HAWAII'S KITCHEN

Heartwarming, homey dishes

Dishes prepared by Azure McCall on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox.

Peach Cobbler

4 large cans peach halves, in peach juice (not water)
2-1/2 cups sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 stick butter
1/2 teaspoon cornstarch, mixed with 1/2 cup water
4 frozen ready-made pie crusts

Preheat oven to 350 degrees. Combine peaches, sugar, nutmeg, cinnamon and butter in pan. Cook 10 minutes. Remove from heat. Add cornstarch paste; let stand 2 minutes.

Place 2 pie crusts in a baking pan to form a bottom crust. Partially bake 2 minutes. Cut remaining crust into strips. Pour peach mixture over bottom crust, then cover with strips of crust. Bake until crust is golden.

Candied Potatoes

4 to 6 large sweet potatoes, cut in small pieces
2-1/2 cups water
1 tablespoon nutmeg
3 cups sugar
1/2 stick butter

Cook all ingredients on high heat, covered, 15 minutes, (watching carefully). Uncover after 15 minutes, reduce to medium heat; let caramelize, about 10 minutes.

Cornbread Stuffing

1/2 cup onion
1/2 cup celery
1/3 cup bell pepper
4 dashes EACH parsley, sage, rosemary, thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth
16 ounces cornbread mix
1/2 bag Pepperidge Farm stuffing herb seasoning, (4 ounces)
1 egg, optional
1/3 cup melted butter

Preheat oven to 375 degrees. Sauté onion, bell pepper and celery. Add herbs, salt and pepper. Blend in all remaining ingredients. Bake 20 minutes.

Nutritional information unavailable.

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