Grandma's Waldorf-Astoria's Frosting

5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Cook* flour and milk until thick, stirring constantly, on low heat (may start at high). Cover pan and let stand until cool, about 2 hours. Cream butter, sugar, and salt; add vanilla. Add to cooked mixture and beat at high speed until it resembles whipped cream. Cut the 8" layers in half and frost cake between layers.

Notes* Low heat - may start high

(See Waldorf Red Cake)

Grandma's Waldorf-Astoria's Red Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 oz red food coloring
2 tablespoons cocoa
2 1/2 cups sifted cake flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon vinegar

Cream shortening and sugar until light.  Add eggs and mix. Make a paste of coloring and cocoa and add to creamed mixture. Add sifted dry ingredients alternately with milk and vanilla mixed together. Add vinegar and mix gently, do no beat. Pour into 2 greased 8" cake pans. Bake at 350 degrees Fahrenheit for 30 to 35 minutes.

(See Waldorf Frosting)

Pickled Mango

Boil mixture:
2 cups vinegar, cider
1/2 cup Hawaiian salt
4 1/2 cup brown sugar
6 cups water
2 tablespoons red food coloring

Cut mangoes in half or quarters. Peel and clean inside. Pour mixture over sliced mangoes. (Makes 2 gallons)

Grandma's Peanut Butter Cookies

Mix:

1/2 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

Stir in:

1 1/4 sifted flour

1/2 teaspoon baking powder

3/4 teaspoon soda

1/4 teaspoon salt

Chill dough. Roll into balls size of large walnuts. Place 3" apart on lightly greased baking sheet. Flatten with fork dipped in Crisco. Bake until set but not hard (10 - 12 minutes) at 375 degrees Fahrenheit.

Grandma's Butter Balls

1 cup butter
2 cup sifted flour
5 tablespoons confectioners sugar
1 cup nut meats
1 teaspoon water
1/2 teaspoon vanilla

Cream butter until smooth. Work in flour and sugar.  Then at nut meats, water and vanilla.  Shape into a ball then chill. Roll into 1" balls and place on cookie sheet. Bake in slow oven, 300 degrees Fahrenheit.  Roll cookies in confectioners sugar while still warm.

Grandma's Quick Vegetable Soup

1/2 lb ground beef

1 tablespoon fat

1/2 cup chopped onion

1 tablespoon salt

1/4 teaspoon pepper

1 bay leaf

3 cups or more water

1 cup sliced carrots

2 cups medium chopped cabbage

1/2 cup chopped celery and leaves

1 cup green beans cut in 1" pieces

3 1/2 cup canned tomatoes

Brown ground beef in fat.  Add onion and cook 3 minutes.  Add salt, pepper, bay leaf, water, green beans (if fresh), carrots, cabbage, celery and leaves.  Cover and cook until vegetables are tender.  Add tomato and green beans (if canned) during last 10 minutes of cooking.

Grandma's French Dressing II

1/4 cup sugar
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 cup ketchup
1/2 cup salad oil
1/4 cup white vinegar
1 small chopped onion
1/4 teaspoon celery salt (optional)

Grandma's French Dressing

1 tablespoon sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup vinegar or lemon juice
3/4 cup salad oil
1 clove garlic mashed

GreatGrandma's Sushi Rice

Vinegar Sauce:
1/2 cup white vinegar
1/2 cup sugar
1 teaspoon salt

good for 10 sushi rolls

Grandma's Spare Ribs

6 lbs pork spare ribs
1 cup vinegar
1 cup shoyu (soy sauce)
¼ to ¾ cup water
1 ¾ cups sugar
pinch of salt
¼ t Ajinomoto (msg)
pieces of ginger

Mix together all of the ingredients (except ribs) and put in large pot and let simmer over low heat.  Make a paste of cornstarch and shoyu. Marinate each rib in the paste and brown with 1 tablespoon Wesson oil. When all the ribs are browned put them in the pot with the sauce and turn heat up to high until boiling. Quickly cover and reduce heat to very low and cook until done.  It's necessary to stir often to prevent burning and sticking.

Grandma's Mochiko Chicken

4 tablespoons cornstarch
4 tablespoons sugar
4 tablespoons mochiko (rice flour)
5 tablespoons shoyu (soy sauce)
1 tablespoon sesame oil
1 clove garlic
1 tablespoon green onion

Marinate 2 hours or overnite. Mix in 2 tablespoons sesame seeds (the forgotten ingredient) before frying. Deep fry. 5 lbs deboned chicken thighs or 2-3 lbs beef.

Pork Wrapped in Seaweed (Butaniku Kombu Maki)

1 pound pork, cut into 1/2 x 1/2 x 2 1/2 inch strips
8 ounces nishime kombu (dried kelp), soaked and washed, cut into 5" to 6" lengths
Kampyo (dried gourd strips), rinsed
2 1/2 cups water
1/3 cups shoyo (soy sauce)
1/4 cups sugar
1 tablespoon sake (rice wine)
1/2 teaspoon salt

Wrap a piece of pork tightly with a piece of kombu and tie with kampyo. Repeat. Pack kombu maki in sauce pan, add water and simmer gently for 1 1/2 to 2 hours. Mix shoyu, sugar, sake and salt together. Add mixture to pan and simmer for another 30 minutes.

Compare with HECO's Kubu Maki and Konbu Maki

Pork Tofu (Buta Dofu)

½ pound pork, sliced thin
1 ½ tablespoon vegetable oil
2 ½ tablespoons sugar
1/3 cup shoyu (soy sauce)
2 thin slices ginger root, crushed
1 tablespoon mirin (rice wine)
1 medium carrot, peeled and cut into thin strips
3 stalks green onion, cut into 1-inch pieces
1 round onion, peeled and sliced
1 block tofu, cut into 1-inch cubes

Stir-fry pork in hot oil. Mix sugar, shoyu, ginger, and mirin together, add to pork and cook 2 minutes. Add carrot, green onion, and round onion and cook another minute. Add tofu and cook one more minute or until hot.

Serve with hot rice.

Compare with HECO's Pork or Chicken Tofu

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Independence Day 2012

Hamburgers
Hotdogs
Chili
Potato salad
Egg rolls
Cheese cake
Spam Musubi