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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 29, 1955)
G 0 Feeding the Family By ZOLA VINCENT Food Editor Food of Hawaiian Islands ' Easily Adapted to Mainland "Not many Americans think of Hawaiian cookery as regional to the United States. Yet this fascinating school of cooking is very much our own and can be so easily adapted b ythe adven turous cook. Your foods editor on an Hawai ian Holiday has been reminded that Hawaii .vas originally set tled by Polynesians, the romantic "South Sea Islanders," about .500 A.D. They brought to the uninhabited islands many of their own plants and animals, including hogs and poultry. Strange as it seems, the next em igration took place about 1300 years later when a group of New Engliders landed there to set tle and convert the natives to Christianity. In the century fol lowing 1819, many varied groups settled the bountiful islands in cluding Chinese, Japanese, Ko reans, Polynesians, Portuguese, Spanish, Americans, Germans, Puerto Ricans, Filipinos and oth ers. The names of Hawaiian foods and food custums laulau, papio- pio, teriyaki, luau (rhyms with moo-cow) have the same ususual cadence as their famous songs. This comes about because they have only 12 letters in their al phabet and must repeat sylla bles to create irre words. Today "native" Hawaiians make up only a small percentage of the population, yet it is their food and decorative food cus toms that we generally think of as "Hawaiian." Actually, there is probably more varied cookery in the Hawaiian Islands than any place of comparable size in the world. A resident of Hawaii, no matter his national origin, may start his day with a breakfast of cereal, bacon and eggs; have chicken curry, lichee salad and baked papaya for lunch; and Portuguese red bean soup, bar becued spareribs and mango cream pie for supper and think nothing of the mixture. Island Reception The visitor to Hawaii is greet ed, as you know, with colorful leis, the famous flower garlands of the native Hawaiian. The greeting given this flying foods editor and her friends, members of Theta Sigma Phi,' women's na tional journalism fraternity, was one of those experiences of a life-time. We were laden with leis of indescribable beauty be fore being whisked away to our garden cottage hotel right on the beach at" Waikiki. Island Cookery We've tasted poi, once the mainstay of the native diet and we've tried the famous Kanaka stew and countless other dishes of the islands. We realize that. LURE OF ISLANDS The beauty, the magic, the lure of "the islands" is found in their people, fods, gracious hospitality as well as the singing sands and colorful flora. Here Edith Nakai and Mar lene Matsuda show your foods editors how to do Teriyaki Kabobs over the hibachi. Many other good things Hawaiian are included in today's food feature. unless one stays in Hawaii for a long time, and actually studies the tremendous variety of avail able foods and dishes, the visitor is likely to carry home a jumbled impression of "queer native foods" and is sure to remark that Hawaiians eat octupus and seaweeds. Hawaiians are aware of the impression that their food makes on newcomers and love to poke fun at the malihini (greenhorns) and do not pronounce them Kamaaina (oldtimers) until they have learned to relish many of the native dishes. Actually, many Hawaiian reci pes are found exciting and de licious by mainland Americans and deserve a more important role in our daily cookery. Hawai ians are poets in cooking as in most of their endeavors. They associate food with religions and believe that their daily sus tenance comes to them as a gift from God. It's Time To Drink More o o o o o EXTRA-NUTRITIOUS miL f ffiHSIEYf DDDa?flDDnQiiiin MInlllk It's NATURE'S Most Perfect Food! WITH NEARLY MODIBIE FOOD VALUE Right now, with changable Fall weather hers ... when you need extra resistance to colds and added pep and energy, it is the time to drink LOTS of the milk that has such a generous measure of "what it takes" to build hardiness and health. Jorgensen's ALL JERSEY PREMIUM MILK has nearly 60 MORE energy units per quart than ordinary milk has MORE VITA MINS above the cream line. MORE calcium, protein and sugar below the deep cream line. Drink it at meals and between mrals . . . you'll LIKE IT - You'll FEEL BETTERI Start FALL off RIGHT1 : AVAILABLE IN Gallon Easy Pouring Containers You're SURE of the BEST If It's JORGENSEN'S The Hawaiian Theme Entertaining the Hawaiian way means putting the emphasis on informality, friendliness and fun. With a background of flow-1 ers and greenery; with sweet Hawaiian music playing softly and with simple but oh-so-good things to eat, you have the makings of an Hawaiian style party wherever you live and whatever the occasion. Decorations. The Hawaiians use hibiscus anthuriums, or chids and other exotic flowers because they have them in pro