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January 2008



Vernie's Vonderful Vecipes -- Part I

The Hawaiian Makahiki began last month; January 1st marks it for the western world and much of Asia will celebrate it in a few weeks. So we’re happy to report that the New Year is upon us. With that in mind, party food seemed the logical focus for this month’s Foodstuffs. Party time in Hawai`i also means family time and Vernie Watson from O`ahu who now lives in Port Orchard, Washington sent in so many recipes that we’ll spread them out over several months. Here’s the first set for your New Year’s family gathering:

I am sending some of my favorite recipes that I've collected throughout the years.  Every time there's a family gathering, especially with family in Hawaii, the topic of conversation always focuses on FOOD.  With the majority of my family members being excellent cooks, we are always talking about food, cooking and exchanging new recipes.  Needless to say, we live to eat! ~~Vernie Watson



3 c. mochiko 1 ½ c. sugar
1 bag poi (18 oz.)
1 to 1¼ c.water (depending on thickness of poi)

Mix mochiko and sugar and set aside. Mix poi, add mochiko mixture and blend in water a little at a time until mixture reaches the consistency of poi (right out of the bag). Fry by teaspoonfuls in about 2½ inches of hot oil till golden brown. Drain on absorbent paper. Serve hot or cold.



1 pound frozen soybeans
1 ½ tsp. to 2 tsp.garlic sea salt or chili pepper sea salt.

¼ cup shoyu
¼ cup sugar
2 garlic cloves (finely chopped and mashed)
4 dashes chili pepper powder (cayenne, Korean red pepper powder or Japanese Togarashi)

Cook frozen soybeans as directed on package. Drain and place in a mixing bowl. Add sea salt and toss. Pour a thin layer of sauce on bottom of a serving platter. Place soybean mixture on sauce and drizzle reserved sauce on top.



(Baking Time: 30 minutes at 425º)

3 pkg. chicken drummettes

Marinade Sauce:
¾ cup shoyu
½ cup brown sugar
1 ½ Tbs. miso
1 ½ Tbs. creamy peanut butter
2 Tbs. mirin 5 cloves garlic, mashed
1 Tbs. sesame oil
5 slices fresh ginger, mashed (optional)
1 Tbs.toasted sesame seeds (optional)

Add chicken to marinade and refrigerate for at least one hour. Drain. Dip chicken in slightly watered down mayonnaise then roll in panko. Place on cookie sheet lined with foil and sprayed with no- stick cooking spray. Bake 15 minutes then turn over and bake for another 15 minutes.



1 lb. mochiko flour, sifted
1 lb. brown sugar
2 eggs
¼ cup butter or margarine, melted
3 tsp. baking powder
1 ¾ cup canned evaporated milk
2- 12 ounce cans coconut milk
3 tsp sesame seeds
2 tsp. vanilla
2 eggs
1 cup butter ti or banana leaves if available

Preheat oven to 350 degrees. Beat eggs lightly, add butter, milk and coconut milk. Add sugar and sifted flour, baking powder and sesame seeds. Line 9x13” pan with leaves or aluminum foil. If leaves are not available, spray pan with no-stick cooking spray. Pour in mixture and bake for 45 minutes or until done. Cool and cut into squares.



2 cups sugar
2 cubes butter
1 ½ cups Wondra flour
½ tsp. baking soda
½ tsp. salt
4 eggs, beaten
1 #2 can crushed pineapple (20 oz.) drained well
1 cup chopped nuts

Preheat oven to 350 degrees. Place sugar in large bowl. Melt butter and stir into sugar. Add well beaten eggs. Stir in dry ingredients then add crushed pineapple and nuts. Bake in 8x8 inch pan for 45 to 50 minutes or until toothpick inserted in center comes out clean.

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