---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PESTO
 Categories: Pasta, Sauces
      Yield: 1 cup
 
    1/4 c  Olive oil
  1 1/2 c  Fresh basil leaves
      2    -to
      5    Garlic cloves
    1/4 c  Pine nuts or walnuts
    1/2 c  Freshly grated
           Parmesan cheese
 
  Put all ingredients into a food processor or blender.  Cover and
  process or blend until a puree is formed.  Refrigerate for up to a
  week, or freeze until ready to use.  Stir before using as the
  surface darkens when exposed to air.  Makes about 1 cup.
  
  PASTA WITH PESTO:  Toss 1/4 cup PESTO with 1 lb of freshly cooked
  hot pasta.  Makes 4 to 6 servings.
  
  PESTO PITAS:  Spread 1 tablespoon PESTO on a pita bread.  Sprinkle
  with freshly grated Parmesan cheese.  Broil in electric oven until
  golden brown.
  
  QUICK & EASY PASTA RECIPES (March 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BULGER ORIENTAL
 Categories: Side dish, Grains
      Yield: 6 servings
 
      1 c  Bulger wheat
      1 c  Water
    1/4 c  Olive oil
    1/4 c  Lemon juice
      2 ts Low sodium soy sauce
      1 c  Diced tomato
      1 c  Diced Japanese cucumber
    1/2 c  Chopped green onions
    1/2 c  Chopped Chinese parsley
           Lettuce
      1 c  Plain yogurt
 
  In a saucepan, combine bulger and water; cover and bring to a
  boil.  Lower heat and simmer for 5 minutes.  Remove from heat;
  stir in olive oil, lemon juice, and soy sauce.  Place in a bowl
  and let cool.  Add tomato, cucumber, green onions, and parsley.
  Refrigerate until ready to serve.  Place on a bed of lettuce;
  serve with yogurt.  Makes 6 servings.
  
  Recipe was selected in accordance with American Cancer Society
  nutrition guidelines and demonstrated by Campbell High School
  teacher, Lorna Lubawski and student, Scott Alcaide.
  
  QUICK AND HEALTHY RECIPES (JANUARY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CRANBERRY-ORANGE MUFFINS
 Categories: Breads
      Yield: 12 muffins
 
  1 1/2 c  Flour
    3/4 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Skim milk
    1/4 c  Salad oil
      1 ts Grated orange rind
      1    Egg; slightly beaten
      1 c  Fresh or frozen
           Cranberries
           -- coarsely chopped
 
  Preheat electric oven to 400  F.  Spray muffin pans with non-stick
  cooking spray.  In a bowl, combine flour, sugar, baking powder,
  and salt. Combine milk, oil, orange rind, and egg.  Stir into
  flour mixture; do not overbeat.  Gently fold in cranberries.
  Spoon into prepared pans.  Bake for 25 minutes or until golden
  brown.  Makes 12 muffins.
  
  Recipe was selected in accordance with American Cancer Society
  nutrition guidelines and demonstrated by Campbell High School
  teacher, Lorna Lubawski and student, Scott Alcaide.
  
  QUICK AND HEALTHY RECIPES (JANUARY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: EASY BOBOLI PIZZA
 Categories: Main dish
      Yield: 6 servings
 
      1    (10-inch) boboli
           -OR- flat bread
      1 c  Spaghetti or pizza sauce
      2 c  Sliced mushrooms or onions
           -or- green peppers
           -or- olives
      1 c  Shredded low fat cheese
           -(cheddar, jack,
           -or mozzarella cheese)
 
  Preheat electric oven to 400  F.  Place bread on a baking sheet;
  spread with sauce.  Top with choice of vegetables and cheese.
  Bake for 15 to 20 minutes or until cheese is melted and is golden
  brown.  Makes 6 servings.
  
  Recipe was selected in accordance with American Cancer Society
  nutrition guidelines and demonstrated by Campbell High School
  teacher, Lorna Lubawski and student, Scott Alcaide.
  
  QUICK AND HEALTHY RECIPES (JANUARY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MICROWAVE MIXED RICE
 Categories: Side dish
      Yield: 6 servings
 
      4 c  Cooked rice
    1/2 c  Cooked and diced chicken
           -OR- tofu
    1/2 c  Frozen peas and carrots
           -- thawed
    1/2 c  Thinly sliced celery
    1/4 c  Chopped green onions
      1    Egg; beaten
      2 ts Low sodium soy sauce
 
  In a large microwave-safe dish, combine rice, chicken or tofu,
  peas and carrots, celery, and green onions.  Combine egg and soy
  sauce; stir into rice mixture.  Cover and microwave on high power
  for 3 minutes; stir well.  Cover and microwave on  high for 2 to 4
  more minutes.  Makes 6 servings.
  
  Recipe was selected in accordance with American Cancer Society
  nutrition guidelines and demonstrated by Campbell High School
  teacher, Lorna Lubawski and student, Scott Alcaide.
  
  QUICK AND HEALTHY RECIPES (JANUARY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FRUIT AND TOFU PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
  2 1/2 c  Sliced peaches or mangoes
    1/2 c  Shredded coconut
           -(unsweetened)
      1 c  Honey
      2 tb Whole wheat flour
      1 ts Ground cinnamon
    1/8 ts Ground nutmeg
      1    9-inch baked pie shell
     12 oz Firm tofu; squeezed
           -to remove moisture
      2    Eggs; OR...
      4 oz -egg substitute
      4 oz Light cream cheese
           -OR- non dairy cream cheese
    1/4 ts Salt
  1 1/2 ts Vanilla
 
  Preheat electric oven to 350 F.  In a bowl, combine peaches,
  coconut, 1/4 cup of the honey, the flour, 1/2 teaspoon of the
  cinnamon, and the nutmeg.  Mix gently; spoon into pie shell.  In a
  blender, add tofu, eggs, cream cheese, the remaining 3/4 cup
  honey, the remaining 1/2 teaspoon cinnamon, the salt, and vanilla.
  Cover and blend until smooth.  Pour over peaches.  Bake for 50 to
  60 minutes, or until golden brown.  Makes 8 servings.
  
