Camote Salad

(Sweet Potato Salad-kangong)
2 lbs sweet potato leaves
2 large tomatoes, sliced thin
1 small round onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon patis, optional
1 teaspoon chopped ginger, optional
Pick tender leaves and stems. Rinse thoroughly. With some water still
on the leaves, put in sauce pan and heat. Toss leaves in hot pan to blanch
evenly. Add remaining ingredients. Toss lightly but thoroughly.
Note: Patis is not included in the analysis below. Eating large
amounts of salt and patis can contribute to high blood pressure and heart
disease. Go easy on adding them in cooking.

Minali Namul

1 bunch watercress (1 pound)
11/2 cups boiling water
1 teaspoon sesame oil
1/4 teaspoon sugar
1 clove garlic, minced
1 carrot, grated
1 teaspoon sesame seeds
3 tablespoons soy sauce
1/8 teaspoon cayenne pepper or finely chopped red pepper, optional
Wash watercress. Remove undesirable leaves and tough stems. Cut
into 1-inch lengths.
Cook in 11/2 cups boiling water for 3 minutes. Drain thoroughly. Add
remaining ingredients, mix well, chill and serve.

Green Leaves Soup

1 bundle Chinese cabbage
1 cup thinly sliced meat or fish
1/2 teaspoon corn flour
1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 onion, chopped
2 teaspoons sliced ginger
6 cups water
1/2 teaspoon salt
pepper to taste
Combine soy sauce, sugar, and corn flour, mix well. Add meat or fish
and set aside. Heat oil, add ginger, onion and fry until tender. Boil water in
large pot. Add meat or fish, soy sauce mixture, ginger and onion. Simmer 10
minutes. Add green leaves and simmer for another 10 minutes. Season with
salt or pepper.

Taro and Chicken

1 chicken or 43/4 cups chopped boneless chicken
2 medium sized taro
2 large onions chopped
2 cups chopped green leaves (taro leaves, pumpkin tips, pele)
3 tomatoes
1 cup coconut cream
1 cup water
2 tablespoons lemon juice
Peel taros, cut them into thin slices, and place the cut-up taro in the
bottom of a large saucepan. Cut the chicken into serving portions and place
on top of the taro. Add the chopped onions, green leaves, and tomatoes.
Sprinkle lemon juice. Add the coconut cream and water, and cook over a
gentle heat for about 11/2 hours, or until the chicken is cooked.
Note: High in saturated fat. To reduce, replace up to half of coconut
cream with whole or low fat milk.

Sweet Potato Tops Salad (Pohnpei)

2 lbs. sweet potato tops
1/2 cup lemon juice
2 teaspoons salt
1/4 cup soy sauce
1/4 cup mayonnaise
Blanch potato tops by dipping in boiling water. Chop, then mix with
the rest of the ingredients. Chill and serve.
Note: Very high in sodium. To reduce, use less soy sauce.

Lu Pulu

1 banana leaf
12 young taro leaves
1/2 12 oz. can of corned beef
1/2 chopped onion
1/2 cup thick coconut cream
Spread out banana leaf. Overlap taro leaves on top of banana leaf.
Place the corned beef in the center of the leaves. Add chopped onion. (A
chopped tomato is good also.) Hold taro leaves together so a cup is formed.
Pour in coconut cream. Close the taro leaves around the meat mixture. Fold
banana leaf around the taro leaves. This is “lu”. Tie a banana leaf rib around
the lu to hold it together. Boil or bake for 1 hour.
Variation: Lu may be made with 1/2 lb. of any type of meat; beef,
fish, lamb, or chicken.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.

Taro Leaf and Chicken Soup

2 tablespoons vegetable oil
1 Maui onion, sliced
2 garlic cloves, minced
2 tablespoons ginger root
1 tablespoon Hawaiian salt
8 cups chicken stock
12 taro leaves, deveined
16 oz. chicken meat cut in strips
1 teaspoon black pepper
In a one-gallon soup pot, saute the onion, garlic and ginger in the
vegetable oil until golden brown. Add the chicken stock and bring to a boil.
Chop the taro leaves into bite size pieces and add to the boiling stock.
Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another
10 minutes and serve.

