Hele mai ka me 'ai

Slow Cooker Roast Pork with Fruit
        1 medium round onion (sliced)
        1 boneless loin pork roast, 2 to 4 pounds
        1 pkg. (8 ounces) dried fruit piece, (the sliced not the diced, as the diced will overcook and become
part of the sauce) Should be about 1 1/2 cups.
        1/2 cup apple juice
        1/2 teaspoon salt
        1/2 teaspoon ground nutmeg
        1/4 teaspoon ground cinnamon

        Layer the onion in a 4 to 5 quart slow cooker. Place pork on the onions, top with dried fruit. Mix the
remaining ingredients, pour over the fruit and pork.


        Cover and cook on low heat setting for 7 to 9 hours, or until pork is tender.
        Serve fruit mixture over the pork.

Haupia Cake
        1 box/pkg. White Cake Mix, any brand
        Make as directed on pkg. (add 1 teaspoon of coconut flavoring - optional)
         Bake in a 9 X 13-inch pan

        Haupia Filling or Frosting
        2 cups coconut milk (I buy mine at 99 Ranch Mkt.; most Asian stores have it in the frozen food section.
                                        It comes in a plastic bag, if you don't see it, ask.
        1/2 cup sugar
        1/4 tsp. salt
        3 tablespoons cornstarch
        1/2 cup water
        1 tsp. vanilla or coconut flavoring
        In a saucepan, heat coconut milk. Mix sugar, salt and cornstarch with the water.
        Stir into the coconut milk, cook and stir constantly until mixture thickens.
        Stir in flavoring. Cool until warm
        Poke holes in cake with the end of a chopstick, pour about 1/2 cup of frosting onto the cake, and let
coconut mixture cool, then frost the entire cake.

Chicken Adobo
        1 whole chicken (cut into eighths)
        1 whole garlic (chopped)
        olive oil or vegetable/corn oil
        1 tsp ground black pepper
        4 whole black pepper cloves
        3 dried bay leaves
        1 cup soy sauce
        1 cup vinegar
        **7up/sprite
        **1 whole lemon (cut into 4)

        Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub
all over the chicken chicken parts and rub some salt into it as well.

        Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and saute until the
chicken is begining to tenderize.

        Add ground black pepper, whole black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35
mins or until chicken is done.

        Make sure to add more vinegar or soy sauce until it suits your taste (should be a bit tangy). When
chicken is tender, add some 7 up if you want a sweeter taste, and let simmer for 5 more mins.
Serve over rice.

Chicken Adobo in Coconut Milk
        Ingredients
        2 tablespoons garlic, minced
        1 onion, chopped
        2 tablespoons olive oil
        1 whole chicken, cut into 8-10 pieces
        3 cups coconut milk, divided
        1 teaspoon ground black pepper
        1/4 teaspoon salt
        1/4 teaspoon fresh ginger, grated
        3 tablespoon vinegar
        1 small piece chili (optional)

        In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut
milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very
tender, about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add
remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily.
Serve hot over rice.

Eggplant Adobo
           Ingredients
        5 cups diced eggplant, cut in 1 1/2-inch cubes
        salt to taste
        1/4 to 1/2 cup vegetable oil
        1/3 cup soy sauce
        1/4 cup red wine vinegar
        6 cloves garlic, minced
        1/2 teaspoon freshly ground black pepper

        Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small sacuepan, simmer
soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for
7 minutes, stirring occasionally. Serve hot.

Bananas Foster
        Ingredients
        1/2 cup butter
        2 tablespoons brown sugar
        1/4 cup orange juice
        2 tablespoons banana liqueur
        2 tablespoons Grande Marnier (orange liqueur)
        2 teaspoons cornstarch
        4 teaspoons water
        2 bananas, peeled and sliced
        Vanilla ice cream
        Mint leaves

        Instructions
        In a skillet, heat butter; add brown sugar and juice. Heat until mixture is bubbly. Remove pan from heat;
add liqueurs and flame. Combine cornstarch and water; add to mixture and cook until thickened. Add
bananas and cook for a few minutes. Immediately serve over ice cream. Garnish with mint leaves.
Makes 2 servings.

