Enjoy "all things Greek" at this weekend’s Greek Festival, featuring authentic food and lively entertainment.

Last year, more than 20,000 people joined in the two-day celebration, so organizers are hard at work preparing huge amounts of spanakopita (spinach pie), gyro sandwiches, moussaka, pastitsio, Greek chicken, souvlaki (skewered beef and pork), a variety of Greek salads, loukoumades (Greek malasadas), ouzo sorbet, baklava and an assortment of pastries. The Taverna will feature imported Greek beer, ouzo, and red, white and retsina wine.

Stock up on Greek pantry supplies such as Cretan olive oil, olives, herbs, grape leaves, cheeses, jams, pasta and the "Greek Festival Cookbook."

Proceeds benefit Sts. Constantine & Helen Greek Orthodox Cathedral of the Pacific and local charities.

To get your taste buds ready, festival organizers share these delicious recipes.

LOUKOUMADES (GREEK DOUGHNUTS)

4 cups flour
1 package active dry yeast
2 cups warm milk
1/4 cup butter, melted
1 teaspoon salt
Vegetable oil for deep- frying
1 cup honey
1/4 cup water
Cinnamon for sprinkling

Place flour in large bowl.

In another bowl, combine yeast, milk, butter, and salt; add to flour and mix well. Let rise until dough is doubled. Punch down dough and let rise again.

Heat 2 to 3 inches oil in heavy frying pan. Carefully drop dough by teaspoonfuls into hot oil; fry until golden brown. Drain on absorbent paper.

In small bowl, combine honey and water; mix well. Baste doughnuts with honey mixture, sprinkle with cinnamon, and serve hot. Makes about 5 dozen doughnuts.

Approximate nutrient information, per serving (based on 5 dozen doughnuts): 120 calories, 8 g fat, 1.5 g saturated fat, 5 mg cholesterol, 50 mg sodium, 11 g carbohydrate, 0 g fiber, 5 g sugar, 1 g protein

TZATZIKI (YOGURT SAUCE)

1 cup cultured yogurt
1 cup sour cream
1/2 medium-sized cucumber, peeled, seeded, and thinly sliced
4 cloves garlic, pressed
2 tablespoons minced fresh mint or 1 tablespoon dried mint, crushed
2 tablespoons olive oil
1 teaspoon lemon juice
1/3 teaspoon freshly ground pepper
1/2 teaspoon salt (or more to taste, depending on sourness of yogurt)

Mix all ingredients together gently — do not beat. Allow mixture to stand for at least 4 hours in refrigerator.

Note: This sauce is an excellent dressing. It may be used on any white fish, broiled lamb, pork, chicken, vegetables, most sandwiches made with pita bread and dolmathes (stuffed grape leaves). Makes about 2 1/2 cups.

Approximate nutrient analysis per 2 tablespoon serving: 45 calories, 4 g fat, 2 g saturated fat, 5 mg cholesterol, 70 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 1 g protein

CHICKEN OREGANO

4 pounds roasting or broiler-fryer chicken, cut into quarters
Salt and pepper, to taste
1 tablespoon dried oregano
Juice of 3 lemons
1/4 cup vegetable oil

Preheat oven to 350 degrees. Place chicken in baking pan. Season with salt, pepper, and oregano.

Whisk together lemon juice and oil; pour over chicken.

Bake about 45 minutes or until cooked, basting occasionally with pan drippings. Place chicken on heated platter and keep warm. Skim oil from pan drippings and spoon remaining sauce over chicken. Makes 4 servings.

Approximate nutrient information per serving (based on 4 servings and not including salt to taste): 750 calories, 56 g fat, 14 g saturated fat, 225 mg cholesterol, 200 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugar, 56 g protein

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