FOOD FOR THOUGHT
|||Thai, the Chai way|
Meeting people. It's the best part of my job. And writing cookbooks, such as the new "The Island Plate II," has been a passport to a whole new world of folks who come to book signings and promotional events.
A couple of weeks ago, doing a signing at the Kapi'olani Community College farmers market, person after person came up to ask a question, suggest a recipe, tell a family story. I was taking notes as much as I was signing books.
A UH professor came up to tell me about a project. A gentleman lamented the expense of char siu and wanted to know how to make it. And a lady came up to talk story and share a favorite family recipe for potlucks. (Which are, of course, how we live in Hawai'i).
It was so homey and luscious-sounding, I had to share it.
RITZ LEMON PUDDING
Preheat oven to 350 degrees. Combine crackers and butter or margarine and press into 9-by-13-inch pan to form a crust. Bake at 350 until golden brown. Cool. In a bowl, beat together lemon pudding mix and water until thickened. In another bowl prepare vanilla pudding according to package directions. Pour lemon pudding over cooled crust, pour vanilla pudding over and freeze until firm. Top with whipped cream or Cool Whip, as desired.
Makes 16 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: email@example.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.