Spirit of Aloha | Articles | Recipe Roundup | November 2000

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

PRUNE MUI
Peggy Decano (Finance)

4 24-oz. packages pitted prunes
2 24-oz. packages dried apricots
2 lbs. dried lemon peel, wet type
2 lbs. li hing mui powder
1 lb. raw sugar (brown sugar if raw sugar not available)
3 Tbsp. Hawaiian salt
3 Tbsp. bourbon
1 tsp. Chinese five spice
10 chopped cloves
11/2 cups lemon juice

Mix all ingredients and let stand for at least five days. Stir/mix well every day. After five days, divide into small containers and share with family and friends.

OOey gooey butter cake
Doreen Celoza (Contract Sales & Services)

1 box chocolate cake mix
1 stick butter, melted
1 egg

Mix together; mixture will be thick. Spray 13-by-9-inch glass baking dish pan with Pam and press into dish.

1 8-oz. block cream cheese, softened
1-lb. box confectioner's sugar
2 eggs

Beat together till smooth. Pour over chocolate cake. Bake at 350 degrees for 40 minutes. Cake will not appear to be cooked, but it will be.

PEACH/ORANGE JELLO/ SHERBET DESSERT
Marilyn Liftee (Contract Sales & Services)

2 6-oz. pkgs. orange Jello
4 cups hot water
2 pkgs. Knox gelatin in 1/2 cup tap water
2 pints orange sherbet
1 can sliced peaches, drained and cubed

Dissolve orange Jello in hot water; add softened Knox gelatin. Stir in orange sherbet until dissolved. Set in refrigerator only until just slushy. Fold in peaches and chill overnight.

Lima Bean Bake
Frank and Debby Stephenson (Vancouver Sales)

2 cups dried lima beans
2 Tbsp. light molasses
2 Tbsp. brown sugar
1 tsp. salt
1/4 lb. bacon
5 frankfurters

Wash beans and soak overnight in cold water. Drain, cover with cold water and simmer until tender (about 1/2 hour). Arrange cooked beans into buttered casserole. Mix together molasses, sugar, salt and add enough of the cooking water to make 2 cups. Pour over beans. Cover and bake at 350 degrees for 2 hours. Remove cover the last 15 minutes to brown top. Meanwhile, boil franks for 3 minutes and broil bacon until crisp. Arrange franks and bacon on top of bean mixture and serve hot.

Golden pork roast
Charlene Kwan (Flight Services)

4 lbs. pork loin roast, rib end
1 Tbsp. honey
1 Tbsp. soy sauce
1 tsp. vinegar
1 tsp. ginger
1 tsp. dry mustard
1/2 tsp. salt
1 clove garlic, crushed

Place roast, fat side up, on rack in foil-lined roasting pan. Mix together remaining ingredients and brush on all sides of roast. Roast at 325 degrees about 11/2 hours, or until meat thermometer reads 170. Brush with honey mixture several times during roasting.

Greek Pizza
Regina Shimomura (Reservations)

1 box filo leaves, cut into half
1 15-oz. can tomato puree
1 Tbsp. garlic powder
1 Tbsp. anise
1 Tbsp. Italian seasoning
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
olive oil toppings of your choice

Mix tomato puree, garlic powder, anise and Italian seasoning and set aside 1/2 hour. Coat two 9-by-13-inch pans with olive oil. Place one stack of filo in each pan. Spread with tomato puree mixture. Top with sliced black olives, fresh tomatoes and other toppings of your choice º sausage, Canadian bacon, green pepper, onions, pepperoni, etc. Sprinkle with shredded cheeses. Bake at 350 degrees till filo is brown, approximately 20 minutes.

Randal's Spicy Soybeans
Robyn Omuro (Customer Relations)

Combine in large frying pan:
1 tsp. Hondashi
1 tsp. sugar
2 tsp. garlic
1 Tbsp. soy sauce
1 Tbsp. peanut oil salt to taste
tongarashi (chili pepper) to taste

Boil one pound soybeans. After boiling, add to above ingredients and fry to char.

Fruit cocktail cake
Maxine Chang (Operations Control)

11/2 cups sugar
2 eggs
1/2 cup salad oil
2 cups sifted flour
1/2 tsp. salt
2 tsp. baking soda
1 medium can fruit cocktail with juice
1/2 cup coconut

Beat sugar, eggs and oil together. Add flour, salt, soda and fruit cocktail with juice and mix batter by hand. Pour batter in 9-by-13-inch greased pan. Sprinkle coconut on top of batter. Bake for 45 minutes at 350 degrees.

Frosting:
1 stick butter or margarine
1/2 cup evaporated milk (do not dilute)
3/4 cup sugar
1 tsp. vanilla
1/2 cup coconut
1/2 cup walnuts

Put butter, milk and sugar in saucepan. Bring to a boil, stirring constantly. When thick, add coconut, walnuts and vanilla. Spread on thickly, while both the cake and the frosting are still hot.

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