook 5-6 min | Ready in 30-40 min Submitted By: Karen Kato

INGREDIENTS

DIRECTIONS

1 block butter (1 stick)

Preheat oven to 300°F.

2 pkg mini marshmallows 1 cup peanut butter 2 cups 1-Minute Quaker Oats 5 cups Rice Krispies 2 cups unsalted peanuts 1 cup raisins 1 cup cranberries 1 cup dried apricots 1 cup sunﬂower seeds 1 cup pumpkin seeds

NOTES

234

1. Melt butter, marshmallows and peanut butter together on low heat until mixture is blended. 2. In a deep roasting pan, heat the remaining ingredients together at 300°F for 5-6 minutes. 3. Pour butter, marshmallows, peanut butter mixture into the roasting pan together with the cereal. Mix well. Press ﬁrmly in pan. 4. Cool completely. Cut into rectangle pieces, about ¾x1½ or larger. Wrap individually in wax paper.

Walnut Bars Serves 50 bars | Prep 20 min | Cook 1 hr 10 min | Ready in 1½ hrs Submitted By: Linda Jung This is a Jung Family favorite during the holidays!

INGREDIENTS

DIRECTIONS

2 sticks butter, softened

Preheat oven to 275°F. Lightly grease 15½ x 10½ inch jelly roll pan.

1 cup granulated sugar 1 tsp vanilla extract 1¾ cups all-purpose ﬂour 1 egg, separated 1 cup walnuts, ﬁnely chopped

1. In two small bowls, separate egg. 2. Finely chop walnuts and place in a separate bowl. 3. In a large mixing bowl, beat butter and sugar. 4. Add ﬂour and vanilla to butter-sugar mixture and mix at low speed until just blended, occasionally scraping bowl with rubber spatula. 5. Increase mixer speed to medium and beat until well mixed. 6. Pat dough evenly onto the prepared pan. 7. Take bowl with egg whites and slightly beat with a fork. Brush over top of dough then sprinkle with chopped walnuts. 8. Bake for 1 hour and 10 minutes until golden (may be less depending on your oven). 9. Immediately cut 5 strips lengthwise, then into 1” bars. 10. Cool completely. Store in tightly covered container.

NOTES

235

English Toffee Submitted By: Karen Kato

INGREDIENTS ½ lb salted butter 1 cup sugar ¼ cup water ½ cup almonds, ﬁnely chopped ¾ cup almonds, coarsely chopped ¾-1 cup chocolate chips or 6 Hershey Bars heavy pot with lid

DIRECTIONS 1. Combine butter, sugar and water in a heavy pot over medium heat. Stir until butter and sugar are melted. 2. Cover with a tight lid and cook until it boils. 3. Remove lid. Add ¼-½ cup ﬁnely chopped almonds and cook on high stirring constantly until mixture begins to smoke and turns tan in color. 4. Pour into ungreased ﬂat pan. Spread immediately. While still warm, sprinkle chocolate chips or Hershey Bars and spread evenly. 5. Sprinkle about ¾ cup coarsely chopped almonds, gently tapping almonds so it sticks to chocolate. 6. Cool and refrigerate. 7. Break into pieces and enjoy!

NOTES Do not make on a hot, humid day.

236

INGREDIENTS 1 cup sugar 1 cup butter (2 sticks) 3 Tbsp water 1 Tbsp Karo syrup (optional)

Toffee Submitted By: Carol Tondo

DIRECTIONS

1½ cup roasted almonds, chopped ½ cup crumbs of roasted almonds 1 lb bar of milk or semi-sweet chocolate or bag of chocolate chips

Preheat oven to 350°F. 1. Roast almonds at 350° for 15 minutes. Save ½ almonds whole. Chop rest with ½ cup of crumbs for later. 2. Place parchment paper on a baking sheet. 3. Melt butter, sugar, water and Karo syrup (optional) in a non-stick pan. Mix constantly for about 20 minutes over medium-high heat. Mixture must be thick with a caramel color and at 150°F (use candy thermometer). Spread on parchment paper. Toss chocolate chips on toffee and let them melt; then spread. Sprinkle almond crumbs and put in refrigerator. 4. You can also put chocolate on the other side. You must wait for the one side to harden. Melt chocolate ﬁrst then spread on the other side.