  Guest Demonstrator:  Paul Onishi
  
  CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING
 Categories: Salads, Pasta
      Yield: 1 recipe
 
      1 pk (8.75 oz) soba noodles
      1 sm Carrot
           -- shredded in long strands
      1 sm Daikon
           -- shredded in long strands
      6    Leaves romaine lettuce
           -- torn
      6    Leaves red leaf lettuce
           -- torn
      1    Red bell pepper; sliced
      1    Yellow bell pepper; sliced
    1/2 pk (8 oz size) fried tofu
           -- sliced
      1 cn (8 oz) water chestnuts
           -- sliced
      1 cn Mandarin orange wedges
           -- (11 oz), drained
      1 cn (20 oz) lychees; drained
           -- and cut into quarters
    1/4 c  Toasted sesame seed
    1/2 c  Brown sugar
      1 ts Salt
      1 ts Pepper
    1/4 c  Salad oil
    1/2 c  Lime juice
      6 tb Mirin
      1 c  Rice vinegar
    1/2 c  Tamari (or shoyu)
      4 ts Sesame oil
 
  Cook soba noodles according to package directions, rinse, drain
  and cool.  In a large bowl, toss noodles with carrot and daikon.
  Put lettuce on  large serving platter.  Top with noodle mixture,
  peppers, tofu, water chestnuts, mandarin oranges, and lychees.
  Chill until ready to serve.  To make dressing, combine the
  remaining ingredients; mix well.  Serve with salad.  Makes 10 to
  12 servings.
  
  Guest Demonstrator:  Paul Onishi
  
  CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: TEMPEH CHIPS WITH DIPPING SAUCE
 Categories: Appetizers, Vegan
      Yield: 4 servings
 
      1    Block (8 oz) tempeh
           -- (soy bean cake)*
    1/2 c  Hot water
    1/4 c  Tamari or soy sauce
      2 tb Lemon or lime juice
    1/2 ts Sea salt
    1/2 ts Finely chopped garlic
    1/2 ts Ground coriander
      1 c  Canola oil
           Ground red chili pepper
           -- (to taste)
 
  Cut tempeh into 2 x 1/2 x 1/8-inch slices.  In a bowl, combine hot
  water, 1 tablespoon each of the tamari and the lemon juice,  the
  salt, garlic, and coriander; stir until salt is dissolved.  Add
  tempeh; marinate for 15 minutes.  In a skillet, heat oil.  Fry
  tempeh until crisp;  drain.  To make dipping sauce, combine the
  remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon
  juice, and the chili pepper.  Makes 4 servings.
  
  *Available at health food stores.
  
  Guest Demonstrator:  Paul Onishi
  
  CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETARIAN POT STICKERS WITH DIPPING SAUCE
 Categories: Appetizers, Vegetarian, Vegan
      Yield: 24 pieces
 
      1 c  Diced tomato
    1/2 c  Grated daikon
      2 tb Finely chopped shiso leaves
      2 tb Chopped green onions
      3 tb Lemon juice
    1/4 c  Tamari or soy sauce
    1/2 ts Cumin seed
    1/2 ts Chili powder
    1/2 c  Cooked brown rice
      6 oz Tofu; squeezed
           -to remove moisture
      3 tb Fresh shiitake mushrooms
           -(finely chopped)
      2 tb Chopped fresh basil leaves
      2 tb Finely chopped black olives
      1 ts Ground red chili pepper
      1 ts Sesame oil
     12 oz Pot sticker wrappers
           Salad oil for frying
 
  For dipping sauce, combine tomato, daikon, shiso, green onions,
  lemon juice, 2 tablespoons of  the tamari, the cumin, and chili
  powder.  Chill overnight.  In  a bowl, combine rice, tofu,
  mushrooms, basil, olives, chili pepper, sesame oil, and the
  remaining 2 tablespoons tamari.  Chill for 30 minutes.  Put 1
  tablespoon of filling in the center of each wrapper.  Dampen edges
  with water, fold wrapper in half, and seal edges.  In a non-stick
  skillet, heat a little oil.  Arrange filled pot stickers in a
  single layer in the skillet; cook over medium heat until the
  bottoms of the pot stickers are browned.  Add 1/4 cup water; cover
  and cook on low heat for 6 minutes, or until water is evaporated.
  Repeat until all pot stickers are cooked.  Serve with dipping
  sauce.  Makes about 24 pot stickers.
  
  CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
  
  Guest Demonstrator:  Paul Onishi
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PENNE PASTA WITH TUNA
 Categories: Pasta, Fish
      Yield: 1 recipe
 
      1 cn (7 oz) tuna; drained
           -- optional
    1/2 c  Walnuts
      1    Lemon's rind
      1 ts Worcestershire sauce
    1/4 c  Chopped parsley
      4    Fresh basil leaves
    1/2 c  Olive oil
    1/2 ts Salt
    1/4 ts Pepper
      1 lb Penne pasta
 
  Put tuna, walnuts, lemon rind, Worcestershire sauce, parsley,
  basil, oil, salt, and pepper into a food processor or blender.
  Cover and process or blend until smooth.  Cook pasta according to
  package directions; drain.  Stir in tuna mixture, coating pasta
  with sauce.  Serve immediately.  Makes 4 to 6 servings.
  
  QUICK & EASY PASTA RECIPES (March 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PESTO CARBONARA
 Categories: Pasta
      Yield: 1 recipe
 
    1/2 lb Bacon
           - cut in 1/4-inch slices
    1/4 c  Fresh basil leaves
      5    Garlic cloves
    1/2 c  Half and half
      2    Eggs; beaten
      1 c  Grated Parmesan cheese
           --(freshly grated)
      1 lb Vermicelli
 
  In a skillet, fry bacon until lightly brown; drain and set aside.
  Put basil and garlic into a food processor or blender; process or
  blend until finely minced.  In a large bowl, mix the half and half
  with the eggs; add bacon, basil mixture, and cheese.  Cook pasta
  according to package directions.  Drain; immediately add to egg
  mixture.  Cover and let stand for 2 to 3 minutes.  Uncover and
  toss to coat pasta with sauce.  Serve immediately.  Makes 4 to 6
  servings.
  
