Ka Wai Ola - Office of Hawaiian Affairs, Volume 35, Number 11, 1 November 2018 — SLOW COOKER PORTUGUESE BEAN SOUP [ARTICLE]

SLOW COOKER PORTUGUESE BEAN SOUP

Submitted by Hui Mālama Ola Nā 'Ōiwi staff INGREDIENTS 1 eup dried kidney beans 8 oz. Portuguese sausage, sliced in small pieces 1 large onion, chopped 3 celery stalks, sliced 3 carrots, halved lengthwise then sliced 1 large potato, chopped 2 cups chopped cabbage or kale 2 tbsp. chopped parsley 1 8 oz. ean tomato sauce 2 1/2 quarts water 1/2 eup elbow macaroni, small DIRECTIONS ln a small pot, bring 2 qts of water to a boil. Add kidney beans. Return to a boil, turn off heat & cover with lid. Let sit for about 1/2 hour, then drain and remove to a bowl. Saute Portuguese sausage & onion until onion is tender. Plaee all ingredients (except macaroni) into a 4 qt slow cooker. Cook on low for 10 hours or until vegetables are tender. Skim fat. Add macaroni and allow about 12 min. to eook. Top with more chopped parsley for flavor.

HOMEMAŪE TURKEY PATTY Submitted by Mabel De Silva INGREDIENTS 1 pound ground turkey 1 bunch green onion 1 small round onion 2 slices of wheat bread 2 tbsp. Hawaiian salt 2 tbsp. black pepper 3 tbsp. soy sauce BR0WN GRAVY INGREDIENTS 3 cups water 3 tbsp. cornstarch 1 tbsp. brown sugar 1 tsp. Hawaiian salt 1 tsp. black pepper 2 tbsp. soy sauce DIRECTIONS ln a bowl mix all turkey patty ingredients together, then eook in cooking oil until brown. Use drippings to make brown gravy. Put 3 cups of water in pan. Bringto a boil; add cornstarch, mixing until it gets a little thick. Add soy sauce, brown sugar, black pepper and Hawaiian salt.

C0C0NUT CUSTARD M0CHI Submitted by Marjorie Elia INGREDIENTS 1/2 eup of butter 2 1/4 cups sugar (granulated) 4 eggs (room temperature) 1 box moehiko (sweet rice fiour) 3 tsp. baking powder 1 ean coconut milk 1 ean evaporated milk 1 tsp. vanilla extract DIRECTIONS Beat together butter and sugar. Add eggs and mix well. Add moehiko and baking powder; mix well. Add wet ingredients, coconut milk and vanilla. Mix thoroughly until smooth. Grease and flour 9"x13" pan. Bake at 350 degrees for 1 hour. Cool and cut.

CURRIED CHICKEN SALAD SANDWICHES Submitted by Hui Mālama Ola Nā 'Ōiwi staff INGREDIENTS 2 cups diced cooked ehieken 1/2 eup chopped celery 1/2 eup sliced water chestnuts, sliced in strips 1 eup seedless grapes, sliced in half 2 tbsp. minced sweet onion 1/2 eup light mayonnaise 1tsp. lemonjuice 1/2 - 1 tsp. curry powder Black peppertotaste DIRECTIONS Plaee ehieken, vegetables, and grapes in a large bowl. Whisk together mayonnaise, lemon juice, curry powder, and black pepper. Pour over salad and toss well. Allow about 1/2 eup of mixture per sandwich. Makes 8 sandwiches.