Put your dancing shoes on and swing back to the big-band era Feb. 11 at the second annual “Swing Back to the ’40s” event at the Pacific Aviation Museum. This enchanted evening will be filled with dancing, a silent auction and entertainment by Mike Lewis and Friends Big Band playing the hits of the ’40s. Hawaii Jitterbugs will be there to teach you all you need to know about swing dancing.

Proceeds benefit the Special Operations Warrior Foundation. Tickets are $75; tables for 10 start at $650. Visit eventbrite.com and search “Swing Back to the ’40s.”

This week we’re featuring treasured Hawaiian Electric recipes from the 1940s.

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Lemon Icebox Cookies

• 1 stick unsalted butter, room temperature
• 1/3 cup sugar
• Zest of 1 lemon
• 1 egg
• 1-1/3 cups flour
• 1/4 teaspoon salt
• >> Icing:
• 1/2 cup powdered sugar
• 3 tablespoons heavy cream
• Lemon zest, for garnish

Line a cookie sheet with baking parchment.

In medium bowl, beat butter with sugar and lemon zest until fluffy, 4-5 minutes.

Add egg and mix until combined. Add flour and salt; mix again. Place dough on long side of parchment and roll into a log. Wrap log in parchment and twist ends. Refrigerate 2 hours.

Heat oven to 350 degrees. Line 2 cookie sheets with parchment. Unwrap log of dough and slice into 1/4-inch-thick slices; transfer to cookie sheets. Bake until golden, 8-10 minutes. Cool completely.

To make icing: In a small bowl, whisk powdered sugar with cream to combine. Spoon 1 teaspoon of icing on each cookie and spread. Garnish with more zest. Makes 2 dozen.

Approximate nutritional information, per small cookie: 90 calories, 5 g total fat, 3 g saturated fat, 20 mg cholesterol, 30 mg sodium, 11 g carbohydrate, no fiber, 5 g sugar, 1 g protein

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Baked Cream Fish

• 2 tablespoons olive oil
• 2 pounds mahimahi, ono or favorite white fish fillets
• 2 tablespoons lemon juice
• 1 (8-ounce) can low-sodium cream of mushroom soup
• 1/2 cup heavy cream
• 1 tablespoon dry mustard
• 1/2 cup breadcrumbs
• 1 tablespoon minced parsley
• 1/4 teaspoon paprika

Heat oven to 350 degrees. Coat baking dish with oil.

Cut fish into serving pieces no more than 1/2-inch thick. Place in baking dish and sprinkle with lemon juice. Combine soup, cream and mustard; pour over fish. Top with crumbs; sprinkle with parsley and paprika. Bake 35 minutes or until cooked through. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 350 calories, 15 g total fat, 2 g saturated fat, 115 mg cholesterol, 600 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g sugar, 35 g protein

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Split Pea Soup

• 2-1/4 cups dried split peas, sorted and rinsed
• 8 cups low-sodium chicken stock
• 1 large onion, chopped
• 2 medium celery stalks, finely chopped
• 1/4 teaspoon pepper
• 2 ham hocks
• 3 medium carrots, sliced
• 1/2 pound leftover ham, shredded

Heat peas and stock to boiling in 4-quart Dutch oven. Boil uncovered for 2 minutes; remove from heat. Cover and let stand 1 hour.

Stir in onion, celery, pepper and ham hocks. Heat to boiling; reduce heat and cover. Simmer 90 minutes, until peas are tender.

Stir in carrots and shredded ham. Cover and simmer another 30 minutes, until carrots are tender and soup is of desired consistency. Serve hot. Serves 8.

Approximate nutritional information, per serving: 330 calories, 6 g total fat, 2 g saturated fat, 40 mg cholesterol, 1,200 mg sodium, 40 g carbohydrate, 16 g fiber, 7 g sugar, 30 g protein

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