  QUICK & EASY PASTA RECIPES (March 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPAGHETTI ALLA PUTANESCA
 Categories: Pasta
      Yield: 1 recipe
 
  1 1/2 tb Olive oil
      3    Garlic cloves; minced
      3    Anchovy fillets; chopped
     14 oz Italian plum tomatoes
           -(canned), including liquid
      1 c  Pitted black olives, sliced
    1/4 c  Capers
      1 lb Spaghetti
           Chopped parsley
 
  In a skillet, heat oil. Add garlic and anchovies; cook over low
  heat until almost melted.  Chop tomatoes; add to skillet.  Stir in
  olives and capers; cook for 5 minutes.  Cook spaghetti according
  to package directions; drain.  Add tomato mixture and mix well.
  Sprinkle with chopped parsley and serve immediately.  Makes 4 to 6
  servings.
  
  QUICK & EASY PASTA RECIPES (March 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BIBINGKA
 Categories: Sweets, Filipino
      Yield: 45 servings
 
  2 1/2 lb Mochi rice (5 1/2 cups)
  5 1/2 c  Water
      1 cn (13 oz) coconut milk
      1 lb Dark brown sugar
           Banana leaves
 
  In a rice cooker or large saucepan, rinse rice; drain.  Add water
  and cook rice.  In a saucepan, combine coconut milk and 1 1/4 cups
  of the brown sugar.  Cook over medium heat for about 20 minutes,
  stirring constantly, until the mixture thickens.  Wilt banana
  leaves over low heat on electric surface unit or in microwave
  oven; line a 13 x 9 x 2-inch baking pan.  Preheat electric oven to
  350 F.   Stir remaining brown sugar into the hot rice; mix well.
  Reserving 1/2 cup coconut milk mixture, stir remainder into rice.
  Put  into prepared pan.  Pour the reserved 1/2 cup coconut milk
  mixture over rice.  Bake for 20 minutes then broil for 5 minutes
  to brown top. Cool and cut into serving pieces.  Makes 45
  servings.
  
  (APRIL 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN OR PORK ADOBO
 Categories: Main dish, Filipino
      Yield: 6 servings
 
      3 lb Chicken thighs or pork butt
    1/2 c  Vinegar
    1/4 c  Soy sauce
      3    Garlic cloves; crushed
    1/4 ts Salt
    1/4 ts Peppercorns; crushed
      1    Bay leaf
 
  If using pork, cut pork into 1 1/2-inch pieces.  In a large sauce
  pot, combine all ingredients.  Cover and let stand for 1 to 3
  hours. Bring to a boil; lower heat and simmer for 30 minutes (45
  minutes for pork).  Uncover and simmer 15 more minutes or until
  liquid evaporates and chicken or pork is lightly browned.  Makes
  6 servings.
  
  (APRIL 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LUMPIA
 Categories: Appetizers, Filipino
      Yield: 30 lumpia
 
      1 lb Ground meat or poultry
    1/4 ts Pepper
      2    Garlic cloves; minced
      1 tb Patis or soy sauce
      1 lg Onion; chopped
      2 tb Flour
      1 cn (8 oz) water chestnuts
           -- chopped
    1/4 c  Water
      2 lb Bean sprouts
     30    Lumpia wrappers
  1 1/2 ts Salt
           Salad oil for frying
 
  In a saucepan, brown meat with garlic and onion.  Add water
  chestnuts, bean sprouts, salt, pepper, and patis or soy sauce;
  cook for 2 minutes.  Drain and cool thoroughly.  Combine flour and
  water to make a paste.  To make lumpia, place 2 tablespoons
  filling on a wrapper.  Fold nearest edge of wrapper over filling;
  fold left and right sides toward center.  Roll tightly toward open
  edge.  Seal with paste.  Heat oil to 375 F.  Fry lumpia until
  golden brown; drain.  Serve with Lumpia Dipping Sauce.  Makes 30
  lumpia.
  
  (APRIL 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LUMPIA DIPPING SAUCE
 Categories: Sauces, Condiments, Filipino
      Yield: 1 recipe
 
      3    Garlic cloves; minced
    1/8 ts Salt
    1/4 c  Vinegar
    1/8 ts Pepper
 
  Combine all ingredients; serve with hot lumpia.  Makes about 1/4
  cup.
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BUTTER BISCUITS
 Categories: Breads
      Yield: 24 biscuits
 
      3 c  Flour
    1/2 ts Salt
  4 1/2 ts Baking powder
    3/4 c  Butter or margarine
  1 1/8 c  Island Fresh milk
 
  Preheat electric oven to 450  F.  Sift flour, salt, and baking
  powder into mixing bowl.  Using a pastry blender, cut in butter.
  Add milk all at once and stir just until  all flour is dampened.
  Drop batter by 2 tablespoonfuls  onto an ungreased baking sheet
  about 1 inch apart.  Bake 10 to 12 minutes.  Serve hot.  Makes 24
  biscuits.
  
  (MAY 1995)
  
  Recipes demonstrated by Steve Dulce'
  Department of Agriculture
  State of Hawaii Milk Control Branch
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MOCHI CAKE
 Categories: Cakes, Desserts
      Yield: 24 servings
 
      1 lb Mochiko
  2 1/2 c  Sugar
      2 ts Baking powder
    1/2 c  Butter or margarine; melted
      3 c  Island Fresh milk
      5    Island Fresh eggs; beaten
      2 ts Lemon extract
      1 ts Vanilla
      1 c  Shredded coconut
 
  Preheat electric oven to 350  F.  Grease a 13 x 9 x 2-inch pan.
  In a large bowl, combine mochiko, sugar, and baking powder.  Add
  remaining ingredients; mix well.  Pour into prepared
  pan.  Bake for 1 hour; cool.  Makes 24 servings.
  