Easy Chicken Luau
        Ingredients
        5 lb chicken thighs
        1 lb frozen spinach, thawed and drained
        1 1/2 cups skim milk
        1/4 teaspoon coconut extract
        1 can cream of chicken soup (or reduced fat/sodium)

        Instructions
        Remove skin, bones, and visible fat from chicken; place in a 13 x 9 x 2-inch baking dish. Spread
spinach over chicken. In a small bowl, combine remaining ingredients; pour over spinach. Bake
at 350ºF for 1 hour. Serves 10.

Lu Pulu A mainstay of any Tongan function, Lu Pulu is similar to Hawaiian laulau and
        Samoan palusami-lu'au leaves, coconut milk and 'onolicious corn beef!

         2lb bag of lu'au leaves
        2 cans of corn beef (preferably Crown or Palm brand from NZ)
        ½ onion
        2 cans of coconut milk
        ½ cup of mayonnaise

         In a separate bowl, thoroughly mix the coconut milk and mayonnaise. Chop the onion and add it to
the bowl. Next, wash the lu'au leaves and remove the stem. Stack 4 leaves together on one hand,
   making sure to stack the largest leaf of the bottom and the smallest on top. Then take about 2-3 tbsp.
of corn beef and pile it in the center of the leaves. Pour a little coconut mixture (about a ¼ cup) evenly
over the corn beef and quickly fold the leaves together to enclose the corn beef. Wrap this with a
square-foot sheet of foil. Be sure to wrap tightly in order to keep the moisture in. Repeat until all your
ingredients are gone. Bake in the oven at 350 for about 45 minutes, or you can steam them in a large
pot for 1 hour.

        Serve with Haka Talo: peel 4 whole taro roots and cut each into 3-4 big pieces. Place in a pot, adding
enough water to barely cover the taro. Add one can of coconut milk and boil until it's soft enough to push
a fork through (usually 30 to 45 minutes). Mmmmm! A Tongan delicacy!

Patele
        Ingredients
        40 ti leaves
         24 green Chinese, Williams, or Bluefield bananas
        Salt to taste
        Achiote Oil
        4 cups Sofrito

         Instructions
    Remove ribs from ti leaves; wilt leaves. Peel bananas and drop into water to prevent darkening. Finely
grate bananas; add salt and enough achiote oil to make a rich red-orange color. Slightly overlap 2 ti
leaves; spoon a little achiote oil in the center of the leaves. Spread about 1/2 cup of banana mixture
   over the oil; place about 3 tablespoons of Sofrito on banana mixture. Fold leaves over the filling to
   make a rectangular package, about 6 inches in length. Tie securely with string. If desired, wrap in
   squares of heavy-duty foil. Steam or boil for 1 to 1 1/2 hours. Makes about 20 pasteles.

Pani Popo a Samoan dish that literally means “buns in coconut milk.” It is a sweet dish and very heavy,
            and can be purchased in most Samoan food stores, like Dot’s by K.P.T. If you want to
make it at home, here’s a great recipe. The hardest part is preparing the buns.

          53/4 to 61/4 cups all-purpose flour
         1 pckg yeast
         2 1/4 cups +2 Tbsp milk
        1 Tbsp sugar
        1 Tbsp shortening (or butter)
        1 teaspoon salt

        BUNS:
        In a saucepan, heat and stir the milk, sugar, shortening, and salt until warm and the shortening has
almost melted. Pour this into a large mixing bowl containing 2 1/2 cups of flour and the yeast. Beat
this for about 30 seconds, making sure dry and the wet ingredients are well mixed.

        Using a spoon, mix in as much of the remaining flour as you can to make a moderately stiff dough
that is smooth and easy to pull. Put Crisco on your hands (to add moisture to your rolls and make
it easier to handle) and shape the dough into large ball. Place it in a greased bowl. Cover with a
damp cloth and letrise in a cool oven on the top rack with a pan of hot water below it. Let rise for 45
minutes and punch dough down. Roll 18 balls and cover 10 min.

