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 With each decade, the Hawaii State Parent, Teacher, Student Association has never lost sight of its transcendent goal; to change the lives of children across the state for the better. Better because of free libraries and textbooks, cafeterias and hot lunches, kindergartens, improved curriculum, safer schools, improved children's health standards and greater parental involvement. There has always been a concern for the whole child and the rights of that child.
We dedicate this book to all those who have come before us and those of today that have contributed tireless volunteer hours to improve the lives of children. It is their human touch that lives on in our children's soul. (Recipes from our Hearts and Hands, 2002)
Here is a sampling of the recipes contained in our fabulous cookbook, published in 2002, marking 75 years of dedication to children.
Overnight Salad
Anne Cordoba
Kula Elementary School PTA
1 head lettuce, cut up
1 onion, chopped
1 lb. bacon, fried and crumbled
1/2 head cauliflower, cut into pieces
1/4 c. sugar
1 c. mayonnaise
1/3 c. parmesan cheese
salt & pepper to taste
Place lettuce in bowl. Add a layer of onion, bacon and cauliflower. Sprinkle sugar on top and cover entire salad with mayonnaise. Sprinkle cheese on top. Just before serving, mix ingredients. Add salt and pepper to taste.
Spinach Soup
John Friedman
Past President, Hawaii State PTSA
2 (10oz.) pkgs. frozen leaf spinach, thawed or 2 lbs. fresh spinach
4 T. butter
1 c. canned chicken broth mixed with 1 c. water
2 c. milk
1/4 tsp. nutmeg
5 T. freshly grated parmesan cheese
salt, if necessary
Cook, squeeze dry and chop the spinach. Put spinach and butter in a stock pot. Saute the spinach over medium heat for 2-3 minutes. Add the broth, milk, and nutmeg. Bring to a simmer, stirring frequently. Add the parmesan cheese and cook 1 more minute, stirring two to three times. Taste for salt. Serve immediately.
Easy Tamale Pie Casserole
Leslie Henson
Waikoloa Elementary School PTA
1 can tamale sauce
12 corn tortillas
1 can cili
1 can tomatoes
1 can corn
1/2 cup rice (uncooked)
1 lb. shredded cheddar cheese
Put a small amount of tamale sauce in bottom of casserole pan. Put 4 corn tortillas on top of it. Mix the chili, the remaining tamale sauce, tomatoes, corn and rice (uncooked). Layer the mixture, the tortillas and the cheese 2 times, ending with cheese. Add 1/2 to 1 c. of water (whatever fits in the pan). Cover with aluminum foil and cook at 350 degrees for 1 hour.
Korean Style Chicken
Merrilyn Shinagawa
Maunawili Elementary School PTA
1 tsp. Ko Choo Jang
6 T. shoyu
1 tsp. sesame oil
sesame seeds (optional)
1/2 c. sugar
2 cloves garlic
1/4 c. chopped green onions
5 lbs. chicken drumettes
To make sauch, combine all ingredients, except chicken, together and shake well. Set sauce aside. Pat chicken dry. Season with a mixture of flour, pepper, and salt. Deep fry. Immediately dip cooked chicken in sauce while still hot.
Tofu Crab Tempura
Susan Pang
Kapaa Middle School PTSA
1 lb. imitation crab, chopped
1/2 lb. green beans, chopped
1/2 block tofu, drained
1 egg
1 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
5 T. cornstarch
5 T. flour
Mix all ingredients together. Drop by spoonful into hot oil and deep fry. Serve hot.
( RETURN TO STORE )
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