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Spirit
of Aloha | Articles
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Roundup | January/February
2002
Recipe
Roundup
Favorites from Employees of Aloha Airlines and
Island Air
PAN
SEARED SCALLOPS
Marilyn Liftee (Contract Services)
1 lb. sea scallops
2 Tbsp. all purpose flour
1-2 tsp. blackened steak or
cajun seasoning
1 Tbsp. cooking oil
1 10-oz. pkg. prewashed spinach
1 Tbsp. water
2 Tbsp. balsamic vinegar
1/4 cup cooked bacon pieces
Rinse scallops and pat dry. In plastic bag, combine flour
and seasoning. Add scallops, toss to coat. In large skillet,
cook scallops in hot oil over medium heat about 6 minutes
or until browned, turning once. Remove scallops.
Add spinach to skillet; sprinkle with water. Cook over medium
heat until spinach is wilted. Add vinegar, toss to coat evenly.
Return scallops to skillet and heat through. Spinkle with
bacon.
ITALIAN
SAUSAGE PASTA
Charlotte Lee (Human Resources)
Pasta of your choice
1 pkg. (hot or mild) Italian sausage
4 cloves garlic, fresh
1 Tbsp. oregano
1 tsp. Italian seasoning
1 pkg. fresh basil, chopped,
leaves only
1 large can Italian-style
peeled tomatoes
1 quart half/half milk
salt and pepper to taste
Remove sausage from casing. Saute in olive oil, add garlic,
oregano and Italian seasoning. Cook well. Add fresh basil
and chopped tomatoes. Add half/half milk, till very hot. Do
not boil. Thicken with flour or cornstarch. Serve with fresh
parmesan cheese.
GAU
Traditional Chinese
New Year's dessert
Bob Kabasawa (Finance)
1 box (16 oz.) mochiko rice flour
3/4 cup white sugar
1/2 cup vegetable oil
3/4 cup water
1 pkg. Chinese red dates
1/2 cup coarsely chopped unsalted walnuts or pine nuts
Mix first four ingredients together. Set aside.
Boil the dates in water for 45 minutes, until soft. Drain.
This will yield about 1 cup of soft, cooked dates.
Mix dates and nuts into the first mixture.
Line a microwave-safe container (loaf-shaped is preferred)
with plastic wrap. Pour mixture into pan. Cover with plastic
wrap. Microwave on high for 7 minutes.
Flip gau over into a microwave-safe plate and cook on high
for an additional 6 minutes.
Put in the refrigerator for several hours to cool and set,
or you can leave it on the counter until set and cooled. Slice
and serve at room temperature or slightly warmed and soft.
KOREAN
TOFU SALAD
Cynthia Aoki (Contract Services)
1 bunch watercress, cut into
11/2-inch pieces
1 pkg. (10 oz.) bean sprouts
1 firm tofu, drained
2 tomatoes, diced
3 oz. taegu (seasoned codfish)
1 Maui onion, thinly sliced
1 cup diced takuwan
1/4 cup chopped green onion
DRESSING:
1/2 cup shoyu
1/4 cup canola oil
1-2 cloves minced garlic
1 Tbsp. sugar
On a large platter, spread ingredients in layers in the following
order: watercress, bean sprouts, tofu,
tomatoes, taegu, onion takuwan and green onion.
In a saucepan, combine shoyu, oil, garlic and sugar and bring
to a boil. Remove from heat, cool and pour over salad just
before serving.
SWEET
POTATO SALAD
Cynthia Aoki
(Contract Services)
1 lb. purple sweet potato, cooked
and cubed
1 lb. sweet potato or yam, cooked
and cubed
1 small Maui onion, thinly sliced
1/2 green pepper, slivered
1/2 red pepper, slivered
1/2 yellow pepper, slivered
6 Tbsp. salad oil
6 Tbsp. sugar
1/4 cup vinegar
3/4 tsp. salt
1/4 tsp. prepared mustard
dash of pepper
dash of Worcestershire sauce
2 slices onion
1 clove garlic, crushed
1/2 bay leaf
In a salad bowl, combine potatoes, onion and peppers; chill.
In a separate bowl, combine the remaining ingredients and
chill. Before serving, remove the garlic and bay leaf from
the dressing. Pour over the salad and chill for an hour.
Recipe
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