        SAUCE:

       While the buns rise, mix 2 cans of coconut milk with 1 cup of sugar (add more sugar if you like it
sweeter). Pour this mixture between two 13x9x2 pans. Place 9 rolls in each pan and bake at
375 degrees for 20 minutes or until bread tests done. Let cool and fa’aumu (chiiii-hooo!)!!!

Jamaican Hot Pepper Shrimp Peel these fiery shrimp as you eat them.
       4 cups water
       1/2 cup chopped scallion
   4 garlic cloves, crushed
   3 fresh thyme sprigs
   3 fresh Scotch bonnet or habanero chiles, halved and seeded
   2 tablespoons salt
   1/2 teaspoon black pepper
    10 whole allspice
      1 lb large shrimp in shell (21 to 25 per lb)

   Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and
   simmer, covered, 20 minutes.

   Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room
   temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of
   cooking liquid on top.

Orange Soy Ribs
    2 racks babt back pork ribs (2 - 3 pounds) cut into individual ribs
    1/4 cup fresh orange juice
       1/4 cup soy sauce
    1 tsp ground cumin
       13x9" glass baking dish

       Put ribs in a large sealable plastic bag. Stir together orange juice, soy sauce, sweetner or sugar, and cumin
    in a bowl until sugar is dissolved, then pour marinade over ribs in bag and seal bag, pressing out excess air.
    Marinate ribs, chilled, turning bag over after 30 minutes, 1 hour total.

    Put ribs in middle position and preheat oven to 375 F.

       Transfer rack and marinade to baking dish and arrange ribs in 1 layer, not touching. Roast ribs 30 minutes, then
    turn over ribs with tongs and continue roasting until they are tender and well browned and marinade is thick and
    syrupy, about 30 minutes more.

Kalua Pork (Slow Cooker)
       1-2 lb slab Boneless pork butt or shoulder
    2 Tbsp Hawaiian salt
    2 Tbsp Liquid smoke
    2 C Water
    2 cans Spinach

    Slash meat all over at 1/2 inch intervals. Rub the hawaiian salt and liquid smoke onto the meat. Place meat in slow
    cooker and add water. Set cooker to high and cook for at least 6-7 hours or overnight. Shred the meat. About an hour
    or two before serving, add 2 cans of spinach and let it cook with the pork so the flavor soaks in.

       Preheat oven to 350 F
       3/4 cup oil
       1 1/4 cup sugar
    3 eggs
    Beat oil and sugar. Add eggs one at a time and beat.
       2 tsp baking soda
       1/2 tsp salt
       2 tsp cinnamon
       Sift together dry ingredients and add to egg mixture. Mix by hand for 3 minutes.
       2 cups ripe mangoes
       1 tsp vanilla
       1/2 cup chopped nuts
        Add mangoes, vanilla and nuts. Mix until well blended.
       Pour into 9x5x3" loaf pan and bake for 45-50 minutes.

Chicken/Papaya Soup

        3 to 4 large chicken thighs
        4 T. oil
        2 cloves garlic, crushed
        1 thumb size minced fresh ginger
        1/2 t. salt and 1/4 t. sugar
        6 cups chicken broth
        2 1/2 # green papayas

        Cut chicken in 1 inch cubes. Heat oil, in heavy skillet, fry garlic until
        browned, remove and discard. Add chicken and ginger, cook until browned, add
        salt, sugar and broth. Cover and simmer until chicken is tender. Meanwhile,
        cut papaya into 1 inch cubes and add to soup. Do not let the papaya get
        mushy. This make about 10 cups of soup. You can cut the recipe in half.

