Learn about our American history at the Pacific Aviation Museum’s Living History Day, 9 a.m. to 4:30 p.m. Saturday.

The theme will be the role of film and photography in documenting and preserving the events of World War II. All-day activities include museum tours, swing dance demonstrations with live music and a screening of the award-winning documentary “Finding Kukan.” Seating for the film is limited, and registration is required.

This event is affiliated with the Smithsonian Magazine’s “Museum Day Live!” — an annual celebration that provides free admission. You must have a ticket, however, which you can download at 808ne.ws/aviationhistoryday. One ticket covers two people. Register for “Finding Kukan” viewing at the same site.

This week, enjoy a few WWII-era favorites with a modern twist.

DROPPED BISCUIT CHICKEN POT PIE

• 3 tablespoons butter
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (14-ounce) can reduced- sodium chicken broth
• 1/8 teaspoon ground red pepper
• 2 cups chopped rotisserie chicken
• 2 cups frozen mixed vegetables
• Paprika, if desired
• >> Biscuits:
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cut into chunks
• 1/2 cup buttermilk

Heat oven to 400 degrees.

Melt butter in 4-quart saucepan over medium heat. Add onion; cook 3-5 minutes or until softened. Add flour; continue cooking, stirring constantly, 1 minute. Stir in milk, broth and red pepper; continue cooking 4-6 minutes or until mixture comes to a boil and thickens.

Stir in chicken and vegetables. Pour into ungreased 2-quart casserole dish; set aside.

To make biscuits: Combine flour, baking powder and salt in medium bowl; cut in butter with pastry cutter or fork until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened.

No buttermilk? A substitute: In a measuring cup, combine 1-1/2 teaspoons vinegar and enough milk to equal 1/2 cup. Let sit 5 minutes.

Drop dough in 6 equal portions over pot pie in casserole dish. Lightly sprinkle with paprika, if desired. Bake 40-45 minutes, until biscuits are lightly browned and mixture is bubbling. Serves 6.

Approximate nutritional information, per serving (including chicken skin): 420 calories, 21 g total fat, 11 g saturated fat, 85 mg cholesterol, 950 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g sugar, 19 g protein.

BAVARIAN APPLE TART

• >> Crust:
• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1/4 teaspoon vanilla
• >> Filling:
• 1/2 cup sugar
• 2 (8-ounce) packages cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla
• >> Topping:
• 4 medium tart apples, peeled, sliced 1/4-inch thick (4 cups)
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Dash ground cardamom
• 1/4 cup sliced almonds

Heat oven to 375 degrees.

In large bowl, combine crust ingredients. Beat at medium speed, scraping bowl often, until dough leaves sides of bowl and forms a ball. Press onto bottom of 10-inch springform pan. Bake 10 minutes.

In the same bowl, make filling: Combine sugar, cream cheese, eggs and vanilla. Beat at medium speed, scraping bowl often, until smooth. Spread mixture over crust.

To make topping: Place apples in another bowl. Sprinkle with sugar, cinnamon, nutmeg and cardamom; toss to coat. Arrange apples in concentric circles over filling, pressing narrow end of apple slices into cream cheese mixture. Bake 45 minutes.

Sprinkle with almonds; continue baking 15-20 minutes or until center is almost set. Cool completely. Remove rim from springform pan. Refrigerate until firm. Serves 12.

Approximate nutritional information, per serving: 370 calories, 23 g total fat, 13 g saturated fat, 95 mg cholesterol, 200 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g sugar, 5 g protein.

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