Posted on: Wednesday, September 14, 2005
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FOOD FOR THOUGHT
Curious readers need a hand
By
Advertiser Columnist
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While I'm on vacation, how about helping out with these requests?
George Aguillon is trying to find out if anyone else remembers a milk drink, "taroco," which he recalls from growing up on the old 'Ewa sugar plantation, and if anyone knows how to make it. "I think it was made from chocolate milk and taro mixed together," he said. A cocoa poi shake?
June Araki is looking for the recipe for London broil as it was served on Steak Nights in the 1960s at Gateway dormitory cafeteria at UH-Manoa when Saga Foods ran the operation there. "We all fondly remember how delicious it was! We haven't been able to find anything comparable," she wrote.
Jan Tillman is wondering if anyone has a turkey corn scallop recipe. "It was a big hit when I attended Stevenson Intermediate back in the late '60s, early '70s. I would love to duplicate it, and for once and for all, prove to others how yummy it was!!" she wrote.
Lee Miller asks if anyone knows the recipe for the house salad at Assagio Ristorante — the dressing and the vegetable marinade.
Looking forward to the holidays, Alexa Biggs asks if I can do another wrap-up on where to find hard-to-find meats (goose, free-range duck, free-range turkey, etc.). Anybody had any luck with finding specialty meats here, or online, that you can recommend?
Write me at wadams @honoluluadvertiser.com or at Island Life, The Advertiser, P.O. Box 3110, Honolulu, HI 96802.
Transplanted Islander Laurie Lamont wrote in from New York to request this recipe. She found some grown-in-Hawai'i Okinawan sweet potatoes on Canal Street, in Chinatown there, and recalled this recipe, which was printed in a Hawaiian Electric Co. bill insert some years ago. Karen Watanabe-Sakamoto at HECO sent it to us. Be aware that you can find many recipes in the Electric Kitchen segment at www.heco .com.
SWEET POTATO SALAD
1 pound purple sweet potatoes, cooked and cubed
1 pounds yellow or orange sweet potatoes or yams, cooked and cubed
1 small Maui onion , sliced
1/2 green pepper, slivered
1/2 red pepper, slivered
1/2 yellow pepper, slivered
6 tablespoons salad oil
6 tablespoons sugar
1/4 cup vinegar
3/4 teaspoon salt
1/4 teaspoon prepared mustard
Dash of pepper
Dash of Worcestershire sauce
2 slices onion
1 clove garlic, crushed
1/2 bay leaf
In a salad bowl, combine potatoes, onion and peppers; chill. In a small bowl, combine the remaining ingredients; whisk and chill. Before serving, remove garlic and bay leaf from dressing; pour over salad. Chill for another hour. Makes 8 servings.
Per serving: 270 calories, 9 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 240 mg sodium, 46 g carbohydrate, 5 g fiber, 35 g sugar, 3 g protein.
