Miso Soup

On arrival at Nikkei in 1991 our departmental boss Mr. Matsuda hosted me and some other editors at his house. I needed to know how to survive in the foreign kitchen so Mrs. Matsuda kindly allowed me to learn one or two techniques from her including miso soup.  

Housewarming Guacamole

This recipe won a Guacamole contest in California, so I tried it and it worked well at my house warming party in Tokyo.

  • 3 ripe avocados
  • 1 tsp. lemon juice
  • 1 tsp. chopped fresh dill
  • 1/2 tsp. garlic salt
  • 1 tsp. medium-hot salsa
  • 1 cup low-fat yogurt

Cut avocados in half, remove seeds and scoop out meat. Put in a medium bowl and blend with remaining ingredients until just mixed. Refrigerate, covered, several hours. Serve with corn chips. (Just try to find good corn chips in Tokyo! Try Miuraya.)

No-Fail Quiche

A friend made this and when I saw the ingredients I thought there could not be enough eggs to make the quiche, quiche properly. I was wrong as usual.

  • 1 small dough pie crust, treated with egg white    
  • 4 eggs    
  • 8 oz. half-and-half    
  • 4 oz. cheese    
  • Spices (Mrs. Dash)    
  • Veggies optional (diced & cooked, broccoli, onion, carrot, okra, etc.)

Pre-bake the crust at 300° F for 10 minutes to dry it out. Beat eggs, and add shredded cheese and veggies.

Bake at 375° F for about 1 hour.

Lemon Jell-O Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. lemon Jell-O
  • 1 tsp. lemon extract
  • 1 cup apricot nectar
  • 1 cup salad oil
  • 4 eggs

Beat all ingredients above at medium speed for two minutes. Pour into a greased, floured pan. Bake at 350° for 45-55 minutes. Cool right-side-up for about 15 minutes.


Makes about 6 dozen cookies:

  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-3/4 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tbsp. sugar
  • 2 tsp. cinnamon

Mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. 

Shape dough by rounded teaspoonsful into balls. Roll in cinnamon-sugar.

Bake at 400° F for 8-10 minutes or until set. Remove instantly from cookie sheet. 

Cherry Cake

A relative of "dump cake," this is quick to fix:

Spread in a 10 x 13 pan: 

  • 2 cups prepared cherry pie filling

Sprinkle over cherry filling:

  • 1 box white or yellow cake mix

Pour over top of cake mix:

  • 1/2 cup margarine or butter, melted

Sprinkle over top:

  • 1/2 cup or more chopped nuts

Bake at 350°F for one hour.

– Judy Enchelmayer

Chocolate Fudge

  • 2 cups sugar
  • 1 cup milk
  • 2 tbsp. butter
  • 1 tsp. vanilla extract
  • 1 tbsp. corn syrup
  • 4 tbsp. cocoa or 2 squares chocolate
  • 1/8 tsp. salt

Place sugar, syrup, milk and chocolate over a med-low to medium fire, and stir occasionally to prevent burning; boil about 30 minutes, or until a few drops of sauce poured into cold water forms a soft ball that will hold together when rolled between the fingers (234°F). Add salt, butter and vanilla.