The Electric Kitchen: Friends of Library sale serves up quality cookbooks

The Friends of the Library of Hawaii’s annual Art and Book Sale is Veteran’s Day weekend at the Washington Middle School cafeteria.

In addition to new and used books, the sale will include art collections, including prints, original pieces, posters and a selection of comics, CDs, DVDs and audiobooks.

Hours are 9 a.m. to 3 p.m. Saturday and Sunday, and 9 a.m. to 1 p.m. Monday. The school is at 1633 S. King St.

The public libraries have extensive collections of local cookbooks, including those published by Hawaiian Electric Co. Here are some recipes from those books.

MANDARIN ORANGE SALAD WITH CANDIED WALNUTS

• By Hawaiian Electric Co.
• 1 cup walnuts
• 1/4 cup sugar
• 1 tablespoon butter
• 2 heads romaine lettuce, torn into bite-size pieces
• 1 (11-ounce) can mandarin oranges, drained

>> Dressing:

• 1/4 cup white vinegar or Japanese rice vinegar
• 1 cup vegetable oil
• 1/2 cup chopped red onion
• 2 tablespoons water
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard

In a medium nonstick skillet over medium heat, combine walnuts, sugar and butter.

Stir for 5 minutes, until nuts are well-coated, making sure mixture doesn’t burn. Remove from heat and cool.

In a large salad bowl, combine lettuce, walnuts and mandarin oranges.

>> To make dressing: Blend ingredients well. Just before serving, add to salad and toss. Serves 8.

Approximate nutritional information, per serving: 480 calories, 39 g total fat, 4 g saturated fat, 5 mg cholesterol, 350 mg sodium, 33 g carbohydrate, 5 g fiber, 27 g sugar, 5 g protein.

BEEF AND CABBAGE STEW

By Hawaiian Electric Co.

• 1 pound chuck steak, cut into chunks
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 (7-ounce) package Portuguese sausage, cut into 1-inch pieces
• 4 slices bacon, cut into quarters
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup water
• 1 cup beef broth
• 1/4 cup tomato paste
• 1 beef bouillon cube
• 5 cups coarsely shredded cabbage
• 3 medium potatoes, cut into 1-inch cubes
• 1 large carrot, cut into 1-inch slices

>> Tip: Generally, tomato paste instead of tomato sauce is added to dishes to give a tomato flavor and to thicken the dish.

Season steak with salt, pepper, and paprika. Set aside.

In a large pot or skillet, fry sausage and bacon. Add steak, onion and garlic; brown lightly.

Stir in water, beef broth, tomato paste and bouillon cube. Cover and bring to a boil, then lower heat and simmer about 1 hour, or until meat is tender.

Bring pot of water to boil. Blanch cabbage; drain.

Remove steak, sausage and bacon from skillet; keep warm.

Place cabbage, potatoes and carrots in skillet, keeping items separated. Cover and cook about 20 minutes.

To serve, place cabbage on platter; top with meat and vegetables. Serves 6.

Approximate nutritional information, per serving: 460 calories, 27 g total fat, 9 g saturated fat, 85 mg cholesterol, 1,150 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g sugar, 25 g protein.

MORNING GLORY MUFFINS

By Hawaiian Electric Co.

• 4 cups flour
• 2 -1/2 cups sugar
• 4 teaspoons baking soda
• 4 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 cups peeled and grated apples
• 1 cup raisins
• 1 cup chopped pecans
• 1 cup grated carrots
• 6 eggs
• 2 cups vegetable oil
• 4 teaspoons vanilla

Heat oven to 350 degrees.

In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt. Stir in apples, raisins, pecans and carrots; mix well.

In a small bowl, beat eggs with oil and vanilla; stir into flour mixture until batter is just combined.

Spoon batter into paper-lined muffin tins to about 2/3 full. Bake 35 minutes, until springy to the touch. Makes about 48 muffins.

Approximate nutritional information, per muffin: 120 calories, 2.5 g total fat, no saturated fat, 25 mg cholesterol, 150 mg sodium, 23 g carbohydrate, 1 g fiber, 14 g sugar, 2 g protein.

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