Auntie Rose from Waiʻanae

Pork Gisantes
1-2 lbs pork butt, cut into small pieces (remove fat)
1 cup green peas (defrosted & soaked in water)
1 or ½ red bell pepper, sliced
1-2 cans tomato sauce
3-4 pieces garlic, smashed and chopped
½ onion, sliced
pepper & salt
1-2 tbsp oil
Boil pork butt in a pan with 1 cup of water and pour a little bit of salt to make it tasty. Cook until tender, then dump the water. Prepare another pan, put oil in, and stir fry the garlic, onion and red bell pepper. Cover pan for 30 seconds, then put the pork butt and tomato sauce in. Cover pan again and cook another 3-5 minutes. Then put the green peas in and pour in a little bit of pepper. Stir. Cook for 5-10 minutes more. Then it is ready to serve.

Betsy Mitchell is a very active member of the Volcano Community Center and an avid Ed Case supporter! Betsy’s Volcano Cookies are famous throughout the Volcano community and we are so appreciative of her willingness to share this recipe with us and all of you! – Aloha, Audrey

Betsy’s Volcano Chocolate Chip Cookies
Combine in a food processor or mixing bowl:
1 cup (2-¼ sticks) butter; do not substitute
1 cup granulated sugar
1 cup brown sugar firmly packed
Mix well then add:
1 egg
1 cup salad oil
1 tsp baking soda
1 tsp salt
In a large mixing bowl combine dry ingredients:
3-½ cups all purpose flour
1 cup Oatmeal (not quick cooking)
1 cup crushed Corn Flakes, not too fine
lots & lots of chocolate chips & chopped walnuts; 3–4 cups or more!
Blend together and then add the moist ingredients mixing thoroughly. Drop by teaspoonfuls on a cookie sheet and flatten slightly with a fork. Bake in a 300 degree oven for 25 minutes or until light brown. Slow cooking is important. I usually touch the top of a cookie to be sure it’s firm before cooling them.

Volcano Punch
1 cup of Nestea and add 4 cups of water
2 cups of pineapple juice, 2 more cups of water
add a handful of crushed fresh mint
Mix it all together and serve ice cold or with ice.

Usually when we work a one day San Francisco turn, on the flight back to Honolulu, after we’ve finished the meal service and cleaned up, we start putting out on the counters what we’ve brought to eat and share with each other. We all oohhh and aahhh with our mouths full and write down how these treats were made on slips of paper. If I’m lucky I remember to take them out of my pocket before I throw my uniform in the laundry!
The Salsa is from Donna Komine who not only has a beautiful singing voice (she’s our karaoke queen), she is also a wonderfully graceful hula dancer. She raised three sons, one of which is Hawaii’s own favorite baseball pitcher with the same last name!! – Aloha, Audrey

Donna’s Salsa
This is a throw together kind and you just have to experiment and work it to your taste!
chili pepper flakes
2 cloves of garlic
1 onion
Chinese parsley, handful, leaves only
fresh ground pepper
juice of 1 lemon
2 tbsp vinegar
juice from 2 cans of stewed tomatoes
1 tbsp salt
In a food processor, combine the above until garlic and onion are minced. Add one fresh tomato (which has been cut in chunks) and the rest of the stewed tomatoes. Pulse until desired consistency.

Carol’s Old Fashioned Pecan Pie
1 deep dish pie crust (cheat and use store bought!)
2 tbsp butter, melted
3 eggs slightly beaten
¼ cup firmly packed brown sugar
1 cup light Karo corn syrup
1 tbsp all purpose flour
1 cup pecan pieces

Mix all ingredients and pour into pie shell. Bake in a 450 degree oven for 10 minutes, then reduce heat to 350 degrees for 25–30 minutes more. Let cool before slicing.

Carol’s Deviled Eggs
6 hard boiled eggs
1 tbsp mayonnaise (add more to taste)
1 tbsp sweet pickle relish
1 tsp French dressing
Halve eggs and remove yolks. Mash yolks then add remaining ingredients and salt and pepper to taste. Stuff eggs and refrigerate.

