Chikuzenni

• 6 chicken drummettes
• 1 strip nishime kombu (seaweed) 36 inches long
• 1/2 cup water (or chicken broth)
• 1 cup gobo (burdock root)
• 1 cup carrots
• 1 cup takenoko (bamboo shoots)
• 5 - 6 dasheen (Japanese taro)
• 1/4 cup shoyu (soy sauce)
• 1/4 cup sugar

Soak kombu in water until soft. Wash. Tie into knots about 2 inches apart. Cut the kombu apart between the knots. Peel gobo and cut diagonally into bite-size pieces. Soak gobo in water at least 1 hour or overnight. Peel dasheen and cut into bite-size pieces. Soak dasheen in water. Peel carrots and cut diagonally into bite-size pieces. Cut bamboo into bite-size pieces. Brown the chicken in the bottom of a medium pot with a little oil. Add kombu, water, and gobo and simmer for 20 minutes. Add carrots and bamboo shoots and simmer for 5 minutes. Add dasheen. Simmer 5 minutes or until all the vegetables are tender. Add shoyu and sugar and toss to mix. Serve hot or cold.

Makes about 4 servings

1/2 cup thinly sliced pork or iriko (dried fish) or ebi (dried shrimp) may be substituted for chicken.

1. 1 aburage (fried bean curd), sliced
2. 1 konnyaku (tuber root flour cake), cut into bite-size pieces
3. 1 can lotus root, cut into bite-size pieces
4. 1 jar button mushroom
5. 1 can water chestnut, whole
6. 1 cup shiitake mushroom, sliced and soaked in water

Law's Cornbread

• 3 cups Bisquick
• 1 cup sugar
• 10 tbsp cornmeal
• 3/4 tsp baking powder
• 3 eggs
• 1 cup butter, melted
• 1 1/2 cup milk

Preheat oven to 350 degrees Fahrenheit. Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl. Add wet ingredients to dry ingredients, and mix. Do not over mix, the batter will still be lumpy. Pour batter into a 9x13-inch pan. Bake 25 to 30 minutes or until small crack forms in the top.

Egg Boats

• 6 hard cooked eggs
• 1/4 cup Best Foods® Mayonnaise
• 3 tbsps sweet pickle relish
• salt and pepper
• paprika

Peel and cut eggs in half. Remove yolks and mash together with the rest of the ingredients. Spoon mixture back into egg whites. Sprinkle with paprika.

Egg Salad Sandwich

• 1 hard cooked egg
• 1 tsp Best Foods® Mayonnaise
• 1 tsp sweet pickle relish
• salt and pepper to taste
• 2 slices of bread

Mash egg together with the rest of the ingredients. Serve on your favorite bread.

Garlic Mashed Potatoes

• 7 cups cubed peeled baking potatoes
• 6 garlic cloves, peeled
• 1/2 cup 2 percent low-fat milk
• 1/4 cup grated Parmesan cheese
• 2 tablespoon butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 20 minutes; drain. Return potatoes and garlic to the pan. Add remaining ingredients; beat at medium speed of a mixer until smooth.

Namasu

• 1 cucumber
• 1 handful of dried shrimp
• 1 handful of wakame
• 1/4 cup sugar
• 1/4 cup vinegar
• 1/2 tsp salt

Cut wakame into 1-inch pieces. Soak in water 15 minutes. Slice cucumber in half lengthwise then slices crosswise thin. Toss cucumber slices with 1/4 tsp salt and let stand for 15 minutes. Rinse the salt off and drain. Add dried shrimp and wakame. Add sugar, vinegar, and 1/4 tsp salt. Toss. Chill for 1 hour.

Nishime

• 1 strip nishime kombu (seaweed) 36 inches long
• 1/2 cup water (or chicken broth)
• 1 cup gobo (burdock root)
• 1 cup carrots
• 1 cup takenoko (bamboo shoots)
• 5 - 6 dasheen (Japanese taro)
• 1 aburage (fried bean curd), sliced
• 1 konnyaku (tuber root flour cake), cut into bite-size pieces
• 1 can lotus root, cut into bite-size pieces
• 1 jar button mushroom
• 1 can water chestnut, whole
• 1 cup shiitake mushroom, sliced and soaked in water
• 1/3 cup shoyu (soy sauce)
• 1/3 cup sugar

Soak kombu in water until soft. Wash. Tie into knots about 2 inches apart. Cut the kombu apart between the knots. Peel gobo and cut diagonally into bite-size pieces. Soak gobo in water at least 1 hour or overnight. Peel dasheen and cut into bite-size pieces. Soak dasheen in water. Peel carrots and cut diagonally into bite-size pieces. Cut bamboo into bite-size pieces. Add kombu, water, and gobo and simmer for 20 minutes. Add carrots and bamboo shoots and simmer for 5 minutes. Add dasheen, konnyaku, lotus root, button mushrooms, water chestnuts, and shiitake mushrooms. Simmer 5 minutes or until all the vegetables are tender. Add shoyu and sugar and toss to mix. Serve hot or cold.

Oven Candied Sweet Potatoes

• 4 - 5 medium sweet potatoes, scrubbed
• 1/3 cup packed brown sugar
• 1/4 cup butter or margarine
• 1/2 teaspoon salt
• 3/4 cup tiny marshmallows

Remove ends of sweet potatoes and place them in a pot. Cover with water and bring to a boil. Simmer about 30 minutes until tender. Drain, peel and slice 1/2" slices. Cover the bottom of an 8-inch square pan with half of the sweet potatoes. Sprinkle with half of the brown sugar, butter, and salt. Repeat the layer of sweet potatoes, brown sugar, butter, and salt. Bake for 30 minutes at 375 degrees. Sprinkle with marshmallows. Bake about 5 minutes more or until browned.

Potato Salad

• 6 medium red potatoes
• 1 cup Best Foods® mayonnaise
• 3 tbsp sweet pickle relish
• 1 tsp mustard
• 1 tsp salt
• dash pepper
• 1 small Maui onion, chopped
• 2 hard-cooked eggs, chopped
• paprika

Scrub red potatoes. Put potatoes in a pot and cover with water. Bring water to boil on medium-high heat. Turn heat down to medium and simmer for half an hour to an hour or until the potatoes can be poked easily with a fork. Drain potatoes, peel, and cube into bite-size pieces. Add the rest of the ingredients and mix until potatoes are well coated. Cover and refrigerate. Sprinkle with paprika before serving.