Hawaiianprinted page 101

Chicken and Luau.

ACHIM (KIM) DIETRICH, Chef of Mauna Kea Beach Hotel, H.S.C.A.

Method

Luau, or Taro Leaves, can be easily substituted with Fresh Leaf Spinach.
Blanch Spinach Leaves and set aside. Simmer 1" pieces of boneless chicken under tender, seasoned with salt, pepper and MSG. Add the blanched spinach in amounts one to one. Bring to a boil.
Add fresh-made coconut cream: Steep grated coconut with boiling water (Meat of one nut-one cup of water.) Allow to stand for an hour then squeeze through cloth.
Do not allow to boil after coconut cream has been added. Check seasoning.

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Photograph of printed page 101 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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