Palusami

1/2 cup onion, finely chopped
1 cup coconut cream
9 taro leaves
1/2 teaspoon salt
Use only young, fresh taro leaves or substitute spinach leaves. Put
about 6 halves of taro leaves on top of each other in the palm of your left
hand (if you are right-handed). Cup left hand and with fingers of right hand,
press down in center so that the leaves form a cup. Then ladle in about 1/2
cup of the coconut mixture. Fold together leaves at the top of the cup to
more or less seal in the liquid, then seal into a cupped piece of foil. Bake at
350ºF for about 1/2 an hour. When cool, remove foil and serve with taro,
breadfruit, or any starchy food.

Gollai Hagon Suni

(Taro Leaf with Vegetables)
6 cups water
24 taro leaves
1 cup thin coconut milk
11/2 cups coconut cream
1 large tomato, chopped
1 tablespoon grated fresh yellow ginger
1 clove garlic, chopped
1 medium onion, sliced
1 lime or lemon (3 to 4 tablespoons juice)
1/2 teaspoon salt
Roll up one dozen taro leaves at a time and chop into 1/2 inch slices.
Put leaves into 6 cups boiling water. Boil about 1 hour or until leaves are
mushy. Drain taro leaves. Add thin coconut milk, lemon or lime juice,
ginger, garlic, onion, and tomato to taro leaves. Salt to taste. Boil together
for 6 minutes. Add coconut cream, boil for 3 minutes. Remove from stove
and serve with rice.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.

Luau Leaves and Boiled Butter Fish

2 bunches luau leaves (80 leaves)
4 cups boiling water
1/4 lb. salted butterfish
Wash the taro leaves thoroughly, remove stems. Place in small amount
of boiling water. Partially cover the pot and allow the luau leaves to simmer
for 1 hour. Taro leaves are done when tender.
Wash and scale butterfish. Place in water and boil for 15 minutes.
Drain, add fresh water and boil again until tender, 10–15 minutes.
Drain and debone fish. Combine with taro leaves and serve.

Taro Leaves

20 young taro leaves
1 onion
1 cup coconut cream
2 teaspoons salt
Boil taro leaves in a small amount of water for 30 minutes, then pour
off the water. Add coconut cream to the taro leaves. Add salt and onion and
mix them together. Cook taro leaves for another 30 minutes, until done and
all itchiness is removed.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.

EASY OVEN CHICKEN

Serves 4
This recipe has been one of my favorites since college days. The true
chicken flavor comes out with just a touch of garlic.
1 chicken, cut in serving pieces
1/4 cup olive or vegetable oil
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 small clove garlic, minced
Preheat oven to 350F. In a shallow baking pan arrange chicken in a single
layer, skin side up. Pour oil over chicken. Sprinkle with salt, pepper and
garlic. Bake, uncovered, for about 1 hour, or until cooked through.

HONEY LEMON CHICKEN

 Serves 4
This recipe was originally designed for broiling, but this version requires
less attention. 1 chicken, cut in serving pieces
1/2 cup honey
1/4 cup lemon juice
1 teaspoon salt or to taste
Preheat oven to 350F. In a shallow baking pan arrange chicken in a single
layer, skin side down. In a small bowl combine honey, lemon juice and salt.
Pour half of this sauce over chicken. Bake, covered for 30 minutes. Remove
cover; turn chicken. Pour other half of sauce on chicken. Replace cover.
Bake another 25 to 30 minutes or until cooked through, removing cover last
10 minutes for browning.

