Beverages are up first with punches (fruit, golden and Christmas), Russian tea (made without Tang!), coffee (Irish, London Fog and iced) and eggnog, followed by Appetizers which feature broiled grapefruit, a cheese cocktail loaf, dips, cheese balls, anchovy puffs, cheese straws, garlic shrimp, meatballs, chicken liver pate, and nuts & bolts (basically Chex mix).
For Soups and Sandwiches we are offered chowder (clam or Northeastern fish), crab soup, gumbo, vichyssoise (carrot or potato), plus split pea, black bean, vegetable or onion soups, with asparagus tea rolls and tuna & cheese sandwiches. In Eggs and Cheese a few of the selections include egg Foo Yong, omelets, curried egg, fondue, a baked macaroni loaf and Welsh rabbit.
A few of the Sauces listed are hollandaise, herb cream, BBQ, raisin (for ham), mushroom steak, wild plum, remoulade, creme de menthe & pineapple, lemon and hot fudge, while Pickles, Preserves and Relishes doles out green tomato sauce, chow chow, various relishes (artichoke, cabbage chili, cucumber, pear or cranberry), fig preserves, numerous pickles (bread & butter, Russian dill, garlic sweet pickles, peach and watermelon rind), strawberry preserves and orange marmalade.
Salads and Dressings delivers Waldorf, Caesar, coleslaw, three bean, German potato, marinated bean, shrimp roast beef, a few congealed options ~ fruit & nut, pink sea foam, Bing cherry & coke, avocado mousse,aspic, consomme, egg salad and crab-meat & pineapple, plus mayo, green goddess, Roquefort, Russian and French dressings. Moving onto Seafood, there is fish stuffed snapper or trout, salmon croquettes, tuna casserole, crab meat imperial, crab Mornay, lobster Cardinale (white wine, mushrooms & Parmesan cheese), scalloped oysters with sausage, deviled shrimp, shrimp Creole, jambalaya and lobster Newburg.
Meat begins with beef options ~ roast, Swiss steak, Swedish meatballs, sukiyaki, tamale pie and meatloaf, followed by a few veal dishes ~ cutlets, roulade, scallopini, then lamb ~ curry, shanks in wine or sweet & sour, and finally Pork ~ BBQ, Spanish style (tomatoes & mushrooms), ham and a ham loaf, Indonesian (made with eggplant) and Chinese spare ribs. There are a few accompaniments as well - curried fruit or baked bananas. In Poultry and Game, we are given the choice of arroz con pollo, country captain (BIG in the South!), chicken Marengo, paella, pressed chicken, BBQ chicken, Brunswick stew for 300 (20 lbs. of chicken and 40 lbs. of pork and beef), turkey souffle, turkey curry with wild rice, orange glazed duck, Cantonese duck, plus takes on preparing pheasant, doves, quail, rabbit and venison.
In Vegetables we encounter asparagus croquettes or souffle, lima bean casserole, orange beets, Brussels sprouts with chestnuts, carrot souffle, corn pudding, baked grits, okra fritters, sweet potato souffle, Spanish rice, Chinese fried rice, a squash bake and fried green tomatoes. Breads are up next with biscuits (graham, herb or cheese), coffee cakes, Sally Luun, apricot bread, Swedish rye, orange date nut, rolls (sour cream or corn oil icebox), spoon bread, corn bread, waffles, pancakes, muffins and popovers.
Now we come to the creme de la creme of community cookbooks - the sweets - beginning with Desserts which consist of mousse (chocolate, maple nut or peach), macaroon pudding, lemon fluff, angel food cake, chocolate icebox cake, tortes (blueberry, chocolate or coconut crunch), apple crisp, puddings (cherry, date, buttermilk,, Ozark, plum, orange toddy and Muncie - buttermilk & strawberry jam), ice cream pie, cream puffs, and homemade ice cream (vanilla, fig, lemon velvet or rum). In Pies, options include apple, brown sugar, butterscotch, chocolate chiffon, chocolate peppermint, coconut chess, lemon, ambrosia, peach, pecan, strawberry, wine or rum.
