Spirit of Aloha | Articles | Recipes with Aloha | November/December 2005

Recipes with Aloha
Favorites from employees of Aloha Airlines

SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS
CHARLOTTE LEE (HUMAN RESOURCES)

SPINACH CRAB ROLLS Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

STUFFED MUSHROOMS Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

SPINACH CRAB ROLLS

DENISE CASTILLO
(MANAGER, CUSTOMER RELATIONS)

10-oz. packages frozen
chopped spinach
1 cup sour cream
1 cup mayonnaise
1⁄3 cup bacon bits
1 package ranch-style salad
dressing mix (dry)
1 can white crab meat
1 can water chestnuts
1 package flour tortillas

Thaw and squeeze liquid from spinach. Combine sour cream, mayonnaise, bacon bits, crab meat, chopped water chestnuts and dry salad dressing mix. Add to spinach and mix well. Spread mixture evenly over tortillas. Roll like a jelly roll. Refrigerate; cut into 2-inch pieces. Serve cold as püpü (appetizers) or a side dish.





STUFFED MUSHROOMS

RUSSELL IKEDA
(AQ HUMAN RESOURCES)

1 8-oz. tray fresh mushrooms
6-oz. Portuguese sausage
1⁄2 cup mayonnaise
1⁄4 small round onion (optional)
pinch of garlic salt
dash of pepper
Wash mushrooms and break off mushroom stems.
Chop Portuguese sausage, round onion and mushroom stems into small squares. Mix sausage, onion and mushroom stems with mayonnaise. Add garlic salt and pepper. Stuff mushrooms and place on a pan. Bake at 350 degrees for about 15 minutes.




RED VELVET CAKE

LORRAINE TEIXEIRA
(cargo department)

1 cup butter or margarine, softened
11⁄2 cups sugar
2 eggs
21⁄2 cups cake flour
2 Tbsp. cocoa
1⁄2 tsp. salt
11⁄4 tsp. baking soda
1 cup buttermilk
1 1-oz. bottle red food coloring

Cream butter and sugar until light and fluffy. Mix in red food coloring. Add eggs one at a time and mix well after each egg. Sift dry ingredients together; add to butter mix, alternating with buttermilk, starting and ending with flour mix. Pour batter into two greased and floured 8-inch or 9-inch pans. Bake at 350 degrees for 30 to 35 minutes. Frost with butter cream frosting.

Butter Cream Frosting:
1⁄3 cup butter or margarine, softened
33⁄4 cups confectioner’s sugar, sifted
1 egg yolk, beaten
2 Tbsp. milk
2 Tbsp. cocoa
11⁄2 tsp. vanilla

Cream butter and half the sugar. Add egg yolk and vanilla and gradually mix in remaining sugar. Then add milk till smooth consistency.



CRAB WON TON

MICHELLE VILLANUEVA
(finance department)

1 package imitation crab
1 block Philadelphia cream cheese
1 tray won ton pi wrappers
(Chun Wah Kam brand)
Green onions

Mix crab, cream cheese and green onions together. Spoon a small ball of the mixture in the middle of the won ton pi wrapper, wet the edges with water, then fold in half or into a triangle, whichever you prefer. Pan or deep fry until golden brown.



KAMABOKO DIP

TERIANN KUPIHEA
(CUSTOMER RELATIONS REPRESENTATIVE)

1 log of kamaboko (pink fish cake)
Green onions (amount to your liking)
Mayonnaise (amount to your liking)
Salt and pepper (amount to your liking)

Dice and shred kamaboko. Chop green onions into small pieces. Mix diced kamaboko, green onions, mayonnaise; add salt and pepper to your taste; enjoy with Ritz crackers.


TROPIC DRESSING

CLIVE FUJIMOTO
(RESERVATIONS)

1⁄3 cup mayonnaise
11⁄3 cup oil
1 cup ketchup
1⁄2 cup sugar
2 tsp. vinegar
3⁄4 tsp. prepared mustard
1 tsp.Worchestershire sauce
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic salt
1 tsp. lemon juice
1⁄2 tsp. soy sauce

Put all the ingredients into a bowl. Using a wisk or a hand mixer, mix ingredients
until well blended.                                                                                                                                              

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