CUTLET PAILLARDS WITH BASIL BUTTER

Serves 4
When I made this recipe, I happened to be in a hurry, and didn't have time
to get fresh basil so I used dried basil instead. Frank liked it and had
seconds. The name "Paillard," by the way, comes from a European restaurant
famous at the end of the 19th Century.
4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster
breast
1 tablespoon olive or vegetable oil
6 tablespoons butter or margarine
3 tablespoons minced fresh basil, or 1 tablespoon dried
1 small clove garlic, minced
1 teaspoon lemon juice
salt and ground pepper to taste
lemon slices, for garnish
Place chicken between sheets of plastic wrap and pound to 1/2 inch
thickness. If using thin sliced boneless Roaster breast, omit placing in
plastic wrap and pounding. Brush cutlets lightly with oil, Grill over hot
coals 3 to 4 minutes per side, rotating to form crosshatch marks
characteristic of paillards, or broil 3 to 4 minutes per side or until
cooked through. Place butter, basil, garlic and lemon juice in a small pan
and melt on the side of the grill. Spoon butter over paillards and season
with salt and pepper. Garnish with lemon slices.

CORN CRISPED CHICKEN

 Serves 4
I grew up on this recipe. It's not new, but it's good and the preparation
time is minimal. If you don't have cornflakes, you can substitute almost any
breakfast flakes as long as they don't have raisins in them. (The raisins
can scorch in the oven.) For variation, you can add 1 teaspoon dried italian
seasonings or 1 teaspoon chili powder or 3/4 teaspoon curry powder to the
cornflake crumbs.
1 cup cornflake crumbs
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/2 cup evaporated milk, undiluted
1 chicken, cut in serving pieces
Preheat oven to 350F. On a sheet of wax paper combine cornflake crumbs,
salt and pepper. Place evaporated milk in a shallow bowl. Dip chicken in
milk; then roll in seasoned crumbs. Place chicken, skin side up, in a
baking pan. Bake, uncovered for 1 hour, or until cooked through.

BIRD OF PARADISE

 Serves 4
The recipe calls for a chicken cut in serving pieces, but naturally you can
substitute any parts that you particularly like, such as breasts or thighs.
Three breasts or 6 thighs with drumsticks attached would come out to about
the same amount as the 1 chicken called for in this recipe.
1 chicken, cut in serving pieces
Salt and ground pepper to taste
1 egg, beaten
1/4 cup milk
1 teaspoon salt or to taste
1/3 cup grated Parmesan cheese
1/2 cup butter or margarine
1 cup sherry
Season chicken with salt and pepper. In a shallow bowl combine egg and
milk. Place cheese in a shallow baking pan. Dip chicken in egg mixture;
then roll in cheese. In a large, deep skillet, over medium heat, melt
butter. Add chicken and brown for 5 to 6 minutes on each side. Add sherry.
Cover and cook at medium-low heat for 35 to 45 minutes or until cooked
through.

OVEN-FRIED CHICKEN, SOUTHWESTERN STYLE

Any basic fried chicken recipe may be adapted for oven frying. It is a
useful technique when cooking larger quantities of chicken and is less messy
than stovetop frying. (Especially if you have a self-cleaning oven.)
Simply follow the basic cooking instructions as given in the Southwestern
version below.
1 chicken, cut in serving pieces
1 cup buttermilk
3/4 teaspoon Tabasco, optional
Vegetable oil for frying
1/2 cup flour
1/2 cup corn meal
1 teaspoon salt
3/4 teaspoon chili powder
1/4 teaspoon ground pepper
Place chicken in a large bowl. Sprinkle with Tabasco. Pour buttermilk over
all and allow to marinate for 10 to 15 minutes. Preheat oven to 425oF.
Place 1/2 inch of oil in the bottom of a heavy baking pan large enough to
hold chicken without crowding. Place pan in oven to heat for 10 minutes.
In a plastic bag combine remaining ingredients. Shake chicken in seasoned
flour. Remove pieces one at a time and quickly slip into hot oil. Place in
oven and bake for 20 minutes. Turn and bake for 10 to 15 minutes longer or
until chicken is cooked through. Drain chicken on crumpled paper towels.