  Recipes demonstrated by Steve Dulce'
  Department of Agriculture
  State of Hawaii Milk Control Branch
  
  (MAY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ONO MEAT SAUCE
 Categories: Sauces
      Yield: 12 servings
 
      2 lb Lean ground sirloin
    1/2 c  Chopped onion
    1/2 c  Chopped green pepper
    1/2 c  Chopped celery
      1 c  Island Fresh milk
      2 cn (8 oz size) tomato sauce
    1/2 ts Salt
    1/2 ts Pepper
      1 tb Sugar; OR...
    1/2 ts -artificial sweetener
      5 tb Chili powder (or more)
 
  In a skillet, brown meat; drain. Stir in onion, green pepper,
  celery, milk, tomato sauce, and seasonings.  Cover and simmer for
  about 15 minutes.  Makes 12 servings.
  
  Serving suggestions: Pour over cooked rice, serve in a hamburger
  bun; or mix with 1 lb cooked pasta, top with 2 cups shredded
  cheese and bake in 350  F oven for 30 minutes.
  
  Recipes demonstrated by Steve Dulce'
  Department of Agriculture
  State of Hawaii Milk Control Branch
  
  (MAY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: QUICK CORN CHOWDER
 Categories: Soups
      Yield: 10 servings
 
    1/4 lb Bacon; chopped
      1 sm Onion; chopped
      1 cn (14 1/2 oz) chicken broth
      1 cn (16 oz) cream-style corn
      1 cn Cream of mushroom soup
           -(10 3/4 oz)
      1 cn Cream of potato soup
           -(10 3/4 oz)
  2 1/2 c  Island Fresh milk
 
  In a large pot, brown bacon.  Add onion; saut until lightly
  browned.  Add chicken broth, corn, soups, and milk.  Bring to a
  boil; lower heat and simmer for about 15 minutes.  Makes 10
  servings.
  
  Recipes demonstrated by Steve Dulce'
  Department of Agriculture
  State of Hawaii Milk Control Branch
  
  (MAY 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHINESE CHICKEN SALAD IN WUN TUN BASKETS
 Categories: Poultry, Salads, Main dish
      Yield: 10 servings
 
    1/4 c  Sugar
    1/4 c  Vinegar
    1/4 c  Salad oil
  2 1/2 ts Salt
    1/2 ts Brown sugar
      2 lb Chicken breasts or thighs
           -- cooked and shredded
      6 oz Wun tun wrappers (about 30)
           Salad oil for frying
      1    Head lettuce; shredded
      1    Green onion; sliced
    1/2 c  Slivered almonds; toasted
 
  Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown
  sugar; mix well.  Pour over chicken, marinate for at least 20
  minutes or longer. Heat oil to 375 F.  Place one wun tun wrapper
  in basket ladle, fit  another ladle on top wrapper to hold in
  place. Deep fry  in hot oil until golden brown; drain.  Repeat
  until all wrappers are made into mini baskets.  Place baskets on a
  platter lined with lettuce.  Fill each basket with lettuce,
  chicken, green onion and almonds.  Serve immediately.  Makes 10
  servings.
  
  Recipes demonstrated by Nanakuli High School Food Service students
  Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher
  Wilcox.
  
  (JUNE 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOUX PASTE (Puff Shells)
 Categories: Misc
      Yield: 24 shells
 
      1 c  Water
    1/2 c  Butter
      1 ts Salt
      1 c  Flour
      4    Eggs
           Powdered sugar
 
  Preheat electric oven to 400  F.  Lightly spray baking sheet with
  non-stick spray.  In a saucepan, bring water, butter, and salt to
  a boil.  Remove from heat; add flour all at once, stir vigorously
  until mixture forms a ball.  Beat in 1 egg at a time, beating well
  after each addition.  Using a pastry bag or 2 spoons, shape 2 inch
  rounds of batter, 2 inches apart on prepared baking sheet.  Bake
  for 30 minutes or until golden brown.  Remove from baking sheet
  immediately; cool.  Fill cooled shells with Vanilla Creme.
  Sprinkle tops with powdered sugar.  Makes 2 dozen.
  
  Recipes demonstrated by Nanakuli High School Food Service students
  Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher
  Wilcox.
  
  (JUNE 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEET POTATO SALAD
 Categories: Salads
      Yield: 8 servings
 
      1 lb Purple sweet potatoes
           -- cooked and cubed
      1 lb Sweet potatoes or yams
           -- cooked and cubed
      1 sm Maui onion; sliced
    1/2    Green pepper; slivered
    1/2    Red pepper; slivered
    1/2    Yellow pepper; slivered
      6 tb Salad oil
      6 tb Sugar
    1/4 c  Vinegar
    3/4 ts Salt
    1/4 ts Prepared mustard
      1 ds Pepper
      1 ds Worcestershire sauce
      2 sl Onion
      1    Garlic clove; crushed
    1/2    Bay leaf
 
  In a salad bowl, combine potatoes, onion, and peppers; chill.  In
  a small bowl, combine the remaining ingredients; chill.  Before
  serving, remove garlic and bay leaf from dressing; pour over
  salad.  Chill for another hour.  Makes 8 servings.
  
  Recipes demonstrated by Nanakuli High School Food Service students
  Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher
  Wilcox.
  
  (JUNE 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: VANILLA CREME
 Categories: Desserts
      Yield: 1 recipe
 
      1 qt Milk
    3/4 c  Sugar
      3    Eggs; beaten
    1/2 c  Cornstarch
      1 pn Salt
      1 ts Vanilla
      8 oz Frozen whipped topping
           -- thawed
 
  In a saucepan, slowly bring 3  cups of the milk and sugar to a
  boil.  Combine the remaining 1 cup of  milk, eggs and, cornstarch
  add to milk sugar mixture, stirring until thicken.  Mix in salt
  and vanilla.  Cool in refrigerator.  Fold in whipped cream.  Fill
  Puff Shells.  Makes 5-6 cups filling.
  
  Recipes demonstrated by Nanakuli High School Food Service students
  Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher
  Wilcox.
  