Bruce Shimizu is a handsome guy with a beautiful wife and son. He’s so dependable, reliable and efficient; it makes us all feel like we’re in slow motion while he’s zipping circles around us! He says this is the only thing he makes that everyone raves about (did I mention he’s modest too?). He’s right. This is definitely a dish to rave about! – Aloha, Audrey

Uncle Bruce’s Chicken Curry
1-½ tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 piece quarter sized fresh ginger finely grated
½ tsp sea salt/to taste
2-½ tbsp curry powder
10 pieces cooked chicken thighs or breasts cut into bite size pieces
2 tbsp flour
1, 14 oz can coconut milk
½ cup or more chicken broth
½ tsp brown sugar
In a sauce pan, melt the butter. Add the onion, garlic, ginger and sauté until translucent. Add the curry powder and sugar and continue to cook for another minute. Add the flour and stir. Gradually add the coconut milk, stirring constantly. If the sauce is too thick, add the chicken broth to thin. Do not cook on too high heat or the coconut milk will separate. Add salt to taste. Add the cooked chicken and cool. Refrigerate overnight and reheat before serving (tastes better the next day).
CONDIMENTS: Mango chutney, crushed roasted peanuts, chopped green onions, and shredded coconut.

Carrie Koga has such a kind heart. She makes sure all stray animals that cross her path are taken care of. – Aloha, Audrey

Pacific Rim Chicken Burgers (from the Chicken Cookbook)
1 ¼ lbs ground chicken
1 clove garlic, minced
2/3 cup panko
1 tsp Asian chili sauce
1 egg, lightly beaten
1 tsp salt
2 green onions, thinly sliced
1 tbsp vegetable oil
3 tbsp chopped cilantro
red leaf lettuce
cucumber, peeled, seeded and thinly sliced
Glaze:
½ cup bottled teriyaki glaze
4 tsp honey
Ginger Mayonnaise:
½ cup mayonnaise
2 tsp sweet pickle relish
2 tsp minced ginger
2 tsp lime juice
1 clove garlic, minced
¼ tsp salt
Combine chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt. With oiled hands, form into 4 patties. Combine teriyaki glaze and honey in a small bowl. Combine ingredients for Ginger Mayonnaise; refrigerate.
Heat oil in large, nonstick frying pan over medium-high heat; add chicken patties and cook about 10 minutes or until cooked through. Turn once and brush with teriyaki glaze. Place burgers on toasted buns and top with lettuce, cucumber and ginger mayonnaise. Garnish with additional cilantro and cucumber slices. Serves 4.

Healthy Pancit
1 pkg pancit Canton
1 pkg pancit bihon
½ lb boneless, skinless chicken breast, sliced
½ lb shrimp, shelled and de-veined
1 can chicken broth
3 cloves garlic, minced
1 carrot, sliced
½ onion, diced
2-3 stalks celery, diced
1 bunch green beans, sliced
½ green bell pepper, diced
½ red bell pepper, diced
½ cup of diced green onions
2 cups of shredded cabbage
½ cup oil
1 tbsp patis
pepper
1 tbsp shoyu
Soak the bihon noodles in warm water for 10 minutes to soften. Drain and set aside.
In a large wok or frying pan heat oil on medium high heat and brown the garlic gently tossing with a spatula. Add the chicken and sauté for a few minutes. Add the shrimp and sauté for a minute. Add the patis, stir well and add all the vegetables except cabbage and green onions. Sauté for a few minutes to cook the vegetables then add the chicken broth. When the broth comes up to a simmer add the drained pancit bihon noodles. Let simmer for a minute or so then add the pancit Canton noodles and with two spatulas, break up noodles into pieces. Add the cabbage, shoyu, pepper and toss well. The noodles should soak up all of the liquid. Transfer to a serving dish and garnish with the diced green onions. Serve with wedges of calamansi or limes.

