August 11th, 2009
Another interesting offering from the Maui Extension Homemakers’ Council. The cookbook has a nice Asian influence, and despite the occasional recipe calling for a “dash of monosodium glutamate” or “red food coloring” – yikes!- the recipes would appeal to most folks’ palette right now. Here’s a take on what to do with too many garden cucumbers.
2 cucumbers, peeled, split lengthwise with seeds scooped out
1/2 lb chopped pork
1/2 cup water chestnuts, minced
1 scallion, finely chopped
1 tsp ginger root, minced (Meg’s tip–keep a hunk of ginger root in the freezer and it’s there whenver you need it)
1 garlic cove, minced
2 tsp soy sauce
Pinch of sugar
1/2 tsp sesame oil
Optional: 1 tsp. black beans, minced
Meg’s suggested add-in: This could do with a bit of heat for those who enjoy that- try a bit of crushed red pepper.
Peel cucumbers, split lengthwise, scoop out seeds and discard them. Mix all ingredients and stuff cucumbers with it.
Steam for 30 minutes.
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August 10th, 2009
The inaugural post for the Lost Recipe File is from the good women (I have to assume they’re women- forgive me post-feminists) of the Maui Extension Homemakers’ Council. They published a perfectly amazing cookbook in 1980 (doing the math that’s just about 30 years ago) for their 50th anniversary. It is awesome- healthful, interesting (heck I don’t know what some of the ingredients are- cool!) and focused on what’s available locally, which is so much the spirit of cooking right now. I offer the recipe as published, as well as my version with reduced fat and no added sugar, shown as notes after the original recipe. Either way, it’s a yummy treat that’s great for on-the-go breakfast or afternoon snack. Kids love the no-sugar version, by the way. Mahalo, homemakers of Maui!
Banana Cookies no.1
1 1/2 cups butter or margarine
3/4 cup white sugar
3/4 cup raw sugar (NOTE: Not totally sure what this is, but dark brown sugar or turbinado sugar would work)
2 eggs
1/4 cup milk
4 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups mashed bananas
1/2 cup nuts
*1 Tablespoon vanilla or Rose or Orange Flower Water–this is not in original recipe, but the vanilla adds a lot of flavor and orange or rose flower water is perfect if want a more tropical touch.
Cream butter and sugars. Beat eggs and milk together; add to creamed mixture. Stir in flour, soda and salt sifted together into the first mixture. Add bananas and nuts. Drop onto greased cookie sheets. Bake in a 400-degree oven for 10 minutes or until done. Makes 6 dozen cookies.
Adjust for low-fat and no sugar: Use Smart Balance for 3/4 cup of margarine and another 1/2 cup of applesauce (try the little lunch-pack type containers that come in 4 oz-great for baking and kids, too!). If you wantno-sugar, too: Use 1 cup of Splenda for Baking (or generic equivalent) to replaca the sugar. Add 1 Tablespoon vanilla. It bakes up well as brownie-type bar in a 9×13 pan- add a few minutes to bake time if you go this route and check for done-ness with a toothpick in the center that should come out clean.
Tags: banana cookies, banana cookies hawaiian cookbook maui, Hawaiian cookbook, Maui Homemakers Council
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August 10th, 2009
Who doesn’t have a favorite food-stained copy of some cookbook you just could not live without? I have a few of those, and my very favorites are the community cookbooks and crazy old finds that are more than just some recipes- they’re a slice of life! It seems wrong somehow to let them sit on a shelf and not share them, so this blog is about bringing these recipes to a new audience. Since it wouldn’t be Meg’s Kitchen without a little twist, I’ll offer adjustments to the original based on current options and nutrition preferences. Truth is, though, that these cooks were feeding friends and family long before I had that pleasure, so by all means feel free to use them as written and enjoy!
Happy Eating!
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August 10th, 2009
This blog is all about the fantastic culinary heritage left to us by cooks who contribute recipes to the little-known or locally famous community cookbook. I want to honor all those people who shared their kitchen wisdom with friends and neighbors as wellas the rest of us lucky enough to stumble upon a copy of the cookbook. It’s history, really, the way we put food on the table, and it’s my pleasure to share the great recipes I’ve found. I hope you’ll share the ones you love, too.
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