By Bonnie Friedman, Beverly Gannon
Set on a pineapple plantation in up-country Maui, the Hali'imaile basic shop has lured tourists for over a decade with its down-home, island-style cooking. Critics and diners rave approximately chef Beverly Gannon's rustic, hearty fare, and the eating place is a fixture on "Best of Maui" lists. THE HALI'IMAILE common shop COOKBOOK permits readers to convey the spirit of Maui and its landmark eating place into their very own kitchen with over a hundred recipes, observed through Beverly's hot, chatty narrative. For all these locals and out-of-towners who've begged Beverly for recipes through the years, she has this to claim: "Well, fogeys, here's the ebook! and that i wish each reproduction will get food-stained, dog-eared, and, such a lot of all, enjoyed."
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Extra resources for The Hali'imaile General Store Cookbook: Home Cooking from Maui
Pour sauce over fish and bake 5 minutes longer. 7. Remove fish and extra stuffing to serving plate and serve hot. , not too long after din ner. And, since bedtime may not be too far off, especially for chil dren, this is a much lighter meal than dinner. It usually consists of bread and cheese, a light main course that might be either hot or cold, a side dish of marinated vegetables, and sometimes dessert. After supper, the family might sit around the table to enjoy some leisurely conversation or perhaps a game.
Pour remaining sauce over the top. 10. Cover casserole dish tightly. Place dish on the middle oven rack and bake for 30 minutes. *Make a delicious meatless version of this dish by replacing the beef and pork with an extra ¥ c. rice (uncooked) and ¥ lb. fresh mushrooms, diced and sautéed. Diced boiled potatoes also make a good substitution. 11. Uncover dish and bake 20 to 25 minutes more. 12. Serve from the casserole dish, spooning plenty of sauce over each helping. Preparation time: 1 to 1ø hours (plus 25 to 30 minutes for rice or barley) Cooking time: 55 to 65 minutes Makes about 20 cabbage rolls 55 Semi-Short Bread with Plums/ Placek Pótkruchy ze ´ Sliwkami Purple plums and a sprinkling of powdered sugar make this dessert a treat for the eyes and for the taste buds.
Place piero˙zki in boiling water a few at a time. ) Boil for 3 to 5 minutes, or until piero˙zki begin to float. 7. Serve hot, with sour cream if desired. Preparation time: 40 to 50 minutes Cooking time: 45 minutes to 1 hour Makes 12 to 18 piero˙zki 43 Rutabagas and Carrots/ Brukiew z Marchwi . Zasmazana Rutabagas make this a filling side dish, perfect for a chilly autumn evening. 1 large rutabaga* 6 to 8 medium carrots 4 c. water 1 tsp. salt 3 tbsp. butter or margarine, softened 2 tsp. all-purpose flour 1 tbsp.
The Hali'imaile General Store Cookbook: Home Cooking from Maui by Bonnie Friedman, Beverly Gannon