Sharing stories through recipes

A retirement community seems an ideal place to collect recipes that go way, way back. “Arcadia’s Family Cookbook” demonstrates that, while celebrating the 50th year since the Arcadia Retirement Residence was founded.

It goes on sale on Wednesday at Arcadia and its sister facility, 15 Craigside. Proceeds go to the Arcadia Foundation to benefit seniors in need.

In the book you’ll pick up not just recipes but also an overview of Arcadia, to wit: It is named for the family home of territorial Gov. Walter Frear, whose widow, Mary Dillingham Frear, left the land to Punahou School when she died in 1951. Central Union Church and the Dillingham Corp. leased the property in 1964 to develop the retirement facility.

Also: Former President Barack Obama worked there serving food while a student at Punahou in the 1970s. Obama acknowledges this in a letter bearing his good wishes, published in the cookbook.

So that’s the history. As to the recipes, they are the usual hodgepodge that comes with an open call for contributions from any community (in this case, residents and staff). But many have a back-in-the-day quality that gives this book its appeal.

Residents Jack Cione and his wife, Maybelle, contributed the 24-Hour Coleslaw served at his nightclub, the Dunes Supper Club. Staffer Cookie Nakai contributed a French onion soup recipe given to her by a sister-in-law who got it from a member of the World War II French resistance. Resident Anne Hedani’s Perfectly Pink Prime Rib came from her Aunt Mabel, who met her husband, Hedani’s Uncle Toshi, when he was training with the 442nd Regimental Combat Team in Mississippi and she was in a relocation camp nearby.

The final part of the book is called “A Step Back in Time” and re-creates portions of a 1981 recipe collection assembled by Arcadia residents on typewritten cards bound with key rings. Pictures of the original cards are included with these recipes.

This soup is from that section, contributed by the late Pauline G. Stitt, an Arcadia resident for more than 20 years.

It’s a creamy tomato soup without the cream, and I offer it to the many people who’ve told me their New Year’s resolutions to eat better are fading. This simple cold soup has no bad-for-you ingredients. It’s refreshing and very tangy. In fact, I’ve modified it a little, partly to reduce the tang. The only sweetness comes from the cucumbers, so don’t scrimp on those.

Stitt called it “slimly delicious.”

Tomato Yogurt Soup

• 3/4 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon vinegar
• 4-1/2 cups tomato juice
• 1 tablespoon curry powder
• 1 large cucumber, seeded and chopped or sliced
• Salt and pepper, to taste
• Chopped parsley, for garnish

In a small bowl, beat yogurt, lemon juice and vinegar until smooth. Stir in tomato juice, then curry powder and cucumber. Taste and season with salt and pepper as needed. Garnish with parsley. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 110 calories, 2 g total fat, 1 g saturated fat, 5 mg cholesterol, 770 mg sodium, 18 g carbohydrate, 3 g fiber, 11 g sugar, 5 g protein

Write “By Request,” Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or email requests to bshimabukuro@staradvertiser.com.