What's Cooking on Okinawa. Kubasaki Kubasaki High School

      Coquille St. Jacques a la Parisienne

      3 ½ cups fish (cooked and shredded)

      6 to 8 mushrooms (peeled and sliced)

      2 onions (peeled, sliced, or chopped)

      ½ cup dry white wine or sherry

      1 bayleaf

      dash of mace

      dash of curry

      salt and pepper to taste

      1 ½ cups cream (warm)

      1 T. flour (scant)

      1 T. parsley (chopped)

      paprika

      bread crumbs

      grated cheese

      Cook the fish; shred, skin, and bone it. Set aside. Saute onion with mushrooms, salt, pepper, parsley, and paprika until yellow gold. Add curry, mace, and bayleaf. Mix flour with warm cram, add wine, salt, and pepper. Add this to the onion and simmer for a few minutes again. Add fish, check seasonings, and simmer for a few minutes. Remove bayleaf, put fish in buttered, breadcrumbed serving dish, sprinkle with parsley, bread crumbs, dot with butter, place under broiler until yellow gold. Sprinkle with grated cheese. (Note: Any kind of fish may be used.)

      Shrimp Mousse Mould

      1 can tomato soup

      3 small pkgs. cream cheese

      1 ½ T. unflavored gelatin

      1 cup mayonnaise

      ¾ cup finely chopped celery

      ¾ cup finely chopped spring onions

      salt and pepper to taste

      1 or 2 small cans of water-packed shrimp (peeled, deveined, and shredded)

      Wesson oil for mould

      Soak gelatin in ½ cup cold water. Heat soup to boiling point and add cream cheese. Stir constantly until smooth. Add gelatin and cool. Add mayonnaise, celery, salt, pepper, and onions. As mixture thickens (not firm), grease mould with oil or shortening. Pour ¼ to 1/3 mixture into mould. Cover with shredded shrimp. Alternate mixture and shrimp in layers. Cover with Saran wrap and replace in refrigerator. Suitable for canapes with, or on, crackers, hors d’oeuvres, luncheon salad (with soup), dinner salad.

      Pickled Shrimp

      ¾ cup olive or salad oil

      2 garlic cloves

      2 onions, coarsely chopped

      2 lbs. shelled, cooked shrimp

      2 onions, thinly sliced

      ¼ t. dry mustard

      ½ cup vinegar

      1 ½ t. salt

      ½ t. pepper

      ¼ t. dried ground chili peppers or 2 pickled chili peppers

      In ¼ cup hot olive oil in kettle saute garlic with chopped onions for 10 minutes, stirring often. Add shrimp, saute 7 minutes, stirring frequently. Remove from heat and cool for 15 minutes. Meanwhile, in large bowl, combine sliced onions and remaining ingredients. Add shrimp mixture, pushing shrimp well down into liquid. Refrigerate 24 hours, basting several times. Serve on picks.

      MAIN DISHES

      Coffee Steak

      1 to 2 lbs. round steak or chuck roast

      ½ cup vinegar

      1 small onion

      2 cups water

      1 clove garlic or garlic salt to taste

      salt and pepper to taste

      2 T. flour

      1 T. shortening

      1 or 1 ½ cups strong coffee

      Soak steak in vinegar and water in a shallow pan for at least 2 hours or longer. Drain and cut holes through the meat, placing in chunks of onion and garlic. Flour, salt, and pepper the meat. Brown in an electric skillet until very brown on both sides. Add strong coffee and simmer until tender. Make gravy from coffee and meat drippings.

      Beef and Green Peppers

      Meat

      ½ lb. beef, shredded (eye of round, steak, round steak, etc.)

      3T. oil for frying

      Marinade

      1 ½ T. soy sauce

      2 t. cornstarch

      1 T. wine

      1 T. sesame seed oil

      dash of black pepper

      1 t. ginger, finely chopped

      1 clove garlic, crushed

      ¼ t. Accent

      Mix Marinade and soak beef for a few minutes.

      Vegetable Mixture

      1 cup water chestnuts, sliced

      1 cup green pepper, seeded and shredded

      ¼ t. salt

      ¼ t. Accent

      3 T. oil for frying

      Heat oil on highest setting on electric skillet on high heat on stove. Saute vegetables; sprinkle on salt and Accent; fry 2 minutes. Remove to platter. Heat 3 T. oil in the same skillet and fry meat mixture until medium rare (2 to 3 minutes). Add vegetable mixture and mix well.

      Glaze

      1 t. cornstarch

      2 t. soy sauce

      1/3 cup water

      Add water and soy sauce to cornstarch. Pour over beef and vegetable mixture in pan and stir until thick.

      Bumpy Stew

      1 lb. ground beef

      season to taste

      onion or other vegetable

      ¼ cup flour (approximately)

      2 cups milk

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