THE ELECTRIC KITCHEN

Menu items sure to be a holiday hit this season

THE ELECTRIC KITCHEN
Hawaiian Electric Co.

NOW THAT the holiday season is in full swing, we thought we'd share more recipes for holiday entertaining. These recipes are tried-and-true favorites of several of our employees.

The Potluck Chop Chop Salad is always a party favorite -- the perfect accompaniment for pizza -- and the Curried Mahi Katsu is a "Mom's specialty," shared by an employee who said it really is "sooo very ono." We suggest you at least double the recipe when making it for a party. The Guava Cream Cheese Cake is pretty to look at but even more yummy to eat!

Potluck Chop Chop Salad

1 bunch romaine lettuce
1 head iceberg lettuce
1 tomato
1 Japanese cucumber
1 carton (8 ounces) fresh button mushrooms
1/4 Maui onion
1/2 bunch green onions
1 red bell pepper
1 package (8 ounces) salami (consider using reduced-fat salami)
1 can (3.8 ounces) sliced olives, drained
1 package (8 ounces) shredded mozzarella cheese
1 bottle (12 ounces) Harpo's Italian dressing

Wash and dry lettuce completely (use a salad spinner if possible). Chop into bite-size pieces. Dice tomatoes, cucumber, mushrooms, Maui onion, green onions and red bell pepper. Thinly slice salami.

Combine all the ingredients except the dressing in large bowl. Add dressing and toss just before serving. Serves 15.

Approximate nutritional analysis, per serving: 250 calories, 18 g total fat, 6 g saturated fat, no cholesterol, 700 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g sugar, 8 g protein

Curried Mahi Katsu

1 pound mahimahi fillet
Vegetable oil for frying
1 to 2 eggs, beaten
1 cup cornflake crumbs or panko (Japanese bread crumbs)

» Marinade:
1 tablespoon sugar
1 teaspoon salt
2 teaspoons curry powder
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet rice wine)

Cut fish into serving pieces and score.

Combine marinade ingredients and pour over fish. Let marinade 30 minutes.

Heat oil to 375 degrees.

Dip mahimahi in beaten egg, coat with crumbs. Fry mahimahi until golden brown; drain on paper towels. Serves 3.

Approximate nutritional analysis, per serving: 470 calories, 28 g total fat, 4 g saturated fat, 250 mg cholesterol, greater than 1,250 mg sodium, 20 g carbohydrate, 1 g fiber, 7 g sugar, 34 g protein

Guava Cream Cheese Cake

1 package (18 ounces) strawberry cake mix
1 package (8 ounces) cream cheese
2 tablespoons frozen guava juice concentrate, thawed
1/2 cup powdered sugar
1 cup frozen whipped topping (such as Cool Whip)
1 can (12 ounces) frozen guava juice concentrate, thawed
3 tablespoons cornstarch
1/4 cup water

Grease a 13-by-9-by-2-inch baking pan. Prepare cake according to package directions; cool.

Combine cream cheese, the 2 tablespoons guava juice concentrate and powdered sugar. Fold in whipped topping; spoon onto cake and chill.

Bring the 12 ounces of guava juice concentrate to boil. Combine cornstarch and water and stir into guava concentrate. Simmer until thick and clear. Remove from heat and cool.

Spread over cream cheese mixture; chill. Serves 16.

Approximate nutritional analysis, per serving: 280 calories, 9 g total fat, 5 saturated fat, 15 mg cholesterol, 250 mg sodium, 44 g carbohydrate, 1 g fiber, 30 g sugar, 2 g protein

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.