NOTES You can substitute almonds with pecans or walnuts.

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Filipino Tupig Serves 25 | Prep 35 min | Cook 20 min | Ready in 55 min Submitted By: Arlene Santiago

INGREDIENTS

DIRECTIONS

25 banana leaves (6”x8”)

Preheat oven to 375°F.

1 box mochiko (rice ﬂour) 1 cup dark brown sugar ½ cup coconut ﬂakes 1 can coconut milk (13.5 oz.) ½ cup ice water Crisco

1. In a large mixing bowl, mix dry ingredients together (mochiko, dark brown sugar, and coconut ﬂakes). 2. Add in wet ingredients (coconut milk and ice water) and mix dough until completely combined. 3. Prepare the banana leaves by greasing the lower part of the leaf with Crisco. 4. Scoop 2-3 tablespoons of the mixed dough onto the lower part of the leaf and roll. 5. Place rolled banana leaves directly on the oven rack. 6. Bake for 20 minutes, turning halfway through.

NOTES

238

Haupia Tapioca Submitted By: Jamie Morita

INGREDIENTS 6Âź cups water 1 cup sugar 1 cup small tapioca pearls 1 can coconut milk 1 pkg Noh Coconut Haupia Mix

DIRECTIONS 1. Bring water and sugar to a boil; lower heat and add tapioca. 2. Cook and stir about 15-20 minutes or until most of the tapioca is clear. Then let cool for 10 minutes. Add coconut milk, haupia mix and lychee juice and mix. 3. Transfer to a big bowl and mix in all the fruit.

1 can lychee syrup juice (you could cut up the lychee and use it, too, but I do not) 1 can mandarin oranges, drained 1 bunch grapes strawberries, cut into bite size pieces apples, cut into bite size pieces mangos, cut into bite size pieces blueberries

NOTES Can be served warm or chilled.

239

Hawaiian Sunrise Jello Serves (9x13 in baking dish) | Prep 1 hr | Ready overnight Submitted By: Shari Chang, courtesy of justjennrecipes.com

INGREDIENTS

1 cup condensed milk 5 envelopes Knox gelatin 2 (3 oz) boxes orange jello 1 (3 oz) box pineapple jello (can substitute lemon jello) Hawaiian Sun Passion Orange Juice Hawaiian Sun Pineapple Orange Nectar

NOTES A UMW favorite! OTHER ITEMS NEEDED: 9x13 inch glass baking dish

240

DIRECTIONS 1. In a small bowl, mix the condensed milk with 1 cup boiling water. Set aside. In another bowl, mix 2 envelopes Knox gelatin with 1 cup boiling water. Once combined, add it to the milk mixture. Set aside. 2. In another bowl, add one box orange jello, 1 envelope Knox gelatin and ¾ cups boiling water. Once the jello has dissolved, add ¾ cup Hawaiian Sun Passion Orange juice. Let cool slightly, then pour into the 9x13 inch glass baking dish. Chill in refrigerator to set for about 30 minutes. 3. Once the ﬁrst orange layer has set, pour HALF of the milk mixture on top of the orange for the next layer. Return to the refrigerator. Each layer will take 15 minutes to set. 4. In a bowl, combine the pineapple jello with 1 envelope Knox gelatin and ¾ cups boiling water. Add ¾ cups Hawaiian Sun Pineapple Orange Nectar. Let that cool a bit, then carefully pour it over the set white layer. Return to refrigerator to set for another 15 minutes. 5. Now that the yellow layer has set, pour the other half of the milk mixture on top of the pineapple one for the next layer. Return to refrigerator to set for another 15 minutes. 6. Finally, in a bowl, combine the other box of orange jello with 1 envelope Knox gelatin and ¾ cups boiling water. Add ¾ cups Passion Orange Juice, let it cool, then pour over the last white layer. 7. Chill until set and cut into squares to serve.

