Calling all Farrington Governors alumni and friends! The Farrington Alumni and Community Foundation is holding its 41st annual meeting and luncheon 10 a.m. to 2 p.m. Feb. 26 on the Farrington High School campus.

Tickets are $50 and include lunch, a program and student-led school tours to include the renovated auditorium, with its new media center, and the soon-to-be-completed athletic field. Attendees will also learn about the school’s career and vocational academies. Proceeds benefit Farrington-sponsored organizations. Contact Joji Cristobal, the foundation’s special-events chairman, at 284-5605.

This week, enjoy recipes from Farrington alumni and friends.

Chinese Chicken Salad Appetizers

Melinda Korenaga, Farrington culinary arts instructor

• 3/4 to 1 cup vegetable oil
• 5 squares won ton pi, cut diagonally into 2 triangles
• 2 cups water
• 1 cube chicken bouillon
• 1/4 teaspoon salt
• 1 chicken thigh, halved
• 1/8 head iceberg lettuce
• 1/2 small carrot, julienned
• 3 ounces Creamy Oriental Dressing (recipe follows)
• Chinese parsley, for garnish

In a saute pan, heat oil on medium. Fry won ton pi until golden. Remove and drain well on paper towels. Set aside.

In a small pot, boil water, bouillon cube and salt. Add chicken thigh and simmer until fully cooked and tender, 15-20 minutes. Remove, let cool, then shred. Set aside.

To assemble: Top each won ton triangle with lettuce, carrots and chicken, then drizzle with dressing. Garnish with parsley. Makes 10 pieces.

Approximate nutritional information, per serving (using 3 ounces dressing): 80 calories, 6 g total fat, 1 g saturated fat, 15 mg cholesterol, 250 mg sodium, 4 g carbohydrate, no fiber, 1 g sugar, 3 g protein

Blueberry Cream Cupcakes

Linda Uyehara, state coordinator, Family, Career and Community Leaders of America

• 3 eggs
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• 1/2 cup coconut flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1 cup fresh blueberries, rinsed and patted dry
• >> Frosting:
• 1 cup heavy cream
• 2 tablespoons honey or maple syrup

Heat oven to 350 degrees. Line 9 cups in a muffin pan with paper liners.

In large bowl, combine eggs, oil, agave and vanilla; blend with mixer.

In a separate bowl, combine flour, salt and baking soda. Add to liquid mixture and blend well. Fold in blueberries. Portion 1/4 cup batter into each liner. Bake 20-25 minutes, until a pick inserted into a cake comes out clean. Let cool.

To make frosting: Whip cream and honey together until stiff peaks form. Frost cooled cupcakes. Makes 9.

Approximate nutritional information, per cupcake: 240 calories, 15 g total fat, 2.5 g saturated fat, 65 mg cholesterol, 150 mg sodium, 24 g carbohydrate, 3 g fiber, 20 g sugar, 3 g protein

Creamy Oriental Dressing

• 1/2 cup mayonnaise
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 1/4 teaspoon finely ground black pepper

Combine ingredients in a bowl; mix well. Refrigerate. Makes 1 cup.

Approximate nutritional information, per tablespoon: 70 calories, 7 g total fat, 1 g saturated fat, 5 mg cholesterol, 160 mg sodium, 2 g carbohydrate, 2 g sugar, no fiber or protein

Roast Pork and Kim Chee Soup

Guy Shibayama, secretary, Farrington Alumni and Community Foundation

• 3 pounds Chinese roast pork, thinly sliced
• 3 jars (12 ounces) won bok kim chee
• 2 cans (49.5 ounces) chicken broth
• 1 can (14.5 ounces) chicken broth
• 3 cups water
• 1 (6-inch) piece of ginger, crushed
• 9 cloves garlic, crushed
• 3 (20-ounce) blocks tofu, cubed
• 1 teaspoon fresh ground chili (may substitute chili powder)
• 2 teaspoons kim chee base (available at Asian markets)

In a large stock pot (16 quart), stir-fry pork with kim chee, 10 minutes. Add remaining ingredients and bring to boil; reduce heat and simmer 15 minutes. Serve hot. Serves 24.

Approximate nutritional information, per serving: 240 calories, 15 g total fat, 4.5 g saturated fat, 35 mg cholesterol, greater than 1,500 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugar, 19 g protein

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