With graduation season just around the corner, we’ve got some crowd-pleasing potluck ideas that are also quick and easy.

And since the season means a lot of metallic balloons will be in circulation, Hawaiian Electric reminds everyone to attach a weight to the end of the balloon string to prevent loose balloons from flying into electric lines and causing outages.

CHINESE CHICKEN SALAD

1-1/2 pounds chicken, cooked and shredded
1 medium head lettuce, shredded
2-1/2 cups slivered celery
2 bunches Chinese parsley, chopped
1/4 cup sugar
1/3 cup vinegar
1/2 cup salad oil
2 tablespoons sesame oil
2 teaspoons salt
1 teaspoon pepper
1/2 cup finely chopped peanuts
1 tablespoon toasted sesame seeds
2 packages (3-ounce size) wun tun strips

In a salad bowl, combine chicken, lettuce, celery and parsley.

In a small bowl, combine sugar, vinegar, oils, salt and pepper.

Just before serving, pour dressing over salad; toss gently. Top with peanuts, sesame seed and wun tun. Makes 8 servings.

Approximate nutritional information, per serving: 470 calories, 28 g fat, 3.5 g saturated fat, 60 mg cholesterol, 700 mg sodium, 32 g carbohydrate, 4 g fiber, 9 g sugar, 25 g protein

OYSTER SAUCE BEEF ON NOODLES

2 packages (10 ounce) ready-to-eat chow mein noodles
3/4 pound beef sirloin, thinly sliced
1 tablespoon soy sauce
2 tablespoons salad oil, divided
2 tablespoons cornstarch, divided
1 teaspoon sherry
6 dried mushrooms, soaked
1 clove garlic, crushed
1/2 cup sliced bamboo shoots
1 can (13-3/4 ounce) chicken broth
1/4 cup oyster sauce
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon water
1/4 pound Chinese peas

Heat noodles in 250-degree oven for 10 minutes.

In bowl, mix beef with soy sauce, 1 tablespoon of the oil, 1 tablespoon of the cornstarch and sherry.

Remove stems from mushrooms; quarter caps.

In a wok or large saucepan, heat remaining 1 tablespoon oil. Brown garlic; discard. Brown meat; add mushrooms and bamboo shoots. Stir in chicken broth, oyster sauce, sugar and salt.

Combine the remaining cornstarch with the water; stir into beef mixture. Cook, stirring constantly, until mixture thickens.

Stir in peas. Pour over noodles. Makes 6 servings.

Approximate nutritional information, per serving: 700 calories, 39 g fat, 9 g saturated fat, 30 mg cholesterol, greater than 1600 mg sodium, 67 g carbohydrate, 5 g fiber, 3 g sugar, 21 g protein

NORI CHICKEN

3 pounds boneless, skinless chicken pieces
1/4 cup flour
1/2 cup cornstarch
1/4 cup sugar
1 teaspoon salt
2 tablespoons toasted sesame seed
5 tablespoons soy sauce
3 cloves garlic, minced
2 green onions, minced
1 package (10 sheets) sushi nori
Oil for deep-frying

Cut chicken into 100 2-by-1-inch pieces.

Combine remaining ingredients, except nori and oil. Marinate chicken in mixture for at least 2 hours in refrigerator.

Cut each nori sheet lengthwise into 5 equal pieces, then crosswise into halves.

Heat oil. Wrap each piece of marinated chicken in a strip of nori. Fry until fully cooked.

Drain well and serve immediately. Makes 10 to 12 servings.

Approximate nutritional information, per serving (based on 10 servings, half breast and half thigh): 400 calories, 24 g fat, 2.5 g saturated fat, 100 mg cholesterol, 850 mg sodium, 15 g carbohydrate, 1 g fiber, 5 g sugar, 31 g protein

———

More Hawaiian Electric Co. recipes are available at www.heco.com.