Lions’ pancake breakfast honors dads, good deeds

On June 15 the Hawaii Kai Lions Club will serve more than 3,500 meals at its annual Father’s Day Pancake Breakfast at Kaiser High School. 

For more than 40 years, the event has benefited such projects as vision testing for area preschoolers, Kaiser’s Project Graduation and the Hawaii Kai holiday parade. 

The breakfast runs 6:30 to 10:30 a.m. Tickets are $6; call Peggy at 394-2525 or buy at the door.  Here, the club’s former president Cynthia Chun shares a few recipes. 

SOUTHWESTERN BREAKFAST CASSEROLE

1 (8.5-ounce) corn muffin mix, prepared according to package instructions and cooled
3 cups cubed bread
1 pound Italian sausage, casings removed
1 cup chopped sweet onion
5 eggs
2-1/2 cups low-fat milk
1 teaspoon ground cumin
1/4 teaspoon ground pepper  
1 (10-ounce) can diced tomatoes
1 (10-ounce) can green chilies, undrained
2 cups (8 ounces) shredded cheddar cheese

Preheat oven to 350 degrees. Coat 9-by-13-inch pan with nonstick cooking spray.  Crumble corn muffin into large bowl; stir in bread. Set aside.  

In pan, cook sausage and onions until brown; drain.  

In bowl, combine remaining ingredients except cheese, then mix with corn bread. Spoon half into baking pan. Top with cheese. Add rest of mixture; top with remaining cheese. Cover and bake 20 minutes, then uncover and bake additional 20 minutes or until set. Serves 18. 

Note: Can be prepared a day before baking.

Approximate nutritional information, per serving:  270 calories, 17 g fat, 7 g saturated fat, 100 mg cholesterol, 700 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g sugar, 12 g protein

GRIT SOUFFLE

2 quarts low-fat milk
2 cups quick-cooking grits
1/2 cup butter
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
6 cups shredded Jarlsberg cheese
12 eggs, well beaten

Preheat oven to 350 degrees. Coat two 2-quart casseroles with nonstick cooking spray. 

In large pot, boil milk; stir in grits. Reduce heat and stir until thick, about 4 minutes. Remove from heat; add butter, salt, pepper and cheese. Stir in eggs.  

Divide between casserole dishes. Bake uncovered 

70 minutes or until souffle puffs up. Serves 15.

Approximate nutritional information, per serving: 410 calories, 24 g fat, 13 g saturated fat, 205 mg cholesterol, 600 mg sodium, 26 g carbohydrate, 1 g fiber, 6 g sugar, 22 g protein

For more HECO recipes visit www.hawaiianelectric.com.