Spirit of Aloha | Articles | Recipe Roundup | November/December 2001

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

PUMPKIN FLAN
Nancy Shibuya (Finance)

6 eggs
3/4 cup sugar
3/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
11/2 cups light cream or milk
11/2 cups canned pumpkin pecan halves
3 Tbsp. dark rum

Beat eggs, sugar, salt and spices together until just blended. Scale cream; add slowly to egg mix. Add pumpkin and mix until smooth. Pour into buttered 9-inch round cake pan. Set cake pan in a larger, shallow pan. Pour 1/2 inch hot water in outer pan.

Bake at 350 degrees for 40 minutes or until done; cool to room temperature. Run knife around edge of pan and turn out on serving platter and chill. Just before serving, place pecan halves around edge. Heat rum until it begins to steam; ignite and pour over flan.

ROAST KAHLUA TURKEY
Elaine Lee (Finance)

For 12- to 15-pound thawed frozen turkey. Preheat oven to 350 degrees. Remove neck, giblets and liver from turkey and pat dry. Rub Hawaiian salt (approximately a handful) inside cavity and around turkey. Pour liquid smoke (approximately 1/8 cup) inside and around turkey.

Place turkey in roasting pan and bake 30 minutes. Lower oven temperature to 300 degrees and roast 11/2 -2 hours, or until turkey legs are loose.
When done, shred turkey and pour on pan drippings before serving.

ROAST TURKEY
Frances Oba (Honolulu Airport)

For a 10- to 15-pound thawed frozen turkey. Use 11/ 2 heaping cups of Hawaiian salt (for 20- to 22-pound turkey, use 3 heaping cups of Hawaiian salt). Melt salt in warm water.

Fill a large pot with enough water to cover turkey; add melted salt water and soak turkey, breast side down, overnight. Next morning, take out neck and giblets.

Wipe turkey dry; sprinkle pepper all around turkey. Rub sherry wine in cavity of turkey, then put in stuffing (stuffing is optional).

Preheat oven to 500 degrees and roast turkey 20 minutes. Lower heat to 375 degrees till done (usually 21/2 hours for 20-pound turkey; 2 hours for 14-pound turkey; and 11/2 hours for a 10- to 15-pound turkey. It's done when turkey legs are loose. Remove from oven.

Pour 1 cup tap water on turkey and leave for 5 minutes. Open holes in skin on both sides of pelvis and pour 3 spoonfuls of drippings from pan into each hole. Cool, carve and serve.

KRISTI'S EASY PEAR DEELITE
Bev Wong (Marketing)

Use ready-made graham pie crust.
2 8-oz. pkgs. cream cheese
1/2 tsp. sugar
2 eggs
1 tsp. vanilla
2 large cans pear halves, drained,
with each pear half cut into 3 slices

Mix and pour into crust. Top with sliced pears. Sprinkle with mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Bake 20 minutes at 375 degrees. Cool and chill before serving.

HOLIDAY MEAT LOAF
Bette Chun (Contract Services)

2 slices white bread
1/4 cup milk
2 lbs. ground beef
3 eggs, beaten
5 Tbsp. sugar
2 Tbsp. mayonnaise
1/2 cup soy sauce
1 stalk celery, chopped
1/4 cup grated carrot
1/4 cup grated potato
1/4 cup chopped water chestnuts
1/4 cup chopped green onions
1/4 cup chopped green pepper
1 tsp. finely chopped ginger
1 clove garlic, finely chopped

Soak bread in milk and set aside. Combine all remaining ingredients in a large bowl; add soaked bread and mix well. Press mixture into a 9-by-5-inch loaf pan. Bake at 350 degrees for 1 hour.

BUTTER POUND CAKE
Connie Laderta (Cargo)

1/2 lb. butter
1/2 lb. margarine
1 box powdered sugar
6 eggs
3 cups cake flour, sifted
Cream butter and sugar; mix in eggs, one at a time. Add flour and mix together. Bake in angel cake pan at 350 degrees for 50-60 minutes.

SESAME SALMON WITH ORANGE-MISO SAUCE
Ed Uhrle (Training)

1 cup mayonnaise
2 Tbsp. frozen orange juice
concentrate, thawed
1 Tbsp. yellow miso
1 Tbsp. grated, peeled fresh ginger
1/2 tsp. grated orange peel

Whisk together in medium bowl and blend well. Season orange-miso sauce to taste with salt and pepper. Can be made a day ahead; cover and chill. Bring to room temperature before serving.

11/2 lbs. salmon fillet, cut into
3/4-inch cubes
2 Tbsp. vegetable oil
21/2 Tbsp. each of white and black sesame seeds

Line large baking sheet with foil. Place and oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on baking sheet.

Preheat oven to 400 degrees and bake salmon until just cooked through-about 5 minutes. Transfer to platter. Skewer each piece with toothpick. Serve warm with orange-miso sauce.

CREAM CHEESE PUMPKIN PIE
Cynthia Aoki (Contract Services)

Shortbread crust
1/2 cup butter or margarine
1/2 cup sugar
11/2 cups flour
Combine butter and sugar. Add flour and pat firmly in 9-by-13-inch pan.
Cream cheese layer
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
2 eggs

Blend cream cheese and sugar. Add vanilla and eggs. Pour into unbaked crust.

Filling
4 eggs (slightly beaten)
3 cups pumpkin (large can)
11/2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. cloves
2 large cans evaporated milk

Mix all ingredients and pour over cream cheese mixture. Bake at 425 degrees for 15 minutes; bake 350 degrees for 45-55 minutes. Insert knife to test.

CRANBERRY MOLD
Cynthia Aoki (Contract Services)

1 6-oz. pkg. raspberry Jello
11/4 cups boiling water
1 can (20 oz.) crushed pineapple, undrained
1 16-oz. can whole cranberry sauce
3/4 cup port wine
1 cup chopped walnuts
1 8-oz. cream cheese
1 cup sour cream

Combine Jello with boiling water. Add cranberry and wine. Chill till syrup consistency (approximately 11/2 hours). Fold in pineapple and nuts. Pour into mold and chill till firm. Soften cream cheese and blend in sour cream. Spread over firm Jello. Chill overnight.

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