Chicken Hekka from Anita
        Ingredients:
        1 1/2 lbs. boneless, skinless chicken
     3/4 cup sugar or sugar sub.
        3/4 cup shoyu
        3/4 cup mirin
        2 Tbs. oil
        2" ginger, grated
        3 ea. medium carrots, julienne
        2 ea. onions, sliced
        1 can shredded bamboo shoots, drained (14 oz.)
        1/2 lb. fresh mushrooms, sliced
        1 bunch watercress, cut into 2" lengths
        8 oz pkg. long rice, soaked & cut into 2" lengths

   How To:
        1. Slice chicken into serving pieces.
        2. Combine sugar, shoyu & mirin.
       3. In a skillet or wok, heat oil to medium high.
        4. Squeeze juice from grated ginger into wok.
        5. Add ginger & stir fry until brown, discard ginger fibers.
    6. Add chicken & stir-fry over high heat.
        7. Add shoyu mixture & cook 2 more min.
        8. Add vegetables, one at a time, & stir-fry after each addition.
        9. Add long rice & cook 3 more min. or until done.

Poke Aku (tuna) from Anita
Fresh raw fish flavored with seaweed and inamona (Kukui nut paste)
Served as a side dish or pupu (hors de'oeuver) Serves 20

    5 pounds fresh aku (tuna)
    1 pound chopped limukoho or lipoa (seaweed)
    3-4 tablespons inamona (Kukui nut)
    Hawaiian Salt (to taste)

Skin the fresh fish and cut into 1 inch cubes. Combine remaining ingredients. Shill and serve.
Fish must be Fresh!

Poke Aku (tuna) from Anita
Fresh raw fish flavored with seaweed and inamona (Kukui nut paste)
Served as a side dish or pupu (hors de'oeuver) Serves 20

    5 pounds fresh aku (tuna)
    1 pound chopped limukoho or lipoa (seaweed)
    3-4 tablespons inamona (Kukui nut)
    Hawaiian Salt (to taste)

Skin the fresh fish and cut into 1 inch cubes. Combine remaining ingredients. Shill and serve.
Fish must be Fresh!

Oxtail Soup from Anita -a family favorite
   Ingredients
    3 pounds Ox Tail
    8 dried mushrooms (cut into quarters)
    Small peice of dry orange peel (found in asian markets)
    1/2 pound raw shelled peanuts
    6 quarts water
    3 beef bouillon cubes (Steero Brand)
Method
    Cook Oxtails at least 3 hours. Cool down and refrigerate over night!
        Next day, skim off fat add the rest of the ingredients and bring to boi.
        Cook at least 3 to 4 hours until Oxtails are tender.
        Season to taste. Serve hot.

Spam Fried Rice from Anita
           What to do with leftover rice If you are into Spam, this one is for you!
        4 cups leftover rice
        1 1/2 cup Spam, diced
        1 egg
        1 tablespoon Shoyu (soy sauce)
        3 stalks green onion, chopped
        Fry Spam in a small quantitiy of oil in skillet.
        Lower heat and add rice.
        Mix egg and soy sauce and add to skillet.
        Stir everything around just like they do in Chinese restaurants.
        Just before serving add green onions.

Portugese Bean Soup from Anita

    Ingredients
    3 medium size smoked ham hocks
    2 sliced Portuguese sausage
    2 onions, chopped
    2 large carrots, chopped

Portugese Bean Soup from Anita

    Ingredients
    3 medium size smoked ham hocks
    2 sliced Portuguese sausage
    2 onions, chopped
    2 large carrots, chopped
    3 large potatoes, (cut in walnut size pieces)
    2 cans kidney beans
    1 can chopped tomatoes, with basil
    2 crushed bay leaves
    3 beef flavor bouillon cubes (herb/ox brand)

Method
    Boil ham hocks, onions & carrots in enough water to cover the ham hocks. Add beff bullion cubes and bay leaves.
        Boil until meat is tender. When meat is tender, remove and cut into bite size chunks and return to the pot.
    Add sliced sausage, tomatoes, potatoes and kidney beans. Cook until potatoes are tender. Season to taste.

    3 large potatoes, (cut in walnut size pieces)
    2 cans kidney beans
    1 can chopped tomatoes, with basil
    2 crushed bay leaves
    3 beef flavor bouillon cubes (herb/ox brand)

Asian Turkey-Noodle Soup With Ginger and Chiles from Anita

    3 1/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths
    Boiling water
   6 cups homemade turkey stock or low-salt chicken broth
    1/2 cup thinly sliced shallots (about 3 large)
    6 1/8-inch-thick rounds peeled fresh ginger
    2 tablespoons fish sauce (nam pla or nuoc nam)* or soy sauce
    2 cups diced cooked turkey meat (about 10 ounces)
    Fresh bean sprouts
       Fresh mint leaves
    Thinly sliced serrano chiles
     Lime wedges

       Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft,
       about 5 minutes; drain.

