Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!
Once again, Hawaiian Electric employees have teamed up to raise funds for the Aloha United Way, with "A Taste to Remember, Volume 6: Power Potluck." More than 200 favorite recipes were selected from those of our employees and their families and friends. Enjoy a variety of pupu, soups, salads, main dishes and desserts — plus energy conservation tips.
The cookbook is $10 at our customer service offices at 900 Richards St. and 820 Ward Ave., or by mail at Hawaiian Electric, Attn: Laurie Oishii, P.O. 2750, Honolulu 96840. Shipping costs are $4.95 for one to two cookbooks; $10.95 for three to 10. Call 543-4111 for an order form or download a copy at www.heco.com.
Try these samplings of recipes from "Power Potluck."
CONE SOMEN SALAD
Fuels department
2 tablespoons sugar
4 tablespoons sushi vinegar
2 tablespoons sesame oil
Few drops of mirin (sweet Japanese cooking wine)
Dash of salt
1/2 (8 ounce) package somen noodles, boiled and drained
1/4 pound ocean salad
1/2 kamaboko (fish cake) log, thinly sliced
1/2 cucumber, seeded and thinly sliced
3 (3.88 ounce) packages cone sushi seasoned
In large bowl, toss everything together; stuff in cone sushi. Serves 6.
Approximate nutritional information, per serving: 350 calories, 17 g fat, 3.5 g saturated fat, 10 mg cholesterol, 300 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g sugar, 19 g protein
WHITE CHILI
Charmaine Yukawa and Violet Francis, Power Supply department
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoon garlic powder
2 (15.8-ounce) cans great northern beans, rinsed and drained
1 (14.5-ounce) can chicken broth
2 (4 ounce) cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, heat oil and sauté chicken, onion and garlic powder until chicken is cooked.
Add beans, broth, chilies and seasoning. Bring to boil. Reduce heat; simmer, uncovered, 30 minutes.
Remove from heat; stir in sour cream and cream. Serve immediately. Serves 6.
Approximate nutritional information, per serving: 450 calories, 20 g fat, 10 g saturated fat, 90 mg cholesterol, 1,000 mg sodium, 39 g carbohydrate, 9 g fiber, 2 g sugar, 31 g protein
HAUPIA DELIGHT
Karen Mark, Generation department
1 cup butter
1 cup sugar, divided
2 cups flour
1/2 cup chopped nuts
1/2 cup cornstarch
3 cups water
1 (12-ounce) can frozen coconut milk, thawed
1 (8-ounce) container frozen whipped cream
1/2 cup shredded coconut
Heat oven to 325 degrees. Cream butter with 1/3 cup sugar. Mix in flour and nuts. Press evenly into a 9-by-13-inch pan. Bake 15 to 18 minutes.
Combine cornstarch, water, coconut milk, and remaining sugar in a sauce pan. Cook over low heat, stirring constantly until thickened.
Cool and pour over crust; chill. Cover with whipped cream and sprinkle with coconut. Serves 18.
Approximate nutritional information, per serving: (with cream): 310 calories, 22 g fat, 14 g saturated fat, 45 mg cholesterol, 80 mg sodium, 27 g carbohydrate, 1 g fiber, 11 g sugar, 3 g protein
78