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[ THE ELECTRIC KITCHEN ]




art
HECO
Fresh mango sweetens up a dipping dish of salsa.




Salsa is best
organic way

These dishes were prepared by Chisa Dodge and Aika Makaula of Aloha Aina Cafˇ on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com. Use organic fruits, vegetables and herbs in these recipes if possible.

Sweet Salsa

4 to 6 tomatoes, diced
1/2 cup diced papaya or mango
1/4 cup finely chopped Maui onion
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 jalapeno pepper, minced
Juice from 1 lime
Dash of Hawaiian salt (or to taste)

Combine all ingredients in a large bowl. Makes about 4-1/2 cups.

Note: For a traditional salsa, omit papaya or mango; add crushed red pepper or a hot sauce.

Aloha Aina Cafˇ Spanish Rice

Cooking spray
2 cups half brown/half white rice
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, chopped
1 cup chopped cilantro
1-1/2 cups diced fresh tomatoes
1-1/2 cups crushed tomatoes
1-1/2 cups canned black beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon paprika
1/2 teaspoon crushed red pepper flakes
Dash of salt
Dash of pepper
2-1/2 cups water

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray. Rinse and drain rice.

Heat oil in skillet over medium-high heat; sautˇ onion, garlic and cilantro. Add rice; stir until well-mixed. Add remaining ingredients and bring to boil, stirring until the rice becomes opaque and is partially cooked.

Pour rice mixture into prepared baking pan. Cover with foil and bake 35 to 40 minutes. Serves 6.

Creamy Oriental Dressing

4 cups mayonnaise
1 cup sugar
1/2 cup soy sauce
2 tablespoons sesame seed oil
1/4 cup black sesame seeds, toasted
1/4 cup brown sesame seeds, toasted

Whisk ingredients together. Thin with water if necessary. Refrigerate up to 3 weeks.

Nutritional information unavailable.



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