Spirit of Aloha | Articles | Recipe Roundup | September 2000

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

Cheese garlic biscuits
Bette Chun (Contract Sales & Services)

2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 block butter or margarine, melted
1/4 tsp.
garlic powder

Mix Bisquick, milk and cheese until a soft dough forms. Beat mixture vigorously for 30 seconds. Drop dough by the spoonful onto an ungreased cookie sheet. Bake 8 to 10 minutes, or until golden brown, at 450 degrees. Mix butter/margarine and garlic powder together. Brush garlic mixture over warm biscuits before removing from cookie sheet.

Miso shoyu chicken
Regina Shimomura (Reservations)

3/4 cup miso
1 cup soy sauce
1 cup beer
3/4 cup sugar
5 lbs. chicken thighs

Combine miso, soy sauce, beer and sugar, and mix well. Debone thighs and flatten meat (if time does not permit, whole thighs can be used, but the full flavor may not be achieved). Soak chicken in mixture several hours or overnight. Grill over hibachi, bake or broil.

Lasagna
Bette Chun (Contract Sales & Services)

1 clove garlic, peeled and crushed
2 Tbsp. parsley flakes
1/2 tsp. dried oregano leaves
1/2 tsp. dried sweet basil leaves
1/2 tsp. sugar
1 (6 oz.) can tomato paste
3 (8 oz.) cans tomato sauce
1/2 cup water

In place of the above ingredients, you may substitute 32 oz. of your choice of sauce.

1 lb. lean ground beef
11/2 cups ricotta or small curd cottage cheese|
1 egg, slightly beaten
1/8 tsp. pepper
6-7 uncooked lasagna noodles
10-12 oz. mozarella cheese, thinly sliced
1/2 cup grated Parmesan cheese

Crumble beef in 2-quart casserole. Cook on high 5 to 6 minutes or until no longer pink, stirring occasionally. Drain fat. Stir in garlic, 1 tablespoon parsley flakes, oregano, basil, sugar, paste, sauce and water. Heat 4 to 6 minutes or until sauce is bubbly.

Combine ricotta or cottage cheese, egg, 1 tablespoon parsley and pepper. Mix well. Pour enough of the meat sauce into a 2-quart baking dish to just cover the bottom. Add 1/2 of noodles, 1/2 of cottage cheese, 1/2 of mozarella cheese and 1/2 remaining meat sauce. Repeat.

Top with Parmesan cheese. Cover with plastic wrap and cook on high for 8 minutes. Turn down power to simmer or 40 percent power and cook 16 to 18 minutes. Let stand covered at least 20 minutes to allow noodles to finish cooking. Makes 6 servings.

Spinach and Mushroom casserole
Barbara Kunimura (Finance)

2 boxes frozen chopped spinach
1 can cream of mushroom soup
1 can corn
1/2 cup light mayonnaise
2 egg whites
6-8 fresh mushrooms, sliced
3-4 dried shiitake mushrooms

Cook spinach per instructions; drain. Soak shiitake mushrooms in water for approximately 10 minutes or until soft, then dice shiitake. Mix all ingredients together in 9-by-9-inch pan or casserole dish and bake 1 hour at 350 degrees.

Chicken with coconut curry sauce
Gerry Johnson (Reservations)

11/2 lbs. fryer chicken, cut into pieces
2 cans mushroom soup
1 tsp. curry powder
1 cup coconut milk

Fry chicken that has been rolled in flour and seasoned with salt and pepper. Blend curry with mushroom soup, add coconut milk. Place chicken in casserole, pour warm sauce over chicken. Sprinkle top with buttered crumbs and bake 15 to 25 minutes until done.

Kari's Rum cake
Reidar Akini (Guest Services Representative)

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup rum

Mix all of the above; pour into a greased and floured bundt pan or three small loaf pans. Bake at 325 degrees for 45 to 60 minutes. Glaze: 1/4 cup water 1/4 lb. butter 1 cup sugar 1/2 cup rum Melt butter with water. Stir in sugar and let it simmer for 5 minutes. Cool a little before adding rum. While cake is still warm in pan, spoon glaze over. Let cake cool in pan.

Lemon Fluff Squares
Nancy Shibuya (Purchasing)

Crust:
2 cups flour
1 cup butter or margarine
1 cup macadamia nut bits

Blend ingredients until crumbly. Press into 9-by-13-inch pan. Bake at 350 degrees for 15 to 20 minutes until golden brown. Cool.

Filling:
1st layer:
1 8-oz. pkg. cream cheese
3/4 cup sugar
1 tsp. vanilla
1 pkg. Dream Whip*

Beat cream cheese with sugar and vanilla until light and fluffy. Beat Dream Whip according to package directions. Fold into the cream cheese mixture. Spread over cooled crust.

2nd layer:
2 3-oz. boxes lemon pudding (cook type)
3 eggs, separated

Cook pudding as directed on box, but use only egg yolks. Cool.

Beat the egg whites until stiff peaks form. Fold into the pudding mixture. Pour over first layer. Refrigerate until ready to serve. Topping: Spread whipped cream over the top before serving. Cut into 24 squares. *2 cups Cool Whip may be substituted for Dream Whip. Remaining 1 cup Cool Whip can be used for topping. (1 8-oz. carton Cool Whip contains 3 cups topping.)

Mud Pie
Bev Wong (Marketing Services)

24 Oreo cookies (crushed fine)
6 Tbsp. butter, melted
1/4 cup chopped nuts
1/2 gallon ice cream (your favorite)

Mix crushed cookies with melted butter and add nuts. Press in 9-inch pie pan and bake for 9 minutes at 350 degrees. Let cool approximately 1/2 hour. Spoon ice cream into crust, pressing firmly as you go along to avoid air pockets. Freeze until firm and serve.

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