Elane Kato always brings “healthy” food for the crew to enjoy and not feel guilty about eating a lot of it! – Aloha, Audrey

Brown Rice Salad (Elberta’s)
3 cups brown rice, cooked
celery, chopped
green onions, chopped
cilantro, chopped
12 oz frozen peas
In rice cooker, cook brown rice. Cool rice then add ¾ cup or more celery, green onions, cilantro and frozen peas. “Everything is kind of oyosoo… and to your taste.” Dress salad with Tropics Oriental Dressing and add Spanish peanuts. Serve chilled.

Ultimate Salad Dressing
2 tbsp brown sugar
1 tbsp Japanese vinegar
2 tbsp balsamic vinegar
2 tbsp oil
1 tsp salt
pepper to taste
2 or 3 cloves of garlic crushed or minced
Great with a salad of romaine lettuce, tomatoes, cucumbers, mushrooms, and cranberries; topped with a sprinkling of feta cheese and toasted almond slices.

We were talking about food as usual, while working an all night flight home. Emil Antonio told us this was a no fail, good family recipe! – Aloha, Audrey

Emil’s Adobo
5 lb box of chicken thighs
6 cloves garlic, chopped
4 tsp salt
½ cup shoyu
1 bay leaf
½ cup white vinegar
2 tsp black pepper
½ cup water
dash of sugar to taste
Brown about 6-8 pieces of chicken at a time in a large pot adding more oil as necessary. Remove and set aside until all the chicken has been browned. Sauté garlic in same oil till golden; add the rest of the ingredients plus the chicken. Cover and simmer about 45 minutes or until tender.

Geri Kai is our “soba queen”. After trying these two recipes, you’ll never be satisfied with the simple traditional soba dishes. – Aloha, Audrey

Seaweed Soba Salad
½ cup hijiki (measure dry)
7 tbsp salad oil
7 tbsp shoyu
3 tbsp sugar
1 pkg (.25 oz) wakame
4 oz radish sprouts
1 bunch watercress
½ Maui onion
2 tbsp lemon juice
Soak hijiki in warm water and cover for 20 minutes. Rinse, drain and squeeze to remove liquid. In skillet, heat 1 tbsp oil. Stir in hijiki, 1 tbsp shoyu, 1 tbsp sugar and cook until liquid is absorbed; set aside. Soak wakame in cold water for 15 minutes. Drain, chop and set aside. Cut off roots of sprouts and watercress. Rough chop watercress. Thinly slice onion. Prepare soba according to package instructions. In small bowl combine remaining oil, shoyu, lemon juice, and sugar. Place soba in small bundles in large serving dish. Top with sprouts, watercress, onions, hijiki and wakame. Toss with sauce just before serving.

Layered Soba Salad
2 pkg soba, cooked, drained
1 cup sea salad
romaine lettuce, 1” slices
watercress, 1” slices
waiware (daikon sprouts) pickled
Maui onion, thinly sliced
bean sprouts
5 shiitake mushrooms
shoyu
sugar
ginger, grated
ginger, slivered
imitation crab
kamaboko, matchstick cut
1 cup hijiki
Soak hijiki and shiitake separately for 20 minutes in warm water. Then drain and slice shiitake and chop the hijiki. Stir fry in oil and season with shoyu, sugar and grated ginger. Layer remaining ingredients in order listed in desired amounts. Chill and serve with either

Regular Dressing
¾ cup oil
¾ cup shoyu
4 tbsp sugar
6 tbsp lemon juice
1 tbsp sesame oil
1 tbsp grated daikon

Low Fat Dressing
¾ cup low sodium shoyu
6 tbsp sugar
4 tbsp lemon juice
1 tbsp sesame oil
1 tbsp grated daikon

Several years after my mother, Magdalene (Hirata) Nakamura passed away, my father married Louise (Nishimura-Nagata) and they were able to spend many years together before my father passed away in the early 1990s. She is still very active with our church and this is a recipe from a cookbook the women of Good Samaritan, Epiphany and St. Mark’s put together as an exchange with their companion church in Okinawa. – Aloha, Audrey

