2 cups noodles, cooked1 can mushroom soup1 cup medium white sauce3/4 cup peas1 can chunk tuna Combine noodles, white sauce and soup. Put layer of mixture in baking dish, then layer of peas, then layer of tuna, repeat. Sprinkle with crumbs, Bake at 350 F for 40 minutes.
1 can Cream of Celery, or Mushroom soup1 cup tuna, drained and flaked1/2 cup milk1 cup potato chips crushed1 cup peas, cooked Combine ingredients in casserole, with potato chips on top. Bake at 375 F for 25 minutes.
1/2 pound fish1 tbsp. cornstarch2 tbsp. sboyu1 tbsp. black beans (dau see)1 tsp. sugar1/2 tsp. salt1 tbsp. Chung Choi1 tsp. oil1 piece ginger crushed and cut fine1 clove garlic2 sprigs green onions, cut fine Clean fish and let dry. Chop chung choi fine; mash black beans. Mix well ginger, starch, sugar, salt, chung choi, dau…
Dress: 2 mullets or any white fish, about 2 lbs.Heat: 1/2 cup oilAdd: Gradually and slowly to prevent splattering:2 Tablespoon chopped garlic2 Tablespoon chopped gingerCook till almost nut brown, set aside Place fish in oblong baking panCover with hot water, slightly salted. Use cookie sheet as cover. Barely simmer for 10 minutes or less, until…
1 pkge. codfish1/4 cup sake1/3 cup shoyu1 tsp. cornstarch1 lb. taro (Jpnse.)1/2 cup sugar1 cup water1 tsp. ajinomoto Soak codfish in water overnight. Cut codfish and boil 10 minutes and drain. Put all ingredients except cornstarch. Cook until codfish and taro are almost done then add cornstarch.
1 to 2 lb. fish1/2 tsp. Hawaiian salt1 stalk green onion2 tbsp. salad oil1 – 1” sliced ginger, crushed1 tsp. Hawaiian salt2 cups. water Sauce:Blend 2 tsp. cornstarch1/4 cup brown sugar1/2 cup water3 tbsp. vinegar1 tsp. salt in small saucepan and heat until thick.3/4 cup Chinese pickled vegetables or preserved ginger and onion with mixed…
2 cups flaked canned or cooked salmon3 tbsp. fat3 tbsp. flour1 cup milk and salmon liquidsalt and pepper2 tbsp. minced parsley2 cups bread cubes1 egg, beaten Drain canned salmon, saving the liquid. Make sauce: Blend fat and flour together. Add enough milk to the salmon liquid to make 1 cup, and stir slowly into the…
1 lb. salted salmon5 large ripe peeled tomatoes1 medium dry onion, finely chopped1 bunch green onions, thinly sliced including green tops Soak salmon in cold water for 3 hours. Remove skin and bones and shred finely. Mash tomatoes to a pulp. Combine all ingredients and chill. Just before serving add several cubes of crushed ice.
2 cups flour4 tsp. baking powder1/2 tsp. salt4 tbsp. crisco2 eggs1/2 cup milk1 large can salmon4 tbsp. milk2 tbsp. lemon juice2 tsp. mince onion1-1/2 tbsp. chopped parsley1/2 tsp. salt Sift together first three ingredients. Add crisco and mix well with fork. Beat eggs slight in measuring cup to make 3/4 cup. Acid all together. Roll…
2 cups fresh aku, diced2 tbsp. chopped onion2 cups diced potatoes3 tbsp. margarine1 tsp. salt1/2 tsp. pepper1 cup water1 quart milk2 or 3 tbsp. cornstarch Melt margarine in saucepan. Add aku, onion and potatoes and brown slightly. Add seasoning and water and simmer, until potatoes are tender. Turn up heat and add scalded milk. Make…
2 lbs aku1 carrot – medium grated1 large onion – chopped2 stalks celery – chopped3 eggs2 tsp. salt1 pc. ginger – grated1 clove garlic – grated1/4 tsp. ajinomotoblack pepper Scrape aku meat with spoon and takeoutbones and skin. Combine other ingredients with aku meat and make patties and fry. Serve hot with relish spread.
2 lbs. rump, round, or chuck cut 2 inches thick1/2 cup flour2 tsp. salt1/4 cup fat or suet1/4 onion, sliced2 cups boiling water1 cup canned tomato or 4 fresh tomatoes Take all bone out meat and cut meat in pieces suitable for individual servings. Pound flour and salt into meat. Heat the fat and brown…