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Sista Val's Home Style Recipes as featured, daily Monday through Friday in the 12 o'clock hour, on the Mid-Day Mana. "Ono" (Delicious) and easy to follow Hawaiian and Local favorites Home Style Recipes.
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Ono Potato Macaroni Salad
Added on Jan 26, 2019
1.5 lbs. creamer potatoes (the little potatoes)
1 cup macaroni, uncooked
2 hard-cooked peeled eggs, chopped
1/2 cup shredded carrots
1 (15 oz.) bottle coleslaw dressing
sliced green onions, for garnish

Cut up your little potatoes into halves (or quarters – depending on how big they are.) You basically want a 1-inch size chunk of potato. Put them into a large pot of water over medium-high heat and bring to a gentle boil. Once the water starts boiling, add in macaroni. Stir well. Make sure to stir the potatoes and macaroni occasionally while cooking so they don’t stick to the bottom of the pot. Once the noodles are tender, drain the potatoes and noodles and allow them to cool for about 15 minutes or so. Once they’re cooled off, add potatoes and noodles to a large bowl. Mix in chopped hard-cooked eggs, sliced carrots and coleslaw dressing. Stir well. You can serve right away. Or, cover with plastic wrap and pop it into the fridge until ready to serve! Enjoy!
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Baked Beef Stew
Added on Jan 20, 2019
2 lbs. stew meat
1/4 all purpose four
1 C carrots, chopped
1 C potatoes, chopped
1 can (14 oz.) diced tomatoes, don't drain the juice
1 bay leaf
1 envelope onion soup mix
1/2 cup of either dry red wine, water or beef broth
1 C sliced mushrooms

Preheat your oven to 425 degrees. In a large casserole or baking pan, toss beef with flour then baked uncovered for 20 minutes, stirring halfway. Lower heat to 350 degrees. Add potatoes, carrots, tomatoes, bay leaf, soup mix and choice of wine, water or broth. Cover and baked for one and a half hours, or until the beef is tender. Stir in mushrooms, cover and bake for another 10 minutes. Enjoy as is, with rice, crackers or over noodles. ONO!
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Pork And Squash
Added on Jan 19, 2019
2-3 lbs fresh pork, sliced thin
1 2-lb small Chinese long squash, peeled, cut lengthwise, then cut into 1/4" slices
1/2 round yellow union, sliced thin
1 whole red ripe tomato, halved and sliced thin
2 fresh cloves of garlic, crushed, peeled, and minced fine
1 whole bay leaf, ripped in half
2-4 Tbsp fish sauce (nuoc mam or patis)
fresh cracked black pepper to taste
1 Tbsp white vinegar
fresh cold water
oil for frying

Heat a large pot with cover. Add 2 Tbsp oil and heat til smoking. Add pork and stir fry. Brown and cook pork well done about 10-15 minutes on high heat. Season with pepper and bay leaf while frying. Add onions, tomato, and garlic. Continue to stir fry until vegetables are translucent and wilted. Add additional oil if needed. Add 4-6 cups of fresh water to pot, cover and bring meat to a nice boil then lower heat to simmer. Simmer til meat is tender. Add fish sauce and white vinegar to soup. Add squash to pot and cover. Cook til squash is soft. Add more pepper and patis to adjust to your taste. Enjoy with white rice.
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Ono Fried Chicken
Added on Jan 13, 2019
3 lbs chicken parts
1 Tbsp Hawaiian salt
1 egg, beaten
1/2 tsp. salt
oil for frying, enough for 1 inch deep

Flour mixture:
2 C cornstarch
1/2 C flour
1 Tbsp garlic salt
1 tsp pepper

Rub the Hawaiian salt all over the chicken and let sit, covered, for about 30 minutes. In a large frying pan, heat oil to medium heat. Combine the flour mixture in a zip-lock bag. In a medium bowl, mix egg and the half a teaspoon of salt together. Dip chicken in the egg then place in the flour mixture and shake until well coated. Place skin side down in the frying pan. Fry until cooked all the way through. Drain on paper towel. Enjoy!
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BAKED SPAGHETTI
Added on Jan 12, 2019
1 Tablespoon olive oil
1 small round onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef
1 jar (32 ounces) spaghetti sauce
1 cup water
1 package (8 ounces) spaghetti noodles, uncooked
2 cups shredded Italian blend cheese

Preheat oven to 350 degrees. In a large skillet or sauce pot heat oil; sauté onion and garlic. Add ground beef and cook until lightly browned; drain excess oil. Add spaghetti sauce and water; heat through. Lightly grease a 2-quart casserole. Pour enough sauce to cover the bottom of the casserole dish. Break half of spaghetti noodles and lay evenly in casserole dish. Pour half of remaining sauce over spaghetti noodles and sprinkle with half of the cheese. Repeat with remaining spaghetti, then sauce and top with cheese. Cover and bake for 20 minutes. Uncover and bake for another 20 minutes or until cheese is lightly brown on top. Remove from oven and let sit for at least five minutes before cutting and serving. Enjoy with fresh garlic bread and a nice tossed salad. YUM!
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