     Combine stock, shallots, ginger, and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and
    simmer 10 minutes. Discard ginger slices. Return stock to boil. Stir in noodles and turkey; simmer until turkey is
    heated through, about 3 minutes.

Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chiles, and lime
wedges to squeeze over.

*Available in the Asian foods section of most supermarkets.

    To make turkey stock: Break up the carcass so that it its into a 6-quart or larger pot. Add 3 quarts water and 1 each
        coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2
    teaspoon dried thyme, and 1/4 teaspoon whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from
    surface of the broth.

Macaroni Salad from Anita

    This one is SUPER ONO!!!
   1 small package salad macaroni or use 2 boxes of
    KRAFT macaroni & cheese (minus the cheese.) JUST USE THE MACARONI
    1 can tuna or 1/2 pound imitation crab
    1/2 box frozen petite peas (cooked)
    2 small celery stalks (chopped)
    4 lg. eggs (hard-boil & grate)
    1/4 TSP. sweet pickle relish Or use MORE if your family likes relish - mine doesn't
    salt/pepper to taste
    1/2 round onion or 2 chopped green onions (optional)

    Boil macaroni, do not over boil, drain and cool.

    Add all other ingredients to cooled macaroni, add about 3/4 of a quart of mayonnaise. The macaroni will absorb the             Mayo, so you may want to make your salad a day ahead, to let the flavors combine. And you might want to add more        Mayo just before serving.

Korean Pancakes

   For dipping sauce
    3 tablespoons soy sauce
    2 teaspoons rice vinegar (not seasoned)
    1 tablespoon toasted sesame seeds,
    1/4 teaspoon dried hot red pepper flakes
    1/4 teaspoon Asian sesame oil

    For pancakes
       1 cup dried peeled (yellow) mung beans*
    2 medium carrots
    1 bunch scallions (white and pale green parts only)
    1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds
    1 tablespoon minced garlic (about 3 cloves)
    1 cup water
    2 large eggs
    2 tablespoons all-purpose flour
    1 teaspoon salt
    4 tablespoons vegetable oil

       Special equipment: a Japanese Benriner** or other adjustable-blade slicer
       Make dipping sauce:
    Stir together all dipping-sauce ingredients in a small bowl.

    Make pancakes:
    Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by
    2 inches in a bowl and soak, chilled, at least 2 hours.

Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces.
Combine carrots, scallions, chile, and garlic in a large bowl.

    Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt
    and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula.
    (Batter will be thick.)

    Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot
       but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large
    spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until
    edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden,
    1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking
    them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges.
    Serve warm or at room temperature with dipping sauce.

Cooks' note:
Mung beans can be soaked up to 12 hours.

Adobo from Tavena

    1lb pork butt (cut in squares) or chicken thighs/wings/drums or turkey tail
   vinegar
    patis
    peppercorns
    salt
    tanglaad (lemon frass) use the whole reed, taking off the outer leaf to espose the soft insides, cut in half lenghwise
   Boil (enough water *or chicken stock* to cover meats..with a dash of salt)  pork/chicken or turkey tail till SEMI-tender
(30-45 min. or less on high/med heat), drain water. Add 2 to 3 tablespoons patis, 2 tablespoons vinegar, 3-4 pinches
       crushed peppercorn, the lemon grass stalks...And salt to your taste....Simmer (on med to low heat) flavors for
    about 15-25 min. until meats are tender enough to your taste. I add oil, 4-5 tablespoons. turn yp heat to med-high
    fry to your taste of crispiness. Serve with rice.

Chicken Livers and Rice

A version of this recipe was printed in Cajun Country Cookin' by John and Glenna Uhler. This book has been out
of print for years, but this recipe deserves a better fate. You've never had chicken livers this good!

