These are times for reflection. As you crush those cloves of garlic, weep over the onions or slip a finger full of uncooked cookie batter into your mouth, flash back to '69.
Remember when Screaming Yellow Zonkers were the rage or when we first tried the Big Mac? Food has always been a big part of our class.
You will be please to find that the Class of '69 has not given up on food. More than 40 years have passed. Time to kick back, get into those comfortable tee shirt and shorts and head into the kitchen to rediscover those treats we all missed.
We hope you enjoy these recipes that have survived the test of time.
Click on links below to open
Garlic Chicken Wings Quinoa Salad
Arabiki Sausage Pupu Apple Crisp
3-4 Chicken breasts
½ Bottle of Frank’s Original Hot Sauce or hot sauce of your choice
1 Stick of butter melted (1/2cup)
1 Box of cream cheese
*Bleu cheese crumbles –if desired
Chips, crackers or celery for dipping
Cook chicken breasts (I boil them, cool them) and shred or cut up into small pieces. Meanwhile, melt butter in a saucepan and then add hot sauce-mix. Add chicken pieces and mix. Spread COLD cream cheese across the bottom of 13 x 9 pan. Spread chicken mix over the top. Crumble blue cheese over top (if desired). Bake at 350 for 15-20 min or until it bubbles. Serve with chips, crackers or celery to dip
4 to 5 lb. chicken (deboned) 1 clove garlic
1 Tbsp. salt 2 Tbsp. shoyu
2 Tbsp. cooking wine (liquor) 2 Tbsp. sugar
1 piece ginger 1 Tbsp. oyster sauce
Mix together and marinate chicken; use the following batter for frying.
Batter:
1 c. Blsquick 1/3 c. cooking oil
1 c. water 1/3 c. cornstarch
1 egg
Mix all ingredients and deep-fry chicken.
2 lb. mahimahi Pepper
1 c. mayonnaise Bread crumbs (may be substituted with Ritz crackers
1/2 c. sherry 1/4 c. round onions, chopped
Butter Salt (optional)
Sprinkle salt and pepper on fish and marinate in sherry for 1 hour. Line pan with foil and spread butter. Lay fish into pan. Mix mayonnaise and onions; spread over fish. Sprinkle bread crumbs and dot with butter. Bake at 425 degrees for 20 minutes.
1 Can creamed corn
1 Can corn (drained)
1 Stick of butter melted (1/2cup)
1 Box of Jiffy corn mix
1 Cup of sour cream
Mix together and put in 13 x 9 greased pan and bake at 350 for 1 hour
Email your favorite dishes to us at info@kaimuki1969.com and we will include them here.
Copyright Kaimuki High School Class of 1969. All rights reserved.