Quick Roasted Chicken
2 whole roasting or fryer chicken
3 cloves garlic, crushed
1 tbsp rock salt
Clean chickens thoroughly and dry with paper towels. Rub salt and crushed garlic inside and on the outside of the chickens. Do not stuff chickens. Refrigerate for 4 hours or overnight. Preheat oven to 500 degrees. Pour a little melted butter or oil over chickens and place in roasting pan. Cover loosely with foil and bake in 500 degree oven for 45 min. Serves 6 people.

Soybean Salsa
1 pkg frozen, shelled, soy beans
Bring water to a boil in a large pot with a little salt. Add soy beans and bring back to boil, then lower heat to a good simmer. Simmer for just about 2 minutes. Drain in a colander and rinse with cold water. Drain well. Leave on the side while preparing the rest of the ingredients.
Combine in a large bowl:
½ red or sweet onion, diced
1 can corn, drained
2–3 tomatoes, seeded and diced
¼ cup cilantro, chopped
5 or more pieces of pickled, hot jalapeno peppers (nacho style), seeded and diced
½ to 1 yellow, orange or red bell pepper, seeded and diced
juice of 2–4 limes
1 tsp of salt or to taste
Add the soy beans to the above mixture and gently toss to combine. Cover tightly and refrigerate for a couple of hours before serving with pita chips, tortilla chips. This is also great over fish and chicken or wrapped in flour tortillas or pita bread as a light side or main dish. You can also add chopped cucumbers and celery!

Platter Sushi

4 cups good quality rice cooked
“Tamanoi Sushinoko” powdered sushi flavoring, 2.64 oz or 75 g
Follow directions on the Tamanoi Sushinoko package or use the traditional sushi su to season the rice. Place rice in a dish large enough so that the rice, when pressed down gently becomes about an inch or so high.
Rice Topping:
2 pkgs of imitation crab, chopped, about 1-½ lbs total weight
1 cup mayonnaise
1 tsp curry powder
2-3 tbsp of minced green onion
1 or 2 pkgs of radish sprouts (optional), ends cut off, rinsed and dried
Japanese temaki nori or Korean spiced nori to wrap sushi
To serve, take a piece of nori and place a small amount of the sushi in the center of the nori; add a few radish sprouts if desired, wrap and enjoy!

Henrietta Julian of Kahului, Maui

Lumpia
ground pork
cabbage, carrots and green beans, all chopped fine julienne
patis
Cook the pork until cooked through, add the vegetables until half cooked, then wrap in lumpia wrappers and fry.

My Uncle Arao and Aunty Helen had 5 girls and lived in this pole style house with a broad view of the ocean. I used to sit as close to the far wall as possible because I thought if we all stood by the window the house would fall over!
These are tried and true family recipes from Aunty Helen and her daughters. – Aloha, Audrey

Margie’s Oyster Sauce Fish
3 lbs of fish (ahi, mahimahi, ono, or any large fish).
1 cup oyster sauce
2 heaping tsp sugar
1 to 2 cloves of garlic – finely minced
1 heaping tsp of round onion – finely diced
½ tsp black pepper
Slice fish about ¼” thick then cut into 2-3″ squares ( a little larger than sashimi slices). Mix all ingredients together. Add fish slices and marinate for 1 hr. or overnight. Roll fish in flour and deep fry in vegetable oil until lightly brown. Optional: sprinkle with finely chopped green onion before serving.

Margie’s Pork Soup with Vegetable
2 lbs pork loin sliced thin into 1-½” strips
6 cloves of garlic, crushed
5-6 slices of ginger, peeled and crushed
2-3 packets of Shirakiku or S & S Bonito (katsuo) soup base
3 tbsp patis
1 bunch watercress, cut into 2″-3″ parts OR 1 bunch chopped mustard cabbage
Brown pork and garlic in large pot with a bit of vegetable oil. Add a pinch of salt and pepper. Add 8-10 cups of water. Bring to boil and add ginger. Then lower to medium boil for ½ hour. Add Shirakiku or S & S Bonito soup base AND patis. Simmer for 20 minutes. Before serving add chopped watercress or mustard cabbage.