In a sauce pot, add the following to two cups of water:

2 cubes of chicken bouillon

2 tsp celery flakes

2 tsp parsley flakes

1 bay leaf

¼ tsp Kitchen Bouquet

a healthy dollop of hot sauce, plus black pepper if you'd like

Bring the above to a boil, simmer for five minutes, then add 1½ cups of rice. Return to a boil, then reduce heat to low,
cover, and let sit until the rice is done (about 15 minutes).

    In 2 tbsp of butter, saute one finely-chopped small onion and 2 to 4 chopped cloves of garlic. When the onion turns
    translucent, add 1 pound of chicken livers and a generous dollop of sherry. Saute until the livers are done, about
    8 to 10 minutes.

Combine the rice and livers in a baking dish and cover with freshly grated Parmesan cheese. Bake uncovered for
15 minutes in a 350 degree (F) oven.

Serve with hot sauce and plenty of freshly grated Parmesan cheese. This dish goes well with asparagus or artichokes.

Smoked Salmon and Cucumber Rolls from Anita
    1 (12-inch) seedless cucumber (usually plastic-wrapped)
    4 oz cream cheese, softened (1/2 cup)
    1/4 cup finely chopped fresh chives
    2 tablespoons drained bottled horseradish
    1/4 teaspoon salt
    1 lb thinly sliced smoked salmon

    Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir together cream cheese, chives,
    horseradish, salt, and pepper to taste until combined well.

    Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic
    wrap, then spread with a thin layer of cream cheese mixture. Wrap coated salmon around cucumber quarter to cover         completely, pressing gently to help it adhere. Repeat with remaining cucumber quarters. (You may have leftover
    salmon.) Cut rolls crosswise into 3/4-inch pieces.

Cooks' note:
Rolls can be assembled (but not cut into pieces) 1 hour ahead and chilled, covered with plastic wrap.

Korean Style Bean Sprouts from Anita
        Ingredients:
        1 tbl. Mung bean sprouts
        1 1/2 tbls. Seasame oil
        1 tsp. Shoyu
        1 tsp. (or more to taste) Rice Vinegar
        Chili drops chili oil (optional)
        1/8 cup chopped green onions (optional)
How to:
        In a medium pot, add 1 1/2 tbl salt to water. Bring to boil.
        Add sprouts and boil for 2-3 minutes. Do not overcook.
         Drain sprouts. toss sesame oil, shoyu, rice vinegar, chili oil and chopped green onions.
Chill and Serve.

Red Curry Chicken from Anita

14 OZ CAN COCONUT MILK

1 TABLESPOON RED CURRY PASTE

1/4 CUP FISH SAUCE

2 TABLESPOONS SUGAR

1 LB CHICKEN BREAST ( CUT INTO INCH PIECES)

5-8 KAFFIR LIME LEAVES

1/4 CUP FRESH BASIL LEAVES

1- COMBINE 7 OZ COCONUT MILK & CURRY PASTE

2- ADD FISH SAUCE ,CHICKEN ,AND SUGAR

BRING TO GENTLE BOIL AND COOK UNTIL CHICKEN IS DONE

3- ADD REMAINING COCONUT MILK AND LIME LEAVES. HEAT THRU. GARNISH WITH BASIL

BEFORE SERVING

Salmon Cakes from Anita
    Ingredients:
    Canola Oil cooking spray
1 cup frozen hash browns, thaws
1 can salmon (7 oz.), drained and flaked
1 egg white, beaten
1 tbsp. plain nonfat yogurt
1 scallion, thily sliced
   1/4 tsp. paprika

        Estimated cooking time: under 30 minutes
       How to:
        In a shallow bowl, crush hash browns with a fork.
Mix in Salmon, egg white, yogurt, scallions and paprika. Season with salt and pepper.
        Shape into 4 cakes.

        Coat a nonstick skillet with canola oil cooking spray. Spray salmon cakes quickly with spray as well.
        Heat skillet over medium heat.
         Cook salmon cakes until browned on the bottom, about 5 minutes.
        Gently turn cakes with a spatula and cook on the second side until browned.

