Mea‘ai O Kapa‘a cookbook

brings generations together

By Kendyce Manguchei – The Garden Island

It was a fantastic food party, or shall we say “meeting,” as members and family of the Kapa‘a High School foundation gathered at the home of Jo Ann and Patrick Shimamoto to try out some of the recipes the group’s members submitted to the school’s first-ever cookbook.

The cookbook, called “Recipes and Remembrances: Mea‘ai O Kapa‘a,” (Foods of Kapa‘a) is available through the foundation for $10, with all proceeds benefiting the group’s scholarships and ‘ohana outreach programs for the students of Kapa‘a High School.

Requests for recipes were posted at schools, libraries, grocery stores and in The Garden Island. All in all, there are 350 recipes submitted by 229 people, which the foundation cookbook committee president Jo Ann Shimamoto says is a great first effort.

Members who attended this last “taste-test meeting” before going full swing into selling the cookbook, each prepared one of the dishes they submitted to the cookbook.

They served up Mongolian Beef, Tofu Salmon Salad, Local Spaghetti, Tuna Spinach Tofu Patties, Kalua Pork, and to sweeten up the evening, there was Stuffed Lychee, Banana Won Ton and a luscious Double-layer Pumpkin Pie.

The cookbook is divided into eight sections: Pupus & Beverages, Soups & Salads, Vegetables & Side Dishes, Main Dishes, Breads & Rolls, Cookies & Candy, and Da Kine.

Each recipe features the name of the person who submitted the recipe and the person’s association with Kapa‘a High School.

Of the recipes one can find include pork and beef Coffee Roast from classmates from as far back as 1939 (Theodore A. Daligdig Jr.

and Beatrice Daligdig) and Banana Lumpia from Gladys A. Mande Padre, class of 1940. There are even newer recipes from as new as the class of 2004.

The cover of the book is the Mailehune’s 1958 cover. Pictured in the background is the signature mark of the Anahola Mountains, while the classic E-shaped main campus building is in the foreground.

Sections are divided with tabs that each feature a historical photograph of Kapa‘a High School — such as aerial photographs of the campus. Photos were borrowed from the Kapa‘a High School library archives.

An index lists every recipe according to its respective sections.

Cooking and kitchen tips and tricks are scattered throughout the cookbook.

At the foundation’s meeting, members’ dishes represented nearly every section of the cookbook.

Making the school and ‘ohana connection was Janice Rubio, cookbook committee president Jo Ann Shimamoto’s sister, and grandma of Tiffani Bonilla — the Kapa‘a High School sophomore prepared her mom’s (Melissa Rubio Silva) creation, Banana Won Ton.

Tiffani’s mom made up this simply sweet recipe when she was younger, Rubio said.

“This is such a simple recipe for her because all she had to do was slice the banana and get the sugar and cinnamon,” Rubio said of her granddaughter. “I think more for her, it was fun eating it!” One of the Kapa‘a High School Foundation directors, Walter Agena, was at the party, ready to take care of some Tofu Salmon Salad.

The cookbook includes about 30 recipes for soups, salads and salad dressings.

Also adding a homestyle local flavor was the Quick Local Spaghetti by Koani Daligdig.

“He made this up by himself,” said Queenie Pezario and Theodore Daligdig III of son Ikaika. “He liked it after volleyball, football and baseball games.” The spaghetti combines hamburger, canned spaghetti and tomato sauce.

“I came up with the tofu part, but Koani likes spinach,” said Pezario, who showed a plateful of Tuna Spinach Tofu Patties enjoyed by that class of 2006 student.

Kapa‘a High School has never published a cookbook, said Jo Shimamoto, the foundation’s cookbook committee president.

“Glenn Sato (director of the KHSF) suggested it,” she said.

Last year, the foundation began soliciting recipes. As they received them, members tried them out at taste-test meetings, with foundation members like Robert Kubota, Dr. Clay Hiramoto and Tad Miura attending to prepare and taste their creations.

Recently, cookbook committee member Jessie Muramaru attended a dinner party at the home of Sus Miyashiro (class of 1949) and Thelma Miyashiro, who asked all 20 or so invitees to bring a dish from the cookbook.

The Miyashiros are part-time California residents who also own a home in Wailua Homesteads.

Ocean salad, honey-glazed chicken, almond floats, biscotti and more were prepared. “That was really nice, because we all got to try something different,” praised Muramaru, a longtime teacher and an alumna of the class of 1948.

Her recipes in the book include Sweet Potato Mochi and City School Sour Cream Coffee Cake.

Recipes were turned in by teachers, one-time Kapa‘a Elementary students, children of graduates, cafeteria managers, administrators and parents.

Kapa‘a High School was officially founded in 1945, and thousands of folks have graduated over the years.

Because the foundation does not have a way to contact all alumni, teachers, staff and families, the group asks those organizing class reunions to submit their rosters with contact information for as many people as possible, so an accurate historical record can be kept.

The group has sold more than 900 cookbooks at $10 each since June, and 1,000 more are coming.

A group of alumni and supporters started the KHSF in 1995 to promote academic, athletic, extra-curricular and school-related activities of Kapa‘a High School students.

They support Project Graduation, the KHS Student Center and now offer a number of $500 scholarships.

They also send out a newsletter twice yearly which includes articles about KHS programs and activities, alumni achievements and news about the school and classmates.

The board of directors meets monthly on campus.

The “Mea‘ai O Kapa‘a” cookbook may be purchased for $10 at the Kapa‘a High School office, various community events or by mail.

Send inquiries or payments to Jo Shimamoto, P.O. Box 353, Kapa‘a HI 96746. Add $2 per book for postage in Hawai‘i and $4 for shipments outside Hawai‘i.