Ho‘olaule‘a showcases
Windward food, talent

Star-Bulletin

"Pride of the Windward Side" will be the theme for Windward Community College's 25th anniversary Ho'olaule'a, taking place 9 a.m. to 3 p.m. Saturday on the school's Kaneohe campus.

The free event will feature an open house, music, crafts, food booths, used book sale, white elephant sale, an Easter egg hunt and Easter bonnet parade.

The entertainment lineup includes Kapena, slack-key artist Ron Loo and Pila Nahenahe.

People with "mystery" plants in their garden can bring specimens into the new plant identification lab to find out whether it's edible, medicinal or otherwise valuable.

Pick up recipes for such exotic greenery as ginger petals and tapioca leaves while there. Some of the recipes are available in the WCC 25th anniversary cookbook which will be $3 at the event.

Those unable to attend can order the cookbook ($4 with postage) by calling Leilani Moss at 235-0077 ext. 402, or write to Moss, provost-secretary at Windward Community College, 45-720 Keaahala Road, Hale Alakai 119, Kaneohe, HI 96744. Make checks payable to Windward Community College. Try the following cookbook recipe:

Sweet-sour chicken

From Jacquie Maly, Silver Committee chairperson

1 pound boneless chicken or pork, cut into 1/2-inch pieces
1 tablespoon vegetable oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green bell pepper, seeded and cut into chunks
2 8-ounce cans pineapple chunks, undrained
1 cup ketchup
1/3 cup brown sugar
1 clove garlic, pressed
1 tablespoon grated lemon peel
2 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground ginger

Brown chicken in oil in skillet or wok. Reduce heat and stir in onion. Cover and simmer 10 minutes. Stir in remaining ingredients. Cover and simmer 10 minutes longer. Serve with rice.

Makes about 4 servings.

Approximate nutritional analysis per serving: 420 calories, 8 grams fat, 90 milligrams cholesterol, 1,080 milligrams sodium.*