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Friday, October 31, 2014         

THE ELECTRIC KITCHEN


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Celebrity chefs contribute to AUW benefit cookbook


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Summer's in full swing, and that's a perfect excuse for a cookout.

Hawaiian Electric Co.'s latest cookbook offers delicious recipes from the company's employees, families and friends.

A unique component to this edition is the "Celebrity Chefs" section, with generous contributions that include Bar-B-Que Sherry Chicken from Dean Okimoto of Nalo Farms and Oriental Chicken Salad from Alice Yeung of Panya.

All proceeds from the sale of the cookbook will benefit Aloha United Way. Price is $10; purchase at the Hawaiian Electric customer service offices or by mail.

Mail orders will be shipped via U.S. Postal Service Priority Mail at the current flat-rate shipping cost ($4.95 for one to two copies, $10.70 for orders containing three to 10 copies). Make checks payable to HECO. Send orders and checks to Hawaiian Electric Co., Attn: AUW Cookbook (CP15-5V), P.O. Box 2750, Honolulu 96840.

Call 543-4811. Meanwhile, here's a sampling of what you'll find in the collection of recipes.

 

WALNUT AND MANDARIN ORANGE SALAD

2 heads romaine lettuce, torn into bite-size pieces
1 cup walnuts, toasted or candied (see note below)
1 can (11 ounces) mandarin oranges, drained
» Dressing:
1/4 cup white vinegar or Japanese rice vinegar
1 cup canola or safflower oil
1/2 small red onion, chopped
2 tablespoons water
1/2 cup sugar
1 teaspoon salt
1 teaspoon dry mustard

Place lettuce, walnuts and mandarin oranges in large salad bowl.

Mix dressing ingredients until well mixed. Toss salad with dressing just before serving. Serves 8.

Note: To make candied walnuts, melt 2 tablespoons sugar in frying pan; toss walnuts in melted sugar, then set aside to cool.

Approximate nutritional analysis, per serving: 450 calories, 36 g fat, 3 g saturated fat, 0 mg cholesterol, 300 mg sodium, 30 g carbohydrate, 2 g fiber, 21 g sugar, 3 g protein

 

MARINATED SIRLOIN STEAKS

4 pounds beef sirloin steaks
1 cup beer
» Dry rub:
1 tablespoon brown sugar, packed
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Place steaks in shallow pan; pour beer over steaks and marinate 1 hour in refrigerator.

Remove steaks from beer; pat dry with paper towels.

In small bowl, combine dry rub ingredients and rub over steaks. Let steaks rest in refrigerator for at least 20 minutes or overnight.

Grill or broil steaks to desired doneness. Serves 8.

Approximate nutritional analysis, per serving: 330 calories, 11 g fat, 4 g saturated fat, 150 mg cholesterol, 300 mg sodium, 3 g carbohydrate, 0 g fiber, 2 g sugar, 48 g protein

 

CHOCOLATE CHIP BROWNIES

2-1/2 cups brown sugar, packed
1/2 cup melted butter
3 eggs
2-3/4 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 cups chocolate chips
1 cup chopped nuts

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.

Cream sugar and butter. Add eggs; mix well.

Combine dry ingredients and add to butter mixture. Spread batter evenly in prepared pan. Bake 40 to 50 minutes. Makes 32 bars.

Approximate nutritional analysis, per bar: 210 calories, 9 g fat, 4 g saturated fat, 30 mg cholesterol, 100 mg sodium, 31 g carbohydrate, 1 g fiber, 22 g sugar, 3 g protein

For more recipes from Hawaiian Electric Co., visit www.heco.com.






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