HAWAIIAN MENU FOR
NEXT SATURDAY’S MEETINGEverybody is extremely enthusiastic about the idea of changing our Wednesday night meetings for Saturday nights. After last Saturday, I thought that we needed an especial theme in order to cheer our souls and create some interest. Therefore, we decided that for next Saturday we are having a Hawaiian night. Out with the colorful long dresses and flowers in the hair. The boys will use their flowered shirts and we will pray for a night full of stars because we are going to dine at the patio.

I studied a book published in 1983 by the Junior League of Honolulu, called “A Taste of Aloha”. Based on that wonderful book, I developed the Following Menu. Buen Provecho!

CURRY DIP FOR CRUDITES
Makes 3 cups

2 cups mayonnaise
1/2 cup sour cream
1/4 tsp turmeric
1 tb curry powder
2 garlic cloves, well minced
4 tsp sugar
salt to taste
2 tsp fresh lemon juice
1/4 cup fresh minced cilantrillo

Combine ingredients. Blend thoroughly. Chill overnight to enhance the flavor. Carrots, celery, zucchini, cherry tomatoes, large black pitted olives, mushrooms and broccoli are good to serve as crudités with this dip.

COLD CREAM OF ARTICHOKE SOUP
Serves 14

2 large onions chopped
2 tb butter
4 cans artichoke hearts, drained and chopped
6 cups chicken stock
1 tsp salt
1 tsp thyme
1/2 tsp oregano
1 tsp pepper
2 tb fresh lemon juice
1 tsp chicken stock base
1/2 tsp Tabasco
2 cups half and half
2 cups whipping cream
Garnish with chopped cilantrillo or fresh parsley

In a saucepan, sauté onions in butter until soft. Add artichoke hearts and simmer 5 minutes. Add stock, salt, thyme, oregano, and pepper. Cover and simmer for 15 minutes. Cool and purée in blender or food processor. Strain. Add lemon juice, chicken stock base, Tabasco, Half and Half and whipping cream. Store in a covered container. Refrigerate for 3 hours or overnight. Garnish and serve.

BANANA NUT BREAD
Makes 1 loaf

1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine
2 eggs
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
3 tb buttermilk
1 tsp baking soda
4 mashed bananas
1 cup chopped pecans
1 tsp vanilla

Preheat oven to 350 F. Grease a 1lb loaf pan. Cream sugars and margarine. Blend in eggs. Sift dry ingredients and add to batter. Combine buttermilk and soda and stir into batter. Add mashed bananas, nuts and vanilla. Pour into prepared pan and bake for 45 minutes.

CHICKEN WITH PEPPERS AND PECANS
Serves 4
(double or triple the recipe, according to number of guests)

2 tsp cornstarch
3 tb soy sauce
3 tb sherry
1 tsp grated fresh ginger
1 tsp sugar
1/2 tsp salt
2 tb vegetable oil
2 medium red peppers, cut into strips
4 green onions, sliced
1 cup pecan halves
1 1/2 lbs chicken breasts, skinned, boned and cubed

In bowl, dissolve cornstarch in soy sauce. Add sherry, ginger, sugar and salt. Heat oil in wok and stir fry the peppers and onion for 2 minutes. Remove from wok. Stir fry pecans for 1 to 2 minutes. Remove. Add more oil if necessary. Stir fry half the chicken until done and remove. Repeat with remaining chicken. Return all chicken to wok. Add soy sauce mixture and stir until thickened. Add vegetables and nuts. Cover wok and cook for 1 minute. Serve.

ONO RICE
Serves 4

2 1/2 tb butter
1 1/2 tb finely chopped onion
1 cup uncooked long grain rice
1/8 tsp Tabasco
1 1/2 cups chicken broth
1/2 bay leaf
chopped cilantrillo to taste

Preheat oven to 425 F. Melt butter in oven proof casserole. Add onion and sauté until clear. Add rice and cook for 30 seconds. Add remaining ingredients and bring to a boil. Cover the casserole, place in the oven and cook for 30 minutes. Serve with the chicken.

ASPARAGUS SESAME
Serves 6

2 lbs. Fresh asparagus
2 tb olive oil
1 tb sesame oil
1 tb soy sauce
2 tsp brown sugar
Garnish with toasted sesame seeds

Trim asparagus ends. Place in bowl for steaming. Mix oils, soy sauce and sugar. Pour over asparagus. Steam, covered for 15 minutes. Serve in spears.

For dessert, pineapple slices, covered with brown sugar.