Spirit of Aloha | Articles | Recipe Roundup | July/August 2003

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

SHARON KOMATSU'S FRESH MANGO PIE
RHONDA MURRAY
(CORPORATE RELATIONS REPRESENTATIVE)

Crust:
2 cups flour
11/2 blocks butter or margarine
1/2 cup chopped nuts
Mix as for shortbread
Cream Cheese Filling:
8 oz. cream cheese
1 tsp. vanilla
1/2 cup granulated sugar
8 oz. Cool Whip
Mango Topping:
2 envelopes gelatin (unflavored)
1 cup cold water
1 cup boiling water
1 cup sugar
1/4 tsp. salt
4 Tbsp. lemon juice
Mangoes:
5 cups firm, ripe mangoes,
diced, drained

Press crust into 9-by-13-inch pan-poke holes with fork. Bake at 350 degrees for 20-25 minutes. Cool.
Mix cream cheese till soft. Add sugar and vanilla. Fold in Cool Whip. Pour over crust and chill.
Sprinkle gelatin over cold water. Add boiling water, sugar and salt, and stir well until dissolved. Add lemon juice. Stir to combine. Cool. Arrange diced mangoes on cream cheese. Ladle gelatin gently over mangoes. Chill till firm and serve.
Note: Canned peaches may be substituted for mangoes. Omit lemon juice.

24-HOUR SALAD
JOE "KEO" KAUWELOA
(HONOLULU TERMINAL)

2 bunches romaine lettuce cut
in 1/2 -inch pieces (can mix with head lettuce-optional)
1 bag alfalfa sprouts
2 celery stalks, diced
1/2 can water chestnuts, diced
1 can whole olives
bacon bits
2 tomatoes, diced
3 boiled eggs, chopped

Lay lettuce in pan, followed by alfalfa sprouts. Sprinkle celery and chestnuts, 2 tsp. sugar, 1 tsp. salt and parmesan cheese over lettuce and sprouts. Spread mayonnaise over entire surface. Cover pan and place in refrigerator overnight.

Next day before serving-sprinkle tomatoes, olives, boiled eggs and bacon bits over salad. Garnish with Chinese parsley if desired. Top salad with package of frozen peas and carrots.

MANGO CHIFFON
GERRY JOHNSON
(RESERVATIONS)
1 Tbsp. unflavored gelatin
1/4 cup water
4 eggs, separated
1 cup mango pulp
1 cup sugar
1/2 cup lemon juice
dash of salt
1 baked 9-inch pie shell

Soften gelatin in water. Beat egg yolks well; mix in mango pulp and
1/2 cup of the sugar. Cook over low heat, stirring constantly until mixture thickens. Stir in gelatin and remove from heat; cool slightly. Stir in lemon juice. Chill until mixture begins to thicken.

Beat egg whites and salt until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold in the mango mixture.

Pour into pie shell and chill until firm. If desired, top with sweetened whipped creamed and sliced mangoes.

KAUWELOA'S WHAT'S MY NAME LOMILOMI
JOE "KEO" KAUWELOA
(HONOLULU TERMINAL)

5 lbs. tomatoes, sliced
1 sweet round onion, diced
4 legs of local tako (octopus), cooked and chopped
1 bag dried shrimp
1 lb. salted salmon, diced

Mix all ingredients in a large bowl and lomilomi (knead). Add splash of shoyu and sprinkle with black pepper. Lastly, add chopped green onions, then lomilomi for the last time.

SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS
CHARLOTTE LEE
(HUMAN RESOURCES)

2 Tbsp. butter
1 onion, thinly sliced
1 Tbsp. golden brown sugar
1/4 tsp. white wine vinegar
11/2 cup grated smoked
gouda cheese
4 10-inch-diameter flour tortillas
6 slices bacon, cooked crisp and crumbled
2 Tbsp. butter, melted

Melt 2 Tbsp. butter; add onion, sugar and vinegar. Saute until onion is golden brown, stirring frequently (about 25 minutes). Remove from heat and cool to room temperature.

Preheat oven to 350 degrees. Sprinkle cheese over half of each
tortilla, dividing equally. Sprinkle bacon and onion mix over cheese. Fold other half of each tortilla over cheese mixture and brush with melted butter.

Place skillet over medium-high heat. Cook quesadillas just until brown spots appear on tortillas, about 11/2 minutes each side. Transfer tortillas to baking sheet and bake until golden and cheese melts, about 5 minutes. Cut each tortilla into four triangles.

Serve hot.

CRISP ONION ROASTED POTATOES
EVELYN NAKAMURA
(COMPUTER SERVICES)

1 envelope Lipton onion or onion mushroom soup mix
1/2 cup olive oil
1/4 cup melted butter or margarine
1 tsp. thyme leaves, optional
1 tsp. marjoram leaves (optional)
1/4 tsp. pepper
2 lbs. all-purpose potatoes, cut into quarters
chopped parsley

Mix all ingredients except potatoes and parsley. Bake at 450 degrees for 40 minutes, until golden brown. Garnish with chopped parsley before serving.

SHARON KOMATSU'S CORN BREAD
RHONDA MURRAY
(CORPORATE RELATIONS REPRESENTATIVE)

3 cups Bisquick
11/2 cups sugar
3/4 tsp. baking soda
71/2 Tbsp. corn meal
11/2 cups milk
11/2 cups butter
3 eggs

Bake at 350 degrees for 30 minutes. Mix dry ingredients together. Melt butter, then cool. Mix milk and eggs in cooled butter. Mix everything together, then pour into 91/2-by-13-inch pan.

TEA PUNCH
CYNTHIA AOKI
(CONTRACT SERVICES)

1 cup sugar
1 cup hot, strong tea
1/3 cup lemon juice
3/4 cup orange juice
1 pint ginger ale
1 pint seltzer water

Dissolve sugar in hot tea. Stir in the lemon and orange juice. Prior to serving, add the remaining ingredients. Garnish with pineapple spear and fresh mint leaves.

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