Favorites for
a crowd

Here are the recipes for dishes prepared by Virginia Lippi & Sandi Yorong of Child & Family Services on "Hawaii's Kitchen" this week. The program aired at 5:30 p.m. on Sunday and will be rebroadcast at the same time Saturday on KHON/FOX2.

Chicken Curry for a Crowd

"Flavors of Hawaii," Child &
Family Services cookbook

5 pounds boneless, skinless chicken breasts (8 cups cubed cooked chicken)
1/2 cup water
1/2 cup white wine
1/2 cup butter
2 cups chopped onion
4 cloves garlic, chopped
1 cup chopped green bell pepper
1 cup chopped celery
4 tablespoons curry powder
2 teaspoons salt
1 cup flour
4 cups chicken broth, heated
4 cups coconut milk, heated
Cooked white rice
Selection of condiments (See note)

Poach chicken pieces in water and white wine until tender. Cool. Cube.

Melt butter in large saucepan. Add onion, garlic, pepper and celery. Cook until onion is translucent.

Add curry powder, salt and flour. Mix well and cook over low heat for 2 minutes to cook flour. Remove from heat.

Gradually add chicken broth and coconut milk. Heat to boiling. Lower heat and cook 3 minutes, stirring constantly.

Add chicken. Heat, stirring occasionally, 10 minutes.

Serve over rice. Offer condiments of your choice.

Yields 20-24 servings. Recipe can be doubled or tripled.

Note: Condiment possibilities include:

Hard-cooked eggs, chopped
Cooked bacon, chopped
Green onion, chopped
Sweet pickles, chopped or sliced
Shredded coconut
Macadamia nuts, chopped
Sweet melon rind or kumquats
Chutney
Raisins
Tomatoes, chopped

The number of condiments offered must be an odd number unless there are 10. Ten is a lucky number in some Asian cultures and 10 condiments are permissible.

Hard-boiled eggs are easier to peel if they are cooked after they are a few days old.

Bavarian Tart

"Flavors of Hawaii"

Crust:
2 cups flour
1 cup butter
2 heaping tablespoons powdered sugar

Filling:
2 (8-ounce) packages cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla

Topping:
2 (29-ounce) cans pears
Dash of cinnamon

Preheat oven to 350 degrees. Grease a 9-by-13-inch pan.

Make crust: Cut butter into flour and powdered sugar and press mixture into pan.

Bake 15 minutes or until crust is lightly browned.

Take pan out of oven and set aside.

Leave oven on while you prepare the filling: Beat the cream cheese. Add the sugar and continue to beat. Add the eggs and vanilla and beat until the mixture is creamy and fluffy. Pour mixture into the crust.

Assemble topping: Drain the pears, cut them into wedges and place them evenly on the cream cheese filling. Sprinkle cinnamon over top.

Bake 50-60 minutes.

Makes 24-30 servings.

Mandarin Orange Salad

"Flavors of Hawaii"

Salad:
2 tablespoons sugar
1/4 cup sliced almonds
1 head lettuce, shredded
1 cup chopped celery
1 tablespoon chopped parsley
2 tablespoons chopped green onion
1 (11-ounce( can mandarin orange segments, drained

Dressing:
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/4 cup vegetable oil
12 drops Tabasco sauce

Melt the sugar in a small skillet over low heat. Add the almonds and caramelize until brown. Cool on a sheet of foil or waxed paper. Break apart when cool.

Combine dressing ingredients, shaking or blending well. Set aside.

Toss together lettuce, celery, parsley, green onion and oranges. Add dressing and gently combine. Sprinkle almonds on top.

Makes 6 servings.

Nutritional information unavailable.

Click for online
calendars and events.