By Request

By Catherine Kekoa Enomoto

Wednesday, June 12, 1996

Campers don't settle for
packaged grinds

CAMP cleanliness tops the menu, says Nora Furuno, veteran cook for Moanalua Gardens Foundation campouts. To ensure that campers enjoy outings, Furuno said she makes certain all food preparers feel well.

Additionally, she said campers bring their own utensils, which they wash after each meal; this process reduces rubbish in the wild.

Alan Holokai Brown of Milolii and Kahala asked for an easy camp recipe. He's organizing menus for a weeklong Maui field trip by his University of Hawai'i summer-school Hawai'ian Language 301 class.

" 'Ai a ma'ona" - Eat all you want.

Chili Con Carne

(From "Mother's Favorite Recipes" by Friends of Waialae School; phone 733-4883)
1 pound lean ground beef
1 clove garlic, minced
1 cup chopped onions
1 cup chopped green bell pepper
-1/2 cups tomatoes (No. 2 can), undrained
-1/2 cups kidney beans (No. 2 can), undrained
1 teaspoon chili powder
2 teaspoons salt, optional

In a heavy pot over medium-high heat, brown beef with garlic, onions and bell pepper for 5 minutes. Add remaining ingredients, cover and bring just to a boil. Reduce heat and simmer gently 1 hour. If not thick enough, simmer uncovered for last 15 minutes.

Makes 6 servings.

Approximate nutritional analysis per serving (without salt): 305 calories, 14 grams total fat, .5 grams saturated fat, 50 milligrams cholesterol, 580 milligrams sodium. With 2 teaspoons salt: Same except 1,290 milligrams sodium*

Easy Cole Slaw

(Adapted from "Easy Recipes for 1, 2 or a Few" by Anna Aughenbaugh, Starlite Publications)
1 medium head cabbage, shredded or thinly sliced
1 medium carrot, grated


1/2 cup granulated sugar
1/2 cup vinegar
1/4 cup vegetable oil
1/4 cup water

In a jar with a tight fitting lid, mix dressing ingredients. Toss with cabbage, cover and chill. Makes 8 servings.

Approximate nutritional analysis per serving: 140 calories, 7 grams total fat, 0.5 grams saturated fat, no cholesterol, 25 milligrams sodium.*

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to

By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.

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