"Welcome to more recipes"

At Keli's Kau Kau Corner in my first website Keli's Country Road .I had recipes from different ethnic backgrounds with the following recipes: Teriyaki,Pork Tofu, Sweet sour Chicken,Chow Mein,Portugeuse Bean Soup,Luau Stew, Native American Fry Bread, Chili, Chicken Fried Steak,Buttermilk Bisquits,Candied Yams, Mustard and Turnip greens,Cornbread,Chocolate Pecan Pie, Banana Pudding, The Original Five Minute Chocolate Fudge,White Christmas Fudge,and Peanut Butter Fudge.

The ones I'm posting here are recipes I have gathered thru out the years also. Hope you enjoy them!!

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Main Dishes:

Chicken/Turkey recipes:

Chicken Divan Casserole:

2 pkg. frozen broccolii

4-6 chicken breasts (cooked and deboned, sliced)

2 cups cream of mushroom soup

1 cup mushrooms

blend 1 cup mayonaise,1 teaspoon leomon juice,1/2 teaspoon curry powder 

1 cup grated cheese

toasted bread crumbs

Cook chicken in salted water until done, remove and then add the frozen brocolli to the chicken broth and cook until done..Arrange broccoli stalks in greased baking dish.  Lay chicken on top.   Combine the cream of mushroom soup and mayonaise mixture(lemon juice/curry powder) together and pour over chicken. Sprinkle cheese over top and add toasted bread crumbs ( bread curmbs fried in butter). Bake at 350* for 30-35 minutes.

CHICKEN BREASTS & DRESSING :

3 chicken breasts or one whole chicken

1 pint sour cream

1 can cream of mushroom soup

1 soup can of milk

1 large package dressing mix (not cubes)

Boil chicken in water seasoned with salt, pepper,celeryand onion .Let cool and remove from bones.  Arrange in pieces in a 9x12 inch pan.  Pour sour cream,soup,milk mixture on.  Mix dressing as per package directions, and add an egg.  Place on chicken.  cover and bake 1 hour at 350*..Serves 10-12

(Recipe by Loretta Chamberlain-Kihei Relief Society Cookbook)

TURKEY CHUK:

bones and bits and pieces of leftover turkey

1- 1/2 cups uncooked rice (washed)

4 quarts water

1 inch ginger root

6 inch piece chung choi

1 small can water chestnuts (optional)

2 Tbsp Hawaiian salt (sea salt)

Remove meat from bones, chop and refrigerate until chuk is done.  In water, place the bones,washed uncooked rice,ginger, chung choi,and salt then bring to boil.  Turn down the heat and simmer about 1 to 1-1/2 hours. Remove bones,ginger,and chung choi and discard.  Add water chestnuts to chuk, more seasonings if necessary and the reserved turkey meat.  Serve hot.

(Recipe by Anna Kukahiko-Kihei Relief Society cookbook)

MOM'S MEATLOAF:

(#1)

2 eggs

3/4  cup milk

2/3 cup finely crushed saltine crackers

1/2 cup chopped onion

1 teaspoon salt /dash of pepper

1/2 teaspoon rubbed sage

1 1/2 lbs hamburger

(#2)

1/2 cup catsup

1/3 cup brown sugar

1 teaspoon worcestershire sauce

Mix together #1  and shape into a 8 1/2 x 4 1/2 ungreased shallow pan.  Combine #2 and spread over meatloaf. Bake at 350* 60-65 minutes and let stand 10 minutes before slicing.

SWEET/SOUR BEEF BALLS:

Mix together:

1 lb. ground beef

1 egg

1 Tbsp. cornstarch

1 teaspoon salt/pinch of pepper

2 Tbsp. chopped onion

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Sauce:

1 tablespoon oil

1 cup pineapple juice(from can of pineapple)

3 Tbsp. cornstarch

1 Tbsp. shoyu (soy sauce)

1 Tbsp. vinegar

6 Tbsp. water

1/2 cup sugar

fruit/veggie:

4 slices pineapple cut into chunks and 3 large green peppers,cut lengthwise into 12 -15 strips

Form beef mixture into 18 or more balls.  Fry in small amount of oil. Drain. For sauce,add pineapple juice to oil and cook over low heat a few minutes Add mixture of cornstarch,shoyu,vinegar,water and sugar.  Cook till juice thickens,stirring constantly.  add meatballs,pineapple and green pepper

(recipe by Gerri Matsuda- from Kihei Elementary School cookbook)

CHILI RELLENO CASSEROLE:

3 -(7oz) cans whole green chilis

1 lb jack cheese (grated)

1 lb medium cheddar cheese (grated)

3 eggs beaten

3 Tbsp. flour

1 small can evaporated milk

1 large can tomato sauce

Seed, wash and drain the chilis.  In a 9x13 pan layerhalf the chilis and half the 2 cheeses.  Save 1/2 cup cheese for topping and repeat layers.  blend eggs, flour , milk and pour over chilis and cheese.  Bake at 350* for 30 minutes.  Spread tomato sauce evenly over top,sprinkle remaining cheese.  bake 15 minutes more.

(Recipe by Doris Dohn-Kihei Elementary School Cookbook)

TUNA RICE CASSEROLE:

1 can tuna drained

1 can cream of chicken soup

1 med onion chopped

2 cups cooked rice

1/2 cup cheddar (grated)

1/2 teaspoon salt

3/4 cup mayonaise

1 teaspoon lemon juice

3 boiled eggs chopped

1 cup celery chopped

1 green pepper chopped

Rinse tuna.  Combine ingredients. Bake at 350* for 30 minutes.

