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FOOD FOR THOUGHT By
Wanda A. Adams
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| • | New ideas from '70s TV chef Muriel Miura |
Pawing through back issues, I stumbled across a 1961 article about a Kaimuki High School class called Family Foods whose students had won a national Seventeen magazine competition by compiling a book of breakfast recipes for their teacher, Emily Yamamoto.
Their recipe jogged my memory about a couple of school days breakfast snack requests that are still pending: Vickie Ichioka wants a peanut butter coffee cake served at Kapalama Elementary School in the early 1980s, and Patty Fujimoto is looking for a puffy, crunchy, sweet toast served at Ka'iulani Elementary years ago.
Meanwhile, keep yourself busy with this. Clearly, fat and sugar were of little concern to the Kaimuki students. If you want to make this open-face sandwich a bit healthier, use whole-grain bread, a very low-fat margarine and sugar-free or all-fruit jam.
HOT JAM SANDWICHES KAIMUKI
In a medium bowl, cream butter until soft and fluffy; add coconut. In another bowl, blend together cinnamon and jam. Spread bread slices with butter mixture and jam mixture. Melt a little butter in a saute pan, or coat a nonstick pan with butter-flavored cooking spray. Briefly fry sandwiches on one side until golden brown. Serve hot.
Makes 8 servings.
A reader called to ask for a Portuguese sausage recipe for her son, who is living on the Mainland. And here it is:
PORTUGUESE SAUSAGE
Chop pork into fine pieces. In a bowl, combine pork with remaining ingredients. Cover in plastic wrap, and refrigerate for 2 days, turning from time to time. Form into small patties and fry until golden-brown on both sides and cooked through.
Makes 4 servings.
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 order the cookbook online.
