Spirit of Aloha | Articles | Recipe Roundup | May/June 2001

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

Stuffed Aburage
Denise Castillo
(Manager, Marketing Services)
2 pkg. miniature aburage
1 pkg. teriyaki sauce mix
1 lb. ground round
1 bunch Chinese parsley, chopped
1 can water chestnuts, drained and chopped
1 small round onion, chopped
Chop Chinese parsley, round onion and water chestnuts. Combine sauce mix with ground round following the directions on the package. Add parsley, onion and chestnuts to meat mixture. Rinse aburage under hot water, to remove some of the excess oil. Squeeze the excess water out. Cut each aburage in half. Stuff each aburage with the meat mixture. Place in a two-quart glass dish, meat side up. Cover and microwave on high for about 8 or 9 minutes, until done.

MELANIE KOHLER'S SPINACH-ARTICHOKE DIP
Cory Kohler
(Planning and Development)
1 14-oz. can artichoke hearts, drained (plain or marinated)
1 10-oz. pkg. frozen chopped spinach
1 cup mayonnaise
1 cup grated Parmesan cheese
2 1/2 cups Monterey Jack cheese, shredded
Chop artichokes finely. Thaw spinach and squeeze all water out. Mix artichokes, spinach, mayonnaise, Parmesan cheese and 2 cups of Monterey Jack cheese together. Turn into a greased casserole. Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top. Bake at 350 degrees, until cheese is melted (about 15 minutes).

ENCHILADA CASSEROLE
Gail Young (Flight Attendant)
6 corn tortillas, cut in half
2 cups grated cheddar cheese
1 20-oz. can enchilada sauce (plus 1/2 cup water)
1 4-oz. can diced green chiles
1 4-oz. can sliced olives
1 lb. ground beef (or chicken or turkey)
1 pkg. taco seasoning
Saute meat in 1 Tbsp. olive oil until cooked. Add taco seasoning and stir. Heat enchilada sauce and water. Pour just enough enchilada sauce to cover bottom of 9-by-13-inch pan.
Place four tortilla halves in pan, add 1/3 ground meat mixture, 1/3 green chiles, 1/3 olives and 1/3 enchilada sauce, then 1/3 of cheese. Repeat layers-tortillas, meat, etc.-ending with sauce and cheese. Bake at 350 degrees for about 30 minutes.

Chinese almond cookies
Gerry Johnson (Reservations)
1 1/2 cups Crisco
1 cup sugar
1 egg
1/2 tsp. salt
1 tsp. almond extract
3 cups flour
3/4 tsp. baking soda
Cream Crisco and sugar, add egg, then almond extract. Sift dry ingredients and add to creamed mixture. Roll into balls. Press down top and dot with red food coloring. Bake at 350 degrees for 20 minutes. Makes about six dozen.

CRISPY OVEN-FRIED CHICKEN
Dulce Takase (Lounge Coordinator)
2 to 21/2 lb. broiler-fryer chicken, cut up
1 cup (8 oz.) sour cream
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp salt
1/8 tsp. pepper
1/2 tsp. paprika
2 cloves garlic, finely chopped
1 cup dry bread crumbs
Preheat oven to 350 degrees. Grease 9-by-13-inch baking dish with non-stick cooking spray. In medium bowl, combine sour cream with lemon juice, Worcestershire sauce, salt, pepper, paprika and garlic. Mix well.
Dip chicken into sour cream mixture; then roll in bread crumbs, coating completely. Arrange chicken pieces in baking dish and bake, uncovered, 45 to 60 minutes, or until chicken is tender and nicely browned.
Makes 4 servings.

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.

PORK CHOPS AND POTATO SCALLOP
Nancy Shibuya (Finance)
4 pork chops
1 can cream of mushroom soup
1/2 cup sour cream
1/4 cup water
2 Tbsp. chopped parsley
4 cups potatoes, thinly sliced
salt and pepper to taste
Brown pork chops. Blend soup, sour cream, water and parsley. In a 2-quart casserole, alternate layers of potatoes spinkled with salt, pepper and sauce. Top with chops. Cover and bake at 375 degrees for 1 hour and 15 minutes.

BANANA BREAD
Maxine Chang (Operations Control)
2 eggs
1 cup sugar
1 cup corn oil
21/2 cups mashed bananas
31/2 cups Bisquick
1 tsp. baking soda
Mix eggs, sugar, corn oil and bananas together. Let stand. Mix Bisquick and baking soda together. Add wet mixture into flour mix and fold in altogether.
Pour into a 9-by-22-inch pan that has been greased with shortening and sprinkled with flour. Bake at 350 degrees for 45 minutes, or when toothpick comes out clean.

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