MARYANN Roylo of Mililani will host Thanksgiving dinner for mainland guests arriving for the University of Hawaii football game against Notre Dame. Island touch for
Thanksgiving"I would really like an island flair to the whole dinner and use local produce and products," she writes. "The only thing I can think of, besides putting mac nuts and pineapple in everything, is haupia pumpkin pie! I don't want the meal too heavy and would like to keep it low-fat.
"Any creative ideas?" she asks. "I know it's a bit early, but I don't want to panic at the last minute."
How about succulent, imu-steamed turkey? Castle High School in Kaneohe and the Key Project in Kahaluu will host kalua turkey fund-raisers. The idea is to foil-wrap your own unstuffed turkey, add it to a community imu on Thanksgiving eve, then pick up the bird on Thanksgiving.
Tickets go on sale Monday for the Key Project benefit at $8 per turkey, ham, pork butt, corned beef or batch of yams. You provide the food, they provide the imu. Deliver or send checks made to: Key Project, 47-200 Waihee Road, Kaneohe, HI 96744. For mail orders, enclose name, address, phone number and self-addressed, stamped envelope. Call 239-5777.
Or, get $9 tickets for space in the Castle imu weekdays in the school's office. Call 233-5600.
Try this layered tart. Lighten the pie with low-fat whipped topping and a graham cracker crust. Punch up the flavor with grated fresh ginger. (For free Noh recipe booklets write Noh Foods, P.O. Box 8392, Honolulu 96830; mainland cooks will receive product order forms with booklets.)
Pumpkin Haupia Pie
(By Tamar Pane'e of Kaneohe)1 envelope unflavored gelatinSprinkle gelatin over water, let soften and set aside.
1/4 cup water
3 large eggs, beaten slightly
3/4 cup sugar
1-1/4 cups canned or cooked fresh pumpkin
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 (9 inch) pie shell, baked
1 (2-1/2-ounce) package Noh haupia mix
1 cup whipping cream
1 tablespoon sugarBeat eggs and sugar thoroughly; add pumpkin, cinnamon, salt, ginger and nutmeg. Mix thoroughly.
Place a heat diffuser over heating element. Cook and stir mixture over medium heat until bubbles form. Cook, stirring constantly, 2 more minutes. Remove from heat and add softened gelatin and vanilla. Stir until gelatin dissolves; set aside to cool slightly. Pour into pie shell.
Prepare haupia mix, cool slightly and pour over pumpkin. Cool; chill until firm.
Whip cream with sugar; spread over pie.
Approximate nutritional analysis per serving, based on 9 slices: 460 calories, 26 grams total fat, 12 grams saturated fat, 110 milligrams cholesterol, 490 milligrams sodium.*
Drizzle low-fat papaya seed vinaigrette onto Nalo Greens and other fresh, local produce. Nalo Farms also sells Kahuku and Waimanalo Supersweet corn, Kahuku eggplant and Kahuku vine-ripened tomatoes, president Dean Okimoto says. Farm hours are 7 a.m. to 4 p.m. weekdays, and 7 a.m. to 1 p.m. Saturdays. Call 259-7698.
Papaya Seed Salad Dressing
(From "Ma Ke 'Ano Kuloko -- Healthy Cooking Island Style"
by Project LEAN Hawaii, 1995, $12)2 teaspoons unflavored gelatin (use less for thinner consistency)Dissolve gelatin or kanten in cold water; microwave until completely smooth.
or 1-inch block kanten (agar-agar, or Japanese seaweed based gelatin)
1/3 cup cold water
1 medium papaya
1/3 cup apple juice
1 tablespoon lime or lemon juice
1/4 cup red wine vinegar or rice vinegar
1/4 cup sugar or honey
1 tablespoon vegetable oil
1 to 2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Small piece onion
1 large clove garlicCut papaya in half and remove seeds, reserving 1-1/2 tablespoons. Machine process seeds until size of coarsely ground pepper. Add juices, vinegar, sugar, oil and seasonings; blend. Continue blending while slowly adding gelatin. Makes 12 to 16 servings. Serve with papaya and salad greens.
