YWCA O‘ahu is honoring four inspirational women at its 41st Annual Leader Luncheon, noon to 1:30 p.m. May 16 at the Sheraton Waikiki Hotel.

This year’s honorees are Julie Arigo, general manager at the Waikiki Parc Hotel; Catherine Ngo, president and CEO of Central Pacific Bank; Ginny Tiu, pianist and philanthropist; and Loretta Luke Yajima, chairwoman of the board of directors at the Hawaii Children’s Discovery Center, for their contributions to their professions and the community.

To purchase tickets, become a table sponsor or for other information call 695-2620 or visit ywcaoahu.org/leaderluncheon.

This week, the honorees share personal recipes.

HANA HOU LEMON POUND CAKE

By Ginny Tiu

• Nonstick cooking spray
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 1 teaspoon vanilla
• 1 (8-ounce) container sour cream
• 3 large eggs
• 2-1/4 cups flour
• >> Glaze:
• 1 cup powdered sugar
• 3-4 tablespoons lemon juice, or more to taste

Heat oven to 350 degrees. Coat 10-inch bundt pan with cooking spray.

In bowl of an electric mixer, combine all ingredients except flour. Mix on low. Gradually add flour; mix 3 more minutes. Pour into prepared pan and bake 60-70 minutes.

Cool in pan 15 minutes. Remove from pan and cool completely.

>> To make glaze: In a small bowl, mix sugar and lemon juice. Add more lemon juice, as necessary, to achieve desired consistency. Drizzle over cake. Serves 8.

Approximate nutritional information, per serving: 680 calories, 31 g total fat, 18 g saturated fat, 150 mg cholesterol, 250 mg sodium, 94 g carbohydrate, no fiber, 66 g sugar, 7 g protein.

CROCKPOT CHICKEN SOUP WITH NAPA CABBAGE

By Loretta Luke Yajima

• 1 (5-pound) fresh whole chicken
• 2-1/2 teaspoons Hawaiian sea salt
• Garlic salt and black pepper, to taste
• 2-inch piece ginger, peeled and sliced
• 1 head won bok (Napa cabbage), washed and cut into bite-sized pieces

Rub chicken cavity with salt and rinse (neck and gizzards may be put aside to make a separate soup broth; other innards can be discarded). Sprinkle outside of chicken with garlic salt and pepper; put it in slow cooker and cover with water. Add ginger; cook on low 10–12 hours.

Discard ginger slices and transfer chicken to a serving dish to cool. Strain broth, making sure to remove any small chicken bones. Wings, drumsticks and thighs can be set aside and eaten as a dish by themselves. Shred the rest of the chicken meat or cut it into smaller pieces; add back to soup broth.

If cooking ahead, soup may be refrigerated at this point.

>> To serve: Transfer soup to large pot over medium-low heat; bring to a low boil. Add won bok; simmer until tender. Serves 8.

Nutritional information unavailable.

DAD’S EASY MUSHROOM CHICKEN

By Julie Arigo

• Nonstick cooking spray
• 2 pounds chicken thighs, bone-in, skin-on
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 3 cloves garlic, chopped
• 1 large onion, sliced
• 1 (26-ounce) can condensed cream of mushroom soup, undiluted
• 1 (8-ounce) tray mushrooms
• 1 (14.5-ounce) jar artichokes, drained

Heat oven to 350 degrees. Coat baking pan with cooking spray.

Season chicken with garlic salt and pepper. Place on prepared pan and bake 50 minutes, until browned. Remove from oven; drain fat.

Cover chicken with garlic, onions, soup, mushrooms and artichokes. Cover with foil. Bake an additional 50 minutes. Serves 5.

Approximate nutritional information, per serving (not including salt to taste): 370 calories, 18 g total fat, 4.5 g saturated fat, 115 mg cholesterol, 1,600 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g sugar, 30 g protein.

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