Cookbook features recipes from TV show, employees

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PHOTO BY DENNIS ODA ON NOV. 7, 2
20141107-811 FTR HECO COOKS Former HECO home economists Pat Rea and Julia Cabatu are making dishes featured in the latest Hawaiian Electric cookbook, Celebrating 20 Years of the Electric Kitchen. Pat makes her “easy” cheese cake and Julia makes her lupin. Pat and Julia edited the anniversary cookbook. This is the finished lumbia. PHOTO BY DENNIS ODA. NOV. 7, 2014.

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PHOTO BY DENNIS ODA ON NOV. 7, 2
20141107-687 FTR HECO COOKS Former HECO home economists Pat Rea and Julia Cabatu are making dishes featured in the latest Hawaiian Electric cookbook, Celebrating 20 Years of the Electric Kitchen. Pat makes her “easy” cheese cake and Julia makes her lupin. Pat and Julia edited the anniversary cookbook. This is Julia frying up her freshly rolled lumpia. PHOTO BY DENNIS ODA. NOV. 7, 2014.

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PHOTO BY DENNIS ODA ON NOV. 7, 2
20141107-666 FTR HECO COOKS Former HECO home economists Pat Rea and Julia Cabatu are making dishes featured in the latest Hawaiian Electric cookbook, Celebrating 20 Years of the Electric Kitchen. Pat makes her “easy” cheese cake and Julia makes her lupin. Pat and Julia edited the anniversary cookbook. This is Julia rolling her lumpia. PHOTO BY DENNIS ODA. NOV. 7, 2014.

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PHOTO BY DENNIS ODA ON NOV. 7, 2
20141107-651 FTR HECO COOKS Former HECO home economists Pat Rea and Julia Cabatu are making dishes featured in the latest Hawaiian Electric cookbook, Celebrating 20 Years of the Electric Kitchen. Pat makes her “easy” cheese cake and Julia makes her lupin. Pat and Julia edited the anniversary cookbook. This is Julia rolling her lumpia. PHOTO BY DENNIS ODA. NOV. 7, 2014.

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Cheesecake

2 cups graham cracker crumbs

1-1/4 cups sugar, divided

1/2 cup butter, melted

3 eggs

2 (8-ounce) packages cream cheese, quartered

1 cup sour cream

1 tablespoon lemon juice

Preheat oven to 325 degrees. Combine crumbs, 5 tablespoons of sugar and butter; mix well. Press half of mixture into 9-inch square pan. Reserve remainder for topping.

In blender, place eggs, cream cheese and 3/4 cup of remaining sugar, and blend until smooth. Pour onto crust. Bake 35 to 45 minutes. Cool 30 minutes.

Combine sour cream, lemon juice and remaining 3 tablespoons of sugar. Spread on cake; sprinkle remaining crumbs on top. Bake 10 more minutes.

Chill several hours before serving. Serves 9.

Optional: Use all of graham cracker crumbs for the crust and top with diced fresh fruit, or chocolate, as a topping.

Approximate nutritional information, per serving (not including diced fresh fruit or chocolate): 520 calories, 35 g fat, 19 g saturated fat, 155 mg cholesterol, 400 mg sodium, 45 g carbohydrate, 1 g fiber, 36 g sugar, 7 g protein

Lumpia with Dipping Sauce

1 pound ground meat or poultry

2 cloves garlic, minced

1 large onion, minced

1 (8-ounce) can water chestnuts, chopped

2 (10-ounce) packages chop suey vegetables

1-1/2 teaspoons salt

1/4 teaspoon pepper

1 tablespoon patis (Filipino fish sauce)

2 tablespoons flour

1/4 cup water

40 lumpia wrappers

Vegetable oil for frying

>> Sauce:

3 cloves garlic, minced

1/4 cup vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

Brown meat; add garlic and onion and saute lightly. Add water chestnuts, vegetables and seasonings; cook about 2 minutes. Drain and cool thoroughly.

Combine flour and water to make a thin paste. To assemble lumpia, place 2 tablespoons filling on a wrapper. Fold neatly like an envelope. Seal with paste.

Heat oil to 375 degrees. Fry lumpia until golden. Drain.

Combine sauce ingredients. Serve with lumpia. Makes 40.

Approximate nutritional information, per lumpia: 170 calories, 6 g fat, 1 g saturated fat, 10 mg cholesterol, 350 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g sugar, 6 g protein

Find more Hawaiian Electric Co. recipes at www.hawaiianelectric.com.