  (JUNE 1995)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHILLED EHU & MOLOKAI SWEET POTATO SOUP
 Categories: Soups
      Yield: 2 servings
 
    1/4 lb Ehu, mahimahi, or snapper
      6 c  Fish stock*
      2 tb Unsalted margarine
    1/2 c  Diced leeks
    1/4 c  White wine
  1 1/2 lb Molokai sweet potatoes
           -- pared and diced
    1/3 c  Chopped limu
           Salt and white pepper
           -- to taste
      1 c  Skim milk
 
  Blanch ehu in 2 cups of the fish stock; remove, dice, and chill.
  In a sauce pot, heat margarine; saut leeks.  Add wine, sweet
  potatoes, limu, and the remaining 4 cups of fish stock.  Bring to
  a boil, lower heat and simmer for 30 minutes or until sweet
  potatoes are soft.  Add salt and white pepper.  Puree soup in
  blender; chill.  Before serving, add milk to desired consistency.
  Divide fish between two serving bowls; add soup.  Makes 2
  servings.
  
  *To make fish stock:  Clean 3 lb fish heads and bones under
  running water.  Place in sauce pot with 1 cup white wine, 1/2 cup
  diced onion,  1/2 cup diced leeks, 1/2 cup diced celery, 1
  tablespoon whole white peppercorns, 2 sprigs fresh thyme, and  3
  quarts of water; cover and bring to a boil.  Skim surface; simmer
  for 15 minutes.  Strain stock through a fine sieve.  Makes 2
  quarts.
  
  (courtesy of Tim Le, Sheraton Waikiki)
  
  Recipes compliments of Department of Business, Economic
  Development & Tourism and demonstrated by EXECUTIVE CHEF
  WILLIAM TRASK
  
  HAWAII SEAFOOD FESTIVAL - JULY 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: OPAH SALAD WITH LEMON GRASS DRESSING
 Categories: Salad
      Yield: 2 servings
 
    1/3 lb Opah; cut in a block,
           - sashimi style
           Salt and white pepper
           - to taste
      1 tb Olive oil
           Salad oil
      2    Leaves radicchio
      2    Leaves arugula or romaine
      6 sl Japanese cucumber
      6 sl Tomato
    1/4 oz Enoki mushrooms
    1/4 c  Shredded daikon
 
  Season opah with salt, pepper, and olive oil.  Heat a skillet
  until very hot; brush lightly with salad oil.  Sear opah on all
  sides, leaving center of fillet raw; thinly slice.  For each
  serving, place a leaf of radicchio and arugula on each plate;
  arrange cucumber and tomato slices alternately on leaves.  Top
  with opah slices.  Garnish with enoki mushrooms and daikon.  Serve
  with Lemon Grass Dressing.  Makes 2 servings.
  
  LEMON GRASS DRESSING
  Combine 1 tablespoon Thai fish sauce, 3 tablespoons lime juice,
  1/4 cup peanut oil, 1/2 teaspoon ginger juice, 1/2 teaspoon finely
  minced lemon grass, and white pepper and sugar to taste; mix well.
  Makes 1/2 cup.
  
  (courtesy of Dwight Yoshida, Executive Sous Chef, Holiday Inn
  Airport)
  
  Recipes compliments of Department of Business, Economic
  Development & Tourism and demonstrated by EXECUTIVE CHEF
  WILLIAM TRASK
  
  HAWAII SEAFOOD FESTIVAL - JULY 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SUGAR CANE SHRIMP
 Categories: Seafood
      Yield: 4 servings
 
    1/2 c  Sugar
    1/2 c  Water
      1 c  Olive oil
      1 ts Chili oil
      2 tb Lemon juice
      2 ts Minced shallots
      1 ts Minced garlic
      3 tb Minced fresh dill
  1 1/2 tb Minced parsley
      2 ts Minced fresh tarragon
      2 ts Minced fresh basil
      1 ds Salt
      1 ds Ground red pepper
     12 lg Shrimp, shelled and cleaned
      4    Sugar cane spears
           - (6 x 1/4 x 1/4 inch)
      8 oz Firm tofu; drained
      1 c  Shredded daikon
    1/4 c  Chopped green onions
 
  In a saucepan, bring the sugar and water to a boil; remove from
  heat.  Add oils, lemon juice, shallots, garlic, the herbs, and the
  seasonings.   Marinate shrimp in mixture for at least 1 hour.
  Using the sugar cane spears, skewer 3 shrimp on each; reserve
  remaining marinade for the dressing.  Broil or saut skewers until
  shrimp is done. Cut tofu into 8 cubes.  Broil or saut tofu until
  golden brown.  Place 2 tofu cubes on each plate; top with a shrimp
  skewer.  Garnish with daikon and green onions.  Serve with
  Balsamic Vinaigrette.  Makes 4 servings.
  
  BALSAMIC VINAIGRETTE
  Combine 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tablespoon
  lemon juice, 1 teaspoon minced garlic, 1 teaspoon salt, 1/4
  teaspoon sugar, and a dash of white pepper; mix well.  Add 1/2 cup
  of the reserved marinade.  Serve over shrimp.  Makes 1 cup
  
  (courtesy of Kirby Wong, Canoes Restaurant at the  Ilikai)
  
  Recipes compliments of Department of Business, Economic
  Development & Tourism and demonstrated by EXECUTIVE CHEF
  WILLIAM TRASK
  
  HAWAII SEAFOOD FESTIVAL - JULY 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FRIED OYSTER HOT POT
 Categories: Korean, Seafood, Meats, Main dish
      Yield: 6 servings
 
      2    Jars fresh oysters
           - (10 oz size jars)
      2 tb Salad oil
    1/4 c  Flour
      2    Eggs; beaten
      1    Onion; julienned
    1/2 lb Daikon; julienned
      1 md Carrot; julienned
    1/2 lb Beef rib eye; thinly sliced
      4 tb Soy sauce
      2 ts Sesame oil
      2 ts Minced garlic
      1 ts Pepper
      1 cn (14 1/2 oz) vegetable broth
    1/4 lb Watercress
           -- cut into 3-inch lengths
      2    Green onions
           -- sliced diagonally
 
  Clean oysters in salted water; drain.  In a skillet, heat the
  salad oil.  Dredge oysters in flour and then in the beaten eggs;
  fry.  Blanch onion, daikon, and carrot separately in boiling
  salted water. Season beef with 2 tablespoons of the soy sauce, 1
  teaspoon of the sesame oil, 1 teaspoon of the garlic, and 1/2
  teaspoon of the pepper; place in a skillet.  Layer vegetables on
  beef.  Combine broth with the remaining 2 tablespoons soy sauce,
  the remaining teaspoon sesame oil, the remaining teaspoon garlic,
  and the pepper; pour over vegetables and beef.  Cover and bring to
  a boil.  Top with oysters, watercress, and green onions; cook just
  until heated.   Makes 6 servings.
  
  Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro
  
  KOREAN RECIPES - AUGUST 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SHRIMP AND VEGETABLE SALAD with PINE NUT DRESSING
 Categories: Salads, Seafoods
      Yield: 6 servings
 
    1/2 lb Shrimp
      5    Leaves romaine
      1 md Carrot; julienned
      1 md Japanese cucumber
           -- julienned
      1    Japanese pear; julienned
    1/2 c  Shelled pine nuts
    1/4 c  Rice vinegar
    1/4 c  Soy sauce
    1/4 c  Water
      1 tb Sugar
      2 ts Dry mustard
 
  Cook, peel, and cut shrimp in lengthwise halves.  Shred romaine;
  place in center of salad platter.  Arrange shrimp, vegetables, and
  fruit alternately around romaine in a spoke pattern.  Grind pine
  nuts in a blender.  Add the vinegar, soy sauce, water, sugar, and
  mustard; blend well.  Serve with salad.  Makes 6 servings.
  
  Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro
  
  KOREAN RECIPES - AUGUST 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: WATERMELON PUNCH
 Categories: Beverages
      Yield: 1 recipe
 
      1 c  Sugar
      1 c  Water
    1/2 sm Evenly-shaped watermelon
    1/4 c  Brandy
      1 cn (12 oz) lemon-lime soda
           Ice cubes
      1 ts Shelled pine nuts
 
  In a saucepan, bring sugar and water to a boil; cool.  Scoop
  watermelon with a melon baller; discard seeds.  Pour sugar syrup
  over watermelon balls.  Scoop remaining watermelon; squeeze in a
  clean cloth to extract juice.  Combine watermelon balls,
  watermelon juice, and brandy; chill.  Cut the upper edge of the
  watermelon shell in a saw-tooth design and use as a punch bowl.
  Just before serving, add watermelon mixture, soda, and ice cubes
  to watermelon shell.  Sprinkle with nuts.  Makes 10 to 12
  servings.
  
  Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro
  
  KOREAN RECIPES - AUGUST 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: GOYA CHANPURU (Bittermelon with Tofu)
 Categories: Okinawan, Vegetables
      Yield: 6 servings
 
      2 md Bittermelon
      1 ts Salt
 10 1/2 oz Firm tofu; well drained
      4 tb Salad oil
    1/3 cn (12 oz size) corned beef
      2    Eggs
      1 ds Pepper
 
  Cut bittermelon into lengthwise halves, remove seeds.  Cut halves
  into thin slices.  Sprinkle with salt and rub salt into
  bittermelon; let stand 10 minutes.  Rinse bittermelon with cold
  water, drain, and blot dry with clean cloth.  Break tofu in bite-
  sized pieces, blot dry with clean cloth.   In a skillet, heat 2
  tablespoons of the oil.  Fry tofu until lightly brown; remove from
  skillet and set aside.  Wipe skillet and heat remaining  2
  tablespoons oil, cook bittermelon until almost done.  Stir in
  corned beef, tofu, eggs, and pepper.  Cover, turn off heat and let
  stand for 1 minute.  Makes 6  servings.
  
  Demonstrated by BEA SHIMABUKURO of Hui Makaala
  
  OKINAWAN RECIPES - SEPTEMBER 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHINUKU JUSHI (Mixed Rice with Araimo)
 Categories: Okinawan, Side dish, Main dish
      Yield: 12 servings
 
      4 c  Rice
      3 md Araimo (Japanese taro)
      1 oz Sengiri daikon; soaked
      3    Dried mushrooms; soaked
      1    Piece nishime konbu; soaked
      1 lb Lean pork; thinly sliced
      6 c  Chicken broth
    1/4 c  Soy sauce
 
  Wash and drain rice 30 minutes before cooking.  Cook araimo in
  water to cover until done, peel and dice.  Squeeze daikon dry; cut
  into strips.  Remove stems from mushrooms; sliver caps.  Cut konbu
  lengthwise; then into fine strips.  In a saucepan, add pork,
  daikon, mushrooms, and konbu; cook for a few minutes.  Stir in
  chicken broth and soy sauce.  Cover and bring to a boil; lower
  heat and cook for 15 minutes.  Add rice, cover, bring again to a
  boil; lower heat and simmer for 20 minutes.  Add araimo, cook for
  5 more minutes.  Let stand for 10 minutes before serving.  Makes
  12 servings.
  
  Demonstrated by BEA SHIMABUKURO of Hui Makaala
  
  OKINAWAN RECIPES - SEPTEMBER 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SATA ANDAGI (Okinawan Doughnuts)
 Categories: Breads, Okinawan
      Yield: 48 pieces
 
           Salad oil for deep frying
      4    Eggs
    3/4 c  Milk
    3/4 ts Vanilla
      4 c  Flour
      2 c  Sugar
  3 1/2 tb Baking powder
    1/4 ts Salt
 
  In a skillet, heat oil to 350 F.  In a large bowl, beat eggs,
  milk, and vanilla.  Sift flour, sugar, baking powder and salt.
  Add to egg mixture; stir until dry ingredients are moistened and
  dough is smooth.  Drop teaspoonfuls of dough into the hot oil; fry
  until golden brown and doughnuts rise to the surface.  Makes 4
  dozen.
  
