Spirit of Aloha | Articles | Recipe Roundup | May/June 2003

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

MOM'S PORK GUISANTES
DULCE REYES TAKASE
(GUEST SERVICES REPRESENTATIVE-MAUI)
1 Tbsp. oil
2 lbs. pork
2 tsp. salt
1/4 tsp. pepper
3 bay leaves
1/2 tsp. cinnamon
3 cloves garlic, smashed
1 medium round onion, sliced
2 pkg. Equal or 1 tsp. sugar
1 can sliced mushrooms
1 can small bamboo shoots, sliced
dash of Ajinomoto
2 large cans tomato sauce
3 Irish potatoes, cut into cubes
1 box frozen large peas, cooked according to directions on the box
1 medium green pepper, sliced
1 bottle sliced red pimento
1 can garbanzo beans, skin peeled off

Heat oil in a pot. Add pork, salt, pepper, bay leaves and cinnamon. Brown pork; drain oil.
Add garlic, onions, Equal, mushroom, bamboo shoots, Ajinomoto, tomato sauce. Mix well; may add 1 cup water for more sauce. Season with salt to taste.
Cook on medium heat for 40 minutes or until meat is soft. Add Irish potatoes 15 minutes before meat is done. When meat is done, add peas, pimento, garbanzo beans, green pepper. Mix well. Serve.

JALAPENO SALSA
MARILYN LIFTEE
(CONTRACT SERVICES)
4-5 large tomatoes
1/2 -1 cup chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
3 Tbsp. cilantro, minced
2 tsp. oregano
11/2 tsp. salt
1/2 tsp. cumin
3/4 cup cider vinegar

Measure 3 cups of peeled, chopped tomatoes. Combine with peppers and onion in large pot. Add garlic, cilantro, oregano, salt, cumin and vinegar. Bring mixture to a boil, then reduce heat and simmer 10 minutes. Cool; refrigerate 24 hours before serving with your favorite chips.

HOT CRAB DIP
PATRICIA SMART
(INFLIGHT SERVICES)
1 8-oz. cream cheese, softened
1 71/2 -oz. can crab meat
1 whole lemon, squeezed
2 Tbsp. milk
1 tsp. Worcestershire sauce
11/2 stalks green onions, chopped
slivered almonds

Stir together cream cheese, crab, milk, Worcestershire sauce and onions. Bake at 350 degrees for 10 minutes. Garnish with almonds and serve as dip for crackers or wafers.

SHREDDED POTATO PANCAKES WITH SMOKED SALMON
BY CHERYL CHARLOTTE LEE
(HUMAN RESOURCES)
2 lbs. russet (baking) potatoes
1 lb. thinly sliced smoked salmon
sour cream (as accompaniment)
oil

Peel potatoes and grate them coarsely. Press between several layers of paper towels to remove excess moisture. Toss potatoes with salt and pepper.
Heat about 1/2-inch oil in heavy skillet until hot on medium-high (but not smoking). Form potatoes into small patties and cook in skillet, pressing down on them with spatula. Cook until golden brown-about 5 minutes each side. Transfer to paper towels to drain and keep warm in 200 degree oven.
Serve pancakes with salmon and sour cream.

PARTY PUNCH
HARRIET SERA
(TRAINING & DEVELOPMENT)
2 pkg. tropical Kool-Aid
2 cups sugar
2 qt. water
1 46-oz. can pineapple juice
1 qt. ginger ale
1 qt. lime sherbet

Combine Kool-Aid, sugar and water in a gallon jar. Add pineapple juice and mix well; refrigerate. Before serving, stir in ginger ale and sherbet.

SHRIMP AND PASTA WITH PESTO SAUCE
THALIA AKIU
(CUSTOMER RELATIONS)
1 pkg. penne pasta-cooked per
package instructions, drained
1 lb. frozen cooked shrimp
1 cup prepared pesto
1/4 cup whipping cream
1/4 cup chicken broth
3 Tbsp. chopped, drained, oil-packed dried tomatoes
salt and pepper

Place cooked pasta into large pan. Add shrimp, pesto, cream, broth and dried tomatoes to pasta. Stir together over medium heat until hot; about 3-4 minutes. Add salt and pepper to taste. Serve.

WASABI-MISO MARINATED FLANK STEAK
CLAUDNEY IONA
(TRAINING & DEVELOPMENT)
1/4 cup yellow miso (soybean paste)
1/4 cup mirin
1/4 cup dry white wine
1 Tbsp. wasabi powder
1 Tbsp. rice vinegar
1 lb. flank steak
cooking spray

Combine first five ingredients; stir well with a whisk. Combine miso mixture and steak in large zip-top plastic bag. Seal and marinate in icebox
2 hours.
Remove steak from bag, reserve marinade. Place steak on hot coals or on broiler pan coated with cooking spray. Grill or broil about 6 minutes on each side or until desired doneness. Baste occasionally with reserved marinade.

STRAWBERRY PIE
NOBUKO OSHIRO
(HILO STATION)
2 cups flour
1 cup butter or margarine,
softened
1 cup powdered sugar
1 pkg. unflavored gelatin
1 Tbsp. water
2 cups sugar
1/4 cup cornstarch
31/2 cups water
1/8 tsp. salt
1 6-oz. pkg. strawberry gelatin
2 tsp. vanilla
2-3 baskets fresh strawberries, sliced
8-oz. tub nondairy whipped topping, thawed

Heat oven to 350 degrees. Combine flour, butter and powdered sugar, and press into 9-by-13-inch baking pan. Bake 10 minutes or until golden brown.
Soften gelatin in the tablespoon of water. In saucepan, combine sugar, cornstarch, water and salt, and cook until mixture begins to thicken, stirring constantly. Add strawberry gelatin, vanilla, softened gelatin and mix well. Chill until slightly thick.
Arrange sliced strawberries on cooled crust. Pour cooled gelatin over strawberries and chill till firm. Spread with whipped topping just before serving.

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