        Crarefully transfer salmon cakes to dinner plates, serve 2 cakes per person.

Shoyu Chicken from Anita
        Ingredients:
        1 cup soy sauce (substitute low sodium)
        1 cup pineapple juice
       1/4 cup brown sugar (from Hawaii of course)
        2 tsp. wine
        1 piece ginger (crushed)
        2 large cloves of garlic (mashed)
        3 pounds skinless chicken thighs -cut in half or thirds (boneless)

        How To:
        Mix ingredients well, add chicken. Bring to boil and lower to simmer. Cook slowly until chicken is tender.

Baked Talapia in Garlic and Olive oil from Anita Low carb dish, broke da mouth!
        Ingredients:
        4 fillets tilapia (8 ounce)
        4 cloves garlic (crushed)
        3 tablespoons olive oil
        1 onion (chopped)
        1/4 teaspoon white pepper or cayenne

        How To:
        1. Rub the fish fillets with the crushed garlic, then place them in a shallow, non reactive dish. Spoon the olive oil over
            the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the
fish to soak in the marinade.
        2. Preheat the oven to 350 degrees .
        3. If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic and onion. Sprinkle the fish
with the cayenne or white pepper. If you're grilling the fish, wrap the fish and oil, garlic, onion, and pepper in
aluminum foil.
        4. Bake at 350 degrees F for 30 minutes.

            Suggestions: If you prefer to grill, heat grill and put the fish in aluminum foil; grill until desired doneness is reached.

Aku Bone Soup from Anita A family favorite! Easy, Onolicious, Low fat, Low carb.
        Ingredients:
        Aku bone pieces or Aku head
        Water fill 3/4 in pot
        Hawaiian salt (according to taste)
        Shoyu any brand (according to taste)
        Ginger root freshly sliced (according to taste)
        Cloves of garlic (according to taste)
        Green leaf onion (diced)
        Chinese parsley (two bunches)

        How To:
        1. Boil Aku pieces or head in water
        2. Add: garlic, ginger, salt, shoyu
        3. Add: Chinese parsley and leaf onion last

Tofu Salad from Anita
        Ingredients:
        Tofu, 1 block firm, drained and cubed
        Salmon, 16oz can
        Tomato, 1 large diced
        Bean Sprouts, 1 package
        Watercress, 1 bunch cut in 1 inch pieces
        Green onion, 2 chopped

        How To:
        Combine all ingredients well, except tofu. Add tofu and fold in gently.

        In a sauce pan, combine 1/2 cup Canola oil and 3 cloves of garlic, bring to sizzle. Remove from heat add
        3/4 cup soy sauce, mix well. Pour dressing over salad. Serve immediately. Enjoy.

Chicken wraps with Cucumber from Anita
        Ingredients:
       1 pound cooked, boneless, skinless chicken breast
        1 English cucumber
        2 tablespoons line juice
        salt and pepper to taste
        1 ripe avocado
        4 ounces low fat cream cheese
        1/2 cup salsa, medium hot
        4 12 inch flour tortillas
        1 cup cilantro leaves rinsed

        How to:
       1- Shred the chicken into thin pieces and set aside in a small bowl.
        2- Halve the cucumber lengthwise and scoop out the seeds. Cut it crosswise and then into julienne strips.
            Toss the strips with a tablespoon o the lime juice in a small bowl. Season with salt and pepper.
        3- Cut the avocado in half, remove the pit and scoop out the flesh with a spoon. Place the flesh into a small
            bowl and add the other tablespoon of the lime juice. Season with salt and pepper to taste. Add the cream
            cheese and combine with the back of a fork into a paste.
        4- Cut 1 inch off one side of the each tortilla. Place all the tortillas on your work surface with the side that is still
             rounded facing you. Using half of the avocado-cheese mixture, divide evenly among the four tortillas, spreading
            it on the bottom edge. Top with the chicken, dividing it evenly among the tortillas. Scatter a few of the cilantro
            leaves on top of the chicken and top cilantro with the remainder of the avocado-cheese mixture. Divide the
           cucumber strips evenly among the tortillas and spoon the salsa on top. Roll up tightly ending up with the cut
            side down.
       5- You can make these ahead of time and chill them overnight, individually wrapped in plastic.
        6- Slice in half on the diagonal and serve at room temperature.

