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 parsley. Refrigerate over night, remove half an hour before serving.
Irene Emoto, Kekaha Sugar Co., Ltd. 3 pkg. dried codfish (chunk type preferable. Boil three times and throw water away, bone and shred) 5 to 8 large tomatoes (wedge or slice) 3 large onions (sliced) 2 cans pitted black olives 1-¼ c. cider vinegar 1 c. shoyu 3/4 c. cooking oil 2 dashes Ajinomoto 4…
1/2 – 1 lb. good quality ground beef (not over 25% fat) 1/2 – 1 can tomato paste 1 – 2 cloves garlic, crushed Refrigerated buttermilk biscuits (10 per pkg.) (number needed depends on amount of meat used) Oregano, as desired (suggest 1/2 – 1 tsp.) 1 c. grated cheddar cheese Stuffed olives, sliced Cheese…