Spirit of Aloha | Articles | Recipe Roundup | October 2000

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

Skor cake
Vern L. Enriques and Jodi A. Hood (Contract Service Agents)

1 box devil's food cake mix
3 boxes instant chocolate pudding
1 8-oz. Cool Whip topping

Prepare cake mix as directed on box. Pour into 9-by-13-inch pan. Bake as directed. Mix together the three boxes of instant pudding in bowl and chill until needed. Let cake cool after baking.

In large bowl, break cake apart in large pieces. Pour pudding over cake; with spoon, stir pudding slightly in between cake pieces. Spread pudding on top of cake evenly. Spread Cool Whip topping over pudding, then break Skor candy bars into pieces and place on top of Cool Whip. Cover bowl, chill for at least 2 hours and serve with large spoon.

Fruit cocktail
Pat Muramatsu (Customer Relations)

21/2 pints whipping cream
*2 cans fruit cocktail
*1 bottle coconut gel
*1 bottle pineapple gel
*1 bottle coconut (shredded)
**mandarin orange
**macadamia nuts

Mix together; chill before serving.
*use same brand
**optional

Special olive spread
Bette Chun (Contract Sales & Services)

6-oz. cream cheese, softened
1/2 cup mayonnaise
1 cup chopped pecans
1 jar (7 oz.) salad olives, chopped

Mash cream cheese with a fork. Add mayonnaise, pecans and olives. Then add 2 tablespoons of the olive juice with a dash of pepper.

Super-simple cranberry chicken
Bette Chun (Contract Sales & Services)

8 chicken breasts (skinless)
8-oz. bottle of Catalina French dressing
1 envelope dry onion soup mix
2 cans whole cranberry sauce

Place chicken in 9-by-13-inch pan. Combine remaining ingredients and spoon over chicken. Cover and refrigerate 3 hours or up to 24 hours. Bake at 350 degrees for 1 hour uncovered. Continue to bake covered for additional 45 minutes.

Crab dip
Earl Takahashi (Sales)

8 oz. cream cheese
1 can mushroom soup
1 cup mayonnaise
1 pkg. Knox gelatin (dissolved in 2 tablespoons water)

Mix together and microwave for seven minutes. Stir in: 1 can crab 5 stalks green onions, chopped 2 stalks celery, chopped dash Tabasco sauce Cool and refrigerate overnight. Serve with crackers and celery stalks.

Custard poi mochi
Yvonne Ajimura (Cargo Sales & Services)

1 cup butter, melted
4 cups mochiko
1 12-oz. can evaporated milk
1 Tbsp. baking powder
2 cups (less 2 tablespoons) sugar
4 eggs
1 pound fresh poi (do not mix with water)

Preheat oven to 350 degrees. Grease and flour 9-by-13-inch pan. Mix all ingredients and pour into pan. Bake 1 hour. Cook and cut with plastic knife. Yields 40 pieces.

Busy mom's crock pot roast
Denise Castillo (Marketing Services)

3-4 lb. chuck tender roast
2 large bags frozen stew vegetables
2 cans cream of mushroom soup
1 Lipton onion soup mix
21/2 cups water

In a crock pot, place the roast and 21/2 cups of water. Pour the cream of mushroom soup and onion soup mix on top of the meat. Pour the vegetables on top of the soup. Cook on low if cooking 8 hours or high if cooking 6 hours or less. Serves 4.

Steamed fish
Robert Ueno (Computer Services)

1 thumb-size fresh ginger (grated)
salt to taste
white pepper
2 cloves garlic (crushed)
lup chong (Chinese sausage) sliced diagonally
green onions
Chinese parsley
peanut oil
shoyu
oyster sauce

Prepare fish (scale, clean, etc.). Rub ginger all over fish, including cavity. Place pieces of ginger in cavity. Salt fish to taste. Sprinkle white pepper on fish. Stuff cavity with lup chong. Sprinkle crushed garlic on fish. Place fish in a container, then place both in steamer (do not immerse fish in water).

Before steaming, cover entire fish wih oyster sauce.

Steam large-size fish for 45 minutes to one hour. Steam medium-size fish for 25 to 30 minutes.

After fish is done, sprinkle with chopped green onion or Chinese parsley. Heat 1 tablespoon peanut oil and sprinkle over fish. Add shoyu to taste.

Note: If fish is too large, score fish before preparing. Serve hot.

Types of fish recommended for steaming: kumu, mullet, uhu, onaga, 'opakapaka or any type of fish you prefer.

Cocoa banana muffins
Denise Castillo (Marketing Services)

1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. cocoa powder
1/2 cup sugar
11/2 cups bran cereal
3/4 cup skim milk
2 egg whites
2 Tbsp. vegetable oil
1 cup sliced banana (about 1 medium)
vegetable cooking spray

In a medium bowl, stir together flour, baking powder, salt, cocoa powder and sugar; set aside.

In a large mixing bowl, combine cereal and milk. Let stand 2 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in banana. Add flour mixture, stirring only until combined. Spoon batter evenly into 21/2-inch muffin pan coated with cooking spray. Bake about 25 minutes or until muffins are lightly browned in a 400-degree oven.

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