Spirit of Aloha | Articles | Recipe Roundup | July/August 2002

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

FROZEN WATERMELON MARGARITAS
Harriet Sera
(TRAINING & development)
3 pounds watermelon
1 cup white tequilla
1/2 cup fresh lime juice (about 4 limes)
1/4 cup sugar, or to taste
Remove rind from watermelon and cut watermelon into 1-inch pieces (including seeds) to measure 5 cups. Freeze watermelon in sealed plastic bag until firm-about 3 hours. Blend frozen watermelon with remaining ingredients in blender until smooth.

BARBECUE CHICKEN
CLAUDNEY IONA
(TRAINING & DEVELOPMENT)
3-4 pounds deboned chicken thighs
1/2 cup shoyu
1 can beer
3 Tbsp. vermouth or gin
2 Tbsp. brown sugar
1 tsp. oyster sauce
1 crushed clove garlic
(more if desired)
1 piece crushed ginger, thumb size
Bring all ingredients to a boil, except chicken. Add chicken to mixture and simmer 15-20 minutes. Grill on hot coals.


STRAWBERRY SALAD WITH RASPBERRY POPPY SEED DRESSING
NORALEI PAHIA DSUACIDO
(CONTRACT SERVICES)
Romaine lettuce torn into
bite-size pieces
Fresh sliced strawberries
Dressing:
1/2 cup mayonnaise
1/2 cup milk
11/2 cups yogurt or sour cream
1/3 cup sugar
2 Tbsp. red raspberry vinaigrette
2 tsp. poppy seeds
Place lettuce, top with strawberries and dressing as desired. Very refreshing on a hot summer day!
3, 2, 1 Jell-o


NORALEI PAHIA DSUACIDO
(CONTRACT SERVICES)
3 cups boiling water
2 pkg. Knox gelatin
2 boxes flavored Jell-O
Dissolve together. Add 1 cup heavy whipping cream. Refrigerate until firm. Yummy way to cool off this summer!


SLOPPY TOFU JOE
CYNTHIA AOKI
(CONTRACT SERVICES)
1 Tbsp. oil
1 large onion, diced
2 med. green peppers, diced
3 cups tomato sauce
11/2 Tbsp. chili powder
1 tsp. salt
1/8 tsp. black pepper
1 Tbsp. mustard
1 Tbsp. sugar
11/2 Tbsp. oil
11/2 lb. firm tofu, drained and
crumbled
4 Tbsp. Worcestershire sauce
Heat oil in nonstick pan. Saute onion and green pepper. Add next
6 ingredients and simmer over low heat, about 20 minutes.
In large skillet, heat oil and
brown tofu. Add Worcestershire sauce. When tofu is browned
and has absorbed flavoring, add tomato sauce mixture. Serve over sandwich buns.


Layered mango dessert
CYNTHIA AOKI
(CONTRACT SERVICES)
2 cups flour
1/2 cup powdered sugar
11/2 blocks butter
Preheat oven to 350 degrees. Combine flour and sugar. Cut in butter and press into 9-by-13-inch pan. Bake 25 minutes or till crust is golden brown. Cool.
8 oz. cream cheese
1/2 cup sugar
8 oz. whipped topping
1 tsp. vanilla
Beat cream cheese with 1/2 cup sugar. Fold in whipped topping and vanilla. Spread over cooled crust. Chill till firm.
2 Tbsp. Knox gelatin
1 cup water
3/4 cup sugar
1 cup boiling water
4 Tbsp. lemon juice
5 cups diced mangoes
Soften gelatin in water. Add boiling water and 3/4 cup sugar. Stir till gelatin dissolves. Add lemon juice and mangoes. Refrigerate till semi-gelled. Spoon over cream cheese layer. Chill till firm.


NOODLE CASSEROLE
MERILYN LEE
(HAWAI'I SALES)
Cook 8-oz. medium egg noodles and drain. Saute 3/4 cup chopped onion, 3/4 cup green pepper in
1/4 cup oil in large skillet. Add 1 pound ground round and fry until brown.
Add:
1 pound-size can cream corn
1 8-oz. can tomato sauce
1 8-oz. can tomato soup
1 small can sliced, pitted olives
1 small bottle diced pimento
11/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. dry mustard
1/8 tsp. pepper
Put noodles in casserole dish and add mixture. Mix well; top with 1 cup grated mozarella cheese. Cover and bake at 350 degrees for 45 minutes.


FRIED CALAMARI
CLAUDNEY IONA
(TRAINING & DEVELOPMENT)
2 pounds cleaned and washed
calamari squid-remove innards and slice into 1/8-inch to 1/4-inch rings. Season with garlic and salt and
pepper.
Heat oil in skillet. Coat calamari in corn starch and drop in, one by one, in heated oil until brown. Serve with your favorite dipping sauce.

Recipe Roundup Archive