What's Cooking on Okinawa. Kubasaki Kubasaki High School

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style="font-size:15px;">      ¼ cup finely diced green pepper

      1 ½ cup peeled, coarsely chopped raw tomatoes

      Soak Knox gelatin in cold water. Combine Jell-O, boiling water and gelatin in 1-quart bowl; stir until completely dissolved. Add vinegar, Tobasco, and salt; stir until blended. Chill until consistency of unbeaten egg whites. Fold in tomatoes, onions, celery, and peppers. Pour into mold and chill until firm. Unmold and garnish with crisp lettuce, parsley, etc.;serve with mayonnaise or mayonnaise-type salad dressing. Serves 6.

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      FOODS FROM THE SEA

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      Soy Sauced Crab

      4 lb. cooked crab meat

      1 T. sesame seed oil

      1 root fresh ginger (about 1 inch)

      2 medium onions

      1 oz. gin

      1 to 1 ½ cups chicken and pork soup

      ½ t. sugar

      2/3 t. Ajinomoto (Accent)

      1 t. salt

      Spk. black pepper

      2/3 cup soy sauce

      1 T. cornstarch

      Cut crab meat bite size; slice (or cut at angle) green beans; dice ginger root and onion very fine. (Use cutting board to enable dicing.) Fry the green beans, ginger root, and onions together in sesame seed oil 5 to 7 minutes. Add the crab meat and mix lightly. Mix soup, sugar, Ajinomoto, salt, pepper, and soy sauce thoroughly. Remove ½ cup of sauce and add corn starch; mix well; and recombine with sauce. Cook and stir for 1 minute. Add gin. Add crab meat, beans, ginger, and onion to sauce and heat thoroughly, occasionally stirring gently.

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      Tempura (1)

      (Fish, Shrimp)

      1 egg, well beaten

      2/3 cup cold water

      1 cup sifted flour

      Fish and/or shrimp

      In bowl, beat together the egg, water, and flour. Dip desired amount of fish or shrimp in mixture and deep fry.

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      Tempura (2)

      (Vegetable)

      1 egg, well beaten

      1 cup cold water

      2 cups sifted flour

      salt to taste

      sliced vegetable (carrots, green pepper, eggplant, mushrooms, etc.)

      In bowl, beat together the egg, water, flour, and salt. Dip desired amount of vegetable in mixture and deep fry.

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      Shrimp and Lobster Dish

      ½ cup wild rice

      1 ½ cups water

      1 t. salt

      2 4-oz. cans mushrooms

      1 cup onion, chopped fine

      ¼ cup butter or margarine

      2 cooked lobster tails

      1 ½ lbs. shrimp, cooked

      1 green pepper, chopped

      2 cans cream of mushroom soup

      ¼ cup milk

      ½ cup slivered, toasted almonds

      Cook rice in water with salt, covered, to boiling, reduce heat and simmer until rice has absorbed water and swells. Cook mushrooms, celery, and onion in margarine for 5 minutes. Chop lobster tails and shrimp. Mix all ingredients except nuts and place in greased baking dish. Top with nuts and bake in 350º F. oven for 45 minutes. Serves 8.

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      New Orleans Shrimp Gumbo

      2 cups okra, chopped

      1 bunch green onions

      2 t. bacon fat

      2 cups chopped tomatoes

      6 cups chicken broth or bouillon

      1 red pepper pod

      1 green pepper, chopped

      1 bayleaf

      1 cup green onion tops, chopped

      1 t. thyme

      1 t. salt

      2 lbs. shrimp

      1 t. file powder

      Lightly brown chopped okra and chopped onions in bacon fat in Dutch oven. Add tomatoes and cook 5 minutes over low heat. Add chicken broth, chopped red pepper, and chopped green pepper, bayleaf shredded fine, chopped onion tops, thyme, and salt. Bring to boil. Then add shrimp in halves, shelled and cleaned. Turn off burner and add file powder. Serve with rice.

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      Stuffed Lobster With Pork

      3 2-lb. boiled lobsters

      3 T. salad oil

      1 ½ lb. cooked pork

      3 T. candied ginger

      3 small cloves garlic

      2 cups chicken consomme

      4 t. cornstarch

      Split the lobsters down the center, remove all the meat, and save the shells. Cut the lobster meat in chunks. Saute the meat briefly in salad oil without letting

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