Lynda’s Ground Turkey Papaya
1 lb ground turkey
3-5 slices of ginger
1 tsp finely minced garlic
1 tsp Mrs. Dash seasoning
1, 49 oz can of chicken broth
4 cups or more of peeled and cubed (1″) green papaya

Lena’s Spam and Green Beans
1 can Spam
1 lb green string beans
2 tbsp oyster sauce
½ tsp sugar
Cut Spam into ¼” slices, then ¼” strips. Clean string beans, remove tips and break into 2″ long pieces. Heat wok until very hot, add Spam strips, cook until crispy and then remove from wok. Add green beans to wok and stir fry for 1 minute. Add oyster sauce and sugar to green beans and cook for another minute. Return cooked Spam to wok and stir fry with green beans for another minute. Serve with hot rice.
Tip: Slice green beans diagonally to make it look nice or use fresh asparagus.
Tip: Use low sodium Spam if available or you can use Vienna sausage instead of Spam.
Brown ground turkey with ginger and garlic in medium sized pot. Add Mrs. Dash, chicken broth and papaya. Bring to medium boil until papaya is tender.

Pauline’s Shoyu Lemon Squid
3 lb calamari squid; frozen from a box
Marinade:
1 cup shoyu
juice of 2 lemons
¼ cup sesame oil
1 tbsp sesame sees, toasted
1 small onion, sliced thin
Tabasco or 2 chili peppers, sliced
The day before: clean squid, cutting just below the eyes, removing center membrane and everything else in it. Discard what you removed. Separate the legs, cutting into 3-4 groups. Bring large pot of water to boil, add squid and stir. When squid starts to curl, drain in colander and run under cold water. Drain well. Cut body pieces into ¼” strips. Prepare marinade and add squid. Refrigerate overnight.

Bread Pudding
3 cups whipping cream
4 eggs, beaten
3 cups milk *
3 tbsp vanilla
3 cups sugar
2 tsp cinnamon
2 cubes of softened butter (1 cup)
1 tsp nutmeg
1 cup raisins
1 cup walnuts or pecans, optional
old bread, keep in freezer until you have enough, about 1 to 1-½ loaves
Use a 13” X 9-½” pan and at least 3 inches deep. Cut bread into cubes and fill the pan to the very top; a rounded top is good. Combine the milk and cream and pour over bread. Let soak; occasionally turning gently while preparing rest of the ingredients. In a large bowl using an electric mixer blend together the sugar and butter. Add the vanilla, cinnamon, nutmeg and eggs. Mix on medium – high until the mixture gets “fluffy”. Sprinkle the raisins and nuts over the bread/cream mixture. Next, pour the egg/sugar/spice mixture over all and spread to the very edges of pan. Bake at 350 degrees for 45 minutes. Topping will look nicely browned and crusted. The crust will melt into the bread pudding when cut for serving.
* You can use low fat or non-fat milk but you must use cream or you won’t get that rich “ice cream” like taste.

Jackie Paddock is a baker extraordinaire! Her creations always have a special flair to them. – Aloha, Audrey

Pumpkin Crunch
Bottom Layer:
1, 16 oz canned pumpkin
1, 13 oz can evaporated milk
1 cup sugar
3 eggs slightly beaten
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
½ tsp ginger
¾ tsp salt
Top layer:
1 box yellow cake mix
1-½ cup chopped walnuts
1 cup butter, melted
Frosting:
1, 3 oz pkg cream cheese
1 large tub coolwhip
½ cup powdered sugar
Preheat oven to 350 degrees. Have two 9” X 13” baking pans available. Line one 9” X 13” pan with wax paper. Mix “bottom layer” ingredients together. Pour into pan. Pour one box cake mix (dry) over pumpkin mixture and sprinkle nuts over cake mix. Drizzle butter over nuts evenly. Bake for 50 to 60 minutes. Cool for 2 hours and invert into another 9” X 13” pan and peel off wax paper. Pat down evenly around the sides. Cool for 2 hours. Spread frosting over top and refrigerate. Cut into squares.

