Korean Mandoo

2 C shredded cabbage
1 C canned (or fresh) bean sprouts
1/2 C shredded carrots
1 1/2 tsp plus 2 T vegetable oil, divided
1/3 lb ground beef
1/3 C sliced green onions
1 1/2 tsp toasted sesame seeds
1/2 tsp ground ginger or 1 1/2 tsp minced fresh ginger
3 garlic cloves, minced
1 1/2 tsp sesame oil
1/2 tsp salt
1/2 tsp pepper
1 package wonton wrappers
1 egg
3 T water

Stir fry cabbage, bean sprouts, and carrots.  Cook beef, add to veggie mixture.  Stir in onions, sesame seeds, ginger, sesame oil, salt and pepper.  Place about 1 T filling in each wrapper.  Steam or fry.

Somen Salad Sauce (Sadie [Sadako] Sakasegawa Sekiya)

From Aunty Sadie
1 T oil
2 T sesame oil
1/4 C shoyu
1/2 C rice wine vinegar
1/2 C sugar

From Honpa Hongwanji Cookbook
2 T sesame seeds
2 T sugar
1 tsp salt
1/4 C cooking oil
3 T vinegar
2 T shoyu

Taiwan Mushi (Fusayo Sakasegawa Scannell)

1 pound ground pork/chicken
1/4 C dried mushroom
1/4 C bamboo shoot
1 medium onion
2 T sake
1/4 t salt
4 T shoyu
4 T brown sugar
1 block tofu, drained
2 eggs, beaten

Fry pork or chicken.  Add vegetables.  Add seasonings.  Salt tofu lightly and layer in pan.  Add cooked ingredients.  Pour eggs over and bake 350 deg. for 30 to 45 minutes.

Takuan (Fusayo Sakasegawa Scannell)

3 pounds daikon or cucumber
3/4 C sugar
2 T salt
1/2 C vinegar
1/4 tsp yellow food coloring

Boil mixture and pour over vegetable.  Let stand a few minutes and stir. Pour into container and serve after 3 days.

Daikon or cucumber
2 daikon and the green leaves - cut into strips
Chop garlic (about 5 cloves) into bits.  Add to daikon.  Mix with sesame oil, 5 T shoyu, 1 T vinegar.  Add chili pepper to taste. 

Tsukemono (Fusayo Sakasegawa Scannell)

1/2 C vinegar
1/2 C miso
1/2 C sugar
2 T rounded salt
2 heads of wonbok

Mix all together, coat wonbok.  Put in container and then weight.

Won Ton

1 box won ton pi squares
3/4 pound fresh ground pork
1/2 pound finely chopped shrimp
10 water chestnuts, finely chopped
6 stalks green onion, finely chopped
1 tsp salt
1 T shoyu
Dash white pepper

Combine all ingredients except wonton wrappers.  Mix well.  Place 1/2 tsp of pork mixture in center of one wonton wrapper.  Brush edges with water.  Fold the edges in half and press together.  Twist corners, then deep fry.

Peggy's teriyaki sauce (Peggy [Fumiko] Sakasegawa Szanik)

Ginger and garlic grated
2/3 C shoyu
1/2 C sugar
1/2 C water

Mongolian Beef (Fusayo Sakasegawa Scannell)

Flank steak (or any other cut of meat)
1/4 tsp Chinese five spices
1/2 tsp ginger
1/4 C shoyu
1 tsp Worcestershire sauce
1 clove garlic
1/4 tsp sugar
1 tsp sesame seed oil
Some wine or sherry, if desired

Score meat to tenderize it.  Can also marinate in green papaya.  Then marinate for 15 to 30 minutes in above mixture.  Broil.  

Korean Chicken Wings (Fusayo Sakasegawa Scannell)

• 5 pounds chicken wings
• 1/2 C cornstarch
• 1/4 flour
• 1 1/2 T salt
• 1/4 C sugar
• 3 T shoyu
• 2 T sesame seed
• 2 stalks green onion
• 2 cloves garlic
• 2 eggs

Marinate all ingredients overnight.  Deep fry.

Cucumber Kim Chee (Fusayo Sakasegawa Scannell)

2 to 3 pounds cucumber (cut in cubes)

Boil and pour the following over cucumber:
2 C water
5 T Hawaiian salt
Let stand 30 minutes.  Drain and make new sauce.

