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The Honolulu Advertiser
Posted on: Wednesday, May 31, 2006

Cookies with snap, crackle, pop

By Wanda A. Adams
Advertiser Columnist

 •  Seasoned by the South

Myrna Young, who works with the Makaha Sons, wrote to answer Gwenette Higa's request for Rice Krispies cookies. This recipe has been in her family for more than 50 years. "I love these cookies, and so do the Sons," she said.

But it takes a little work: The cookies have to be patted down or they won't spread properly. If you just leave them clumped up, she wrote, "no use making these cookies."


  • 1 cup shortening (or butter)

  • 1 cup brown sugar

  • 1 cup white sugar

  • 2 eggs, beaten

  • 1 teaspoon vanilla

  • 2 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • Dash salt

  • 2 cups rolled oats

  • 2 cups Rice Krispies

    Preheat oven to 325 degrees.

    Cream together shortening or butter, sugars, eggs and vanilla. Mix together flour, baking powder, baking soda and salt and stir into creamed mixture. Add oats, mix. Add Rice Krispies and mix gently. Scoop up spoonfuls onto greased cookie sheet. Pat each cookie down until it's flat. Bake 15-20 minutes or until golden brown. Store in airtight container.

    Makes about 4 dozen cookies.

  • Per serving: 90 calories, 4 g fat, 1 g saturated fat, 5 mg cholesterol, 60 mg sodium, 13 g carbohydrate, 0 g fiber, 7 g sugar, 1 g protein

    In December, Jan Brown wrote asking for a recipe called lamb Taranaki that won an Advertiser competition a long time back. It's the only lamb dish her husband likes. I looked and looked and searched online and then, while looking for something else, I came across this recipe in the Aug. 22, 1973, edition of The Advertiser. It was a contest for thrifty recipes, and the contributor was Mrs. J.W. Smith.


  • 2 1/2 pounds leg of lamb (half a leg)

  • 1 bunch green onions, trimmed of roots and chopped

  • 2 cloves garlic, crushed

  • 1/2 cup shoyu

  • 5 tablespoons sugar

  • 2 tablespoons sesame seeds, toasted

  • 2 tablespoons sesame oil

  • Freshly ground pepper to taste

  • MSG, to taste (optional)

    Rinse lamb, pat dry and place in 3-inch-deep roasting pan. Combine remaining ingredients and pour over lamb; cover with foil, refrigerate and marinate for 1-3 hours.

    Preheat oven to 350 degrees. Roast lamb, still covered with foil, for 2 1/2 hours. Remove foil and return lamb to oven for 15-20 minutes, until the marinade forms a rich, syrupy gravy. Spoon off extra fat. Thinly slice lamb, following the grain, and serve with sauce spooned over. May be served hot or cold.

    Makes 4 servings.

  • Per serving: 450 calories, 18 g fat, 4.5 g saturated fat, 130 mg cholesterol, about 2000 mg sodium, 23 g carbohydrate, 3 g fiber, 18 g sugar, 47 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can pre-order the cookbook online.