Kamehameha Band
cookbook sampler

Here are the recipes for dishes prepared by Kamehameha Schools students Janeen Kageyama and Kanamu Kanekoa, and Suzette Perry, chairwoman of the Kamehameha Marching Band Cookbook committee on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.
Copies of the cookbook are $10, and may be ordered from any Kamehameha band member. Or send payment, plus $2 shipping and handling charge, to: Kamehameha Band Booster Club, c/o 2357 Amoomoo St., Pearl City, HI, 96782. The first printing of the book has sold out and there will be a delay in filling orders until the next run is completed.

California Pan Sushi

5-6 cups cooked rice
1 package sushi mix
8-ounce package crab
1 cup mayonnaise (or to taste)
1 avocado, sliced
1 bottle furikake

Combine hot rice with sushi mix. Cool rice and press half the amount into a pan or deep dish.

Mix crab with mayonnaise and spread on rice. Place avocado slices on mixture.

Press the remaining rice on the dish. Sprinkle with furikake and keep covered until ready to serve.

Chicken Enchiladas

2 10-ounce cans mild enchilada sauce
2 cups cooked chicken, chopped
2 4-ounce cans chopped chiles
1/2 cup sour cream
1/3 cup chopped green onion
1/4 teaspoon salt
2 cups (8 ounces) shredded Monterey Jack cheese
10 flour tortillas

Pour 1 can enchilada sauce in a 9-by-13-inch pan

In a large bowl, combine chicken, chiles, sour cream, green onion and salt; stir in 1 cup of the cheese. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla.

Roll up tortillas and place, seamside down, in pan. Pour remaining can enchilada sauce over top and sprinkle with remaining 1 cup of cheese.

Bake at 350 degrees, uncovered, for 30 minutes or until cheese is melted and enchiladas are heated through.

Fresh Apple Spice Cake

4 cups diced apples
1-1/3 cups sugar
2 cups sifted all- purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking soda
2/3 cup chopped walnuts
2/3 cup golden raisins
2 eggs
1/2 cup canola oil
2 teaspoons vanilla

Combine apples, sugar, flour, cinnamon, nutmeg, salt, baking soda, walnuts and raisins. Toss ingredients; mix well. Set aside.

Combine eggs, oil and vanilla. Blend until smooth. Add to apple mixture. Stir until well blended.

Place mixture in a 9-by-13-inchpan. Bake at 350 degrees for 45-60 minutes or until a toothpick inserted into the middle comes out clean.

Cool on wire rack

Serve with whipped cream or ice cream.

Nutritional information unavailable.

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