(Recipe by Larue Norton-Kihei Elementary School Cookbook)

SALADS:

Bean Salad:

any 4 or more cans of:

Kidney Beans

Wax Beans

Lima Beans

String beans

Garbanzo Beans

Also:

1 can Button Mushrooms

1 -2 large Sweet Onions-chopped

1 Bell Pepper-cut up

1 Zuchinni Squash -cut up (raw)

Drain beans well then place in large bowl. Mix marinade and pour over all of the above ingredients.   Let it set overnight stirring several times.

Marinade:

1/2 cup Sugar

1/2 cup Salad Oil

1/2 tsp. Dry Mustard

2 tsp. Chopped Parsley(1 tsp. if dried)

1/2 cup Cider Vinegar

1 tsp. salt

1 tsp. Schilling Salad Herbs

(Recipe by Barbara Albright- Kihei Relief Society)

OLE' SALAD:

1 Head of Lettuce, chopped

2 Medium Tomatoes, sliced

1 (7 oz.) can diced Green Chilies (ortega brand)

1 (15 oz) can drained Kidney Beans

1 (7 0z.) can diced olives or pitted Olives,sliced

1/2 large bag Corn Chips - crushed

1 cup Grated Cheese - Jack or Cheddar

1 Avocado, diced

Just mix all ingredients together to make a green salad and add or take away what your family likes.   The main ingredients are the chips,chilies and avocado to give the Mexican food effect.

DRESSING:

1/2 block Tofu (Soybean)

Spike Seasoning

Blend tofuin blender with about 1/2 cup water (just add to desired thickness).  Add spike to taste.  Tis is mainly for Tofu lovers - any othre dressing would be good also.

DESSERTS:

BLUEBERRY CREAM CHEESE PIE:

Butter Crunch Crust:

mix:

1 stick butter

1 cup flour

1/2 cup finely chopped nuts

1/4 cup brown sugar

Pat into a 9 inch square pan, bake at 400* for 15 minutes.  Cool.

PIE:

1 crust (above)

1 - (8 oz ) cream cheese

3/4 cup sifted powdered sugar

1 tsp vanilla

1 cup whipping cream, whipped

1 can blueberry pie filling, chilled

Add sugar to softened cream cheese.  add vanilla.  fold in whipping cream.  Pour into crust.  Top with blueberry filling.

(Recipe by Bonnie Pierce- Kihei Relief Society)

PRUNE CAKE:

1 block margarine

1 cup sugar

2 cups sifted cake flour

3 egg yolks

1 cup prunes( cooked, seeded & mashed)

1 tsp cinnamon

1 tsp nutmeg

1 cup prune juice

3 tsp baking soda

Sift flour once, and sift again with spices.  Set aside.  Cram margarine, add sugar a little at a time.  Add egg yolks and then the prunes. Add flour and prune juice (mix baking soda into the prune juice first - use large cup as juice will foam and rise).  Use 2 8" round or square cake pans lined with wax paper trimmed.  Bake at 350* 25-30 minutes.  Do not overbake.

Butter frosting for the prune cake

1 3/4 cup butter or margarine

1 lb. powered sugar - soft

1 cup mashed prunes

Cream butter adding sugar slowly.  beat until fluffy - add prunes- beat well.  Frost top pf first layer while cake is still warm.  Top with second layer.  Frost only center of second layer.  Let cake cool.  frost rest of cake.

DENVER RED CAKE:

white cake mix

1 cup buttermilk

2 eggs

1 tsp cider vinegar

1/4 cup red food coloring

Bake according to cake mix directions - cool -divide in half (4 layers)

ICING:

3 Tbsp. all purpose flour

1 cup milk

1 cup butter

1 cup sugar

1 tsp. vanilla

Slowly whisk flour and the milk in a saucepan until smooth.  cook stirring frequently over medium heat until thick. (abt 5 minutes) Let cool.

Beat the butter with the sugar in a bowl until lght and fluffy.  Beat in vanilla. slowly beat in the cooled milk mixture.   spread icing on cake layers.

(Recipe by Kuulei Teshima- Kihei Relief Society)

CHOCOLATE DELIGHT:

Crust:

1 cup crushed walnuts  I use a baggie and a rolling pin - I use 1/2 here and 1/2 at the end of recipe on the topping)

1 cup all purpose flour

1 stick margarine/butter

Cream Cheese filling:

1 cup of whipped cream

1 block (8oz) cream cheese

1 cup powdered sugar

chocolate pudding filling:

1 large box of instant chocolate pudding

1 small box of instant chocolate pudding

4 cups milk

topping:

Take note that the amount you will use here is the remainder of the 8 oz tub of whipped cream, after you take out 1 cup for the cream cheese filling.

Heat oven 350*

1st layer...crust:

Mix the crust ingredients together using only 1/2 of the crushed walnuts.  Put ball in the center of a 9x13 pyrex dish and press down on it to spread it, covering the entire bottom of the dish.   Bake at 350* for 15-20 minutes and cool completely.

2nd layer...cream cheesse filling:

Mix the softened cream cheeses with the whipped cream usiing a beater. When smooth, add the powdered sugar and beat again.  Spread the cheese filling over cooled crust.

3rd layer..Chocolate Pudding

Next, beat the instant pudding with the milk and let it "set" in the bowl until it is easy to spoon out. Spoon it all out on top of the cream cheese layer.

4th layer.. Topping

Finally, take the remainder of the whipped cream and spread it on top of the chocolate pudding as the final layer.   sprinkle with the remaining 1/2 of the crushed walnuts,  cover and refrigerate prior to serving.  (12 servings )

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