Spirit of Aloha | Articles | Recipe Roundup | March/April 2003

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

ITALIAN CREME CAKE
DENISE CASTILLO
(CUSTOMER RELATIONS)
1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups sugar
1 tsp. vanilla
5 eggs, separated
1/2 cup maraschino cherry juice
1 cup buttermilk
2 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups coconut flakes
Preheat oven to 350 degrees. Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks one at a time, creaming after each addition. In a separate bowl, mix the maraschino cherry juice and buttermilk. In another bowl, mix the flour, salt and baking soda. Add half of the wet ingredients to the creamed mixture, then mix into the dry ingredients. Repeat with the other half of the ingredients. Fold in coconut. Beat egg whites to stiff peaks and fold into the mixture. Divide mixture between two greased, floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
Icing:
4 oz. margarine
4 cups powdered sugar
1 tsp. vanilla
8 oz. cream cheese
1/2 cup pecans, broken and toasted (optional)
Beat first four ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on top.

MILLION-DOLLAR PIE
FRANCES OBA
(HONOLULU TERMINAL)
1 can Eagle condensed milk
1/3 cup lemon juice
1 can Mandarin oranges, drained, diced
1 large can peaches, drained, diced
1 20-oz. can crushed pineapple, squeezed
12 oz. Cool Whip
2 ready-made pie shells (graham cracker crust)
Whip condensed milk and lemon juice till blended and mix in fruits and Cool Whip. Pour into ready-made pie shells. Freeze till hardened. Serve frozen; keep in freezer.

CRISPY FRIED CHICKEN
JUDI SPENCER
(HUMAN RESOURCES)
2 lbs. chicken
2 Tbsp. shoyu
3 Tbsp. sake
3 Tbsp. sugar
1-2 cloves garlic (mashed)
1 thumb-size fresh ginger (grated)
Marinate chicken in sauce 3-4 hours, preferably overnight. Dip in flour and deep fry.

ENERGY BARS
DEREK KIYOTA
(FLIGHT SERVICES)
1/2 block butter
1/2 cup peanut butter
1 10-oz. bag marshmallows
Melt in microwave.
2 cups Rice Krispies
2 cups oatmeal
1/2 cup raisins
1/2 cup peanuts
wheat germ
Heat in microwave.
Pour cereal into melted mixture. Mix thoroughly. Line 9-by-13-inch pan with foil. Pour mixture into pan. Flatten. When cooled, cut into squares.

LAZY MAN CAKE
DEREK KIYOTA
(FLIGHT SERVICES)
11/2 cups boiling water
1 cup chopped dates
1 tsp. baking soda
11/2 cups flour
1/2 tsp. salt
3/4 tsp. baking soda
1 cup sugar
1 block butter
2 eggs
Mix boiling water, dates and baking soda and let stand about 20 minutes. Combine flour, salt and baking soda. Cream together sugar and butter, then add eggs and mix. Alternate flour and date mixture. Pour into greased 9-by-13-inch pan. Sprinkle with chocolate chips and chopped nuts. Bake at 350 degrees for 30-40 minutes.

ARTICHOKE DIP
TRUDY K. TESHIMA-GRAMLICH
(CONTRACT SERVICES)
2 cups mayonnaise
2 cups Parmesan cheese (grated)
2 cans artichoke hearts (chop and drain); do not use marinated hearts
jalapenos to taste (chopped)
Mix all ingredients. Bake at 350 degrees for 20 minutes. Do not overbake. Great with corn chips.

CHICKEN WAIKIKI
CYNTHIA AOKI
(CONTRACT SERVICES)
1 lb. boneless chicken, sliced into
1-inch cubes
1/4 cup dry sherry
1/4 cup lemon juice
3 Tbsp. Worcestershire sauce
1/2 cup flour
1 egg, beaten
1/2 cup diced macadamia nuts
1/2 cup dry bread crumbs
1 can pineapple chunks
parsley
Combine sherry, lemon juice and Worcestershire sauce. Pour over the chicken and marinate for 30 minutes. Place flour in one bowl, eggs in second bowl and macadamia nuts in the third bowl. Remove chicken from the marinade. Dip chicken first in the flour, then in the egg, then coat with the nut mixture. Place chicken in a shallow greased baking pan. Bake in a preheated 350 degree oven approximately 25 minutes. Skewer on toothpicks with pineapple chunks and parsley. Serve with chutney sauce.
Chutney sauce:
3/4 cup mayonnaise
1/4 cup prepared mustard
3 Tbsp. chutney, chopped

MANGO JELL-O DELITE
PRISCILLA CRUZ
(COMPUTER SERVICES)
Crust:
2 cups flour
1 cup butter (2 blocks)
3/4 cup nuts, chopped
Melt butter, add flour and nuts, and mix well. Press into 9-by-13-inch pan and bake 15-20 minutes at 350 degrees or until lightly browned. Cool.
Cream-cheese layer:
1 8-oz. pkg. cream cheese
1/2 cup powdered sugar
1 8-oz. container Cool Whip
In medium bowl, mix cream cheese and sugar. Fold in Cool Whip and spread over cooled crust. Refrigerate.
Mango Jell-O layer:
3 3-oz. pkg. orange Jell-O
1/2 cup sugar
4 cups boiling water
3 envelopes unflavored gelatin
3/4 cup cold water
4 cups mango, sliced
Dissolve Jell-O and sugar in boiling water. Dissolve unflavored gelatin in cold water and add to the hot Jell-O mix; stir until gelatin is dissolved. Refrigerate till slightly set, then add mangoes. Mix and carefully spread over the cream-cheese layer. Refrigerate; slice before serving.

CHARLES'S CORNBREAD
DULCE REYES TAKASE
(GUEST SERVICES REPRESENTATIVE)
3 cups Bisquick
11/2 cups sugar
1/2 cup cornmeal
3/4 cup Wesson Oil
1 cup milk
1/2 tsp. vanilla
3 eggs
1 block butter
Mix all ingredients together except butter. Pour batter into greased pan. Bake at 325 degrees for 45 minutes. While baking, melt butter in saucepan. Pour melted butter over cornbread when done.

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