What's Cooking on Okinawa presents the favorite, cook-when-company-comes recipes of the Americans stationed on Okinawa and of their Okinawan friends. Its more than 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 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, and more!1 t. salt 2 4-oz.cansmushrooms 1cuponion, choppedfine 1a4cupbutterormargarine 2 cooked lobstertails 1 1a2 lbs. shrimp, cooked 1 green pepper, chopped 2canscream of mushroom soup 1a4 cup milk 1a2cup slivered, toasted almonds 11a 2anbsp;...
|Title||:||What's Cooking on Okinawa|
|Author||:||Kubasaki High School|
|Publisher||:||Tuttle Publishing - 1966-06-10|