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LIGHT & LOCAL |
| • | Thank goodness for Scrumptious sides |
One of the things I love best about Christmas is driving downtown to see the annual Christmas displays. Each year the decorations seem to get bigger and better.
This year I will feel more a part of it all because I will be participating in the HGEA 16th Annual Downtown Craft and Gift Fair, 10 a.m. to 2 p.m. Nov. 28-30 at the Kendall Building, corner of Queen and Mililani streets. I'll be selling my book, "Island Light Cuisine" (Blue Sea Publishing, spiral paper, 2003). Every day, they will have different vendors, food and prize drawings.
The leaders, staff and retirees of the Hawai'i Government Employees Association have compiled a new community cookbook, "Taste of HGEA," pooling family recipes to raise funds for the Aloha United Way campaign. The book features new twists on pupu, salads, entrees and desserts. Some mouth-watering examples include Passion Orange Guava Barbecue Chicken, Miso Pot Roast Pork, Awamori Spareribs (made with Okinawan rice wine), Strawberry Tofu Pie and Layered Manju.
Reasonably priced at $8, the cookbook is also partly taxdeductible. Books may also be purchased between 8 a.m. and 4 p.m. weekdays until Nov. 21, fourth floor of the Kendall Building. Information: Florence Yamada at 543-0092 or Susan Goya at 543-0017.
Here's that Strawberry Tofu Pie from Everett Inamasu of the HGEA staff.
STRAWBERRY TOFU PIE
In a heatproof bowl, combine Jell-O and 1 cup of boiling water, stirring to dissolve. Chill in refrigerator until slightly thickened (about 1 1/2 hours).
In a mixing bowl, beat tofu with an electric mixer until smooth. To this bowl, add the lemon juice, cooled Jell-O and half of the Cool Whip. Stir until well blended; then pour the mixture into the pie shell.
(The pie shell may not accommodate the entire mixture, do not overfill; the cook can enjoy the leftovers.) Place the pie in the refrigerator and allow it to set until firm. Use the remaining Cool Whip for topping.
Serves 6.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
