all persons who assisted in various ways would be impossible. While the Home Economics Department assumed the responsibility for the project, practically the entire school has been involved in its completion. The Lovely illustrations are as important to the finished product as are the seasonings to the various recipes. Our appreciation is extended to the Kubasaki Art Department for this impressive portion of What’s Cooking on Okinawa? Which contains original works of the Art students under the guidance of competent teachers. The Business Department and an office secretary assisted by typing and editing. The teachers and students who were not involved in the actual production of the book were a constant source of encouragement by exhibiting a keen interest and enthusiasm for its completion. The administrative personnel including the Superintendent of Schools, has give wholehearted cooperation to our effort. We feel that What’s Cooking on Okinawa? is a product of Kabusaki High School and we would like to say thanks to our Shishi who warded off the evils and gave us the opportunity to produce this cookbook. We had fun doing it and we think that you will enjoy preparing our special recipes for your eating pleasure.
Mrs. Mirian Groton
SALADS AND DRESSINGS
Hot Sea Food Salad
½ cup chopped green pepper
¼ cup minced onion
1 cup chopped celery
1 cup canned crabmeat
1 cup cooked shrimp (Follow cooking directions on package.)
½ t. salt
1 t. Worcestershire sauce
1 cup mayonnaise
2 cups corn flakes
¼ cup butter
paprika
Mix all ingredients except corn flakes, butter, and paprika. Place in buttered individual sea-food shells (or in shallow casserole.) Crush cornflakes and spread over the top. Dot with butter. Sprinkle with paprika. Bake 30 minutes in 350º F. oven.
Red Beet Eggs
½ dozen hard-boiled eggs
1 can red beets with juice
6 T. vinegar
2 t. salt
1 t. pepper
Combine all ingredients in jar. Add water (so that eggs are completely submerged in juice) if necessary. Let stand, refrigerated, at least two days. Serve cold, sliced, as relish dish.
Three Bean Salad
1 No. 2 can yellow wax beans
1 No. 2 can French-cut green beans
1 No. 2 can kidney beans
½ green pepper
1 medium-sized onion
½ cup sugar
½ cup white vinegar
½ cup salad oil
1 t. salt
½ t. pepper
Drain yellow and green beans. Wash and drain kidney beans well. Add chopped onion and green pepper. For dressing, mix last five ingredients well and pour over beans. Let stand 24 hours in covered bowl in refrigerator, stirring occasionally to get all ingredients well covered with dressing. One-half cup of chopped celery or ½ teaspoon of celery salt may be added.
Waldorf Salad
1 cup diced, unpeeled apple
½ cup diced celery
14 cup broken nut meats
14 cup mayonnaise or 2 T. mayonnaise, thinned with 1 T. cream
Toss apple, celery, and nuts with mayonnaise. Serve in lettuce cups, made by slitting lettuce lea f part way and overlapping. Top each serving with a maraschino cherry.
French Dressing
½ cup sugar
½ cup oil
¼ cup vinegar
1/3 cup catsup
1 t. salt
1 t. paprika
1 large onion, grated (pulp and juice added)
Place ingredients in bottle or fruit jar, and shake well just before serving; or beat with rotary beater in deep bowl. Makes 1 pint.
Coca Cola Salad
2 pkg. cherry Jell-O
6 oz. pkg. cream cheese
1 can red (dark) cherries
1 cup pecans
2 small “cokes”
Drain juice from cherries and pineapple. Heat and add Jell-O. When cool, add two cokes, then add pitted cherries and pineapple. Add pecans crumbled in cheese. Set in refrigerator to jell. Sever 12.
Lime Jell-O Salad
1 small can crushed pineapple
1 pkg. lime Jell-O
½ cup salad dressing
1 or 1 ½ cups cottage cheese
1 ¾ cups liquid
Drain pineapple and use juice with water for liquid.
