Join us at the 30th annual Honolulu City Lights on opening night, 6 p.m. Dec. 6, when festivities include the Electric Light Parade.
Other Hawaiian Electric parades will be the Hawaii Kai Christmas Parade (10 a.m. Saturday), Pearl City Shopping Center (4 p.m. Dec. 7), Waianae Coast (10 a.m. Dec. 13) and Kapolei (West Oahu Electric Light Parade, 6 p.m. Dec. 13).
The Friends of Honolulu City Lights is selling two new ornaments this year: a 30th-anniversary ornament and another featuring Shaka Santa on a voyaging canoe. All proceeds benefit Honolulu City Lights. Find them at Macy’s or at honolulucitylights.org.
This week, enjoy some holiday appetizers.
SPANIKOPITA BITES
3/4 cup butter, melted
1 egg
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta
1 cup cottage cheese
16 sheets phyllo dough
Preheat oven to 350 degrees. Brush 15-by-10-by-1-inch baking pan with some of butter.
In large bowl, combine egg, spinach and cheeses; set aside.
Layer eight sheets of phyllo dough in prepared pan, brushing each sheet with butter. Keep remaining dough covered with plastic wrap and damp towel to prevent it from drying out.
Cover evenly with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter. Cover and freeze 30 minutes. Using sharp knife, cut into 1-by-2-inch pieces. Bake 35-40 minutes or until golden brown. Makes 24 servings.
Approximate nutritional information, per serving: 140 calories, 10 g fat, 6 g saturated fat, 35 mg cholesterol, 300 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g sugar, 5 g protein
SAUSAGE STUFFED MUSHROOMS
15 large fresh mushrooms
2 tablespoons butter, divided
2 tablespoons chopped onion
1 tablespoon lemon juice
1/4 teaspoon dried basil
Salt and pepper, to taste
4 ounces Italian sausage, casing removed
1 tablespoon chopped fresh parsley
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees. Remove stems from mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove liquid.
In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add lemon juice, basil, salt and pepper; cook until nearly all the liquid has evaporated. Cool.
In large bowl, combine mushroom mixture, sausage and parsley; stuff mushroom caps.
Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
Place in greased baking pan. Bake 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Makes 15 servings.
Approximate nutritional information, per stuffed mushroom: 50 calories, 4 g fat, 2 g saturated fat, 10 mg cholesterol, 100 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 2 g protein
More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.