Mandarin Orange Dessert Serves many | Prep 5 min | Chill 2 hrs | Ready in 2 hrs Submitted By: Eva Nishi

INGREDIENTS 1 (6 oz) box lemon Jell-O 1 tbsp sugar 2 cups HOT water 2 (11 oz) cans mandarin oranges (separate the juice and retain) 1 family size Sara Lee Pound Cake 1 regular size tub Cool Whip

DIRECTIONS 1. Dissolve lemon Jell-O and sugar in 2 cups HOT water. 2. Add the reserved mandarin orange juice and enough cold water to yield 1 cup (total of 3 cups to dissolve the Jell-O) and chill until thickens to egg white consistency, approximately 2 hours. 3. Add tub of Cool Whip and mandarin oranges to the chilled gelatin. 4. Spray an 11 inch square pan or 9x11 inch rectangular pan with Pam non-stick spray. 5. Cut cake in even slices to ďŹ t across the bottom layer of the pan and save the other half for the second layer. I try to cut 20 slices to use 10 slices on the bottom and 10 slices for the other layer. 6. Pour half of the Jell-O mixture on top of the pound cake and then place the remaining pound cake on top, pouring the remaining Jell-O on top. 7. Chill until ready to serve and enjoy!

NOTES

241

Mascarpone Cheesecake Serves 10 | Prep 20 min Submitted By: Miki Hayashida

INGREDIENTS FOR THE COOKIE CRUST: 1¼ cups graham cracker or oatmeal cookies, crushed 3 Tbsp sugar ¼ cup butter, melted FOR THE FILLING: 3 Tbsp water 2 tsp unﬂavored gelatin 2 cups whipping cream, divided 8 oz mascarpone cheese, room temperature 8 oz cream cheese, room temperature 1 cup powdered sugar ½ tsp vanilla FOR THE RASPBERRY TOPPING: ½ cup frozen raspberries, thawed **

DIRECTIONS Preheat oven to 350°F. FOR THE COOKIE CRUST: 1. Combine all ingredients. 2. Press ﬁrmly onto bottom of a greased 9 inch springform pan. 3. Bake for 10 minutes. Cool completely. FOR THE FILLING: 1. Sprinkle gelatin over water. Let stand 15 minutes. 2. Gently heat to dissolve gelatin. 3. Warm ½ cup cream to room temperature. 4. Combine with gelatin mixture. Set aside. 5. In the bowl of an electric mixer (using the paddle attachment), slowly add powdered sugar to cheeses. 6. Slowly add cream and gelatin mixture. Add vanilla. 7. Pour ﬁlling mixture over crust. Refrigerate overnight (can be prepared 2 days ahead). FOR THE RASPBERRY TOPPING:

⅓ cup water

1. In a food processor, blend frozen raspberries with water.

¼ cup sugar

2. Press mixture through a sieve to remove seeds.

1 Tbsp cornstarch

3. In a small saucepan, combine sugar and cornstarch. Stir in berry mixture.

NOTES ** 2 containers of fresh raspberries or mixture of fresh berries can be used 242 in place of frozen.

4. Cook and stir until thickened and bubbly. Cool. Serve cheesecake topped with berries and sauce.

Seasoned Crackers Ready in 30-45 min Submitted By: Stacy Shimizu

INGREDIENTS 4 sleeves saltine crackers SEASONING: 1 cup oil (vegetable or canola)

DIRECTIONS 1. Line up crackers (standing up) in Tupperware with lid. 2. Combined all seasoning ingredients together. 3. Drizzle over crackers and put on lid.

1 package dry ranch dressing

4. Let sit for 15 minutes.

1 Tbsp garlic powder

6. Flip once more (I ﬂipped it one more time just for grins).

1 Tbsp red pepper ﬂakes

5. Flip and let sit for 15 minutes.

7. Enjoy!

NOTES

243

See Mui Cook 15 min | Ready in 20-30 min Submitted By: Jan Tanabe

INGREDIENTS 16 oz prunes 12 oz apricots 12 oz dried cherries or cranberries 1 cup crystalized ginger, sliced into thin strips (measure after slicing) Âž-1 cup lemon juice (about 7 large lemons) 1 tsp ground cloves 1 tsp Chinese 5 Spice 4 tsp Hawaiian salt 1 cup brown sugar 3 Tbsp whisky, bourbon or brandy

NOTES See mui really means crack seed, a snack familiar with folks from Hawaii. In the Ala Moana Shopping Center there is a shop called Crack Seed Center and when you enter your mouth just waters from the aroma and sight of large glass apothecary jars ďŹ lled with various types of mui.

