THE ELECTRIC KITCHEN
Benefit cookbook offers new local-style favorites
Looking for more delectable delights for your next party -- or do you just want something new and flavorful dishes for the family dinner?
Expand your island recipe collection with the fourth volume of "A Taste to Remember: Flavors of Aloha from Hawaiian Electric Company." The cookbook offers a diverse selection of island recipes -- 150 provided by HECO's employees, families and friends. Some of the recipes are tried-and-true favorites, and many offer yummy new twists on local favorites.
You're sure to find something the whole family will enjoy. Also included are useful energy-saving tips for your refrigerator and freezer.
Proceeds from cookbook sales will benefit Aloha United Way. They may be purchased at HECO's Customer Service Offices or by mail. Cost is $12, plus $4.60 to mail up to two copies; $8.95 to mail three to 10. Make checks payable to HECO and send to: HECO, Construction & Maintenance, P.O. Box 2750, Honolulu 96840-0001. Call 548-7311.
To whet your appetite, here's a sampling of recipes from the new cookbook.
Kim Chee Chicken
5 pounds chicken wing drummettes
1 package (1-1/8 ounces) kim chee mix, such as Noh brand
1 egg, beaten
3/4 cup flour
1/4 cup cornstarch
3/4 cup water
1 tablespoon salt
1 teaspoon pepper
Oil for deep frying
Combine kim chee mix, egg, flour, cornstarch, water, salt and pepper. Add chicken, mix well; marinate overnight.
Deep-fry chicken in hot oil until golden brown; drain. Makes 20 appetizer servings.
Approximate nutritional analysis, per serving: 400 calories, 3 g total fat, 6 g saturated fat, 100 mg cholesterol, 600 mg sodium, 6 g carbohydrate, no fiber or sugar, 22 g protein.
Furikake Pasta Chicken Salad
1 package (12 ounces) pasta (rotelle, or bow tie, etc.)
1/2 rotisserie chicken, cooled and shredded
1 bunch fresh spinach
1/4 cup furikake (Japanese seasoned seaweed mix)
3/4 cup sugar
1/3 cup red wine vinegar
1/2 cup vegetable oil
1/3 cup soy sauce
1/2 teaspoon grated ginger
1 teaspoon sesame oil
Place all dressing ingredients in glass jar. Cover and shake until blended well.
Cook pasta according to package directions; drain and cool.
Combine pasta and chicken. Pour about half the dressing over chicken mixture and mix; marinate a few hours or overnight.
Thoroughly wash spinach; drain and dry well. Add to pasta just before serving, toss with remaining dressing. Serves 6.
Approximate nutritional analysis, per serving: 500 calories, 21 g total fat, 2 g saturated fat, 5 mg cholesterol, 1,000 mg sodium, 70 g carbohydrate, 3 g fiber, 26 g sugar, 13 g protein.
Baseball Potluck Chocolate Tiramisu Cake
1 package (18.5 ounces) devil's food cake mix
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup sour cream
1/2 teaspoon rum extract
1 container (8 ounces) frozen whipped topping (such as Cool Whip), thawed
1/2 cup sugar
1/4 cup instant coffee granules
1/3 cup boiling water
1 bar (8 ounces) semi-sweet baking chocolate (such as Baker's)
Prepare cake mix according to package directions; cool.
In large bowl, whisk together cream cheese and powdered sugar until smooth. Whisk in sour cream and rum extract. Fold in whipped topping.
In medium bowl, stir together sugar, coffee granules and boiling water until dissolved; brush mixture over cooled cake. Spread cream cheese mixture over cake. Grate chocolate bar over cream cheese mixture and refrigerate. Serves 20.
Approximate nutritional analysis, per serving: 300 calories, 16 g total fat, 9 g saturated fat, 30 mg cholesterol, 200 mg sodium, 33 g carbohydrate, 1 g fiber, 25 g sugar, 4 g protein.
Last week's recipe for an Easy Chocolate Cheesecake included an error in the amount of cream cheese required. The correct amount is two 8-ounce containers.
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