Spirit of Aloha | Articles | Recipe Roundup | December 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
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.

SPICY EGGPLANT
Carol Chun (Finance)

2 lbs. long eggplant, cut into pieces
2 inches by 1/4 inch
2 Tbsp. minced garlic
2 Tbsp. minced ginger
6 Tbsp. shoyu
4 tsp. sugar
4 tsp. white vinegar
1/4 cup virgin olive oil
1/4 tsp. chili flakes

Simmer all of the above in covered pot until eggplant is tender. Adjust amounts of chili flakes, garlic or ginger to taste.

Baked Chicken with Creamy Dijon Sauce
Candace Yuen (Customer Relations)

4 pieces skinless, boneless chicken breasts
1 egg
1 Tbsp. plus 2 tsp. dijon mustard, divided
1/2 cup garlic and herb seasoned bread crumbs
4 Tbsp. flour
2 Tbsp. half-and-half
1/2 tsp. sugar
2 tsp. chopped parsley, if desired

Preheat oven to 400 degrees. Spray 8-inch-square baking pan with nonstick cooking spray. In shallow bowl or pie plate, blend egg and 1 Tbsp. mustard. Place bread crumbs on plate. Coat chicken with flour, dip in egg mixture, then dip in bread crumbs.

Place coated chicken in baking pan. Bake at 400 degrees for 18-20 minutes, until juices of chicken run clear.

In a small bowl, blend remaining 2 tsp. mustard, half-and-half and sugar. Drizzle mustard sauce over chicken and top with chopped parsley.

APPLE PIE
Frances Oba (Airport Administration)

Crust:
11/2 cups flour
1/2 cup Crisco dash of salt
4-6 Tbsp. cold water

Mix together; roll out dough half at a time to fit 9-inch pie pan (makes two crusts for top and bottom).

Filling:
7 green, tart apples, cored and sliced
1/4 to 1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter milk

Mix dry ingredients and butter with cored and sliced apples, then pour into pie crust. Place top crust over filling and brush with milk. Sprinkle with additional sugar. Make slits on top crust. Bake in oven at 450 degrees for 10 minutes, then 40 minutes at 350 degrees.

BLUEBERRY COFFEE CAKE
Connie Laderta (Cargo Services)

3 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 cup sugar
1 cup butter
8 oz. sour cream
3 eggs
1 tsp. vanilla
1 can blueberry pie filling

Topping:
1/2 cup flour
3 Tbsp. butter
1/4 cup sugar

Sift dry ingredients. Cut in butter with fork or whisk. Blend sour cream, eggs and vanilla, then add to dry ingredients, mixing well.

Spread half of the batter in ungreased 9-by-13-inch pan. Spread blueberry filling over the batter. Spoon and spread remaining batter over the blueberry filling.

Mix topping and sprinkle over batter. Bake at 350 degrees for 40 minutes.

Bay Shrimp Salad
Bev Wong (Marketing Services)

1 pkg. bean sprouts
1/4 lb. fresh mushrooms, cleaned and sliced
2 jars marinated artichoke hearts
Italian dressing
Manoa or iceberg lettuce
2 cans deveined bay shrimp or frozen bay shrimp

Marinate bean sprouts, mushrooms and artichoke hearts in Italian dressing and dressing from artichokes for at least 1 hour. Drain. Serve on bed of Manoa or shredded iceberg lettuce on individual plates. Lettuce should be dried as much as possible. Top with bay shrimp. Add extra Italian dressing to taste.

If serving buffet style, layer ingredients same as above. However, use iceberg lettuce. Toss lightly with more Italian dressing to taste if necessary.

SPINACH DIP
Marilyn Liftee (Contract Services)

8 oz. sour cream
1/2 cup mayonnaise
1 pkg. Lipton onion soup
1 small box frozen chopped spinach

Prepare spinach; squeeze out water. Mix all ingredients together. Refrigerate. Serve with chips or crackers.

Dijon pork chops
Denise Castillo (Marketing Services)

6 Tbsp. bread crumbs
2 Tbsp. butter salt and pepper
4 1-inch-thick pork chops
2 Tbsp. dijon mustard

Heat oven to 350 degrees. Melt butter and mix with bread crumbs. Add salt and pepper to taste. Coat pork chops with dijon mustard; place in a shallow roasting pan. Distribute crumb mixture over chops, pat lightly till it clings. Bake till brown, about 30 minutes.

Pumpkin bread
Denise Castillo (Marketing Services)

3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1-lb. can pumpkin
2/3 cup water
31/2 cups flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves

Preheat oven to 350 degrees. Cream together sugar and vegetable oil. Add eggs and pumpkin and mix well.

Sift dry ingredients, add to mixture, alternating with water. Pour into two well-greased loaf pans. Bake for one hour at 350 degrees. Cool 20 minutes in pan.

Recipe Roundup Archive