Brigitta, Donna & Carol

Usually when we work a one day San Francisco turn, on the flight back to Honolulu, after we’ve finished the meal service and cleaned up, we start putting out on the counters what we’ve brought to eat and share with each other. We all oohhh and aahhh with our mouths full and write down how these treats were made on slips of paper. If I’m lucky I remember to take them out of my pocket before I throw my uniform in the laundry!

The Salsa is from Donna Komine who not only has a beautiful singing voice (she’s our karaoke queen), she is also a wonderfully graceful hula dancer. She raised three sons, one of which is Hawaii’s own favorite baseball pitcher with the same last name!!

. - Aloha, Audrey

Donna’s Salsa

This is a throw together kind and you just have to experiment and work it to your taste!

Chili pepper flakes
2 cloves of garlic
1 onion
Chinese parsley, handful, leaves only
Fresh ground pepper
Juice of one lemon
2 tbs. vinegar
Juice from 2 cans of stewed tomatoes
1 tbs. salt

In a food processor, combine the above until garlic and onion are minced. Add one fresh tomato (which has been cut in chunks) and the rest of the stewed tomatoes. Pulse until desired consistency.

Carol’s Old Fashioned Pecan Pie

1 deep dish pie crust (cheat and use store bought!)
2 tbs. butter, melted
3 eggs slightly beaten
¼ cup firmly packed brown sugar
1 cup light Karo corn syrup
1 tbs. all purpose flour
1 cup pecan pieces

Mix all ingredients and pour into pie shell.
Bake in a 450 degree oven for 10 minutes, then reduce heat to 350 degrees for 25 – 30 minutes more.
Let cool before slicing.

Carol's Deviled Eggs

6 hard boiled eggs
1 tbs. mayonnaise (add more to taste)
1 tbs. sweet pickle relish
1 tsp. French dressing

Halve eggs and remove yolks.
Mash yolks then add remaining ingredients and salt and pepper to taste.
Stuff eggs and refrigerate.

ENJOY!