Liliko'i Cheesecake

Crust:

• 2 C flour
• 2 blocks butter
• 3 T powdered sugar
• 3/4 C macadamia nuts

Cream butter and sugar well.  Stir in flour.  Add nuts.  Spread crust in 9" x 13" pan.  Bake at 350 deg. ro 15 to 20 minutes (until brown).  Cool.

Filling:

• 2 eight-ounce blocks cream cheese
• 1 can frozen liliko'i concentrate or 1/2 C liliko'i juice (liliko'i is passion fruit)
• 1 1/2 C powdered sugar
• 1 bottle liliko'i butter
• 2 envelopes Knox gelatin
• One 16-ounce carton whipping cream (place whipping cream in freezer briefly before whipping)
• 1 tub Cool Whip

Directions:

1. Mix 1/4 can of liliko'i concentrate with two envelopes gelatin and heat until clear.  Cool thoroughly.  If using liliko'i juice, mix with 1/8 C sugar and the two packets of gelatin and heat until dissolved.  Cool but do not let it congeal.
2. Beat cream cheese and powdered sugar until smooth.  Slowly add and mix in remaining liliko'i concentrate (3/4 can).  Add gelatin mixture and mix well.  Mix in bottle of liliko'i butter.  Beat whipping cream until stiff and fold into mixture.
3. Pour over crust.
4. Refrigerate.
5. Top with Cool Whip before serving.  

Rice Pilaf

RICE PILAF FROM FUSAYO SCANNELL
Ingredients
4 ounce can sliced mushrooms
1 tsp oregano
1/4 lb butter or margarine

3 C rice
4 stalks green onion, chopped
1 tsp salt
3 cans chicken broth (1 can broth, 2 cubes chicken bouillon, 2 cans water may be substituted)

Directions

1. Melt butter in large frying pan
2. Add mushrooms and oregano.
3. Brown mushrooms lightly
4. Add rice and chopped onion.
5. Stir thoroughly and brown lightly.
6. Add broth and salt.
7. Cover and cook.
8. Stir once during the cooking period so mushrooms do not rise to top.

Garlicky White Rice with Cilantro

Author: Kiyo Miller adapted from Rick Bayless' Recipe

Serves: 6

Ingredients

• 1½ tablespoons canola oil
• 1½ cups medium grain white rice
• ⅓ heaping cup chopped onion
• 1 medium - large garlic clove
• 1 14 ounce can chicken broth
• 1 teaspoon salt
• 3 tablespoons (or more) finely chopped cilantro

Preparation

1. Preheat oven to 350 degrees
2. Set a large oven-proof pot (with cover, 3½ - 5½ quart) over medium heat. Whatever pot you choose, try to use one with a wide bottom. I use my 5½ quart stainless steel Cuisinart multi-purpose pot but a smaller one would work as well.
3. Heat oil for a minute or two. Add rice and onions to pot. Stir frequently for about 5 minutes. Add pressed garlic and stir for 30 seconds or so until fragrant, then mix in broth and salt. Increase heat to high and bring to a boil. As soon as the rice reaches a full boil, remove from the heat, cover, and transfer to the oven. Bake 25 minutes. Let rice stand undisturbed for 15 minutes. Fluff rice with a fork, stir in cilantro.

Mochiko Chicken Recipes

Mochiko Chicken #1
Ingredients:

5 lbs boneless skinless chicken thighs (cut into bite-sized pieces)

1/4 cup mochiko sweet rice flour

1/4 cup cornstarch

1/4 cup sugar

1/2 teaspoon salt

2 eggs

5 tablespoons shoyu

4-5 garlic cloves, minced

1/2 cup green onion, sliced

2 tablespoons sesame seeds (optional)

Directions:

Cut chicken into bite-size pieces.

In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.

In a small bowl, combine eggs, shoyu, and garlic.

Whisk into dry ingredients.

Add chicken to mixture.

Fold in green onions, and sesame seeds if desired.

Marinate at least 4 hours; overnight is best.

Deep-fry until golden brown.

Mochiko Chicken #2 (from Foodland)
Mochiko Batter

• 4 T mochiko flour
• 4 T cornstarch
• 4 T sugar
• 4 T shoyu
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• 1 T sesame seeds
• 1/4 C thinly sliced green onions
• 1/2 tsp salt
• 2 eggs, beaten

2 pounds deboned chicken thighs. 

Instructions:

1. Cut chicken into bite-sized pieces.
2. In a bowl, mix together mochiko batter ingredients
3. Marinate chicken for 5 hours or overnight in frig.
4. Fry in hot oil (about 1" deep) until thoroughly cooked and golden brown on both sides.
5. Serve hot or cold.