By Request


Cookbooks aid charities,
help with leftovers

It is a "By Request" Thanksgiving tradition to use this space on the day before the holiday for suggestions on using up your leftovers.

This year the tradition also allows me to promote two new cookbooks for charity. What I like about these recipes in particular is that they're different and simple. The last thing you want in the days after the Thanksgiving feast is to spend more time in the kitchen working on complicated follow-up dishes. Might as well just have sandwiches.

Well, tomorrow being the big day, you probably have a lot to do, so I'll just get on with it.

SALES of the Assistance League of Hawaii's "Pupus from Paradise" benefit the league's many programs supporting needy children.

The cookbook doesn't have leftover turkey recipes per se, but fund-raising chairwoman Dot Mason picked out this recipe (originally for chicken) as one that could be adapted.

You could freeze some left-over bird and serve this as a starter at a holiday party.

The cookbook is available at Executive Chef at Ward Warehouse and Queen Emma Summer Palace and will be coming to other locations. Prices vary, but are under $20. For information call Mason at 526-4008.

Turkey Roll

2-1/2 cups chopped cooked turkey breast meat (or chicken)
1/2 cup finely chopped celery
2 tablespoons chopped parsley
2 tablespoons chopped watercress
1/2 cup mayonnaise
1 teaspoon horseradish
Dash hot pepper sauce
1/2 cup chopped macadamia nuts

Combine ingredients except nuts. Roll into a bar 1 inch in diameter. Wrap in foil; chill.

Unwrap bar and roll in nuts. Serve as a spread with rye bread or crackers. Makes 28 1-tablespoon servings.

Approximate nutritional analysis, per serving: 60 calories, 5.5 g total fat, 1 g saturated fat, 10 mg cholesterol, 30 mg sodium, 1 g carbohydrate, 2 g protein.*

THE RELIGIOUS Science Church of Honolulu's Center for Positive Living compiled "Cooking with Aloha," comprising 200 recipes contributed by church members. It sells for $12. Call 988-6907 or order via the Web site,

This recipe makes use of leftover mashed potatoes. Contributor Bob Thomas said he modeled it after a soup tasted on a trip to Australia. Your results will vary, depending upon how you make mashed potatoes and the type of mango you use.

Potato Mango Soup

1 large onion, diced
1 teaspoon vegetable oil
2 cups mashed potatoes
2 ripe mangoes, peeled, seeded and sliced
2-1/2 cups half-and-half
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
3/4 teaspoon curry powder
1/2 teaspoon coriander
3/4 teaspoon lemon powder

Sauté onions in oil until soft. Place in a blender or food processor, add remaining ingredients and blend until smooth. Heat. Serves 6.

Approximate nutritional analysis, per serving: 270 calories, 16 g total fat, 9 g saturated fat, 45 mg cholesterol, 600 mg sodium, 30 g carbohydrate, 5 g protein.*

Food Stuffs: Morsels

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to

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

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