Sauce
1 C water
1/4 C vinegar
2 T sugar
Garlic
Chili pepper
Ginger

Mix the above.  Pour over cucumber and bottle.
Note:  Ko Choo Jang may be used in place of chili pepper.

Eggplant with Yu-xiang sauce (Fusayo Sakasegawa Scannell)

1 pound eggplant (cut into strips 3" long and as thick as your little finger)
1/4 pound pork (cut pork into small pieces - 1/4" diced
2 green onion stalks
2 to 3 T ginger
3 to 5 T garlic
1 T hot bean sauce (can use chilis)

Seasonings (mix all together in bowl)
2 T shoyu
1 tsp salt
1 tsp sugar
1/2 C chicken or pork stock or water

2 tsp sesame oil
1 T cornstarch + 2 T water

Eggplant (to remove bitter taste, either soak in 2 changes of water about 5 minutes, or salt lightly and let sit for 15 minutes.  Dry eggplants off, and fry in oil until soft.  Remove (can be done ahead).  Fry pork in a little oil until gray.  Add ginger, garlic and bean sauce (or chilis) and stir fry a few minutes. Add seasonings, stir briefly and add cooked eggplant.  Cook stirring occasionally, until liquid starts to boil down.  Add green onion and sesame oil.  Stir cornstarch and water mixture, then add it to pork.  When sauce has thickened, serve!

Chinese pork hash (Fusayo Sakasegawa Scannell)

To one pound fresh ground pork, add:

• 8 to 10 ounce water chestnuts, chopped
• 1 tsp cornstarch
• 1 tsp sugar
• 1 tsp shoyu
• 1 tsp sweet white wine (Mirin)
• 1/2 tsp salt
• 1/8 tsp white pepper

Stir well.  Line pork mixture on the sides and bottom of a steaming bowl approximately 1" thick.  Steam in a tightly covered pot over boiling water for 25 to 30 minutes.  Serve over hot rice with shoyu.

Can also steam in wonton wrappers. 

Chinese steamed pork hash

Ingredients:

1 lb. ground pork, roughly minced
1/2 cup of water chestnuts, finely diced (about 2.5 ounces)
1 T preserved turnips, finely diced
1 T light soy sauce
1/2 T sesame oil
1 t chicken bouillon powder
1 t cornstarch
1/4 cup water
1 inch cut of salted fish (or 3 slices of anchovies), chopped into tiny pieces

In a large bowl, combine the ground pork, water chestnuts, preserved turnips, soy sauce, sesame oil, chicken bouillon, cornstarch and water. Make sure all the ingredients are blended together, then pour onto a rimmed plate to steam. Flatten the pork evenly to the edge of the plate. Then sprinkle the top with the bits of salted fish.

Place the plate of pork in a steamer. If you don’t have one, create a steamer using a large pot or wok and placing a metal stand in the center. Steam the pork cake covered over medium heat for about 20 minutes (maybe longer if your pork cake is thick). To check to see if the pork is cooked, stick a knife into the pork cake to see if there are any pinkish pork meat in the center. If there is, cook for a few minutes longer.

When done, remove pot from the heat. Slowly tip the plate to let excess water to drain into the pot. Then carefully remove the plate from the steamer, serving immediately. Eat with steamed rice and braised greens like gai lan.

TIP: My Mom uses a teaspoon of tapioca flour that helps the pork hash be fluffy and light. But if you can’t find tapioca flour, you can use the cornstarch like I did.

Chinese Beef Tomato (Fusayo Sakasegawa Scannell)

Beef
Shoyu
Sugar
Onion
Celery
Green peppers
Tomato
Other vegetables to preference

Marinate meat in shoyu/sugar or teriyaki sauce.  While marinating, prepare vegetables (onion, celery, green peppers, tomatoes, etc.).
Saute meat on high heat and remove.  Put in a little oil.  Then throw in some Hawaiian salt so it sizzles.  Put in vegetables that take the longest to cook.  When cooked, add tomatoes and meat.
Add flavoring and thickening.
Flavoring:  oyster sauce
Thickening:  1/2 T sugar, 1 T shoyu, 1/2 t cornstarch and water

Char Siu (Fusayo Sakasegawa Scannell)

10 pounds pork butt
5 ounces, Hoi Sin sauce
1 small can wet bean curd
3/4 box brown sugar
1 C shoyu
Red food coloring

Slice pork into strips.  Soak in sauce 2 to 3 nights.  Bake in oven with pan of water on bottom 300 deg.  Or smoke in Kamado.


