The 40th annual YWCA Oahu LeaderLuncheon will honor four women for their contributions to their professions and the community. It takes place from noon to 1:30 p.m. June 14 at the Sheraton Waikiki.

Honorees are Bettina Mehnert, president and chief executive officer of Architects Hawaii; Connie Mitchell, executive director of the Institute for Human Services; Susan Murray, senior vice president of Queen’s Health Systems and chief operating officer of Queen’s Medical Center — West Oahu; and Crystal Rose, founding partner of the law firm Bays Lung Rose Holma.

Tickets are $150 for members, $225 for nonmembers; tables of 10 begin at $3,000. Call 695-2631 or visit ywcaoahu.org.

Here are recipes from this year’s honorees.

Portuguese Bean Soup
Crystal Rose

• 4 ham hocks
• 1 (12-ounce) package Portuguese sausage
• 1 large onion, diced
• 2 cups diced celery
• 3/4 (12-ounce) package kidney beans, soaked in water for 2 to 3 hours
• 1 (8-ounce) can tomato sauce
• 1 pound carrots, diced
• 4 large potatoes, cubed
• Salt and pepper, to taste

Optional: Cabbage, watercress, chopped and cooked macaroni

Fill large stockpot about 2/3 full with water. Add ham hocks, Portuguese sausage, onions and celery; bring to boil, then reduce heat and simmer 2 hours, until meat is falling off bone of ham hocks.

Remove ham hocks and Portuguese sausage. Cut ham hocks into small pieces; slice sausage. Set aside.

Add soaked beans to broth mixture; bring to boil, reduce heat and simmer until beans are done; add water if more broth is needed.

Add tomato sauce and carrots; return to boil, reduce heat and simmer until carrots are half done.

Add potatoes, ham hock meat and sliced sausage; add more water if needed. Return to boil, reduce heat and simmer until potatoes and carrots are cooked.

Season with salt and pepper. Add optional items as desired. Serves 12.

Approximate nutritional information, per serving (not including salt to taste or optional ingredients): 400 calories, 14 g total fat, 5 g saturated fat, 70 mg cholesterol, 900 mg sodium, 42 g carbohydrate, 11 g fiber, 5 g sugar, 27 g protein.

Pressure Cooker Oxtail Stew
Connie Mitchell

• 2 tablespoons vegetable oil
• 2 pounds oxtails
• 1 teaspoon curry powder
• 1 small onion, cut in 1/2-inch pieces, divided
• 1 (8-ounce) can tomato sauce
• 1-1/2 cups water
• 3 pieces star anise
• 1 teaspoon five-spice powder
• 3 stalks celery, cut in 1-inch pieces
• 2 large carrots, pared and cut into 1-inch pieces
• 2 large red or white salad potatoes, cut into 1-1/2-inch chunks
• 1-1/2 tablespoons sugar
• 2 teaspoons salt
• Pepper, to taste
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1/2 cup frozen green peas

Heat oil in pressure cooker and brown oxtails with curry powder and half of onions. Add tomato sauce and water, star anise and five-spice. Cover and bring to pressure; cook 40 minutes.

Cool and transfer to stew pot. Add rest of the onions and all the remaining ingredients except cornstarch and peas; simmer 30 minutes or until vegetables are tender. Thicken with cornstarch mixture. Add peas. Serves 4.

Approximate nutritional information, per serving: 550 calories, 23 g total fat, 7 g saturated fat, 125 mg cholesterol, 800 mg sodium, 49 g carbohydrate, 7 g fiber, 14 g sugar, 41 g protein

Trisha’s Baked Salmon
Susan Murray

• Nonstick cooking spray
• 1 center-cut salmon fillet (1-1/4 to 2 pounds), with or without skin
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon garlic powder or 2 cloves garlic, crushed
• 1/2 teaspoon salt (or less)
• 1 cup mayonnaise
• 2 tablespoons fresh dill, finely chopped, or 1 teaspoon dried dill
• 1/2 cup grated Parmesan cheese
• Lemon wedges, for garnish

Heat oven to 400 degrees. Place large sheet of foil on baking sheet and coat with nonstick cooking spray.

Place salmon, skin side down, on prepared sheet. Sprinkle with lemon pepper, garlic and salt. Rub seasonings into salmon.

In small bowl, whisk together mayonnaise and dill. Spread mixture over salmon to cover completely. Sprinkle with Parmesan cheese. Bake, uncovered, until just opaque in center and golden brown on surface, about 20 minutes, depending on size of fillet.

If desired, turn on broiler to brown salmon more. Garnish with lemon wedges. Serves 6.

Approximate nutritional information, per serving: 630 calories, 53 g total fat, 10 g saturated fat, 100 mg cholesterol, 800 mg sodium, 2 g carbohydrate, no fiber or sugar, 34 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.