How to Make Bread Pudding

Good Recipes from the 'Good Congressman' Ed Case of Hawaii

Sachi’s Chili


Mince fine and sauté in a little oil for a few minutes:

1 onion, 4 cloves garlic, 1 bell pepper

Add one box (about 1 lb.) Farmer John Pork Sausage and about

1 lb of hamburger. Season with a little salt and pepper and sauté until meat is done.

Add:

1 can kidney beans, do not drain!

1 can beer

2 cans, 14oz size of peeled diced tomatoes or whole tomatoes.

If using whole tomatoes, break them up while cooking.

1 – 2 bay leaves

2-3 tsp. chili powder

1 tsp. oregano

1 tsp. cumin

a little sugar to taste

Bring to simmer, stirring occasionally for about an hour. Check seasoning.

ENJOY!





Uncle Bruce's CHICKEN CURRY

1 ½ - Tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 piece quarter sized fresh ginger finely grated

½ teaspoon sea salt/to taste

2 ½ tbs. curry powder

10 pieces cooked chicken thighs or breasts cut into bite size pieces

2 - Tablespoons flour

1 - 14-ounce can coconut milk

½ cup or more chicken broth

½ tsp. brown sugar

In a sauce pan, melt the butter. Add the onion, garlic, ginger and sauté until translucent. Add the curry powder and sugar and continue to cook for another minute.

Add the flour and stir. Gradually add the coconut milk, stirring constantly. If the sauce is too thick, add the chicken broth to thin. Do not cook on too high heat or the coconut milk will separate. Add salt to taste. Add the cooked chicken and cool. Refrigerate overnight and reheat before serving (tastes better the next day).

ENJOY!!



CONDIMENTS: Mango chutney, crushed roasted peanuts, chopped green onions, and shredded coconut.



Seaweed Soba Salad

½ cup hijiki (measure dry)

7 tbs. salad oil

7 tbs. shoyu

3 tbs. sugar

1 pkg. (.25 oz) wakame

4 oz. radish sprouts

1 bunch watercress

½ Maui onion

2 tbs. lemon juice

Soak hijiki in warm water and cover for 20 minutes. Rinse, drain and squeeze to remove liquid. In skillet, heat 1 tbs. oil. Stir in hijiki, 1 tbs. shoyu, 1 tbs. sugar and cook until liquid is absorbed; set aside.

Soak wakame in cold water for 15 minutes. Drain, chop and set aside.

Cut off roots of sprouts and watercress. Rough chop watercress. Thinly slice onion. Prepare soba according to package instructions.

In small bowl combine remaining oil, shoyu, lemon juice, and sugar.

Place soba in small bundles in large serving dish. Top with sprouts, watercress, onions, hijiki and wakame. Toss with sauce just before serving.







Layered Soba Salad

2 pkg. soba, cooked, drained

1 cup sea salad

romaine lettuce, 1” slices

watercress, 1” slices

kaiware (daikon sprouts) pickled

Maui onion, thinly sliced

bean sprouts

5 shiitake mushrooms

shoyu

sugar

ginger, grated

ginger, slivered

imitation crab

kamaboko, matchstick cut

1 cup hijiki

Soak hijiki and shiitake separately for 20 minutes in warm water. Then drain and slice shiitake and chop the hijiki. Stir fry in oil and season with shoyu, sugar and grated ginger.

Layer remaining ingredients in order listed in desired amounts.

Chill and serve with either dressing below.

Regular dressing:

¾ cup oil

¾ cup shoyu

4 tbs. sugar

6 tbs. lemon juice

1 tbs. sesame oil

1 tbs. grated daikon

Low fat dressing:

¾ cup low sodium shoyu

6 tbs. sugar

4 tbs. lemon juice

1 tbs. sesame oil

1 tbs. grated daikon

ENJOY!



Donna’s Salsa

This is a throw together kind and you just have to experiment and work it to your taste!

Chili pepper flakes

2 cloves of garlic

1 onion

Chinese parsley, handful, leaves only

Fresh ground pepper

Juice of one lemon

2 tbs. vinegar

Juice from 2 cans of stewed tomatoes

1 tbs. salt

In a food processor, combine the above until garlic and onion are minced. Add one fresh tomato (which has been cut in chunks) and the rest of the stewed tomatoes. Pulse until desired consistency.



Carol’s Old Fashioned Pecan Pie

1 deep dish pie crust (cheat and use store bought!)

2 tbs. butter, melted

3 eggs slightly beaten

¼ cup firmly packed brown sugar

1 cup light Karo corn syrup

1 tbs. all purpose flour

1 cup pecan pieces

Mix all ingredients and pour into pie shell.

Bake in a 450 degree oven for 10 minutes, then reduce heat to 350 degrees for 25 – 30 minutes more.

Let cool before slicing.



Carol's Deviled Eggs

6 hard boiled eggs

1 tbs. mayonnaise (add more to taste)

1 tbs. sweet pickle relish

1 tsp. French dressing

Halve eggs and remove yolks.

Mash yolks then add remaining ingredients and salt and pepper to taste.

Stuff eggs and refrigerate.

ENJOY!



Karen Taketa's Hot Crab Dip

1 - 8 oz. package, imitation crab, cut in pieces and drain

3 - 6 oz. cans of canned crab meat, drained

1/4 cup or more Chinese parsley, minced

1 stalk green onion, finely chopped

1/2 small round onion, diced

2 stalks celery, diced

1 2/3 cups mayonaise

Hot Sauce (Tobasco), optional. Karen adds several drops.

2 - 8 oz. packages of shredded white and yellow cheeses; whatever you prefer.



Combine the crab meats with the rest of the ingredients and fold in half of the cheeses. Pour mixture in a microwave proof container. Top with rest of cheese. Microwave for 5-7 minutes on high until mixture is hot and cheese is melted.



Serve with vegetable, crackers or chips. It's really great served with bagel chips!



ENJOY!