Dump Cake from Anita -a favorite form the 1950's
    Ingredients:
    1 can Cherry Pie filling
    1 small can (8 ounces) crushed pineapple, undrained
    1 box (18.25 ounces) yellow cake mix
    1 cup chopped pecans
    1 stick (1/2 cup) butter cut into pieces

    How to:
    Preheat oven to 350 degrees F.
    Grease a 9x13 pan.
    Dump in the pie filling and smooth it evenly over the bottom of the pan.
    Next dump in the undrained pineapple and smoothe. Do not mix.
    Dump in the dry cake mix, then the nuts, again smoothing, not mixing, after each addition.
    Place the butter pieces on top and bake for 1 hour or until lightly golden.
    *Serve with ice cream, if you like. You can also try different things every time you make it, different pie fillings,
mix or nuts.

Smothered Yellow Squash with Basil from Anita
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a
small amount of liquid, tightly covered, until tender.

    Active time: 15 min Start to finish: 30 min
   Ingredients:
    2 tablespoons olive oil
    1 1/2 lb medium yellow squash, halved lengthwise and cut across into 1/8 inch thick slices
    2 garlic cloves finely chopped
    1/2 cup water
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    1/4 cup finely chopped fresh basil

    How to:
    Heat 1 tablespoon oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring     occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid     is evaporated, 6 to 7 minutes. Stir in basil.

    Makes 4 Servings

Curls with Spiced Wine from Anita
Ingredients:

    1 cup dry red wine
    2 tablespoons sugar
    1 Turkish or 1/2 California bay leaf
    1 teaspoon mustard seeds
    1 teaspoon pink peppercorns (optional), crushed
    2 ripe cantaloupes, chilled

   How to:
    Simmer all ingredients except cantaloupes in a 1 quart heavy saucepan until reduced to about 1/4 cup, 10-15 minutes.
    Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf.

    Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a
    lever), then divide curls among 4 bowls along with any juices. Just before serving, drizzle each serving with about 1
    tablespoon cooled spiced wine.

    Cooks' note: Spiced wine can be made 1 week ahead and chilled in an airtight container.
    Makes 4 servings.

Ahi Tuna Tartar from Anita
    Ingredients:
    1 pound Ahit tuna diced small
    1 English cucumber diced small
    2 shallots diced small
    1 tbs. lemon zest diced small
    3 tbs. pine nuts toasted and chopped fine
    3 tbs. olives diced small
    1 tbs. Italian parsley chopped finee
    2-3 ounces extra virgin olive oil (fruity)
   2 red bell peppers
    1 tbs. pimenton dulce (sweet paprika)
    1 medium white onion
    1/2 clove garlic
    1 tsp. tomato paste
    2 ounces olive oil
    4 frisee branches
    4 potato chips (arrows)
    2 ounces balsamic vinaigrette

    How to:
    1    Saute onions until clear and soft, add garlic, pimenton and peppers. Cook until soft and gelatinous.
        Add tomato paste and cook ten minutes more. Puree and pass through a fine sieve or strainer.
        Check seasoning.Preheat
    2    In a cold mixing bowl, add tuna, cucumber, shallots, lemon zest, pine nuts, olives and parsley.
        Mix together while adding olive oil. Check seasoning and refrigerate for two hours prior to serving.
    3    On a chilled plate, mold the tuna into a puck shape.
        Make circles of soffrito puree and put balsamic vinaigrette inside of circles.
    Place frisee and potato chips/arrows on top of tuna and drizzle a little more vinaigrette on top of frisee. Serve.

Mui Mix from Richard
       Ingredients:
       1 pkg. peaches
       1 pkg. apricots
       2 pkg. prunes (pitted id better)
    1 pkg. Li Hing Mui bits (optional)
    1 pkg. lemon peel bits or lemon peel slice
    1/2 tsp., Hawaiian Salt
    &nbs