Char Siu ribs
3 pounds ribs.  Soak 1 to 2 nights in:

2 T hawaiian salt
1/2 C sugar
1 tsp Chinese powdered 5 spices
1 tsp liquor
1 tsp red food coloring

Butter Mochi (Fusayo Sakasegawa Scannell)

4 cups mochiko flour
4 cups milk
3 cups sugar
4 eggs
3 tsp baking powder
2 tsp vanilla
1 block melted butter

Mix all ingredients and pour into 9" x 13" pan.  Bake for 1 hour at 350 deg.

Pasta Salad

Pasta of your choice
Equal amounts of Mayonnaise and Italian dressing
Chopped amounts of the following to your discretion:

• cucumbers
• celery
• tomatoes
• boiled eggs
• peas
• green onions
• salt, pepper to taste

Mixed fruit dish (Sadie [Sadako] Sakasegawa Sekiya)

1 8 ounce carton cottage cheese
1 8 ounce carton sour cream
1 4-serving size pistachio instant pudding
1 large can fruit cocktail, well drained
1 small can crushed pineapple, with juice
1 small can mandarin oranges, drained

Mix all together.  Chill before serving.

Mexican Chef Salad (Jana Johnson Knezek)

1 head lettuce
4 tomatoes
1 onion
4 ounce grated cheese (cheddar is best)
1 avocado
1 8-ounce bottle Thousand Island or French dressing
Hot sauce to taste
1 pound hamburger
1 can kidney beans
1 pkg tortilla chips

Brown meat and salt to taste.  Add drained kidney beans and warm with meat.  Smash tortilla chips.  Add everything together and serve.  

Shrimp on Toast (Fusayo Sakasegawa Scannell)

1/2 pound fresh shrimp, chopped fine
1 dozen water chestnuts, chopped fine
1 egg white, unbeaten
1 T shoyu
1/2 tsp salt
1 tsp sherry
2 C oil
24 pieces bread, cut in 2" squares

Mix shrimp and water chestnuts together.  Add egg white, shoyu, salt and wine.  Put on 2" squares of bread.  Decorate with Chinese parsley and fry shrimp side down in deep fat till golden brown.

Instant Spice Tea (Fusayo Sakasegawa Scannell)

1 C Tang
1 C sugar
3/4 C instant tea
1/2 C (1 pkg) Wyler's lemonade mix
1/2 tsp ground cloves
3/4 tsp ground cinnamon
1/4 tsp allspice

Mix well and keep in jar.  To serve, put heaping teaspoon in cup and add boiling water.  

Julia's TexMex Layered Dip (Julia Beavers)

2 cans 10 1/2 oz beandip
2 medium avocados, mashed
2 T lemon juice
1/2 tsp salt
dash of pepper
8 ounce sour cream
1/2 C mayonnaise
1/2 pkg taco seasoning mix (or a little more)
3 medium tomatoes, chopped
2 cans 3 1/2 ounce ripe olives, chopped
Chopped green onions
8 ounces cheddar, shredded

1st layer
In large dish, spread bean dip.  Next lemon juice with salt, pepper and avocado.

2nd layer
Mix sour cream and mayo.  Spread layer, then sprinkle taco seasoning on top.

3rd layer
Tomatoes, olives, onions, cheese.

German Cole Slaw (Peggy Fumiko Sakasegawa Szanik)

8 cups shredded cabbage
1/2 medium size green pepper, finely chopped
1 medium onion, finely chopped

Sauce:
3 T sugar
3 T hot water
3 T cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
Pinch pepper

Mix sauce.  Toss vegetables together.  Toss with sauce.  Drizzle 1/4 cup salad oil at the very end and toss again.  Refrigerate several hours.

Four Bean Salad (Peggy Sakasegawa Szanik)

Heat together to melt the sugar.
1/2 cup wine vinegar
1/2 cup sugar

1/2 cup salad oil
1/2 teaspoon dry mustard
2 teaspoons salt
Parsley
Basil
1/2 teaspoon pepper

Kidney beans (wash out)
Garbanzo beans
Wax beans
Green beans (blue lake)
Maui onion
Green pepper
Mushroom

Mix all together!

