Book offers easy-to-see recipes


POSTED: Wednesday, May 06, 2009

Looking for a new cookbook to add to your mom's collection? Or better yet, are you looking for tasty recipes to cook for your mom?

Hawaiian Electric's employees, retirees, family and friends share their favorite recipes in a new cookbook, “;A Taste of HECO 2009.”; The collection presents recipes on a “;pop up”; stand that makes it easy to refer to while cooking. You're sure to find something that Mom and the whole family will enjoy.

Proceeds from sales will benefit Aloha United Way. Purchase the cookbooks at HECO's customer service offices or by mail. Cost is $10, plus $4.95 to mail up to two books and $10.35 to mail three to 10 copies. Make checks payable to HECO and send to: HECO—CID, attention: HECO Cookbook, P.O. Box 2750, Honolulu 96840-0001.

Call 543-4444 or 543-7352.

Here's a sampling of recipes:

Tofu Vegetable Curry

2 to 3 cups kabocha pumpkin, cubed
1 cup sliced carrots
1 medium onion, diced
1/4 cup butter
1 block (20-ounce size) firm tofu, drained and cut into 1/2-inch cubes
1 teaspoon minced garlic
1 can (13.5 ounces) coconut milk
1-1/2 teaspoons yellow curry powder
1/2 teaspoon salt
2 to 3 cups zucchini, sliced

Dash ground black pepper

Cook kabocha and carrots in microwave oven to soften; set aside.

In a large skillet, brown onion in 2 tablespoons of the butter; set aside.

In same skillet, brown tofu and garlic in remaining 2 tablespoons butter. Add coconut milk, curry and salt, bring to a boil, reduce heat and simmer a few minutes. Add kabocha, carrots, onions, zucchini and pepper.

Simmer 10 to 15 minutes, adding water if necessary. Serve over rice. Serves 4.

Approximate nutritional analysis, per serving: 560 calories, 45 g total fat, 27 g saturated fat, 30 mg cholesterol, 450 mg sodium, 25 g carbohydrate, 7 g fiber, 6 g sugar, 27 g protein.

Bread Pudding

12 mini croissants (stale is best)
1 package (8 ounces) cream cheese, thinly sliced
1/2 cup dried cranberries
2 cups milk
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
6 eggs, beaten
1 can (21 ounces) apple pie filling

Preheat oven to 350 degrees. Spray a 13-by-9-inch pan with cooking spray.

Cut croissants in half, placing bottom halves in pan. Place slices of cream cheese over croissants. Sprinkle cranberries over cream cheese, then layer with croissant tops.

In a saucepan, bring milk, sugar and butter to boil; remove from heat. Add vanilla and eggs, mixing well; let sit 10 minutes, then pour over croissants.

Spread apple pie filling over croissants. Sprinkle with cinnamon. Bake 30 minutes. Serve hot or cold. Serves 24.

Approximate nutritional analysis, per serving: 250 calories, 13 g total fat, 8 g saturated fat, 90 mg cholesterol, 230 mg sodium, 27 g carbohydrate, 1 g fiber, 19 g sugar, 5 g protein.


7 cups water
1 cup tapioca (small-pearl type from Thailand)
1-1/4 cups sugar
1 can (13.5 ounces) coconut milk
2 cups chopped fruit (or cooked and chopped purple sweet potato)

Bring water to boil. Add tapioca and boil again; lower heat and simmer 25 minutes. A tiny white dot will show in each tapioca pearl when done.

Remove from heat. Let sit 30 minutes; add sugar. Cool and add coconut milk. Add fruits, such as melon, mandarin oranges, banana or purple sweet potato. Refrigerate. Serves 10.

Approximate nutritional analysis, per serving: 250 calories, 8 g total fat, 7 g saturated fat, 0 mg cholesterol, 10 mg sodium, 46 g carbohydrate, 1 g fiber, 31 g sugar, 1 g protein.

For more recipes from Hawaiian Electric Co. visit www.heco.com.