244

DIRECTIONS 1. Place all of the ingredients into a large pot such as a Dutch oven. 2. Cook on medium heat, folding the mixture to prevent scorching. Taste the mui. If it is too tart, add more brown sugar. If the heat seems too high, turn to low. 3. Cook for about 15 minutes or until liquid has evaporated. 4. Cool and spoon into jars. Refrigerate. 5. If you wish, add thinly sliced dried and salted lemons and seedless li hing mui. Use whatever combination of dried fruit that appeals to you. Also may be seasoned with li hing mui powder to taste.

Spiced Walnuts Makes 1 lb Submitted By: Jayne Watanabe

INGREDIENTS

DIRECTIONS

2½ cups walnut halves

Preheat oven to 375°F.

1 cup sugar ½ cup water 1 tsp cinnamon ¼ tsp salt 1½ tsp vanilla

1. Spread walnuts on a baking sheet and bake 5 mins, stirring once. Remove from oven. Stir again. 2. Butter the sides of a heavy 2 qt saucepan. In pan, combine sugar, water, cinnamon and salt. 3. Heat sugar mixture and stir until sugar dissolves and mixture comes to a boil. Cook without stirring to soft-ball stage (235°F). Remove from heat. 4. Beat by hand 1 min, or until mixture just begins to get creamy. 5. Add vanilla and the warm walnuts. Stir gently until nuts are coated and mixture becomes creamy. 6. Turn mixture out on a buttered baking sheet. Separate at once using two forks.

NOTES

245

Spicy Popcorn Serves 2½ | Prep 1 min | Cook 2 min | Ready in 3 min Submitted By: Linda Jung

INGREDIENTS 4 cups popcorn (1 bag)

1. Pop a bag of popcorn.

1½ tsp chili powder

2. Add chili powder and cumin to the bag and shake.

½ tsp cumin

NOTES

246

DIRECTIONS

Amazake (Sweet Sake) Using a rice-cooker

Submitted By: Pastor Becky Hirata, courtesy of her sister, Kyoko Kawakita

INGREDIENTS

DIRECTIONS

1 go-cup* (180 cc) regular white rice

1. Wash rice and cook with 2 go-cups of water in rice-cooker.

2 go-cups* (360 cc) water

2. When rice is done, add 2 more cups of water and mix together. Check the temperature of the rice/water mixture and when it cools to about 120-130Â°F, add Koji and mix. (Note: Koji will die when the temperature is above 140Â°F!)

1 cup (250 cc) Koji** 2 cups (500 cc) additional water

*Japanese measuring cup: 1 go-cup is 180.39 cc. **Koji is often found in a small package near the natto in a Japanese market.

3. Put rice-cooker in warm mode, cover rice-kama (bowl) with wet towel, and close the rice-cooker lid, but do not close the lid completely. 4. Leave the warm rice-cooker with the lid slightly ajar for 8 hours. 5. Refrigerate. You can enjoy for 5 days.

NOTES The sweetness depends on the water. Soft water will add natural sweetness to sake (non-alcoholic).

247

INGREDIENTS 2 cups white sugar 6 cups water 2 (3 oz) pkg strawberry Jell-O 1 (46 oz) pineapple juice ⅔ cup lemon juice

Luscious Slush Punch

1 qt orange juice 2 (2 liter) bottles Sprite

Yields 20 servings Submitted By: Ellen Jee

“We used to meet every Tuesday night at my house for “Laughs and Crafts” and when Rev. Yumi was leaving to return to Japan, Jenny Harada made this punch for her going away party. I’ve been making it for Thanksgiving ever since and it’s always a hit that everyone looks forward to. Thank you, Jenny!”

DIRECTIONS 1. In a large pot boil the sugar, water, and Jell-O for 3 minutes. 2. Stir in pineapple, lemon and orange juice. 3. Cool. Pour mixture (or I use a soup ladle) into 2 (1 gal size) Ziplock Freezer bags. 4. Freeze overnight. 5. Thaw for an hour or so before serving. When ready to serve, place the frozen bricks into punch bowl. Break into pieces with a knife or potato masher. Add 1 bottle of soda until slushy, then the other bottle of Sprite as needed.

NOTES You can half the recipe and use bottled lemon juice if fresh isn’t available.

248