Wednesday - September 07, 2005
Many loving hands went into the making of the cookbook Local Style: Cooking with a Mainland flair to help fund the Moanalua High School Project Graduation, 2006.
It takes a large sum of money to provide these deserving graduates with a high-class event, and the profit from the cookbook goes to fund it.
Project Graduation is not a school-sponsored function, but a coordinated effort by parents, students, school personnel, businesses and service clubs in cooperation with the PTSA. The cookbook is a collection of recipes contributed by students, parents and friends (some from the Mainland) of the 2006 graduating class, and is a great value, containing everything from pupus to desserts. There is even a section of recipes contributed by celebrities.
Kelli Murata, Sarah Johnson and Kiara Sakamoto, all students from the class of 2006, did all of the artwork in the book, which includes the covers and section pages. Michel Le also helped in the cover design.
Here’s a sample recipe from the cookbook for MidWeek readers to enjoy. It’s a great way to use all those ripe mangos, too!
The mango originated in Southeast Asia where it has been grown for more than 4,000 years. Mangos grow best in tropical and sub-tropical climates, and today there are more than 1,000 varieties of mangos grown. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America.
Mangos contain an enzyme with stomach-soothing properties similar to papain found in papayas, and these enzymes act as a digestive aid. Mangos are also a good source of fiber, which research has shown to have a protective effect against heart disease, and may help in the prevention of certain types of cancer, as well as lowering blood cholesterol levels. An average size mango can contain up to 40 percent of the daily fiber requirement.
Mangos are an excellent source of vitamins A and C, are a good source of potassium, and contain beta carotene.
MANGO PEACH GRILLED CHICKEN
Courtesy of Nancy Lennon, grandmother of Ben Crippen, class of 2006
• 1 cup sugar (may use less sugar to taste)
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 2 1/2 tablespoons peach gelatin powder
• 1 medium-size finely chopped mango
• 4 boneless, skinned chicken breast halves
Combine sugar, cornstarch and water in saucepan and stir until smooth. Bring to a boil over medium heat. Cook and stir 2-3 minutes. Remove from stove, add gelatin and mango and mix well. Set aside one cup of sauce.
Grill chicken, uncovered, 3 minutes on each side. Baste with sauce while cooking. Cook another 6-8 minutes, until juices run clear, basting and turning several times. Serve with reserved sauce.
Makes four servings.
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