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.

Alley Restaurant Pumpkin Crunch

From the restaurant at Aiea Bowling Alley, Aiea, Hawaii

2-1/2 cups (1 pound 3 ounces) pumpkin purée

1 cup (8 ounces) evaporated milk

2 large eggs (3.2 ounces) 

3/4 cup (5.4 ounces) sugar

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

Seeds scraped from 1/4 vanilla bean (or 1 teaspoon vanilla extract)

2 cups yellow cake mix

1 cup chopped pecans

10 tablespoons (6 ounces, or 1-1/4 sticks) melted butter 

» Whipped cream topping:

1 cup heavy whipping cream

3 tablespoons sugar

2 drops vanilla extract

Preheat oven to 375 degrees (or a convection oven to 325 degrees). Line bottom of a 9-inch round cake pan with parchment; grease sides.

Combine pumpkin, milk, eggs, sugar and spices. Pour into prepared pan. Sprinkle with 1 cup cake mix, then nuts, then remaining cake mix. Pour butter over all. Bake 45 minutes, or until crust is golden and filling is set and no longer jiggles.

Cool in pan, then refrigerate several hours.

To make topping: Beat whipping cream until fluffy; add sugar and vanilla; beat until well combined (do not overbeat or solids and liquids in cream will separate).

To unmold pumpkin crunch: Loosen edges, then invert pan over a serving plate. Tap lightly to unmold (don't tap too hard or you'll damage the custard). Peel off parchment. Top with whipped cream and dust lightly with cinnamon.

Variation: To bake in a 9-by-13-inch pan, use a 29-ounce can of pumpkin purée, a 12-ounce can evaporated milk and a full box of cake mix. Increase all other ingredient quantities by 1/2. Increase baking time to 55 minutes.