Spirit of Aloha | Articles | Recipe Roundup | July/August 2001

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

Meatloaf
Marilyn Liftee
(Contract Services)
2 lbs. ground beef
2 eggs
1 pkg. onion soup mix
1 cup bread crumbs
1/2 cup water
Mix together, then form into loaf pan. Pour 1 can tomato sauce over mix. Cover with foil and bake at 350 degrees for 1 hour.

Somen Salad
Lynn Otake-Vierra
(Human Resources)
1 pkg. somen noodles, prepared as directed
1 head lettuce, thinly shredded
char siu or ham, thinly chopped
2 eggs, scrambled then cut in thin strips
1 kamaboko, cut in thin strips
3 stalks green onion, chopped
Sauce:
2 Tbsp. sesame seeds
4 Tbsp. sugar
11/2 tsp. salt
1/4 cup vegetable oil
6 Tbsp. Japanese vinegar
4 Tbsp. shoyu
In 9-by-13-inch pan, place prepared noodles to cover bottom of pan. Top with shredded lettuce and sprinkle meat, eggs, kamaboko and green onions over lettuce. Refrigerate. Before serving, shake sauce well and pour over salad. Toss a little so sauce is well blended in noodles.

Swedish Cabbage Rolls
Hope Akui (Computer Services)
1 egg
1 tsp. salt
dash pepper
1 tsp. Worcestershire sauce
1/4 cup finely chopped onion
2/3 cup milk
1/2 lb. ground beef
1/2 lb. ground pork
3/4 cup cooked rice
6 large cabbage leaves
1 103/4 oz. can condensed tomato soup
1 Tbsp. brown sugar
1 Tbsp. lemon juice
In a bowl, combine egg, salt,
pepper, Worcestershire sauce, onion and milk, and mix well. Add ground beef, ground pork and cooked rice. Beat together with fork. Immerse
cabbage leaves in boiling water for
3 minutes or just till limp; drain. Heavy center vein of leaf may be slit about 21/2 inches.
Place 1/2 cup meat mixture on each leaf; fold in sides and roll ends over meat. Place cabbage rolls in baking dish. Bake at 350 degrees for 11/4 hours, basting once or twice with sauce.

Sesame Asparagus
Amy Graham (Flight Attendant)
1 lb. asparagus (or broccoli)
1 Tbsp. salad oil
1 Tbsp. vinegar
1 Tbsp. shoyu
4 tsp. sugar
1 Tbsp. roasted and ground sesame seeds
Par boil asparagus/broccoli. Heat remaining ingredients, bring to a boil, then pour over steamed vegetable.

Chili
Dawn Itai (Finance Department)
1 lb. hamburger
1/2 round onion, diced
1 clove garlic, minced
1 can tomato soup
1 can tomato sauce
1 can stewed tomatoes
1 can kidney beans (garbanzo or chili beans)
1 Tbsp. chili powder
1 Tbsp. curry powder
1 Tbsp. brown sugar
1 bay leaf
Brown hamburger, add onions and garlic. Drain oil. Add everything else, adding beans last. Simmer.
Optional: Add bacon and Portuguese sausage, mushrooms, zucchini and carrots.

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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