Cascaron (Fusayo Sakasegawa Scannell)

1 10-ounce package mochiko
3/4 cup brown sugar
2 cups shredded coconut
1 cup coconut milk
1 quart oil for frying

Mix the first three ingredients together thoroughly.  Add coconut milk and stir only enough to moisten dry ingredients.  Form dough into 1" balls or drop by tablespoonfuls into fat heated to 375 deg.  Deep fry 3 to 4 minutes or until golden brown.

Chicken Casserole (Fusayo Sakasegawa Scannell)

5 pounds chicken thighs
Mix together:
1 can cream of mushroom soup and 1 can cream of chicken soup
2 boxes Stove Top stuffing
1 can sliced mushrooms

Boil chicken thighs in 3 to 4 cups water with some garlic.  Shred the meat and leave aside.  Save the liquid broth.  Prepare 2 boxes Stove Top according to directions.  Layer in casserole pan as follows:
1/2 chicken
Stove Top and a can of mushrooms
1/2 soup mixture
REPEAT.
Pour over all of this 2 C chicken broth.

Chicken Spaghetti (Florence Vacker)

1 large chicken, cooked
1/4 pound butter
2 boxes long spaghetti
1 onion, cut fine
1 can small peas, drained
1 #2 can tomatoes, drained
1 can mushrooms
3 C chicken stock
Seasonings:  garlic, pepper, paprika

Bone chicken.  Cook spaghetti.  Rinse and chill.  Saute onion in butter.  Add chicken, tomatoes, peas, mushrooms, and stock.  Cook 10 minutes.  Add spaghetti and cook 5 minutes.  Good when reheated.

Cheese Dip
1 pound Velveeta
1 onion
3 or 4 small jalapeno (or other) peppers, chopped
1/2 small can tomatoes
1/8 pound butter
Cook onions in butter.  Add cheese and tomatoes.  Add peppers.  Melt.

Note:  this is good as a sauce for above spaghetti but may be also be used as a regular dip.

Chicken Enchiladas (from cookbook: Popo's Kitchen)

Bake:  350 degrees
Time:  30 minutes
Makes: Two 9x13 pans

5 pounds chicken thighs
Two 8-oz cream cheese
1 bottle Avoset whipping cream (8 ounce)
1 onion, chopped fine
2 pkgs flour tortillas
2 blocks grated Monterey Jack cheese
4 cans green enchilada sauce

Mix softened cream cheese with the cream.  Add onions and chicken.  Place generous amount of filling into each tortilla and roll up enchilada style.  Place seam side down in greased 9" x 13" baking pans.  Recipe fills 2 pans.  May be frozen at this point.
When ready to serve, pour sauce over each pan.  Grate 1 block of Monterey Jack cheese over enchiladas and bake at 350 deg. for 30 minutes or at 400 deg. for 30 - 40 minutes if frozen.

Chicken Sopa (Karen Knezek)

2 chickens
1 medium onion, chopped
3 jalapenos, chopped
1 can evaporated milk
3 stalks celery, chopped
2 cans cream of mushroom soup
5 ounce chicken broth (optional)
1 pound Velveeta cheese, grated
buttered tortillas

Cook chicken, debone.  Reserve broth.  Saute onion and celery in butter.  Add jalapenos, soup, milk and broth; cook till smooth.  Line baking dish with tortillas, layer with chicken, cheese and sauce, ending with sauce.  Bake at 350 deg for 30 - 45 minutes.

You can substitute cream of celery or chicken soups.  The 3 jalapenos if mildly hot.

Broccoli Casserole (Francine Knezek)

1 can cream of mushroom soup
1 cup cooked rice
1/2 pound Velveeta cheese
1 box (10 ounce) broccoli
1 medium onion, chopped

Saute onion in margarine.  Add all other ingredients.  Mix and heat well.
Can be done in a large skillet or mixed and baked in an oven 350 deg. for about 20 - 30 minutes.

Canned Corned Beef Stew (first recipe I ever made!)

1 can corned beef
2 T butter
1 round onion (slice big)
2 stalks celery (dice)
2 potatoes (diced)
1 teaspoon salt
Piece of garlic
1 box frozen vegetables
1 T flour
1 can tomato sauce
2 cups water

Melt butter, saute garlic, onion, potatoes; then add corned beef, flour, tomato sauce, celery, pepper, salt and water and mix well.  Put in frozen veggies and cook for about 30 minutes.

