Spirit of Aloha | Articles | Recipe Roundup | September/October 2002

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

PASTA WITH CLAM SAUCE
CANDACE YUEN
(CUSTOMER RELATIONS)

1 pkg. pasta of your choice
3 cans chopped clams, save juice
12 oz. clam juice
1 cup white wine
1/2 cup butter
1/2 cup flour
11/2 qt. whipping cream
1 medium onion, minced
5 cloves minced garlic
2 Tbsp. fresh oregano, chopped
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh thyme, chopped
salt and pepper to taste

Cook pasta per package instructions, drain and set aside. Saute onion in 1/4 cup butter; add garlic, oregano, basil and thyme. Add clams and balance of butter. Add flour and stir constantly until evenly blended; add wine and clam juice, then simmer until mixture is reduced by one-half. Stir in cream and simmer until thickened. Season with salt and pepper. Pour over pasta.

FRIED CALAMARI
CLAUDNEY IONA
(TRAINING & DEVELOPMENT)

2 lbs. cleaned and washed
calamari squid (remove innards, and slice into 1/8-inch to
1/4-inch rings)
season with garlic salt and pepper

Heat oil in skillet. Coat calamari in corn starch and drop in heated oil one-by-one until brown. Serve with your favorite dipping sauce.


AVOCADO JELL-O
CYNTHIA AOKI
(CONTRACT SERVICES)

2 pkg. Knox gelatin
1/2 cup cold water
6 oz. lime Jell-o
2 cups hot water
1/3 cup sugar
1 cup mashed avocado
5 oz. skimmed milk
1/2 cup mayonnaise

Dissolve gelatin in cold water. Pour hot water over Jell-o and sugar. Mix well. Add gelatin; mix. Pour all ingredients in blender. Mix well. Pour into 8-inch square pan. Chill.


AUNTY LISA'S MOCHI MUFFINS
CYNTHIA AOKI
(CONTRACT SERVICES)

1 box mochiko
1 can tsubushi or koshi-an
1 12 oz. can Carnation Cream
1 tsp. baking soda
11/4 cups sugar
3 eggs
3/4 cup oil

Mix all ingredients together. Line muffin pans. Pour mixture halfway into lined muffin pans; add tsubushi or koshi-an. Top with remaining mochi batter. Bake 350 degrees for
30 minutes. Yields 24.


Sweet-sour meatballs
CYNTHIA AOKI
(CONTRACT SERVICES)

1/2 lb. hamburger
1/2 cup milk
chopped onions
1/2 cup soft bread
dash salt

Sauce:
1 Tbsp. vinegar
2 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1/2 cup catsup

Mix hamburger, milk, bread, onions and salt. Form into balls. Fry till lightly brown. Pour sauce over and simmer for half an hour.


ONOLICIOUS BARK
BETTE CHUN
(CONTRACT SALES & SERVICE)

7 oz. marshmallow cream
2 cups Rice Krispies cereal
1/3 cup peanut butter
1/2 cup + 1 heaping tablespoon
chocolate chips
1/2 cup miniature marshmallows

Grease square cake pan well with butter. In a large bowl, mix together all dry ingredients: cereal, chocolate chips and marshmallows. In a smaller bowl, whip peanut butter until very fluffy. To the whipped peanut butter, add in marshmallow cream and mix well, working quickly. Add cream mixture to dry ingredients and work quickly to coat cereal. Pour into greased pan and refrigerate two or more hours. Cut into squares to serve.


GRILLED PORTABELLO MUSHROOM AND DUCK SALAD
BEV WONG
(MARKETING)

Dressing & Marinade:
(use half for dressing and half for marinade)
1/3 cup light brown sugar
11/4 cups balsamic vinegar
2 cups light olive oil
salt
pepper

Grilled Portabellos:
Cut "XX" in top of mushrooms. Marinade them in the dressing marinade for 11/2-2 days (if small, 1 day). Grill the mushrooms over medium heat on both sides until tender.

Salad:
roasted duck (Chinatown is a great source), boned and shredded or sliced scallions, green onions or young leeks, grilled until crisp-tender (about half- a-dozen) red and/or yellow bell pepper sliced Japanese cucumber assorted greens

Toss salad greens, cucumber and bell pepper. Top with mushrooms, duck and grilled onions. Drizzle the dressing over the salad

Recipe Roundup Archive