Posted on: Wednesday, February 16, 2005

FOOD FOR THOUGHT
Readers reach out with recipes

By Wanda A. Adams
Advertiser Food Editor

Based on talking story with retired home economists from Hawaiian Electric Co. a few weeks ago, I've concluded I was born too late: Their job would have been a perfect fit for me — teaching people how to use appliances, answering their food questions, giving cooking demonstrations, and testing recipes.

Come to think of it, those are all part of the job I hold now. Lucky, yeah, me?

I do feel fortunate to be able to fulfill your requests for information.

On that note, Prince Perreira, a onetime Parker Ranch "Rough Rider" — "just a handful of us left," he writes — sent in a recipe to help out Kimo Watanabe from West Bountiful, Utah, who is 'ono for Island-style beef stew.

Perreira used to make this one for the ranch employees' annual lu'au, and he took the recipe all over the world in the 22 years he was in the Army.

• Parker Ranch Stew: Combine, in a large dutch oven or heavy-bottomed stew pot, 1y´ pounds beef short ribs (cut into 3-inch pieces), 1 minced clove garlic, 1 tablespoon Hawaiian salt, 1 (1-inch) piece unpeeled fresh ginger, 8 ounces tomato sauce, 1 sliced medium round onion, 2 peeled and quartered medium potatoes, 2 large carrots cut into 2-inch chunks and 3 chayote squash (aka Chinese squash or pipinellas). Add water just to cover. Bring to boil over medium heat. Lower heat, cover and simmer 1 1/2 hours. Occasionally skim fat from top and then stir. Serves 4.

• Per serving: 640 calories, 32 g total fat, 13 g saturated fat, 160 mg cholesterol, 2200 mg sodium, 32 g carbohydrates, 8 g fiber, 7 g sugar, 56 g protein.

And an anonymous reader wrote in answer to a request for a walnut refrigerator cookie, enclosing a copy of the original mimeographed recipe sheet from Mrs. Yamashita's 1960s-era home economics class at Washington Intermediate School. I get chicken skin!

• Refrigerator Cookies, aka Nut Crispies: Cream together 1/2 cup shortening, 1 cup brown sugar, 1 teaspoon vanilla. Add 1 egg and mix well. Sift together 1 3/4 cup sifted all-purpose flour, 1/2 teaspoon salt, 1/3 teaspoon baking soda and then add to creamed mixture. Stir in 1/2 cup chopped nuts. Divide dough into two portions, place on waxed paper or plastic wrap and shape into 2-inch-diameter logs; wrap well and place in refrigerator. Chill overnight. Cut into 1/8-inch slices and bake on greased cookie sheet 10 minutes at 350 degrees.

• Per serving (2 cookies): 120 calories, 6 g total fat, 1 g saturated fat, 10 mg cholesterol, 70 mg sodium, 16 g carbohydrates, 0 g fiber, 9 g sugar, 2 g protein.