Spirit of Aloha | Articles | Recipe Roundup | September/October 2001

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

HAUPIA SQUARES DELIGHT
Keoki Freitas (Maintenance)
Crust:
2 cups flour
2 blocks margarine
2?3 cup chopped macadamia nuts
4 Tbsp. powdered sugar
Filling:
2 cans frozen coconut milk
1 cup sugar
1 cup water
7 Tbsp. cornstarch (mixed with 1?2 cup water)
Topping:
1 tub Cool Whip
chopped macadamia nuts or shredded coconut
Mix dry ingredients for crust. Cut in margarine. Press into a 9-by-13-inch pan and bake 20 minutes at 350 degrees. Set aside to cool.
Mix coconut milk, sugar and water; cook till hot. Add cornstarch mixture and cook till thick and boiling. Cool slightly; pour into crust. Let filling cool to room temperature and chill 3-4 hours. Add topping before serving.

SALT & PEPPERY CRAB
Dan Gleason (Sales)
4-5 lb. crab
Chinese five spice
fresh chopped garlic
fresh chopped scallions (green onions)
fresh chopped red pepper (chili flakes)
fresh chopped ginger
ground white pepper
sweet chili sauce
Take the crab head out (for garnish) and chop the crab in pieces. Add cornstarch and deep fry.
Mix all the ingredients into a bowl and add the deep-fried crab. Mix or shake until mixture coats the crab.
Place the coated crab into a dish and add the crab head and chopped scallions for garnish.

SPINACH DIP
Gail Hayashi (Hawai'i Sales)
2 boxes frozen chopped spinach
1 can water chestnuts (minced)
1 can clams (chopped)
1 box Knorrs onion soup mix
1 8-oz. container sour cream
1 cup mayonnaise
Squeeze spinach. Cut water chestnut and clams. Mix all the ingredients together.
CLAM DIP
Gail Hayashi (Hawai'i Sales)
1 can ajitsuke kogai, drained (chopped a little)
1?4 round onion, chopped
1 cup mayonnaise
1 cup shredded Cheddar cheese
Mix above. Bake at 350 degrees for 20 minutes in a small casserole dish.
Serve with crackers.

LINGUINE
Merilyn Lee (Sales)
1 block butter
4 pieces garlic, chopped fine
2 6-oz. cans minced clams with water
1 can stems and pieces mushrooms
1?2 small can cream (optional)
salt and sugar to taste
chives (optional)
1 Tbsp. cornstarch or flour (to thicken)
In medium-size pot, cook all ingredients together on medium heat, bring to a boil, then simmer 15 minutes. Thicken as desired. Prepare one box of linguine noodles per package directions; drain. Pour sauce over linguine noodles and serve.

CHOCOLATE CHIP WALNUT PIE
Harriet Sera (Training & Development)
1 refrigerated pastry crust for 9-inch pie (half of a 15-oz. package) at room temperature
1?2 cup melted butter
2 eggs
1?2 cup sugar
1?2 cup firmly packed brown sugar
1?2 cup flour
1 cup semisweet chocolate chips
1 cup chopped walnuts
Unfold pastry and place evenly into a 9-inch pie pan. In a bowl, mix butter, eggs and sugars until well blended. Add flour and mix well. Stir in chocolate chips and nuts. Pour filling into pastry shell.
Bake on lowest rack at 325 degrees for 40 to 45 minutes (about 30 minutes in a convection oven). Serve warm or cool, cut into wedges, with ice cream.

GANDULE RICE
Lorraine Teixeira (Marketing)
2 lb. pork or chicken, cut up
1 round onion, chopped
2 bunches cilantro, chopped garlic
1 pkg. azuete powder (annato) or beans
2 cans tomato sauce
1 can pidgeon peas (gandule)
1 can olives
Hawaiian salt and shoyu to taste
Fry meat with garlic in oil (add salt and pepper to taste); add onion; cilantro and achote oil (on low heat, simmer 1 cup oil and mix in package of azuete powder/beans until oil becomes orange-colored).
Wash 6-8 cups rice, set aside. Stir into meat mix: 3/4 cup achote oil, tomato sauce, pidgeon beans with liquid, olives with liquid, salt and shoyu to taste. Add and stir in uncooked rice; cook on low heat, stirring constantly to prevent rice from sticking-about an hour.
If more liquid is needed to cook rice, add chicken stock.

CRAB JALAPENO CHEESE SPREAD
Bert Takushi (Training & Development)
1 small onion, chopped
1 pkg. imitation crab meat (cut into 1-inch pieces)
5-6 Jalapeno peppers, chopped
1?4-1?2 cup mayonnaise, to moisten
Monterey Jack cheese, grated
Cheddar, grated
Combine all ingredients except cheeses. Use the number of peppers to your taste, and enough mayonnaise to moisten the mixture. Spread in a dish. Top with cheese. Microwave for 3 minutes until cheese melts. Serve with Waverly or Ritz crackers.

MOCHI RICE
Bonnie Horibata
(Customer Relations)
1 cup rice
3 cups mochi rice
1 can chicken broth
1 pkg. shiitake mushrooms (soak in warm water)
1 can mushrooms (straw mushrooms optional)
1 pkg. lup chong (Chinese sausages)
roast pork or char siu
green onions/Chinese parsley
Clean rice and place in baking pan. Cover with chicken broth and water from shiitake mushrooms. Add sausages, pork, green onions and Chinese parsley. Note: Water level should be equal to amount of rice.
Seal pan with foil (to keep steam in) and bake at 350 degrees for about an hour. Check rice after 45 minutes to ensure that rice is moist and cooking evenly.
Serve.
Note: You can modify this dish by adding chicken, bamboo shoots, chestnuts, etc., or you can make it a vegetarian rice dish. Very versatile. Also, you can cook this dish in your automatic rice cooker if you prefer.

STUFFED MUSHROOMS
Vernon L. Enriques and Jodi A. Hood (Contract Service Agents)
6 oz. canned crab
1?2 cup mayonnaise
2 cups shredded mozzarella and cheddar cheese (combined)
dash pepper
dash Worcestershire sauce
2 trays fresh mushrooms
8 Tbsp. butter
Wash mushrooms and take out stems. Dab mushrooms dry with paper towel.
In medium bowl, combine crab,
mayonnaise and 1 cup shredded cheese, Worcestershire sauce and pepper.
Melt butter in a small pot, and dip mushroom caps into hot melted
butter. Line mushrooms in a 9-by-13-inch pan. Stuff with mixture and sprinkle a cup of shredded cheese over the tops.
Bake mushrooms at 400 degrees for 10 minutes, then broil until golden brown.

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