There's still a limited supply of this year's Hawaiian Electric cookbook, “;A Taste of HECO 2009”; — don't miss your chance to get it.

In it you'll find lots of new recipe ideas courtesy of our employees, retirees, family and friends, who've shared more than 150 of their favorites. The cookbook features a “;pop-up”; stand that makes it easy to read while cooking.

Proceeds from the cookbook sales will benefit Aloha United Way. Purchase them at HECO's customer service offices or by mail.

Cost is $10, plus $4.95 to mail up to two copies and $10.35 to mail three to 10 copies. Write a check payable to HECO and send it to HECO — CID, Attention: HECO Cookbook, P.O. Box 2750, Honolulu 96840-0001.

Call 543-4444 or 543-7352.

Here's a sampling of recipes.

BROCCOLI NOODLE SALAD

3 heads romaine lettuce, chopped

2 cups chopped broccoli

» Topping:

1 to 2 packages dried saimin, broken into pieces

1/2 to 1 packet saimin soup base seasoning

1 cup chopped nuts

2 tablespoons butter

» Dressing:

1 cup vegetable or canola oil

1 cup sugar

1/2 cup red wine vinegar

3 tablespoons soy sauce

Salt and pepper to taste

» Garnish:

1-1/2 pounds chicken, cooked and shredded (optional)

1 can (11 ounces) mandarin oranges, drained (optional)

Preheat oven to 400 degrees. In a large bowl, mix together lettuce and broccoli; set aside.

To make topping: In a large baking pan, combine saimin noodles, saimin seasoning and nuts; dot with butter.

Bake for 3 minutes, remove from oven and stir. Continue baking and stirring mixture in 3-minute intervals until slightly brown (watch carefully to avoid overbrowning).

Cool; set aside.

To make dressing, combine dressing ingredients.

Toss with lettuce mixture and topping mixture. Garnish with chicken and mandarin oranges. Serves 12.

Approximate nutritional analysis, per serving (not including garnishes or salt to taste): 350 calories, 28 g total fat, 3.5 g saturated fat, 5 mg cholesterol, 350 mg sodium, 25 g carbohydrate, 2 g fiber, 18g sugar, 4 g protein

Approximate nutritional analysis, per serving (including garnishes but not salt to taste): 500 calories, 36 g total fat, 6 g saturated fat, 55 mg cholesterol, 400 mg sodium, 27 g carbohydrate, 2 g fiber, 20g sugar, 19 g protein

DOUBLE CHOCOLATE STRAWBERRY SHORTCAKE

1 box (18.5 ounces) devil's food cake mix

3/4 cup milk

1 box (3.4 ounces) instant chocolate pudding mix

1-1/2 cups frozen whipped topping (such as Cool Whip), thawed

3 tablespoons strawberry jam

2 cups sliced fresh strawberries, divided

1 teaspoon powdered sugar

1 tablespoon finely chopped nuts

Preheat oven to 350 degrees. Prepare cake mix according to package directions; bake in two 9-inch round pans. Cool and remove cake from pans.

In a large mixing bowl, mix together the milk and the pudding mix; fold in whipped topping.

Place first cake layer onto a serving plate, spread top with jam, half of pudding mixture and half of sliced strawberries.

Top with second cake, spread remainder of pudding mixture and arrange strawberries on top. Sprinkle with powdered sugar and nuts. Serves 16.

Approximate nutritional analysis, per serving: 300 calories, 15 g fat, 4 g saturated fat, 45 mg cholesterol, 350 mg sodium, 36 g carbohydrate, 1 g fiber, 24 g sugar, 5 g protein