Spirit of Aloha | Articles | Recipes with Aloha | May/June 2006

Recipes with Aloha
Favorites from employees of Aloha Airlines

Apple Cake Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Apple Cake

Bernie Yanagawa (Honolulu Cargo)
2 cups flour
2 cups sugar
1½ tsp. cinnamon
2 tsp. baking soda
¼ tsp. salt
½ cup salad oil
2 tsp. vanilla
2 eggs
4 apples, cored and sliced
1 cup walnuts, chopped

Mix all of the above, except apples and nuts. Add chopped walnuts and apples. Mix together. Pour in a 9-by-13-inch pan and bake at 325 degrees for one hour. Top will be crusty. The taste is improved if the cake is allowed to set overnight.

Barbecue Lychee Chicken

Michael Suenaga (Customer Service Agent)
1½ cups lychee, seeds removed
1 whole chicken

Cut chicken into parts and put into a bowl. Mix lychee with chicken until juice surrounds chicken parts. Place in refrigerator overnight (covered). Barbecue over hot coals.

Sweet-Sour Spareribs

Alexis Sumida (Honolulu Cargo)
3 lbs. spareribs
2 Tbsp. cornstarch
2½ Tbsp. shoyu (soy sauce)
1½ tsp. whiskey
1 tsp. salt
dash pepper
1½ cups sugar
1 cup Japanese vinegar
1 2-inch piece fresh ginger, grated

Mix together cornstarch, shoyu, whiskey, salt and pepper; add spareribs to mixture and marinate overnight. Brown. Combine sugar, vinegar and ginger; add spareribs. Simmer 1½ hours or until tender. Optional: Add sliced turnip and carrots last half-hour.

Mexican Won Ton

Bernice Yanagawa (Honolulu Cargo)
1 lb. hamburger
1 pkg. Schillings taco sauce
1 pkg. won ton pi (pastry wrappers)
oil for deep frying
salsa for dipping
Prepare hamburger with taco sauce according to directions on the package. Cool. Fill each won ton pi with a teaspoonful of taco mix. Deep fry. Dip into salsa and enjoy.span>

Spice Refrigerator Cookies

Wallace Horibata (Aloha Airlines Pilot)
Sift:
2½ cups flour
½ tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg

Combine:
1 cup butter
½ cup brown sugar
½ cup white sugar
1 egg

Beat butter, sugars and egg together until creamy; add flour mixture and stir all together. Refrigerate dough until workable. Roll into round balls, smash with palm of hand. Bake on a greased cookie sheet at 350 degrees for eight to 10 minutes (or until brown).

Baked Beans

Lydia Morikawa (Flight Operations)
1 lb. ground beef
3⁄4 lb. bacon, chopped
1 cup onions, chopped
2 cans (1 lb., 15 oz.) pork and beans
1 can kidney beans
1 can butter lima beans
1 cup ketchup
¼ cup brown sugar
1 Tbsp. liquid smoke
1 Tbsp. white vinegar
1 tsp. salt
dash of pepper
Brown ground beef, bacon and onions; drain fat. Add other ingredients and bake in a crock pot or low oven four to nine hours.

Cheese Toast

Roxanne Afalava (Finance)
4 thick slices cheese bread of choice
2 tsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
2 ripe plum tomatoes, seeded and coarsely chopped
4 oz. fresh mozzarella, thinly sliced
4 leaves fresh basil, finely chopped
1 tsp. fresh rosemary, finely chopped
salt and pepper to taste
Preheat oven to 400 degrees; place bread on baking sheet and bake five minutes on each side till lightly toasted. Remove from oven.
Whisk together oil and vinegar; drizzle a teaspoon of the mixture over bread slices. Layer one tablespoon of diced tomato on toast, then cover with mozzarella. Sprinkle with additional diced tomato, herbs, salt and pepper. Return to oven and bake four to six minutes until cheese is melted.

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