Employees help charity by sharing 130 creations

Hawaiian Electric Co. employees once again have teamed up to raise funds for the Aloha United Way with a cookbook, "A Taste to Remember, Volume 7: Hawaii’s Chefs and Hawaiian Electric Family Edition." Included are more than 130 favorite recipes, not only from Hawaiian Electric’s crew, family and friends, but also from popular Hawaii chefs.

Enjoy a variety of pupu, soups, salads, main and side dishes, and desserts — everything that makes for a complete family meal — along with energy conservation tips.

Cookbooks are $10 and can be purchased at customer service offices at 900 Richards St. and 820 Ward Ave., or by mail. Call 543-4111 for an order form or download a copy at www.heco.com. Shipping is $5.60 for one to two cookbooks and $12.35 for three to 10.

PEA SALAD
Lori Hirashima, General Accounting

2-1/2 pounds frozen peas, blanched
2 hard-boiled eggs, diced
2 stalks raw celery, finely diced
1 carrot, peeled and thinly sliced
6 button mushrooms or fresh shiitake, sliced
1/4 cup almonds, slivered
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup prepared ranch dressing
Salt (or garlic salt) and pepper, to taste
1/2 roll fishcake (pink/white type), diced
8 ounces bacon, fried crisp and crumbled

Cool peas after blanching. In large bowl, combine with eggs, celery, carrot, mushrooms and almonds. Toss with mayonnaise, sour cream and ranch dressing.

Season with salt and pepper, then top with fishcake and bacon. Serves 10.

Tip: Adjust amounts of mayonnaise, sour cream and dressing to preferred consistency.

Approximate nutritional information, per serving (not including salt to taste): 300 calories, 18 g fat, 4 g saturated fat, 60 mg cholesterol, 600 mg sodium, 23 g carbohydrate, 6 g fiber, 9 g sugar, 13 g protein

PASTA ALFREDO WITH SHRIMP
Dan Giovanni, Energy Delivery

2 tablespoons olive oil
8 cloves garlic, minced
2 teaspoons salt
1 pound bowtie or other type pasta
1 cup salted butter
2 cups heavy whipping cream
2 cups grated Parmesan cheese
2-1/2 tablespoons fresh lemon juice
1 pound (about 15) large shrimp, thawed, peeled, deveined and well drained
1/4 cup fresh Italian flat leaf parsley, chopped
Salt and coarse black pepper, to taste

In large pan, heat oil; add garlic and sauté on medium heat until golden brown. Place garlic on a paper towel to dry; set aside. Drain oil to small bowl; set aside.

In large pot on high heat, add 3 quarts water and salt, bring to rolling boil. Add pasta and cook until "al dente" (about 8 minutes or according to package directions); drain. Do not rinse.

Place pasta in casserole dish. Drizzle with olive oil; toss.

While pasta is cooking, combine butter and whipping cream in medium pot. Heat to a low simmer, then reduce heat to low. Add cheese, garlic and lemon juice. Increase heat to medium-low; stir often until all cheese is melted.

Add shrimp and reduce heat to low until sauce has thickened; cook 3 more minutes. Add cream sauce to pasta and stir. Add parsley; stir. Season with salt and pepper to taste. Serve immediately. Serves 5.

Approximate nutritional information, per serving (not including salt to taste): 930 calories, 88 g fat, 52 g saturated fat, 405 mg cholesterol, greater than 1,500 mg sodium, 7 g carbohydrate, no fiber, 1 g sugar, 31 g protein

CHOCOLATE CREAM CHEESE CUPCAKES
Gordene Keanini, Safety and Health

» Filling:
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup mini semisweet chocolate chips

» Cupcake:
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 teaspoons baking soda
1 teaspoons salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line muffin tin with paper liners.

For filling: In medium bowl, beat cream cheese, sugar, egg and salt until smooth and creamy. Stir in chocolate chips; set aside.

Make cupcakes: In large bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat 3 minutes.

Fill muffin cups 2/3 full with batter. Spoon 1 tablespoon filling into center of each cupcake. Bake 20 to 25 minutes or until toothpick in cake portion comes out clean. Let cool 5 minutes in pan, then remove to wire rack and cool completely. Makes 24 cupcakes.

Approximate nutritional information, per serving: 280 calories, 13 g fat, 4 g saturated fat, 20 mg cholesterol, 150 mg sodium, 39 g carbohydrate, 2 g fiber, 25 g sugar, 4 g protein

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For more Hawaiian Electric recipes go to www.heco.com.