By Request Betty Shimabukuro

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Go For Broke’s new
cookbook honors heroes

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Memorial Day kindles thoughts of summer and picnics, but it is also a holiday honoring the sacrifices of the American military. This makes it a good time to consider "More Veterans' Favorites," a new cookbook from the Go for Broke Educational Foundation.

The book is full of ideas for picnics and much more. It's an international collection -- although many recipes do reflect the heritage of the contributors, members of the storied 442nd Regimental Combat Team, the 100th Infantry Battalion and the Military Intelligence Service -- the segregated Japanese-American units of World War II .

Go for Broke was incorporated in 1989 to fund a memorial to Japanese-American soldiers, unveiled in Los Angeles in 1999. The foundation has shifted its focus to education -- about the war experience, Japanese internment and civil liberties issues raised by those events.

Among its projects are teacher training workshops, school curriculum development and the Hanashi Oral History Program.

Like the first "Veterans' Favorites," published in 2000, this cookbook is being sold to further the foundation's aims. To order, send a check for $25 (payable to 100/442/MIS WWII MF) to P.O. Box 2590, Gardena, Calif. 90247.

Although the cookbook was published in California, the Hawaii connection is strong, with many local vets and their spouses contributing. Ronald Oba of Honolulu, a 442nd veteran, is pictured saluting the flag on the cover.

To learn more about Go for Broke's programs, visit the Web site, www.goforbroke.org. Call (310) 328-0907 or e-mail esoldier@goforbroke.org.

As summer approaches, several requests have come in for hearty salads -- along the lines of macaroni salad, but more innovative. This rice salad from "More Veterans' Favorites" is something different, yet it has that familiar scoop of mayonnaise in the dressing.

Curry Rice and Artichoke Salad

1 5.9-ounce package chicken-flavored Rice-A-Roni
1 cup sliced green onion
1/2 bell pepper, seeded and chopped
1/3 cup sliced pimento-stuffed green olives
1 6-ounce jar marinated artichoke hearts, drained, marinade reserved
>> Dressing:
1 teaspoon curry powder
1/3 cup mayonnaise
Reserved artichoke marinade

Cook rice as directed on package. Cool.

Add green onion, bell pepper and olives. Halve any large artichoke pieces, then add to rice.

Whisk together dressing ingredients. Pour over rice mixture and toss. Chill. Serves 6.

Approximate nutritional analysis, per serving: 265 calories, 18 g total fat, 3 g saturated fat, 10 mg cholesterol, 775 mg sodium, 25 g carbohydrate, 4 g protein.

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 bshimabukuro@starbulletin.com

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