In this hustle and hurry world we live in, the familiar flavors of childhood are the ones we turn to time and again for comfort.

“Watt’s Cookin’ — Hawaiian Electric Favorites” is a fundraising cookbook for Aloha United Way that pays homage to employees’ favorite recipes handed down through the generations, plus newer recipes adapted for today’s lifestyles.

The softcover, spiral-bound edition includes more than 110 recipes and a foldable stand for hands-free viewing.

>> Buy the book: “Watt’s Cookin’” sells for $14; pick up at Hawaiian Electric Co. Customer Service, 1001 Bishop St., American Savings Bank Tower first floor, from 7:30 a.m. to 5 p.m. weekdays, order by phone at 543-7622 or visit hawaiianelectric.com/AUWcookbook.

SMOTHERED TURKEY WINGS

By Jimmy Carpenter, HECO Support Services

• 6 turkey wings
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 (1-ounce) package onion soup mix
• 3 cups water, divided
• 1 (10.5-ounce) can condensed cream of chicken (or mushroom) soup
• 1 teaspoon Italian seasoning
• 1 (10-ounce) can sliced mushrooms
• 1 tablespoon cornstarch plus 2 tablespoons water to make a slurry (optional)

Heat oven to 350 degrees.

Rinse turkey wings. Separate wings at the joints; discard wing tips. Season with salt, pepper and garlic powder.

Heat oil in heavy pan on medium-high. Add wings one at a time; brown on both sides. Remove to a Dutch oven or large baking dish; set aside.

Add onion and celery to the hot frying pan. Lower heat and saute until onions are translucent. Add garlic and saute until garlic releases its aroma. Transfer contents of frying pan to Dutch oven or baking dish with turkey wings.

In a large bowl, mix onion soup and 2 cups water. Add condensed soup and remaining 1 cup of water. Pour mixture over turkey wings. Sprinkle with Italian seasoning. Add mushrooms.

Cover baking and bake 90 minutes, until wings are fork-tender.

If desired, gravy may be thickened with cornstarch slurry over high heat for about 2 minutes. (Thicken directly in Dutch oven or remove liquid to a saucepan.)

Serve over cooked rice or egg noodles. Serves 6.

Approximate nutritional information, per serving (not including rice or noodles): 660 calories, 42 g total fat, 10 g saturated fat, 185 mg cholesterol, 1250 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g sugar, 54 g protein.

LI HING ANIMAL CRACKERS

By Sarie Uechi, HECO Renewable Acquisition

• Nonstick cooking spray
• 1 (32-ounce) bag animal crackers

>> Glaze:

• 1 cup butter
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon li-hing powder

Heat oven to 250 degrees. Spray a foil baking pan with nonstick spray.

In a small saucepan on medium-low heat, melt butter and sugar; it should not be bubbling. Add lemon juice and li-hing powder.

Pour crackers into foil pan. Pour glaze over crackers and gently toss until evenly coated.

Bake 1 hour, gently tossing crackers at 15-minute intervals. Cool and store in an airtight container. Makes 44 1-ounce servings.

>> Tip: To keep baked crackers from sticking, place in front of a fan, tossing to cool quickly.

Approximate nutritional information, per ounce: 140 calories, 6 g total fat, 3.5 g saturated fat, 10 mg cholesterol, 100 mg sodium, 21 g carbohydrate, no fiber, 9 g sugar, 1 g protein.

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