Spirit of Aloha | Articles | Recipes with Aloha | January/February 2008

Recipes with Aloha
Recipes from Aloha Airlines Flight Attendants

Creamy Chicken Soup Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Creamy Chicken Soup

Herlynn Scozzafava

1 rotisserie chicken (already cooked)
2 cans chicken broth
1 can cream of chicken soup
Fresh onions, carrots, celery and corn to taste
Fresh parsley
Salt and pepper to taste
Worcestershire sauce (couple of dashes)

Sauté onions. Add two cans of chicken broth. Shred chicken and add to broth. Add carrots, celery, fresh parsley, salt, pepper and Worcester­shire sauce. In a separate bowl, mix cream of chicken soup with 1/2 can of liquid (either chicken broth or water) and pour into soup.


Jamie Waga’s Kim Chee Clam Dip

Dawn Perreira

1 block cream cheese
1 Tbsp. mayonnaise
1 can chopped clams (drained)
Chopped won bok kim chee (to taste)

Mix cream cheese and mayonnaise well. Add clams and kim chee. Eat with Maui-style potato chips.



Chocolate Peanut Butter Crunchies

Caren Otenbriet

1 box deluxe chocolate cake mix
6 cups miniature marshmallows
2 cups semisweet chocolate morsels (12 oz.)
2 cups semisweet chocolate morsels (12 oz.)
3 cups Rice Krispies cereal

Prepare cake mix according to directions on box. Grease and flour two nine-inch by 13-inch pans well. Divide batter (21/2 cups) into both pans. This will be a thin layer. Bake at 350 degrees for 15 minutes. Spread marshmallows evenly atop cake. Bake for five minutes. In saucepan combine chocolate morsels and peanut butter. Melt over low heat until chocolate morsels and peanut butter are blended together. Stir in cereal. Spread mixture atop cooled marshmallow topping. Chill. Cut into bars. This recipe makes approximately 120 bars.


No-Fail Banana Bread

Sharlene Painter

6 ripe bananas, mashed (approx. 3 cups)
1 cup granulated sugar
1 cup softened butter (not margarine)
4 eggs, well beaten
2 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees. Using an electric mixer, cream together butter and sugar until fluffy. Add bananas, eggs and vanilla, beating until well mixed. Sift together dry ingredients and blend with banana mixture until barely blended (don’t over mix). Pour into two lightly greased loaf pans. Bake at 350 degrees for 45 minutes to one hour, until firm in center and edges come away from the pan. Cool on a rack for 10 minutes and then remove from pan.


Cucumber-Papaya Salad

Alan Nakata

1 large cucumber, peeled, seeded and thinly sliced
1/2 tsp. salt
1/4 cup rice wine vinegar
4 tsp. sugar
1 Tbsp. peanut oil
1 tsp. Hawaiian chili peppers, minced; or chili paste
2 tsp. fresh ginger, minced
1 large papaya, peeled and diced into 1/2 inch pieces
1/4 cup fresh cilantro, chopped
6 lettuce leaves

Sprinkle cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry. In a bowl, whisk together vinegar, sugar, oil, chili peppers and ginger. Add cucumber, papaya and cilantro, and toss. Line a serving platter or four individual plates with lettuce leaves and top each with about 1/2 cup of salad.

Family-Style Chili

AMary Berdon-Siegert

1 cup chopped onion
1 cup diced green pepper
2 lbs. ground chuck, lean
1/2 cup cholesterol-free margarine
2 cloves garlic, minced
3 Tbsp. chili powder
1 1/2 tsp. paprika
3 whole cloves
4 cups tomatoes, cooked and peeled
1 can (15 oz.) kidney beans
1 cup cooked brown rice
Add garlic, seasonings and tomatoes. Cover and cook over low heat for about one hour. Add kidney beans and brown rice during the last 15 minutes of cooking time











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Recipes with Aloha Archives