  Demonstrated by BEA SHIMABUKURO of Hui Makaala
  
  OKINAWAN RECIPES - SEPTEMBER 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SHOYU PORK
 Categories: Meats
      Yield: 6 servings
 
      2 lb Belly pork
           -- including ribs and skin
      1    Garlic clove; crushed
      1    2-inch piece ginger root
           - crushed
    1/4 c  Soy sauce
      2 tb Sugar
      1 ds Salt
 
  Cut pork into 2 x 1-inch pieces.  In a saucepan, brown pork on
  medium heat.  Add garlic and ginger; cook a few minutes longer.
  Add soy sauce, sugar, and salt.  Lower heat, cover, and cook pork,
  turning pieces every 20 to 30 minutes.  Cook for 2 to 2 1/2 hours
  or until pork is tender.  Makes 6 servings.
  
  Demonstrated by BEA SHIMABUKURO of Hui Makaala
  
  OKINAWAN RECIPES - SEPTEMBER 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: GUAVA GLAZED SWEET POTATOES
 Categories: Vegetables
      Yield: 6 servings
 
      6    Sweet potatoes
           -- cooked and peeled
      1 c  Guava jelly
      2 tb Butter or margarine
 
  Grease a 13 X 9 X 2-inch baking dish. Cut sweet potatoes
  into lengthwise halves and arrange in a single layer in
  prepared dish. In a saucepan, heat jelly and butter,
  stirring constantly, until melted. Drizzle half of the guava
  syrup over potatoes; bake in electric oven at 350F for 15
  minutes. Turn potatoes; baste with remaining syrup. Bake 15
  more minutes. Makes 6 servings.
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HAUPIA - PUMPKIN PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 cn (1 lb) pumpkin
      2    Eggs; slightly beaten
    3/4 c  Sugar
    1/2 ts Salt
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground cloves
      1 cn (13 oz) evaporated milk
  1 1/2 c  Shredded coconut
      1    9-inch unbaked pie shell
      1 pk Haupia pudding mix
           -(2 1/2 oz)
      1 c  Heavy cream
           -- whipped and sweetened
 
  Preheat electric oven to 425F. In a large bowl, combine
  pumpkin and eggs. Add sugar, salt, and spices. Stir in milk
  and 1 cup of the coconut. Pour into pie shell. Bake for 15
  minutes; lower heat to 350F and bake about 40 to 45 more
  minutes or until filling is set. Cool. Prepare haupia pudding
  mix according to package directions. Cool slightly, then pour
  over pie. Chill until haupia is firm. Just before serving, spread
  whipped cream over pie. Sprinkle with the remaining 1/2 cup
  coconut. Makes 8 servings.
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: OVEN KALUA TURKEY
 Categories: Poultry
      Yield: 1 turkey
 
     12 lb Turkey
     12    Ti leaves
      1    Banana leaf
    1/2 c  Butter or margarine
           -- softened
      3 tb Hawaiian salt
      2 ts Liquid smoke
 
  Rinse and drain turkey. Line a large baking pan with foil.
  Wash ti leaves and banana leaf, remove fibrous part of the
  veins. Line baking pan with ti leaves radiating from center;
  place half of the banana leaf in bottom of pan. Place turkey on
  leaves. Rub remaining ingredients on inside and outside of
  turkey. Place remaining half of banana leaf over turkey; fold
  leaves around turkey. Crimp foil around turkey and cover pan
  tightly with additional foil. Roast in electric oven at 375F for
  6 hours. Shred turkey, adding enough of the pan liquid to
  moisten meat. Makes 8 to 10 servings.
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PASTRY FOR SINGLE CRUST
 Categories: Pies, Misc
      Yield: 1 9" shell
 
  1 1/2 c  Flour
    1/2 ts Salt
    1/2 c  Shortening
      4 tb Water
 
  Sift flour and salt into a bowl. Using a pastry blender, fork, or
  2 knives, cut in shortening until mixture resembles coarse
  cornmeal. Sprinkle 1 tablespoon of water at time over surface
  of mixture; toss lightly with a fork after each addition. Use
  only enough water to hold dough together. Press dough firmly
  into a ball. On floured board, roll out dough to 1/8 inch
  thickness. Fit into a 9-inch pie plate; do not stretch. Trim
  dough 1 inch larger than plate; turn dough under and flute.
  Makes one 9-inch pie shell.
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HAWAIIAN CHOCOLATE CHIP COOKIES
 Categories: Cookies
      Yield: 36 cookies
 
      1 c  Butter-flavored shortening
    3/4 c  Sugar
    3/4 c  Brown sugar
      1    Egg
      1 ts Vanilla
  1 1/2 c  Flour
      1 ts Baking powder
      1 ts Baking soda
    1/8 ts Salt
      2 c  Quick oats
      1 c  Shredded coconut
      1 c  Macadamia nut bits
      1 c  Semi-sweet chocolate pieces
 
  Preheat electric oven to 325 F. In large bowl of electric mixer,
  cream shortening and sugars until light and fluffy. Add egg and
  vanilla; beat well. Sift flour with baking powder, baking soda,
  and salt; gradually mix into creamed mixture. Stir in remaining
  ingredients. Shape into 1-1/2 inch balls. Place on ungreased
  baking sheets and flatten with the bottom of a glass dipped in
  flour. Bake for 15 minutes or until lightly browned. Makes 3 dozen
  large cookies.
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MOCHA COFFEE
 Categories: Beverages
      Yield: 1 batch
 
      1 c  Instant coffee crystals
      1 c  Hot chocolate or cocoa mix
      1 c  Non-dairy creamer
    1/2 c  Sugar
 
  Combine all ingredients; mix thoroughly. Store in a tightly-
  covered jar. To serve; put 1-1/2 to 2 tablespoons into a cup or
  mug. Stir in boiling water to fill cup. Makes 3-1/2 cups coffee
  mix or about 25 or more servings.
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: STUFFED DATE DROPS
 Categories: Cookies, Desserts
      Yield: 72 cookies
 
