Spirit of Aloha | Articles | Recipe Roundup | February 2001

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

Cream Puffs
Hope Akui
(Computer Services)

1 cup water
1 cup flour
1 cup margarine
4 eggs
1 pint whipping cream
sugar to taste
powdered sugar

Combine water and margarine in pan and bring to rolling boil. Lower heat and add flour, beating vigorously using wooden spoon until mixture forms a ball and leaves pan clean. Beat each egg into mix until the egg disappears. Spoon on ungreased baking sheet forming 8 large puffs.

Bake at 425 degrees for 30-45 minutes. Cool slowly in oven with door open or puffs will collapse. When cool, cut off the top of each puff and remove any remaining egg mixture in puff.

Whip cream, adding sugar to sweeten and fill puffs. Put the tops back on and sprinkle with powdered sugar. Optional: Puffs may also be filled with instant pudding

Simple Korean Chicken
Christine Opiopio
(Customer Service Agent)

5-lb. box chicken thighs
flour to coat
salt and pepper to taste
11/2 cups oil

Mix flour, salt and pepper; coat chicken. Deep-fry chicken thighs and set aside.

Sauce:
1/2 cup water
1 cup soy sauce
2 cloves garlic, crushed
1-inch piece fresh ginger, sliced and crushed
1/2 cup green onion, chopped

Mix above ingredients in saucepan and bring to boil. Pour hot mixture over fried chicken and serve.

Favorite Pasta
Nancy Cavalla
(Customer Service Agent)

12-oz. paste (any choice)
1 cup butter
2 cloves garlic, finely chopped
2 carrots, julienned in 2-inch strips
1 8-oz. pkg. cream cheese
8-oz. can crabmeat
1/2 cup grated Parmesan cheese
1/8 tsp. black pepper

Cook pasta according to directions; drain. Heat butter and garlic in skillet on medium until garlic is lightly browned. Add carrots and cream cheese with 1 cup water and simmer approximately 15 minutes. Add crabmeat and simmer another 3 minutes while stirring occasionally. Add Parmesan cheese and pepper; stir for 1 minute. Remove from heat. Toss carrot and crabmeat sauce with pasta. Serve with additional Parmesan cheese if desired.

Banana Cream Squares
Merilyn Lee
(Sales)

Crust:
2 blocks butter, melted
2 Tbsp. butter
2 Tbsp. sugar
2 cups flour

Mix together and press into 9-by-13-inch pan. Bake at 325 degrees until brown; approximately 30 minutes and let cool.

Filling:
bananas, sliced
2 boxes vanilla or chocolate instant pudding
3 cups milk
1 8-oz. pkg. cream cheese
Cool Whip for topping

Place sliced bananas (double layer) on cooled crust. Cream together the pudding, milk and cream cheese; beat till thick. Spread filling over banana. Top with Cool Whip and refrigerate. Cut into squares.

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