WAIMEA — The “No Crumbs Left Behind” cookbook benefiting the Waimea Canyon Middle School PTSA is available at the school’s office during its normal business hours. “This is the only place people can get the cookbook,” said Sharlene Morimoto, school
WAIMEA — The “No Crumbs Left Behind” cookbook benefiting the Waimea Canyon Middle School PTSA is available at the school’s office during its normal business hours.
“This is the only place people can get the cookbook,” said Sharlene Morimoto, school administrative services assistant of WCMS.
“This is the third edition of the cookbook. The other two editions were really popular and had to be reprinted several times.”
Filled with kitchen-tested recipes from members of the WCMS staff and PTSA, the pages contain recipes found in local homes such as Kim Chee Shrimp Poke by Laika Hensley or the Vegetarian Pan Taco by Christopher Ishikawa in the Appetizers & Beverages section.
“My favorite is the Pork Tinono by Joyce Ballesteros,” Morimoto said. “It’s quick and easy to prepare and as the recipe says, it’s got to be served hot.”
The recipe calls for pork belly, apple cider vinegar, salt and pepper, an optional three bay leaves, a large tomato, a round onion, patis, a fish sauce common to Indochina and shoyu.
Guy Higa, executive chef at the Kaua‘i Marriott Resort and Beach Club as well as a community coach, offers Sizzling Mongolian Beef under the Main Dish section and Morimoto contributes her own Chili Fritos dish.
More popular selections from previous editions like Pork Pimentos and Lavosh are also available in the current edition, which Morimoto said was printed in January by Morris Press Cookbooks.
To round out the family offerings, there is even a Peanut Butter-Cheerio Dog Treats for the canine in the family, the recipe being offered up by Leah Carr within the 135 pages of recipes.
