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Heath Bar Delight Mirin Chicken Timbo's Favorite Salmon Dinner Manicotti

BROADCAST DATE: 3/20/05

Heath Bar Delight
From the Kitchen of:
The Kamehameha Schools Children's Chorus Ohana Cookbook

1 box fudge marble or chocolate swirl cake (bake as directed in 13x9" pan)
2 boxes instant pudding (4 oz. each)
3 c. milk (mix with pudding as directed on box)
2 containers (8 oz each) cool whip
3 heath candy bars

Cut up cake into 1 1/2" square pieces. Using a large glass bowl, put half of the cake pieces on the bottom, then layer with half of the pudding and 1 container cool whip. Repeat layering with the remaining ingredients. Chop up Heath candy bars into pieces and sprinkle on top. Refrigerate.

Mirin Chicken

From the Kitchen of:
The Kamehameha Schools Children's Chorus Ohana Cookbook

5 lbs. chicken drummettes
1 c. flour, seasoned withy 1 tsp. garlic salt & 1/2 tsp. black pepper
Flour chicken in seasoned flour. Fry in heated oil in skillet until done, turning as needed.
Mirin Sauce
1/3 c. cooking mirin
1/2 c. sugar
2/3 c. shoyu

Heat mirin, sugar and shoyu in saucepan until sugar is dissolved. Keep sauce on low heat while chicken is frying. Remove chicken from skillet when done and dip pieces immediately into mirin sauce before setting aside to cool.

Timbo's Favorite Salmon Dinner

From the Kitchen of:
The Kamehameha Schools Children's Chorus Ohana Cookbook

1 large can red salmon
1 large can Campbell's Cream of Mushroom Soup
½ can milk using the empty Campbell's can
½ round onion, chopped
1 Tbs. margarine
1 Tbs. fresh or dried parsley flakes
salt & pepper, to taste

Sauté chopped onion in margarine on low heat. Add cream of mushroom soup and stir. Add ½ can of milk, stir to combine all above. Add drained can of red salmon, breaking in pieces. Add parsley flakes and salt & pepper to taste. Simmer on low heat, stir for 20 minutes.

Great over hot rice!

 

Manicotti
From the Kitchen of:
The Kamehameha Schools Children's Chorus Ohana Cookbook
14-16 large manicotti noodles
1 lb. ground beef
2 c. cottage cheese
8 oz. mozzarella cheese
28-32 oz. prepared spaghetti sauce
2 cloves garlic
1 pkg. frozen chipped spinach, thawed & drained
dried parsley
salt
1/2 c. parmesan cheese

Brown ground beef in frying pan with garlic. Drain. While browning beef, grate mozzarella cheese into a bowl. Add cottage cheese, spinach, 2 Tbs. dried parsley and 3/8 c. parmesan cheese. Mix these cheeses and spices.

When beef browned, add to cheese and mix.

Stuff each noodle full of the meat, cheese and spinach mixture. Place in a single layer into a 9 x 13" baking dish. Cover with spaghetti sauce. Sprinkle with the remaining parmesan cheese. Cove with foil and bake at 350 degrees for 45 minutes. Remove foil and bake another 15 minutes. Remove from oven and cool for 15 minutes before serving.