Mrs. Kainoa filet of fish cabbage or lettuce Wwith a very sharp knife, slice the filet in 1-1/2 inch lengths and 1-1/2 inch thickness. Then slice across into 1/8 inch slices. Arrange on bed of finely chopped cabbage or lettuce, making even rows of sashimi on each plate. Serve with hot mustard sauce and shoyu….
Thelma Nekoba 12 oz. softened cream cheese 6 oz. cheddar cheese 6 oz. Bleu cheese ¼ tsp. ajinomoto 2 Tbsp. finely chopped onion 2 tsp. worchestershire sauce 1/2 c. finely chopped parsley Combine everything except parsley, mix well. Then stir in a little parsley. Shape cheese into a ball or a log and roll in…
Barbara Legaspi 1-8 oz., cream cheese 1 can shrimp ¼ onion, chopped fine 2-3 tsp. mayonnaise Dash of salt, pepper, and ajinomoto Mix all ingredients well and serve.
Aaron Kamoku 1 fish cake (kamaboko) sliced in strips 1 small can Spam, sliced in strips 1 pkg. wonton skin 1 c. oil Put one of each or two of each Spam and fish cake into won ton skin. Fold in half and deep fry in oil about 350 degree heat. Fry until golden, drain…
1 pkg. (8-oz.) cream cheese 1 T. wine 1 T. green onion, finely chopped 1/4 cup sliced dried beef, finely chopped 1/4 cup bacon bits, finely chopped 1/4 cup parmesan cheese 1/4 cup chopped nuts Pretzel sticks Combine cream cheese, wine and green onion. Form into small balls and roll in any one of the…
Time: 20 minutes Bake: 350° 1/2 cup butter or margarine 1 cup flour 1 cup sharp cheddar cheese, grated 1/2 tsp. dry mustard Salt and cayenne pepper to taste 1 cup rice crispies Combine all ingredients, adding rice crispies last. Form into walnut size balls. Place on lightly greased cookie sheet and bake at 350°…