Cakes and Frostings are comprised of caramel layer, chocolate, red velvet, coconut, golden butter, Japanese fruitcake, jam cake, chocolate cherry cheesecake, at least six varieties of pound cake, sponge cake and of course the usual suspects: banana, carrot and chocolate, with Candies and Cookies offering a date loaf candy, divinity, fudge, caramel kisses, peanut brittle, pralines, taffy, macaroons, date pin wheels, tea cakes, black eyed Susans, brownies and blondies.
Winding down, the chapter titled Bride's Bonus offers kitchen hints, advice on table settings, a handy wine chart, lists of weights & measurements and info on herbs, while Antique Receipts (old fashioned Southern term for recipes) presents corned beef, meat salad, silver cake and scuppernog wine or bread. The very last chapter has sample menus for various occasions ~ luncheons, a simple buffet, dinner for 8, bridge night supper, a summer evening cooler (all cold dishes) and midnight breakfast.
Best of the Best from Hawaii Cookbook, published in 2004. The recipes were selected from Hawaii's favorite cookbooks ~ at the end of the book is a list of the 60 books represented in the recipes, I own at least five. So happy to find a comprehensive book filled with many of the favorite dishes I enjoyed eating while growing up in Hawaii!
Beverages and Appetizers marks the beginning of our culinary journey with Hawaiian coffee (almond extract & creme de cacoa), an orange mango ice cream shake, tiki punch (oj, pineapple juice, Galliano , vodka and champagne), macadamia nut cheese ball, Spam & mushroom rolls, fiery pupu wings, meatballs, crab cakes,lomi salmon, pan sushi, stuffed lychees and Sam Style Poke (the very same recipe I use!). For Bread and Breakfast we are treated to muffins (pineapple bran or corn), Portuguese sweet bread (devoured many a pan while growing up), other breads (poi, mango, pineapple nut or banana), taro fritters and coffee or papaya jelly.
In Soups and Stews, a few of the offerings include kim chee soup with meat & tofu, taro soup, Portuguese bean soup, velvet corn soup with crab, imitation bird's nest soup and cioppino, while Salads feature a seared sesame ahi, Spam pasta salad, soba salad, sweet potato salad with cilantro lime dressing, an avocado & pomegranate salad, plus the Polynesian salad (mango chutney, chicken, raisins, macadamia nuts, coconut and bananas).
Vegetables encompass maple glazed sweet potatoes & apples, sweet potato tempura, a baked tofu loaf, sukiyaki and pineapple glazed breadfruit, with Rice, Pasta and Potatoes presenting fried rice (Vietnamese style, spicy or with Spam), macadamia nut & pineapple rice pilaf, salmon-spinach ravioli with lemon cream sauce and super mac & cheese (box mix with mushrooms & Spam).
Moving onto the entrees, Meats doles out many island favorites ~ oven kalua pig, char siu, Korean ribs, lau lau, marinated beef sticks, a Hawaiian teriyaki burger, loco moco (my dad's favorite ~ rice, hamburger patty and fried egg) and lamb shanks roasted in red wine, while Poultry delivers chicken (guava, sesame, adobo, luau style, teriyaki, shoyu, sweet ginger, mochiko and huli huli), chicken long rice, chicken & pineapple curry, plus Mandarin chicken wings.
A few of the dishes in Seafood include scampi, shrimp curry, sweet & sour shrimp, spicy baked mahi mahi, seared ahi, shoyu butterfish and scallops with oranges. Moving on to yummy sweet treats, Cakes roll out a banana pineapple or mango upside down cake, orange honey cake, mochi (3 layered, coconut custard or cocoa), bibingka cake (coconut rice), a pina colada cake as well as a few cheesecakes (lilikoi, lemon, chocolate chip or just plain chocolate).
Rounding out the sweets are Cookies ~ guava crispies, coconut macaroons, shortbread, Chinese almond, brownies (mud slide or coffee glazed), date or mango bars and mochi sbowballs, with Pies and Other Desserts consisting of fresh mango or guava pies, mango chiffon pie, haupia pie, pineapple bread pudding and a banana souffle.
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