Orange County Buddhist Church
 

Cookbook Cover

With love and respect, we warmly dedicate this cookbook to  the Issei, Nisei, Sansei and Yonsei and to GENERATIONS  to come.  To the lssei and Nisei who displayed emotional strength, stoic courage and unrelenting spirit, we thank you for your guidance, inspiration and foresight in maintaining our cultural heritage.

To the Sansei, Yonsei and future GENERATIONS, we share with you the cooking traditions of our Japanese culture that were so lovingly passed down to us.

OCBC Cookbook: Generation to Generation

The OCBC Cookbook was initially published in November 1984.  The  objective of publishing this cookbook is not only to share our favorite family recipes but to also present a pictorial history of our congregation from 1927 to 1965. We hope that our recipes will be an epicurean guide to the heritage of our Church members and friends who contributed to this cookbook. May you, your family arid friends enjoy these dishes and feel the generous and loving spirit with which this book was compiled.

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                5 cups uncooked rice
               1 package (2.65 oz.) Tamanoi Sushinoko (powdered sushi
                  flavoring)
               1 package (6 oz.) Kani Kama (artificial crab), shredded
               1 carrot, cut into thin 3-inch strips
               1 cucumber, cut into thin 3-inch strips
               1 avocado, cut into thin strips
               1/2 pound sashimi, sliced (use fish of your choice)
               1/2 pound mirugai, sliced
               1 package (10 sheets) sushi nori, cut into fourths
               1/2 cup toasted white sesame seeds
               1/2 cup mayonnaise
               Wasabi to taste
               Soy sauce to taste

Wash and soak rice in water for at least 1 hour.  Cook rice in usual way.  Place hot rice in a large bowl; mix in the powdered sushi flavoring.  Serve the rice in  separate bowls for each guest.  Attractively arrange the crab, carrot, cucumber,  avocado, sashimi and mirugai on a large platter or tray.  Serve the remaining ingredients on separate plates or in bowls.   

Each guest will make his own sushi.  Take a piece of nori, spread some of the  flavored rice on it and place ingredients of your choice on top of the rice.  For example: a dab of mayonnaise, a sprinkle of sesame seeds, avocado, cucumber and crab make a California roll-type sushi; sashimi and wasabi, a  tekka maki-type sushi and cucumber and sesame seeds make a kappa  maki-type sushi.  Your guests will have fun creating their own sushi!

NOTE:  Ingredients served may be varied and is up to the cook's imagination.  Use ingredients of your choice!
 

                1 package (18-1/4 oz.) white cake mix
                1 package (3 oz.) strawberry-flavored gelatin
                1/2 cap boiling water
                3/4 cup salad oil
                4 eggs
                1/2 cup frozen strawberries, thawed
                Icing (recipe below)

Preheat oven to 350 degrees.  Mix together cake mix, strawberry gelatin and  boiling water in a bowl; mixture will be very stiff.  Add oil, eggs and thawed strawberries; beat well.  Turn into a greased 13 x 9-inch pan; bake for 45 to 50 minutes.  If cake browns too quickly, lower temperature to 325 degrees.

Combine cream cheese and powdered sugar.  Add enough strawberries to make icing easy to spread.  Ice cooled cake; refrigerate.

               1 package (18-1/4 oz.) yellow cake mix
               1 package (3-1/2oz.) instant vanilla pudding mix
               1/3 cup salad oil
               1 cup water
               4 eggs
               3 baskets (1 pt.) strawberries, washed, hulled and sliced
               Sugar to taste
               La Creme frozen whipped topping

Preheat oven to 350 degrees.  Generously grease and flour a 13 x 9-inch pan.  Blend together first 5 ingredients in a large bowl; beat at medium speed for 2 minutes.  Bake for 33 to 38 minutes or until toothpick inserted in center comes out clean.  Sprinkle sliced strawberries with sugar to taste.  Add a little water to make it  juicy.  Poke holes in cooled cake with chopstick or end of a wooden spoon to let strawberry juice run down the cake.  Place strawberries on cake.  Spread La Creme over strawberries.