Spirit of Aloha | Articles | Recipe Roundup | August 2000

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

Kim chee tofu
Sandy Tsuha (Finance Department)

1 block tofu
2 sheets nori
2 eggs, scrambled
1/2 cup kim chee green onion
chopped sesame seeds

Cut tofu into 1/2-inch cubes for the first layer and place in dish. Toast nori and crumble one sheet with fingers on the tofu. Fry eggs and slice into thin strips and layer over nori. Cut kim chee into small pieces and layer over eggs. Continue layering the tofu, nori, eggs and kim chee.

Sauce:
4 Tbsp. soy sauce
1/2 tsp. sesame oil
dash pepper

Mix sauce ingredients together and pour over layered tofu. Top with green onions and sesame seeds. Serve chilled.

Bacardi Rum Cake
Pat Needham (Customer Services)

1 cup chopped walnuts or pecans
1 pkg. yellow cake mix
1 small pkg. instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

Grease and flour bundt pan. Sprinkle nuts into pan. Mix remaining ingredients and beat well. Pour batter over nuts in pan; bake for one hour at 325 degrees. Cool for 15 minutes; invert cake on serving plate.

Glaze:
1 stick butter
1 cup sugar
1/4 cup water
1/2 cup dark rum

Melt butter in saucepan; stir in sugar and water and bring to boil, stirring constantly. Stir in rum. Prick holes in top of cake with a toothpick, then drizzle glaze over cake.

Butter Pound Cake
Connie Laderta (Cargo Services)

1/2 lb. butter
1/2 lb. margarine
1 box powdered sugar
6 eggs
3 cups cake flour
sifted Cream butter and sugar

Mix in eggs one at a time; add flour and mix together. Bake in angel cake pan at 350 degrees for 50-60 minutes.

Mango Bread
Marilyn Liftee (Contract Services)

2 cups diced ripe mango
2 cups flour
1/4 cup sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1-2 tsp. vanilla
1/2 cup vegetable oil
3 eggs
2 cups chopped nuts
1/2 cup coconut flakes

Sift flour, baking soda, cinnamon and salt. Add remaining ingredients and mix well. Pour into two 8-by-4-by-2-inch greased loaf pans and bake at 350 degrees for 50-55 minutes.

Pebble Beach Salad
Trudy K. Teshima-Gramlich (Contract Services)

11/2 new potatoes
1 cup vinaigrette
8 oz. green beans
1 head lettuce, separated, washed and dried
4 tomatoes, quartered
71/2 oz. can of tuna, drained
3 hard-boiled eggs, shelled and quartered
8 anchovy fillets, drained and chopped

Boil the unpeeled potatoes, do not overcook. Slice potatoes crosswise and dress with a little vinaigrette while still warm. Top and tail beans and simmer in a saucepan in a little boiling water until tender. Drain and dress while still warm. Line salad bowl with lettuce leaves and arrange the salad ingredients attractively, ending with anchovy fillets scattered over top. Pour over remaining vinaigrette dressing.

Vinaigrette:
1/4 cup wine vinegar
3/4 cup good olive oil
1 tsp. Dijon mustard sugar to sweeten (to your taste)
1/2 tsp. salt freshly ground pepper
3 Tbsp. finely chopped herbs of choice: parsley, tarragon, thyme (makes 1 cup)

Combine all ingredients in a screw-top jar, shake until well blended.

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