THE ELECTRIC KITCHEN

HECO

Waipahu High
gets cooking

"The Electric Kitchen" airing in the first half of May features students from Waipahu High School's Food Service Class.

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursdays on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Mondays and 5:30 p.m. Wednesdays on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here are some of the students' recipes. For more, visit www.heco.com.

Mock Crab Chowder

Bryan Abuluyan

1/2 cup butter or margarine
2 carrots, in 1/4-inch slices
1 onion, in 1/2-inch wedges
1 zucchini, in 1/4-inch slices
1 yellow squash, in 1/4-inch slices
1 cup cauliflower flowerets
1 cup broccoli flowerets
1 quart chicken or ham broth
8 ounces cream cheese, cubed
1 cup evaporated milk
Salt and pepper
1 pound imitation crab, flaked
3 tablespoons cornstarch
1/4 cup water

Heat the butter; add each vegetable in the order listed and sauté each for a minute. Add broth and bring to a boil; simmer until vegetables are just tender. Add cream cheese and milk; stir until creamy. Season with salt and pepper; add crab. Combine cornstarch and water; slowly add until chowder is desired thickness. Serves 8 to 10.

Oriental Lavosh

Teacher Elaine Matsuo

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup buttermilk
1/2 cup furikake (seaweed mix)

Preheat oven to 350 degrees. Combine flour, baking soda, salt, and butter. With a pastry blender, mix ingredients until mixture resembles cornmeal. Add buttermilk and stir until mixture forms a dough. Add furikake; knead lightly.

Form dough into 1-inch balls and lightly coat with flour. On a floured board, roll balls into paper-thin (1/16-inch thick) pieces. Bake 8 to 10 minutes or until lightly browned. Serves 10.

Nutritional information unavailable.

Click for online
calendars and events.