To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: Tremendous support from the University of Hawaii baseball team, coaches and alumni helped to make this a Grand Slam! Also included are helpful cooking hints, an index of recipes, cooking time table, measurement conversions and cooking terms.

Description: Grand Slam recipes from the Aloha State! With over 200 recipes to choose from, this one-of-a-kind, Hard Cover cookbook makes a great holiday gift! It's definitely a keeper... Place your order today!

Funds raised support: Your purchase will help to support the 11- and 12-year old Kaizen Baseball players as they prepare to travel to Cooperstown in June 2013. For some, this will be their first time traveling outside of Hawaii. For most, this will be their first time playing in a baseball event of this magnitude. For all, this will be a trip of a lifetime!

Cost: $20.00
plus $5.00 S/H per book.

• 1 tsp. ginger, minced
• 3 T. shoyu
• 1 T. white vinegar
• 1 tsp. cornstarch
• 1/2 to 3/4 lb. eggplant, cut into 1 in. long strips
• 3/4 lb. ground chicken
• 2 cloves garlic, minces
• 1 T. sugar
• 1 Hawaiian red chili pepper, minced
• 1 T. vegetable oil

Mix first ginger, garlic, shoyu, sugar, white vinegar, chili pepper and cornstarch in a bowl: set aside. Heat oil in a large skillet. Saute eggplant until pulp is brown but not burnt. Using the same skillet, saute ground chicken about 1 minute or until cooked. Combine eggplant with chicken and add sauce ingredients. Cook all together until thoroughly heated. Serves 4.