THE ELECTRIC KITCHEN
Venture Club offers fundraiser cookbook
TO HELP raise funds for the many community service projects they perform, the Venture Club of Honolulu is selling a cookbook, "From Our Kitchen to Yours."
It's a collection of more than 80 recipes, featuring familiar favorites such as Chicken Hekka and Chow Fun, and it has a good number of new, contemporary dishes sure to become new favorites, such as Broiled Sushi, Spicy Hummus Spread, Pad Thai Noodles and Choco-Hoto-Pots (a decadent hot chocolate dessert).
The Venture Club of Honolulu was established in 1990 by a group of young, professional women dedicated to serving the community. Their primary focus has been to help women and children, but the club assists wherever there is a need.
Organizations such as HUGS (Help, Understanding, and Group Support), Prevent Child Abuse Hawaii, the Leukemia & Lymphoma Society of Hawaii, Muscular Dystrophy Association, Girl Scouts Council of Hawaii, Friends of Foster Care, and Child and Family Services have all benefited from the club's support.
"From Our Kitchen to Yours" costs $10, plus $4 shipping. To order, call Suzanne, 389-9874, or e-mail email@example.com. Make checks payable to Venture Club of Honolulu.
Here's a sampling of the recipes you'll find.
1 box (6.9 ounces) RICE-A-RONI Chicken Flavor
1/2 cup mayonnaise
1 jar (6 ounces) marinated artichoke hearts, drained and chopped
1 can (8 ounces) water chestnuts, drained and chopped
1/2 pound shrimp, cooked, shelled, cleaned, diced
3 stalks green onions, chopped
1/2 teaspoon curry powder
Salt and pepper to taste
Prepare RICE-A-RONI according to package directions; cool. Add remaining ingredients, mix well; chill. Serves 6.
Approximate nutritional analysis, per serving (not including salt to taste): 360 calories, 22 g total fat, 3.5 g saturated fat, 70 mg cholesterol, 850 mg sodium, 33 mg carbohydrate, 3 g fiber, 2 g sugar, 12 g protein.
Cashew and Pea Salad
1-1/2 cups cashews
4 cups frozen peas, thawed and drained
1 cup sliced green onions
2 large stalks celery, sliced diagonally
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 to 2 teaspoons dried dill
Mix cashews, peas, green onions and celery. Combine remaining ingredients, add to pea mixture; mix well. Serves 8.
Variation: Add 3/4 pound tiny cooked, shelled shrimp.
Approximate nutritional analysis, per serving: 270 calories, 19 g total fat, 4 g saturated fat, 5 mg cholesterol, 300 mg sodium, 20 mg carbohydrate, 5 g fiber, 7 g sugar, 8 g protein
Approximate nutritional analysis, per serving (with shrimp): 320 calories, 20 g total fat, 4.5 g saturated fat, 90 mg cholesterol, 400 mg sodium, 20 mg carbohydrate, 5 g fiber, 7 g sugar, 17 g protein.
Broiled Salmon with Miso Glaze
1 tablespoon sesame seeds
2 tablespoons white miso
2 tablespoons mirin (Japanese sweet rice wine)
1 tablespoon reduced-sodium soy sauce or tamari
1 tablespoon minced ginger
A few drops hot pepper sauce
1-1/4 pounds center-cut salmon fillet, in 4 portions
2 tablespoons finely chopped green onions
2 tablespoons chopped fresh cilantro or parsley
Line a small baking pan with foil; lightly oil foil or coat with nonstick spray.
In a small, nonstick skillet, toast sesame seeds over low heat, stirring constantly until fragrant (3 to 5 minutes); set aside.
In a small bowl, whisk together miso, mirin, soy sauce, ginger and hot pepper sauce until smooth.
Place salmon fillets, skin-side down, in prepared pan; brush generously with miso mixture. Broil 3 to 4 inches from heat source, until opaque in center (6 to 8 minutes).
Serve on warmed plates, garnished with sesame seeds, scallions and cilantro. Serves 4.
Approximate nutritional analysis, per serving: 330 calories, 18 g total fat, 3.5 g saturated fat, 85 mg cholesterol, 550 mg sodium, 7 mg carbohydrate, less than 1 g fiber, 3 g sugar, 30 g protein.
2 tablespoons vegetable oil
1 to 2 slices fresh ginger, crushed
Ground black pepper, to taste
1/4 cup oyster sauce
1/2 cup sliced green onions
1 block (20 ounces) firm tofu, drained and cubed
In small skillet, heat oil on medium-high heat. Add ginger and lightly brown. Add pepper, oyster sauce and green onions; stir until oil and oyster sauce are well-blended. Add water if mixture is too thick.
Meanwhile, microwave tofu on full power about 1 minute. Place in serving dish. Remove ginger from sauce and pour hot sauce over tofu. Serves 6.
Approximate nutritional analysis, per serving: 190 calories, 13 g total fat, 1.5 g saturated fat, 460 mg sodium, 7 mg carbohydrate, 16 g protein, no cholesterol, fiber or sugar.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com