Jan Higashi is a high energy, gregarious, creative individual who keeps our volunteers busy, motivated and actually enjoying themselves all at the same time! With her warm and loving nature she creates a wonderful, friendly atmosphere at our campaign headquarters in Hilo. No one can say “NO” to her. You’ve got to try this recipe! – Aloha, Audrey

Masuda-san’s Pork Tenderloin à la Tea
(served by Jan Higashi at Afternoon Delight for Ed Case, Hilo, Hawaiʻi – Dec 8, 2002)
2 pcs pork tenderloin
1 clove garlic, crushed
2-3 cups strong dark tea (Lipton or oolong)
1 cup shoyu
1 cup mirin
1 tsp sake
1 tsp vinegar
If pork tenderloin is not available, roll and tie other cuts of pork. Try beef also. Simmer tenderloin in the tea and garlic for 1 hour or until cooked through.
Then place the tenderloin in the marinade. Chill. Slice and serve cold.

John and Teri Chun are quite a couple. John not only is a great cook but he’s also an artist. Teri won a Halloween contest with their little dog, Molly, courtesy of John’s artistic talent. – Aloha, Audrey

John’s Coq au Vin Blanc (serves 4)
6 chicken thighs with bone and skin; use a cleaver and chop thighs in half
salt and pepper to taste
1 tsp bouquet garni (spice)
¼ cup canola oil
1 sprig fresh rosemary or parsley
1 tsp dried rosemary
12 pearl onions
6 tbsp butter
½ lb mushrooms, sliced thick
4-6 tbsp heavy cream
½ cup baby carrots
¼ cup dry white wine (Beringer Chenin Blanc)
Basic Sauce:
1 packet Schilling’s Turkey Gravy Mix prepared with ½ cup white wine and ½ cup chicken broth. Set aside.
Salt and pepper the chicken. Heat sauté pan; then add oil. When oil is hot, add chicken. Sauté both sides to a golden brown. Remove from pan and set aside. Pour out all but 2 tbsp oil from pan. Deglaze pan with ¼ cup or so of white wine and pour this into your basic sauce. Add 2 tbsp butter to sauté pan with 2 tbsp oil and sauté pearl onions till golden; add baby carrots, then mushrooms. Sauté for 2-3 minutes more. Remove and set aside.
Add chicken and its juices back into the pan. Add bouquet garni and rosemary to basic sauce then pour sauce over chicken. Add onion, carrots and mushrooms. Bring to a boil then lower to a simmer. Cover pan and simmer for 1 hour, stirring occasionally. If at the end of an hour, the sauce is too thin; bring back to a boil and reduce it to your liking being careful it doesn’t burn. Add 4 tbsp of butter and 4-6 tbsp heavy cream just before serving. You just want the butter melted and the cream heated. Garnish with parsley and more fresh rosemary. Serve with the remaining bottle of white wine.
Bon Appétit!

This recipe is so much like Joyce; so sweet, easy to get along with and always gracious! – Aloha, Audrey

Creamsicle Cake
1 box white cake mix
1, 3 oz orange Jell-O
1 cup boiling water
½ cup cold water
Bake cake according to directions on box. Cool. Dissolve Jell-O in boiling water, then add cold water. Cool. Use large end of chopsticks to poke holes in cake. Pour Jell-O over cake.
Frosting:
1 box instant vanilla pudding (3 oz)
1 cup milk
1 cool whip 8 oz
1 tsp vanilla
1 tsp orange extract
Beat pudding and milk til thick. Mix in cool whip, vanilla, and orange extract. Frost cake and refrigerate.