Beef Nacho Casserole (Yummy!)

1 pound ground beef
1 jar (12 ounces) chunky salsa
1 cup corn, drained
3/4 cup Miracle Whip
1 T chili powder
2 cups crushed tortilla chips, divided
2 cup (8 ounces) shredded Colby/Monterey Jack cheese, divided

Heat over to 350 deg F.  Brown meat, drain.  Stir in salsa, corn, Miracle Whip, and chili powder.  Layer 1/2 each of the meat mixture, chips and cheese in 2-quart casserole.  Repeat layers.  Bake 20 minutes or until thoroughly heated.  Top with shredded lettuce and chopped tomato, if desired.

Baked Beans (Martha Hipperson)

Brown:
3/4 - 1 pound bacon (drain)
1/2 - 1 pound hamburger
1 onion, add to bacon

Mix all the following and simmer with the meat:
1 cup ketchup or 1 8-oz can tomato sauce
1/2 cup brown sugar
1 T liquid smoke plus a little more
3 T white vinegar
1 teaspoon salt
dash of pepper

Add the following to above mixture:
1 can (1 lb) butter limas, drained
4 cans pork and beans
1 can (1 lb) kidney beans, drained

Sprinkle top with brown sugar and ketchup ring.  Cover.  Cook in microwave on high for 10 minutes, check middle, then cook for 10 more minutes.  Then put paper towel on top.  Cook 5 more minutes to make sugar brown.

Oyako Donburi

Ingredients

2/3 cup water
1 tablespoon sugar
2 tablespoons mirin
2 teaspoons dashi base (Japanese soup base; available in the Asian section)
3 tablespoons shoyu
1/2 onion, sliced
2 large fresh shiitake mushrooms, thinly sliced
8 ounces boneless skinless chicken thighs, cut into 1-inch pieces
3 tablespoons green onions, cut into 1-inch pieces
3 large eggs, beaten
2 cups white rice, cooked

Instructions

In a medium pot, add water, sugar, mirin, and dashi; bring to a boil.  Add shoyu, onion, and shiitake mushrooms; bring to a boil.  Add chicken and green onion to sauce.  Add egg and cook until egg is just cooked.  Serve immediately over hot rice in individual bowls.  Makes 4 servings.

Pork with Sin Choy

Ingredients

1/2 pound pork belly, thinly sliced
1 tablespoon vegetable oil
2 cloves garlic, peeled and smashed
1 inch piece ginger root, peeled and smashed
1 pound sin choy (pickled mustard cabbage), soaked in warm water for 1 hour
¼ cup white vinegar
¼ cup granulated sugar
½ cup water

Instructions

Sautee pork in a large pan with oil over medium-high heat for 3-5 minutes.  Add garlic and ginger and stir for another 2 minutes.  Add sin choy and mix well.  Add vinegar, sugar and water.  Bring the mixture to a boil and simmer for about 45 minutes or until the meat is tender.  Makes 4 servings.

Sin Choy (Pickled Cabbage)

Ingredients:
2 quarts water
1/3 cup white vinegar
3 tablespoons sugar
2 large mustard cabbages, blanched and cooled
1/3 cup Hawaiian salt

Instructions:
Boil water in a large pot, allow to cool.  Add vinegar and sugar.  Place cabbage in vinegar mixture; sprinkle with salt.  Cover and let stand at room temperature 3 or 4 days.  Pack into sterilized jars and refrigerate.  Makes 2 quarts.

Mandarin Peach Cake (Dana Kobashigawa)

Mandarin Peach Cake

1 box yellow cake mix

1 cup oil

4 eggs

1 can mandarin oranges (11oz,) Do Not Drain

Mix all ingredients except mandarin oranges and beat at medium speed until well blended.  Add mandarin oranges with juice and beat until oranges are slightly mashed. Pour into greased 9x13 pan and bake at 350 degrees for 35 to 40 minutes, or until done/ Cool

Frosting:

1 box instant vanilla pudding mix (3 oz)

1 can slice peaches (15 oz) drained

1 container Cool Whip (8 oz)

chop sliced peaches and place in bowl.  Use electric mixer to mash peaches.  Add vanilla pudding and beat together.  Fold in Cool Whip and blend.  Frost cake

Note you can also use canned crush pineapple instead of the peaches for the frosting.