Star-Bulletin Features

Wednesday, April 21, 1999

Hawaii's Kitchen

IAAP recipes mark
Secretaries Week

Recipes prepared by Dolleen Keola and Healani Waia'u of International Association of Administrative Professionals, Oahu Chapter, on "Hawaii's Kitchen" this week, in honor of Secretaries Week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Mixed Greens with Raspberry
Vinaigrette Dressing

1 teaspoon raspberry vinegar
1 cup olive oil
1 teaspoon sugar
Ground pepper
1 teaspoon fresh minced garlic
Parmesan cheese
1 pound mixed greens

Put vinegar, olive oil, sugar, 1/2 teaspoon ground pepper, garlic and 3 teaspoons Parmesan into a bottle. Shake bottle to combine ingredients. Pour over the mixed greens and toss. Sprinkle with additional Parmesan and pepper.



2 flour tortillas
1 teaspoon pesto sauce
1 can (5 oz.) chunk chicken
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated cheddar cheese
1/2 cup (Maui Onion style) salsa
1/2 cup sour cream
1 teaspoon diced green onions

Place a tortilla on a platter. Spread pesto sauce on tortillas. Shred chicken and sprinkle over tortillas along with both cheeses. Cover with the second tortilla.

Heat in microwave for 1 minute. Cut into wedges. Top each piece with sour cream and salsa. Sprinkle with green onions.


Roseann's Fish Saute

4 tablespoons butter or margarine (1/2 block)
1-2 cloves garlic (minced)
1/2 large onion (thinly sliced)
1/2 pound fresh mushrooms
1-1/2 pound fish-cubed (swordfish, ahi or aku)
1/4 cup shoyu
1/4 cup or less water
1/4 cup lemon juice
1 large tomato (remove pulp and chop. Slice the rest.)
1 zucchini, sliced
Garlic salt and pepper to taste
2-3 stalks green onion, chopped

Melt butter in saucepan. Add garlic and sauté for about 1 minute. Add round onion and mushrooms. Sauté for 1-2 minutes.

Add fish to pan and sear; stirring slightly. Add shoyu, water, lemon juice, tomato pulp and zucchini.

Add garlic salt and pepper to taste. Add tomato slices and cook until fish is almost done. Remove from heat and garnish with green onions right before serving. Do not overcook fish. Serve over rice or noodles.

Nutritional information unavailable.

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