Kubasaki High School - Whats cooking on Okinawa a community cookbook

Whats Cooking on Okinawa presents the favorite, cook-when-company-comes recipes of the Americans stationed on Okinawa and of their Okinawan friends. This community cookbook was compiled, edited, and illustrated by the students, faculty and friends of the Kubasaki High School as a fund-raising project. Its two hundred and forty-five recipes contributed by more than a hundred husbands, husband-hunters, housewives, and high school students undoubtedly will provide a lot of fun with foods as well as the funds desired. The dishes are as varied and as cosmopolitan as the people who present them, representing a felicitous combination of old- and new-world influences. Many provide the fragrant aroma of Italian, French, and German cooking. Others, calling for the generous use of soy sauce, ginger root, sesame seed, water chestnuts, bamboo shoots, seafood, pork and rice, show how far East the West has come.

Good old American favorites like the hamburger, for which there are seven recipes, are not overlooked, nor should it be any surprise to find here recipes for the use of Hershey Bars, Milky Ways, Ritz and Graham Crackers, Corn Flakes, Rice Crispies, and Coca Cola. For the venturesome, there are recipes calling for the use of awamori, brandy, creme de cacao, gin, rum, sake, whisky, and wine. And for that extra flavor, see what can be done with basil, bayleaf, curry powder, garlic, ginger root, mace, marjoram, oregano, thyme, and turmeric. The book abounds in recipes for cakes and candies, pies, cookies, and desserts, but it also provides a goodly number of widely varied main dishes. In any case, and in every case, one can be sure that the recipes are both time- and guest-tested, and are just about as fool-proof as any recipe can be. Some are traditional, going back a hundred years or more, and all of them have the makings of truly congratulatory conversation pieces.

A list of the contributors appears at the end of the book as well as a most extensive index showing from one to a dozen different ways of using every major ingredient that might happen to be your favorite food. Whats Cooking on Okinawa
A Community Cookbook Whats Cooking on Okinawa
A Community Cookbook Compiled by: Homemaking Department
Edited by: Business Department
Illustrated by: Art Department
Kubasaki High School Charles E. Tuttle Company: Publishers
Rutland, Vermont Tokyo Japan Representatives Continental Europe: BOXERBOOKS, INC., ZURICH British Isles: PRENTICE-HALL INTERNATIONAL, INc., London Australasia: PAUL FLESCH & Co., PTY. LTD., Melbourne Published by the Charles E. Tuttle Company, Inc. of Rutland, Vermont & Tokyo, Japan with editorial offices at Osaki Shinagawa-ku, Tokyo 141-0032 Copyright in Japan, 1966, by The Charles E.

Tuttle Compary, Inc. All rights reserved First edition 1966 ISBN: 978-1-4629-1289-6 (ebook) Library of Congress Catalog Card No. 67- 11431 PRINTED IN JAPAN To Mrs. M. Virginia Lee Whose inspiration
helped to make this book possible Contents Kubasaki High School, on Okinawa, is the largest high school maintained by the Department of Defense in the Pacific area. The Shishi, or pair of lion dogs, which guard on the entrance to the school, is an appropriate symbol on this Ryukyuan Island where they are traditionally both feared and revered.

The Shishi are associated with the Shinto religion and, in the Far East, they are used as markers for graves, shrines, and residences. They are reproduced in every medium from primitive red clay to porcelain and ivory. Small versions of shishi are used by western peoples as bookends, lamp bases, and decorative pieces. The Kubasaki Shishi combines the Kara-Shishi (Chinese Lion) and the Kama-Inu (Korean Dog.) Kara-Shishi, the open-mouthed figure on the left, is saying Ah, which, according to ancient Sanskrit, invites all that is good. Kama-Inu, standing on the right, is humming through his closed mouth Oon, which is his way of keeping out all evil. It is the wish of the Home Economics students of the 1965-66 school year that the Kubasaki Shishi continue throughout succeeding years to guard our school from all evil and invite all the good things of life to abide on our campus.

May they also extend their protective spirit to the individuals and groups that have assisted us in our endeavor to perpetuate the spirit of homemaking through the publication of this cookbook. Those who contributed recipes for testing by the cooking classes are listed elsewhere in the book. To enumerate all persons who assisted in various ways would be impossible. While the Home Economics Department assumed the responsibility for the project, practically the entire school has been involved in its completion. The Lovely illustrations are as important to the finished product as are the seasonings to the various recipes. Our appreciation is extended to the Kubasaki Art Department for this impressive portion of Whats Cooking on Okinawa ? Which contains original works of the Art students under the guidance of competent teachers.

The Business Department and an office secretary assisted by typing and editing. The teachers and students who were not involved in the actual production of the book were a constant source of encouragement by exhibiting a keen interest and enthusiasm for its completion. The administrative personnel including the Superintendent of Schools, has give wholehearted cooperation to our effort. We feel that Whats Cooking on Okinawa ? is a product of Kabusaki High School and we would like to say thanks to our Shishi who warded off the evils and gave us the opportunity to produce this cookbook. We had fun doing it and we think that you will enjoy preparing our special recipes for your eating pleasure. Mrs.

Mirian Groton SALADS AND DRESSINGS Hot Sea Food Salad cup chopped green pepper cup minced onion 1 cup chopped celery 1 cup canned crabmeat 1 cup cooked shrimp (Follow cooking directions on package.) t. salt 1 t. Worcestershire sauce 1 cup mayonnaise 2 cups corn flakes cup butter paprika Mix all ingredients except corn flakes, butter, and paprika. Place in buttered individual sea-food shells (or in shallow casserole.) Crush cornflakes and spread over the top. Dot with butter. Sprinkle with paprika.

Bake 30 minutes in 350 F. oven. Red Beet Eggs dozen hard-boiled eggs 1 can red beets with juice 6 T. vinegar 2 t. salt 1 t. pepper Combine all ingredients in jar.

Add water (so that eggs are completely submerged in juice) if necessary. Let stand, refrigerated, at least two days. Serve cold, sliced, as relish dish. Three Bean Salad 1 No. 2 can yellow wax beans 1 No. 2 can kidney beans green pepper 1 medium-sized onion cup sugar cup white vinegar cup salad oil 1 t. salt t. pepper Drain yellow and green beans. pepper Drain yellow and green beans.

Wash and drain kidney beans well. Add chopped onion and green pepper. For dressing, mix last five ingredients well and pour over beans. Let stand 24 hours in covered bowl in refrigerator, stirring occasionally to get all ingredients well covered with dressing. One-half cup of chopped celery or teaspoon of celery salt may be added. mayonnaise, thinned with 1 T. cream Toss apple, celery, and nuts with mayonnaise. cream Toss apple, celery, and nuts with mayonnaise.