fusion. Here we also use what ever is handy. It's the effect you want, so use in profusion what ever flowers you have. Holly hocks are remarkably like hibis cus. Calla lilies and cannas Combine whatever is available somewhat resemble anthuriums. with fruits andor vegetables to give a lavish look. You can eat the fruits and vegetables later! Island Menu When you go to a luau in Hawaii, you enjoy a menu some thing like this: fruit ' punch, chopped roasted and salted ku kui nuts, lomi salmon, poi, chicken luau, kalua pig, baked or boiled sweet potatoes or breadfruit, baked or steamed bananas, haupia (coconut pud ding), fresh pineapple, bananas. Lomi salmon takes the place of salad. To fix it, salted or smoked salmon is soaked, shred ded, then mashed with tomatoes, green onions, a little coarse salt and ice water. Poi is a grayish paste made from cooked and fer mented taro root, served cold and ' eaten with the fingers. Chicken luau is a combination of chicken and taro leaves (these are like spinach) cooked in co conut milk. Kulua pig is a large pig roasted whole in an under ground pit. The fruit punch is served throughout the meal. Any number of other dishes can be added: oysters, steamed crab, fried shrimp, octupus or squid in coconut milk, fish baked in ti leaves. Mainland Adaptation You can, however, have a mighty good Mainland type luau without either poi or whle roast pig. For example: Honolulu fruit punch, salted nuts, relish plate, fried shrimp with catchup and English style mustard, pork and pineapple or barbecued sweet sour spareribs or teriyakis, baked sweet potatoes, coconut layer cake, pineapple sherbet and coffee. What and How to Do. Plan a menu you can manage. If you and your guests are young and agile, you may decide to. serve on the ground if it's a summer affair or on the floor indoors if it's winter. For the floor, just spread down newspapers for a "table" and cover them com pletely with ferns . and . leaves, When the luau is over, roll up papers, leaves and all, and into the incinerator If guests are not so agile, by all means use the dining table; cover it entirely with fern and leaves; arrange fruits and flow ers down the center. Keep service to the absolute minimum. Put all the food for the main course on plates and platters and have everything in place when the guests are seated. Since most of the foods are to be eaten with the fingers, provide plenty of paper napkins and per haps several finger bowls. Dele gate a couple of "beach combers" to go around with baskets and trays gathering up disposable paper dishes in the baskets, other things on the trays. Teriyakis, Mainland Style The Teriyakis are marinated cubes of beef alternated with (Hawaiian, of course) pineapple chunks on skewers and served as appetizers. You frequently find Teriyaki steak and Teriyaki kabobs on the islands. This is the way Edith Nakai and Harlene Matsuda prepared these kabobs for our picture. These two' attractive young women were Dole travel award winners this year and toured the United States during the sum mer. Students of home econom ics at the University of Hawaii, we had a good visit on their far-famed sampus. 1 pound tender top round or sirloin of beef, cut A Inch thick 1 No. 2 can pineapple chunks, drained Vi cup syrup drained from pine- apple 1 clove garlic, chopped fine teaspoon ground ginger 1 small jar stuffed olives drained (about 22) 22 short metal or wooden skew ers about 4 inches long With a short knife, cut meat into bite-size cubes, about the same size as the pineapple chunks. Combine pineapple syrup, soy sauce, garlic and gin ger; pour over meat cubes and set aside at room temperature for at least one hour. Alternate cubes of meat and pineapple chunks on skewers, then finish off with a stuffed olive. Broil three inches from heat, turning once, for 10 to 12 minutes. Serve very hot. Recipe makes 20 to 22 servings, sufficient as an ap petizer for eight to 10 persons. Chicken Barbecue. Favored herb sauce for barbecued chick en is this: Combine and mix well one-half cup salad oil, one fourth cup olive oil, one-fourth cup lemon juice, one-half tea spoon salt (part garlic salt, if you like), one-eighth teaspoon each of marjoram, thyme, black pepper and monosodium glutamate, a pinch of oregano. Let mixture stand for several hours to blend flavors. Brush chickens lightly with sauce while cooking. Enough for six chickens. Thursday, September 29, 195S MEDFORD (OREGON) MAIL TRIBUNE SETEH Phone 2-9200 FREE PARKING 915 W. McAndrews AYE DELIVER DEER HUNTERS -ATTENTION WE HAVE A COMPLETE LINE OF SUPPLIES WAITING FOR YOU. We will help you plan your food needs, fill your order and carefully pack it for you. Here are just a few examples of our Money Saving Prices. : : .. " .. -. Boyd's Coffee You have enjoyed it in your favorite res taurant for years. Now try it in (Imp IB. 89' SPUDS RED LOCAL 25-lb. 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