      1 lb Pitted dates
    1/4 lb Pecan halves
    1/4 c  Shortening
    3/4 c  Brown sugar
      1    Egg
  1 1/4 c  Flour
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c  Sour cream
    1/2 c  Butter or margarine
      3 c  Sifted powdered sugar
    3/4 ts Vanilla
      2 tb Water (more if needed)
 
  Stuff dates with pecan halves. Preheat electric oven to 400 F.
  Grease baking sheets. In small bowl of electric mixer, cream
  shortening and brown sugar. Beat in egg. Sift flour with baking
  powder, baking soda, and salt. Add alternately with sour cream to
  creamed mixture. Dip each date into creamed mixture to cover
  evenly. Place on prepared baking sheets and bake for 8 to 10
  minutes. Cool. In small saucepan, melt butter to brown lightly;
  cool. In a small bowl of electric mixer, beat butter with powdered
  sugar and vanilla. Slowly beat in water until frosting is of
  spreading consistency; spread on cookies. Makes 6 dozen cookies.
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: WHITE FRUIT CAKE
 Categories: Cakes
      Yield: 1 3-lb. cake
 
      1 c  Buttermilk baking mix
    1/2 c  Sugar
      3    Eggs; beaten
  1 1/2 ts Vanilla
     10 oz Whole macadamia nuts
      6 oz Dried apricots
      8 oz Pitted dates
     12 oz Whole candied cherries
           -- cut up
     12 oz Candied pineapple; cut up
 
  Preheat electric oven to 300 F. Line a 9 x 5 x 3-inch loaf pan
  with foil. Grease foil. In a large bowl, combine all ingredients.
  Pour into prepared pan. Bake for 2 hours. Makes 1 (3 lb.) cake.
  
  NOTE: Other candied fruits such as mango or papaya can be used in
  place of cherries.
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: DAN DAN MEIN (NOODLES WITH HOT MEAT SAUCE)
 Categories: Main dish
      Yield: 4 servings
 
      1 lb Beijing-style udon noodles
      1 pk (10 oz) bean sprouts
      1 tb Salad oil
    1/2 lb Lean ground beef
      1 ts Minced garlic
      1 ts Minced ginger root
  4 1/2 ts Horse bean sauce with chili
    3/4 c  Chicken broth
      2 tb Sherry
      1 tb Light soy sauce
    1/2 c  Chopped green onions
      1 tb Cornstarch
      2 tb Water
           Chinese parsley
 
  Cook noodles in boiling water for about 6 minutes, rinse and
  drain. Place on serving platter. Lightly blanch bean sprouts and
  arrange around noodles; set aside. In a wok, heat oil and brown
  beef. Add garlic, ginger, bean sauce; stir-fry 1 minute. Add
  broth, sherry, and soy sauce; lower heat to medium and cook until
  liquid is reduced to half. Stir in green onions. Combine
  cornstarch and water, stir into hot mixture. Cook until sauce
  thickens. Pour over noodles. Garnish with Chinese parsley. Makes 4
  servings.
  
  (DECEMBER 94)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT AND SOUR SOUP
 Categories: Soups
      Yield: 4 servings
 
    1/4 lb Pork, cut in thin strips
           -- and coated*
      3 c  Chicken broth
      3 lg Dried black fungus
           -- soaked and sliced
      3 lg Dried mushrooms,
           -- soaked and sliced
    1/3 c  Shredded bamboo shoots
    1/4 lb Firm tofu; cut into strips
      1 ts White pepper
      1 tb Sesame oil
      2 tb Light soy sauce
      1 ts Salt
      1 tb Cornstarch
      2 tb Water
      1    Egg; beaten
      3 tb White vinegar
           Green onions; chopped
 
  In a wok, add pork, broth, fungus, mushrooms, bamboo shoots, and
  tofu. Bring to a full rolling boil; skim. Add white pepper, sesame
  oil, soy sauce, and salt; bring to boil again. Combine cornstarch
  and water; stir into soup. Cook 1 more minute, stirring
  constantly. Gently pour ribbons of beaten egg into soup. Put
  vinegar in a serving bowl. Pour soup into bowl and garnish with
  green onions. Makes 4 servings.
  
  *Coat pork with 1/2 of a beaten egg, 1/2 teaspoon sesame oil, dash
  of white pepper and enough cornstarch until pasty. Refrigerate
  several hours or overnight.
  
  (DECEMBER 94)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: KUNG PAO CHICKEN
 Categories: Poultry, Main dish
      Yield: 2 servings
 
      1 c  Salad oil
    1/3 lb Chicken breast meat
           -- (boneless, skinless)
           -- cubed and coated*
     10    Whole dried chili peppers
           -- (or more)
    3/4 ts Minced garlic
    3/4 ts Minced ginger root
    1/2 c  Sliced water chestnuts
    1/3 c  Cubed green bell pepper
    1/3 c  Cubed red bell pepper
    1/3 c  Cubed onion
    1/4 c  Sliced carrot
      3    Straw mushrooms; halved
      2 tb Toasted peanuts
      2 tb Chicken broth
      1 tb Sherry
  1 1/2 ts Sesame oil
    1/2 ts Salt
    1/2 ts Sugar
      1 ds White pepper
  1 1/2 ts Oyster sauce
      1 ts Dark mushroom soy sauce
      1 tb Cornstarch
      2 tb Water
 
  In a wok, heat oil. Lightly brown chicken; remove and set aside.
  Pour off all but 1 tablespoon of oil. Add chili peppers, stir-fry
  until peppers are blackened being careful not to break pods. Add
  garlic and ginger, stir-fry for 30 seconds. Return chicken to wok.
  Add water chestnuts, bell peppers, onion, carrot, mushrooms,
  peanuts, and broth, cook for 1 minute. Stir in sherry, sesame oil,
  salt, sugar, white pepper, oyster sauce, and soy sauce. Combine
  cornstarch and water, add to hot mixture. Cook for 1 more minute,
  stirring constantly, until sauce thickens. Makes 2 servings.
  
  *Coat chicken with a beaten egg white, 1/2 teaspoon sesame oil,
  dash of white pepper, and enough cornstarch until pasty.
  Refrigerate several hours or overnight.
  
  (DECEMBER 94)
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
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