Ka Leo O Hawaii

Issue date: 11/21/07 Section: Mixed Plate

Media Credit: Courtesy of http://allrecipes.com/ and http://www.realsimple.com/

Media Credit: Courtesy of http://allrecipes.com/ and http://www.realsimple.com/

Taken from http://allrecipes.com/ and http://www.realsimple.com/

Banana pumpkin bread

Ingredients:
2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)

Directions:
Preheat oven to 350º F (175º C). Grease a 9x5 inch loaf pan. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon; stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan. Bake at 350º F (175º C) for 45 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Roast Turkey

Ingredients:
1 10- to 12-pound turkey
2 tablespoons olive oil
2 teaspoons chili powder
Stuffing
Kosher salt
Freshly ground black pepper

Directions:
Heat oven to 325º F. Rub a 4- to 6-pound turkey breast with 1 tablespoon olive oil and sprinkle it generously with some chili powder, salt and pepper. Place in an open roasting pan and cook 1 1/2 to 2 1/4 hours (or 20 minutes per pound) or until a meat thermometer inserted in the breast registers 170º F. Let rest 10 minutes before carving.

Yield: 8 servings with leftovers

Vegetarian stuffing

Ingredients:
1 1b. loaf day-old bread, torn into small pieces
1 10.75 oz. can condensed cream of mushroom soup
1 10.5 oz. can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
Salt to taste
Ground black pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples (optional)

Directions:
Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick/sprayed) foil to bake. Bake for about an hour at 350º F (175º C). You can slice it like meatloaf and serve.

Mashed potatoes

Ingredients:
2 pounds Idaho potatoes, peeled and cut into 1-inch chunks
4 tablespoons butter, at room temperature
1/4 teaspoon kosher salt
3/4 cup to 1 cup milk
Freshly ground black pepper

Directions:
Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan. Shake over low heat to dry slightly. Using an electric mixer (never a food processor, which makes potatoes gluey), beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth.

Yield: 6 servings

Easy turkey gravy

Ingredients:
5 cups turkey stock with pan drippings
1 10.75 oz. can condensed cream of chicken soup
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 cup milk
1/3 cup all-purpose flour

Directions:
Bring the turkey stock to a boil in a large saucepan. Stir in soup and season with poultry seasoning, pepper, seasoned salt and garlic powder. Reduce heat to low and let simmer. Warm the milk in the microwave and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil and gradually stir in the milk mixture. Continue to cook, stirring constantly for 1 minute or until thickened. Be careful not to let the bottom scorch.

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