BASIC ROAST CHICKEN

Serves 4
Sometimes there is nothing else that will fill the bill like roasted
chicken. Here's the easiest way to do it. You can brush the surface with
melted butter, margarine or oil, but it isn't really necessary.
1 whole chicken
1 teaspoon salt or to taste
1 package (7-1/2-ounces) stuffing mix, prepared as directed on package
Sprinkle cavity of chicken with salt. Stuff with favorite prepared
stuffing. Or skip stuffing if you're really in a hurry. Place chicken in
baking pan (no rack needed).
ROASTING CHART
Approximate Amount of Additional Cooking
Cooking Time Stuffing Time if Stuffed
at 350F [in cups]
Broiler/Fryer 1-1/2 to 2 cups 15 to 20 minutes
1-1/4 to 2 hours
(2-1/2 to 4 pounds)
Oven Stuffer Roaster 3 to 3-1/2 cups 20 to 25 minutes
2-1/4 to 2-3/4 hours
(5 to 7 pounds)
Cornish Game Hen 1/2 to 3/4 cup 15 to 20 minutes
60 to 75 minutes
(18-24-ounces)

BASIC FRIED CHICKEN

 Serves 4
This is fried chicken in its simplest form. It's good enough so that the
last time I made it, the grandchildren were making off with pieces almost as
fast as I could cook them. Frank's daughter Anne Oliviero particularly
recommends basic fried chicken served cold the next day for picnics. She and
her family love to explore some of the islands off the coast of Maine, where
they live, and cold fried chicken is just about always on the menu.
1/3 cup flour
1 teaspoon salt or to taste
1/4 teaspoon ground pepper or to taste
1 chicken cut in serving pieces
1/2 cup vegetable shortening
In a large plastic bag combine flour with salt and pepper. Shake chicken in
bag with mixture. In a large, deep skillet over medium heat, melt
shortening. Cook chicken uncovered, heat for 20 to 30 minutes on each
side or until cooked through.

BAKED ONION CHICKEN

Serves 4
Recipes don't get much easier on the cook than this. Anne Nesbit developed
it for Perdue Farms. One of her jobs as a Perdue home economist was to
translate some of the world's most successful recipes into ones that were
both easy to assemble and quick to prepare. "I'm an admirer of simple
recipes," says Anne. "My heart was in this work because I believed in it.
People want food that looks good and tastes good, but they don't have time
to put a lot of work into getting there." I've never met Anne, except over
the phone, but from this comment, I know I would like her. The recipe isn't
fancy, and it may be old-fashioned, but it's a treasure when you're in a hurry.
1 chicken, cut in serving pieces
dehydrated onion soup mix
Preheat oven to 350F. Roll chicken in dry soup mix, using about as much
mix as you would salt. Place chicken in a single layer, skin side up, on
baking sheet. Bake, uncovered for 55 to 65 minutes until cooked through.

SOPA SECA (Mexican Rice)
2 tsp. olive oil
1/2 tsp. minced garlic
1/2 cup chopped onion
1 large tomato, chopped
1 cup uncooked, converted rice
1 small green bell pepper, seeded and diced
1 - 13 oz. can chicken broth
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt
Heat oil in a dutch oven over moderate heat. Add garlic, onion
and tomato. Cover and cook 3 minutes, or until onion is soft.
Add rice and cook for 2 minutes, stiffing, until rice is shiny
and hot. Stir in green pepper, chicken broth, red pepper,
oregano and salt. Bring to a boil. cover and bake for 20 minutes
at 400 degrees.

MEXICAN CORN

1/4 cup butter or margarine
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn
1/4 cup diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish
Heat butter or margarine over low heat. Add and cook until onion
is transparent. Add green pepper. Add corn. Cook corn covered,
over low heat, about 10 minutes, or until tender.
During the last few minutes of cooking, mix in diced pimento.
Season to taste with salt and pepper. Mix gently. Garnish with
sweet red pepper slices. Serves 4.

JALAPENO BEAN DIP

5 small jalapeno peppers
2-1/2 cups chili hot beans, mashed
1 tbsp. oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder
Cut off tops of peppers. Combine whole peppers and remaining
ingredients in saucepan. Simmer 15 minutes, adding water if
needed, to keep beans from sticking to bottom of pan. Cool
mixture and remove peppers. Serve dip with fresh vegetables.
NOTE: This is a Mexican vegetable dish, but can easily be an
appetizer when served with crackers.

