Portuguese cuisine is hearty, rib-sticking food that has long been a part of Hawaii’s mixed plate of favorites that date to the plantation days. These recipes come from Willetta Martin Centeio, who is active in many Portuguese community groups, and her parents, John and Olivia Perreira Martin.

Lavadores (Portuguese Washboard Cookies)

• 1/2 cup butter, softened
• 1-1/2 cups sugar, divided
• 4 eggs
• Zest of 1 lemon
• 4 cups flour
• 1 tablespoon baking powder

Heat oven to 350 degrees. Line cookie sheets with baking parchment.

Using an electric mixer, cream butter and 1 cup of sugar for about 1 minute. Beat in eggs, one at a time, blending well after each, until batter is fluffy and pale yellow, 2 to 3 minutes. Stir in lemon zest.

In medium bowl, whisk together flour and baking powder. Use wooden spoon to fold flour into egg batter. Mix well. Gently knead dough in bowl for about 5 minutes.

Place remaining 1/2 cup sugar in shallow dish. Shape pieces of dough into 1-1/2 inch balls. Roll in sugar and place on cookie sheets 2 inches apart. Flatten gently with tines of a fork to make horizontal lines. Bake 20 minutes or light golden. Makes 30 cookies.

Approximate nutritional information, per cookie: 140 calories, 4 g fat, 2 g saturated fat, 35 mg cholesterol, 100 mg sodium, 23 g carbohydrate, no fiber, 10 g sugar, 3 g protein

Cebolas de Concerva (Portuguese Pickled Onions)

• 2 cups white vinegar
• 2 cups water
• 4 to 5 medium Maui onions, peeled and quartered
• 1 tablespoon rock salt or Hawaiian salt
• 1 teaspoon sugar
• 2 Hawaiian chili peppers

In pot, bring vinegar and water to boil; remove from heat.

Place onions into sterilized jars. Add salt, sugar and chili peppers. Pour vinegar liquid over onions. Cover and gently shake a few times to distribute liquid. Refrigerate 3 days before eating. Makes 2 quarts.

Note: Ingredients such as bell peppers, carrots, garlic and cauliflower may be added.

Approximate nutritional information, per 1/4 cup serving: 30 calories, no fat or cholesterol, 700 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein

Papas de Milho (Corn Pudding)

• 4 cups water, divided
• 4 Portuguese cabbage (kale) leaves (about 1 cup), finely chopped
• 1/2 teaspoon Hawaiian salt
• Dash powdered garlic (optional)
• 1/2 to 1 cup diced Portuguese sausage (optional)
• 1/8 cup bacon fat or vegetable oil
• 1-1/4 cups white cornmeal

In large pot, bring 3 cups water to boil. Add cabbage, salt, garlic (if using), sausage and bacon fat; cook until leaves are tender.

Mix remaining 1 cup cold water with cornmeal. Add to pot and simmer until thickened, stirring constantly.

Pour into 9-by-9-inch pan so mixture is about 3/4 inch thick. Chill. Slice, heat and serve, or dredge slices in flour and fry in butter until browned. Serves 4.

Approximate nutritional information (using vegetable oil), per serving: 330 calories, 14 g fat, 2.5 g saturated fat, 25 mg cholesterol, 450 mg sodium, 41 g carbohydrate, 2 g fiber, 1 g sugar, 9 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.