The Honolulu Police Community Foundation’s ninth annual fundraiser — 5 to 9 p.m. May 6 at the Sheraton Waikiki — honors CrimeStoppers Honolulu and two strong advocates for public safety: singer Danny Kaleikini and radio host Larry Price.

All proceeds support the foundation’s mission: to provide scholarships, perform community service projects helping seniors, and purchase equipment for the Honolulu Police Department that cannot be obtained through the normal budget process.

Tickets are $200; tables of 10 start at $2,500. Visit honolulupolicecommunityfoundation.org or contact Lee Donohue, 753-5617.

This week, enjoy some favorite recipes from our friends at the foundation.

OCEAN TREASURE GUMBO

Patti Milburn, Honolulu Police Community Foundation board member

8 slices lean bacon

1/4 pound boneless-skinless chicken breast, cubed

1/2 cup flour

1 cup chopped celery

2 cups fresh or frozen okra

1/2 cup EACH chopped red bell pepper and chopped cilantro

2 cloves garlic

1/2 teaspoon EACH dried thyme and basil

2 bay leaves

Ground pepper, to taste

1/2 cup Worcestershire sauce

2 (8-ounce) cans fire-roasted diced tomatoes

1 (14-ounce) can low-sodium chicken broth

1 pound shrimp, cleaned and deveined

12 small oysters, cleaned

1/2 teaspoon Old Bay seasoning

Cooked basmati rice

Hot pepper sauce, to taste (optional)

In large pot, cook bacon until crisp. Remove, drain and crumble; set aside. Add chicken to pot and saute 2 minutes; remove and set aside.

Gradually add flour and stir until mixture is medium brown. Add remaining ingredients except seafood, Old Bay seasoning and rice. Cook on medium 20 minutes; add shrimp and oysters. Cover and simmer 15 minutes. Return chicken and bacon to pot. Stir in bay seasoning; serve over rice. Add hot sauce, if using. Serves 6.

Approximate nutritional analysis, per serving (not including rice): 250 calories, 6 g fat, 1.5 g saturated fat, 145 mg cholesterol, greater than 1,200 mg sodium, 24 g carbohydrate, 4 g fiber, 6 g sugar, 25 g protein

OATMEAL JAM BARS WITH MACADAMIA NUTS

Andrea Calhoun

2 cups quick-cooking rolled oats

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup chopped macadamia nuts (or substitute walnuts or pecans)

1/2 cup brown sugar, packed

3/4 cup melted butter or margarine

1 (8-ounce) jar of jelly or jam, such as lilikoi or strawberry-guava

Heat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.

In large bowl, combine all ingredients except jam/jelly; mix well. Set aside 1 cup of mixture. Spread the rest in bottom of baking pan; press well. Bake 10 minutes.

Stir jam/jelly in jar to soften. Spread over oat mixture to within 1/4 inch of sides of pan. Sprinkle remaining oat mixture evenly over top; press lightly. Bake 20 minutes, until top is golden. Cool in pan. Cut into bars. Serves 12.

Note: Recipe can be doubled and made in a 9-by-13-inch pan.

Approximate nutritional analysis, per bar: 320 calories, 17 g fat, 8 g saturated fat, 30 mg cholesterol, 250 mg sodium, 41 g carbohydrate, 2 g fiber, 19 g sugar, 4 g protein

MANHATTAN CLAM CHOWDER

Lee Donohue, retired police chief and foundation president

1 pound diced bacon

1/2 large onion, diced

4 (6.5-ounce) cans chopped clams, liquid drained

Salt and pepper, to taste

2 (10.75-ounce) cans condensed tomato soup

2 (10.75-ounce) cans potato soup

4 cups water

1 bunch parsley, chopped

1 teaspoon thyme leaves

1 large potato, peeled and diced into 1/2-inch cubes

In a large pot, cook bacon and onion until bacon is crisp and onion is tender; drain.

Mix in remaining ingredients and heat through, stirring occasionally. Serves 8.

Approximate nutritional analysis, per serving (not including salt to taste): 230 calories, 10 g fat, 3 g saturated fat, 30 mg cholesterol, 1,100 mg sodium, 21 g carbohydrate, 2 g fiber, 8 g sugar, 13 g protein

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