SPANISH RICE
1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsp. cooking oil
2 cups chopped canned tomatoes
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 beef bouillon cube
Saute rice, onion and green pepper in oil until vegetables are
tender. Add remaining ingredients. Bring to a boil. Reduce heat
and simmer 20 minutes or until liquid is absorbed and rice is
tender. Serves 6 - 8.

TACO DIP

1 lb. hamburger
1 dry pkg. taco seasoning
6 oz. green taco sauce
16 oz. can refried beans
16 oz. carton sour cream
1 cup shredded cheddar cheese
Brown hamburger. Add taco seasoning, taco sauce and refried
beans. Mix well. Pour into loaf pan; spoon sour cream over and
sprinkle with the cheese.
Bake at 350 degrees for 30 minutes. Eat with Nacho chips.

TACO SEASONING

2 tsp. chili powder
1-1/2 tsp. paprika
1-1/2 tsp. ground cumin
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
dash cayenne pepper
Combine all above ingredients. Make 3 tablespoons.

MEXICAN CHICKEN SOUP

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup
for milder flavored soup)
2 cups cooked, drained pinto beans
Place chicken pieces in large saucepan; add enough water to
cover. Cook until tender, about 25 minutes.
Remove chicken pieces from broth and put in the tomatoes, garlic
and chilies. Slide chicken meat off the bones and return meat to
the broth. Add beans and simmer about 15 minutes. Yield: about 2
quarts. Approx. calorie serving: 1 cup equals 190 calories.
Serve with tortilla. 1 tortilla equals 60 calories.

Tomato Omelet.

Break twelve fresh eggs in a bowl, season them with a pinch of salt
and half a pinch of pepper, and beat thoroughly for four minutes.
Place two ounces of butter in a frying-pan on a hot stove, let it heat
well without browning, then pour into it half a pint of freshly cooked
stewed tomatoes, suppressing all the liquid. Cook for two minutes,
then throw the beaten eggs over, and with a fork mix the whole gently
for three minutes; let rest for one minute longer. Bring up the
two opposite sides, turn it carefully on a hot dish, and serve.

Plain Omelet.

Crack into a bowl twelve fresh eggs, season them with a pinch of
salt and half a pinch of white pepper, beat them well until the whites
and yolks are thoroughly mixed, or for fully four minutes. Place in
a No. 8 frying-pan two tablespoonfuls of clarified butter ; heat it well
on the hot range, and when it crackles pour in the eggs, and with a
fork stir all well for two minutes, then let rest for half a minute. Fold
up with the fork the side nearest the handle first to the centre of
the omelet, then the opposite side, so that both sides will meet
right in the centre ; let rest for half a minute longer ; have a hot dish
in the left hand, take hold of the handle of the pan with the right,
bring both dish and pan to a triangular shape, and with a rapid movement
turn the pan right over the centre of the dish, and send to the
table. (The omelet should be made on a very brisk range, without
taking the lid off the stove.)
Should the pan be smaller than the above-mentioned No. 8 it will
require three minutes' stirring, one minute to rest, and half a minute
to rest after having been folded.
When making an omelet for one person, for instance, use three
fresh eggs, seasoned with half a teaspoonful of salt, and half a saltspoonful
of white pepper. Thoroughly heat in a small frying-pan
half a teaspoonful of clarified butter ; after sharply beating the eggs
in the bowl, pour into the pan, and gently mix for one minute on a
very brisk range, let rest for a quarter of a minute, fold one side up,
rest a quarter of a minute more, then turn on a small hot dish, and
serve.

Omelet with Fine Herbs.

Break twelve fresh eggs into a bowl, add a pinch of finely chopped
parsley, half a pinch of chopped tarragon, and half a pinch of chives;
also, if desired, half a cupful of sweet cream. Beat the whole thoroughly
without stopping for four minutes ; melt one ounce of good
butter in a frying-pan on the hot stove ; when it is melted and begins
to crackle, pour in the eggs, and mix them gently with a fork,
while they cook for three minutes : let them rest for one minute, then
bring the sides toward the centre, turn it on a hot dish, and serve.