Hawaii Recipes

1 lb. ground beef
1 onion, chopped
2 stalks celery, chopped
1 (10 3/4 oz.) can condensed tomato soup
1 (1lb. 1oz.) can cream style corn
1 tsp. salt
2 tbsp. mayonnaise
1 (8 0z.) pkg. elbow macaroni, cooked

Brown beef in pot. Drain oil. Add onion, celery. Cook until done. Add mushroom soup, tomato soup and cream style corn. Add seasonings and mix well. Add cooked macaroni. Pour into 4 quart casserole dish or 9×13 inch pan. Bake at 350 degrees for about 20 minutes.

(NOTE:) Although directions say to bake, I just cook over stove top.)

1 tbsp. oil
1 tsp. ginger, minced
2 cloves garlic, minced
1 chili pepper
1/2 lb. beef, thinly sliced
4 long eggplants
2 stalks green onions, chopped
6 tbsp. miso
4 tbsp. brown sugar
2 tbsp. shoyu
3 tbsp. sake

Saute ginger and garlic in oil. Add beef and chili pepper. Cut eggplant diagonally about 1/4 inch thinck. Add to beef with green onions. Fry for 5 mintues. Combine miso, sugar, shoyu and sake. Pour over beef and eggplants. Stir and cover. Simmer until eggplants cook.

5 lbs. chicken thighs
1 cup + 2 tbsp. flour
1 cup + 2 tbsp. butter
5 to 9 tsp. curry powder
3 3/4 tsp. salt
2 tbsp. minced ginger
2 tbsp. minced round onion
2 cups milk
2 1/2 cups chicken broth
2 cups coconut milk

Cook chicken in salted water for 45 minutes. When cool enough to handle, shred meat and discard bones. Save broth. Melt butter, then add flour, curry, salt, ginger and onions; continue cooking to form a smooth paste. Add milk and chicken broth; continue on low heat to boiling. Add coconut milk when mixture begins to thicken; if sauce is still too thick, add more chicken broth. Add shredded chicken.

2lbs. boneless, skinless chicken thighs
2 pkgs. frozen wafu vegetables (Japan)
4 strips konbu
8 to 10 shiitake
1 container konnyaku
3 large aburage
1 can button mushrooms
1/4 cup sake
1/2 cup shoyu
1/4 cup raw sugar
1 pkg. dashi no moto
1 can chicken broth

Soak konbu to soften; tie knits and cut between knots. Soak shiitake, cut to bite-size pieces. Cut remaining vegetables and aburage inot bite size pieces. Cut chicken inot bit size pieces; cook in hot pot with 2 tablespoons oil.

When chicken is 3/4 done, add sake; simmer few minutes. Add shoyu, sugar, and dashi-no-moto; cook few minutes. Add rest of ingredients; continue cooking on medium heat for 45 minutes, mixing or tossing at intervals.

2 lbs. boneless chicken, cut into bits size
1 tbsp. oil
1 tbsp. sake
2 tbsp. sugar
1/4 cup shoyu
1 cup round onions, sliced
1 cup carrots, sliced in strips
1/2 cup celery, sliced
1 cup bamboo shoots, sliced in strips
1 cup mushrooms, stems and pieces
1 to 2 blocks of tofu, drained
3 eggs, beaten
1/2 cup green onions, diced

Cook chicken in oil; add sake, sugar, and shoyu when half cooked. When chicken is just about cooked, add round onions, carrots, celery, and bamboo shoots. When vegetables are half cooked, add mushrooms. Crumble tofu inot 9×13 inch pan.

Pour prepared chicken and vegetables over tofu. Poru beaten eggs over vegetables. Bake covered for 40 minutes at 350 degrees; remove cover last 10 minutes. Sprinkle green onions before serving.

8 pieces boneless, skinless chicken thighs
Garlic Salt
Melted butter
1 1/2 cup instant potatoes
3 tbsp. taco seasoning
1/8 tsp. cayenne or paprika
1/2 cup Parmesan cheese

Sprinkle garlic salt on chicken, and coat chicken with butter. Combine potatoes, taco seasoning, cayenne and cheese and coat buttered chicken. Bake at 375 degrees for 45 minutes.

4 lbs. boneless, skinless chicken thighs
Garlic Salt
2 eggs
1/4 cup water
1 cup flour
1 cup panko
Oil

Sprinkle garlic salt on chicken. Beat eggs, add water, and beat. Combine flour and panko; mix well. Dip chicken in egg mixture. Coat with flour mixture. Fry in oil. Drain well; slice into strips.

Katsu sauce #1
1/2 cup catsup
1/2 cup shoyu
1/4 cup brown sugar
1/8 tsp. pepper

To make sauce combine all ingredients of sauce and mix well.
Katsu sauce #2
3/4 cup catsup
2 tbsp. Worcestershire sauce
1/2 tsp. oleman’s mustard, mix with water to form paste.
1 tbsp. brown sugar

To make sauce combine all ingredients of sauce and mix well

2 boxes chicken wings, about 4 lbs.
1 piece ginger, sliced fine
1 stalk green onion
1/2 cup shoyu
2 tbsp. mirin

Wash chicken well and drain. Mix ginger, green onion (sliced 1 inch length), shoyu and mirin and marinate chicken 1 hour.

Sauce:
6 tbsp. shoyu
5 tbsp. sugar
1 tbsp. mirin
1 tbsp. seasoning onion
Black pepper

Heat sauce ingredients until sugar dissolves. Heat oil and fry chicken (may place chicken in flour and cornstarch) Dip cooked chicken in sauce before serving.

3 to 4 lbs. chicken fryer
3/4 cup shoyu
1/2 cup water
3 tbsp. sugar (or brown sugar)
1 1/4 tsp. sherry wine
1 tbsp. oil
1 slice ginger, crushed
1 lb. won bok (Chinese cabbage)
1/4 tsp. salt
Cornstarch to thicken sauce

Bring shoyu, water, sugar, sherry, oil and ginger to a boil. Add whole chicken to this mixture and simmer slowly for about 20 minutes. Tuen chicken over and simmer about 15 minutes on other side to brown. Remove from pot and chop into small pieces.

Parboil won bok slightly in boiling water with salt. Cool under running water and squeeze out water. Cut into 1 inch size lengths and arrange on serving plate. Put chicken over won bok. Heat and thicken the sauce with a little cornstarch mixed with water and pur over chicken and won bok.

8 chicken thighs
2 tbsp. sesame seeds
6 tbsp. mirin
4 tbsp. shoyu
2 egg yolks, beaten
4 pieces shiitake mushrooms
celery leaves (optional)

Soak shiitake mushroomsto soften; slice into strips. Combine all ingredients and marinate for 2 to 3 hours.; line 9×13 inch pan with foil. Place chicken pieces on foil. Pour rest of sauce over chicken. Bake at 350 degrees for 1 1/2 to 2 hours.