The second annual Salvation Army Partners in Community Service Gala will honor the Hawai‘i Community Foundation, Group 70 International and Murray Bawden, who oversaw the design and construction of the Kroc Center, for their leadership and contributions to the Salvation Army.

The outdoor event, 5:30-8:30 p.m. May 13 at Salvation Army Family Treatment Services, 845 22nd Ave., will feature signature dishes from 3660 on the Rise, Chef Chai, HASR Bistro, Hy’s Steak House, Kahala Hotel & Resort, Mariposa, Morimoto Waikiki and MW Restaurant. “Mocktails” from top Oahu mixologists will be served, and there will be live music and an auction. Tickets are $250, tables of eight from $5,000. Free valet parking.

The gala celebrates Salvation Army Week, Monday to May 14, commemorating the organization’s social service and community outreach work across Hawaii and the Pacific. Each year, this week serves as an opportunity to recognize the volunteers, donors and program beneficiaries who have helped the agency serve Hawaii for 121 years. Visit hawaii.salvationarmy.org or call 988-2136. This week we are sharing recipes from the Salvation Army.

FAMOUS SALVATION ARMY DOUGHNUT RECIPE

• 2 cups flour, divided
• 1 teaspoon baking powder
• 1 tablespoon vegetable shortening
• 1-1/2 cups sugar, divided
• 1/4 teaspoon EACH salt, ground nutmeg and cinnamon
• 1/2 cup milk
• 1 egg, well-beaten
• Vegetable oil, for deep frying

In medium bowl, combine 1-3/4 cups flour with baking powder; set aside.

In bowl of electric mixer, cream shortening, 1/2 cup sugar, salt, nutmeg and cinnamon. Add milk and egg; stir to combine. Add flour mixture. Work into a soft dough and roll onto a floured board (use remaining flour) into a 1/4-inch-thick sheet.

Heat oil to about 375 degrees. Cut dough into desired shapes and fry, turning frequently, until doughnuts are a rich golden-russet color, about 3 minutes. While hot, roll doughnuts in remaining sugar. Makes 15.

Approximate nutritional analysis, per serving: 240 calories, 11 g fat, 1 g saturated fat, 15 mg cholesterol, 100 mg sodium, 34 g carbohydrate, no fiber, 21 g sugar, 2 g protein

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PUMPKIN DREAM BAR

• 1/2 cup unsalted butter
• 1-1/3 cups sugar, divided
• 1 cup rolled oats, uncooked
• 3/4 cup flour
• 2 (8-ounce) packages cream cheese, softened
• 4 eggs
• 1 (16-ounce) can solid-pack pumpkin
• 1/2 cup light or dark corn syrup
• 2 teaspoons cinnamon
• Whipped cream (optional, for garnish)

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

Beat butter and 1/3 cup sugar until fluffy. Add oats and flour; mix well. Spread evenly in prepared pan. Bake 18-20 minutes or until light golden brown. Cool slightly.

Beat cream cheese and remaining sugar at medium speed until fluffy. Add eggs one at a time, mixing well after each addition. Add remaining ingredients; mix until smooth. Pour over partially cooled crust. Bake an additional 45-50 minutes or until center appears set. Cool completely on wire rack; chill. Serve with optional whipped cream. Serves 24.

Approximate nutritional analysis, per serving (not including whipped cream): 210 calories, 12 g fat, 7 g saturated fat, 65 mg cholesterol, 85 mg sodium, 24 g carbohydrate, 1 g fiber, 14 g sugar, 3 g protein

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CHICKEN ENCHILADA

• 2 tablespoons canola oil
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced

• 1/2 orange bell pepper, diced
• 1/2 medium sweet onion, diced, Ewa onion preferred
• 1 cup diced mushrooms (optional)
• 2 large garlic cloves, minced, or 1 tablespoon garlic powder
• 1/3 cup taco seasoning, more or less, to taste
• 2 (10-ounce) cans chicken breast, shredded
• 1 -1/2 cups shredded Mexican cheese mix or mozzarella/jack cheese, divided
• 1 (10 count) package (8-inch) tortillas
• 1 (6-ounce) can green enchilada sauce
• 1 (4-ounce) can diced green chilies
• 1/2 cup sour cream

Heat oven to 350 degrees.

In a large saute pan, heat oil. Add peppers, onion, mushrooms and garlic; saute until slightly cooked. Add taco seasoning, saute another 2 minutes or so, then let cool completely.

Add shredded chicken to cooled vegetables and toss with half of the shredded cheese. Wrap mixture in tortillas and place in 9-by-13-inch baking pan. Arrange in rows with seam side down.

Combine enchilada sauce, chilies and sour cream. Pour over enchiladas and sprinkle with remaining cheese. Bake 20 minutes. Serves 5.

Approximate nutritional analysis, per serving: 660 calories, 29 g fat, 11 g saturated fat, 80 mg cholesterol, 2,500 mg sodium, 63 g carbohydrate, 6 g fiber, 10 g sugar, 38 g protein