The nonprofit organization HUGS — for Help, Understanding and Group Support — serves families facing the emotional and financial challenges of serious childhood illness.

On May 11, HUGS presents its annual gala, “Celebrating Our Ohana,” 5:30-9 p.m. at the Sheraton Waikiki. The event will feature dinner, silent and live auctions, and entertainment by Kalapana.

This year’s honoree is Alan Oshima, president and CEO of Hawaiian Electric Co., for his business leadership and contributions to the community. Proceeds will help support families from initial diagnosis of a child’s life-threatening illness through treatment and beyond. Call 732-4846 or visit hugshawaii.org.

HUGS shares these recipes that are easy to prepare for busy families.

SLOW-COOKER ROPA VIEJA (CUBAN STEW)

By HUGS (Help, Understanding and Group Support)

• 1 (15-ounce) can crushed tomatoes
• 3 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1-1/2 teaspoons ground cumin
• 1 jalapeno pepper, thinly sliced (with seeds)
• 3/4 teaspoon kosher salt
• 1- 1/2 pounds skirt or flank steak
• 2 bell peppers (1 red and 1 green), sliced 1/2-inch thick
• 1 small onion, thinly sliced
• 3 tablespoons chopped pimiento- stuffed green olives, plus 1 tablespoon brine from jar

In a 6-quart slow cooker, combine tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and salt. Add steak, bell peppers and onion; toss to coat. Cover and cook on low, undisturbed, for 8 hours.

Uncover and skim off fat. Coarsely shred meat with 2 forks, stir in olives and olive brine. Serve over rice. Serves 4.

Approximate nutritional analysis, per serving: 350 calories, 14 g total fat, 5 g saturated fat, 110 mg cholesterol, 900 mg sodium, 19 g carbohydrate, 4 g fiber, 11 g sugar, 39 g protein.

BAKED SPAGHETTI

By HUGS (Help, Understanding and Group Support)

• 3/4 (1-pound) box spaghetti noodles
• 1 (10-ounce) Portuguese sausage
• 1-1/2 pounds ground beef
• 1/2 cup chopped onions
• 1 (24-ounce) bottled spaghetti sauce
• 1 (4-ounce) can chopped mushrooms
• 1 (10.5-ounce) can cream of mushroom soup
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons Parmesan cheese

Heat oven to 350 degrees. Cook spaghetti according to package directions, rinse and set aside. Skin and chop sausage.

In a medium pan, brown sausage with ground beef and onions. Add spaghetti sauce and mushrooms. Simmer 10 minutes.

Add cream of mushroom soup, with Monterey Jack and cheddar cheeses. Heat until cheeses melt.

Add spaghetti noodles and mix well. Place in 9-by-13-inch casserole dish. Sprinkle with Parmesan cheese. Bake 15-20 minutes. Serves 8.

Approximate nutritional analysis, per serving: 460 calories, 20 g total fat, 7 g saturated fat, 70 mg cholesterol, 1,100 mg sodium, 45 g carbohydrate, 2 g fiber, 7 g sugar, 25 g protein.

GYUDON (JAPANESE BEEF BOWL)

By HUGS (Help, Understanding and Group Support)

• 3/4 cup mentsuyu (bottled soup base; available in Asian section of supermarkets)
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1/4 cup water
• 6 ounces thinly sliced beef, cut into 2-inch pieces
• 3/4 large onion, thinly sliced

In a medium pot on medium heat, combine soup base, mirin and water, bring to a boil. Add beef and sliced onions; reduce heat to simmer for about 5 minutes.

Serve over hot rice. Serves 2.

Approximate nutritional analysis, per serving: 280 calories, 6 g total fat, 2.5 g saturated fat, 55 mg cholesterol, greater than 2,500 mg sodium, 28 g carbohydrate, 1 g fiber, 15 g sugar, 24 g protein.

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