Ricky and Katie Umehira

These recipes are from my fellow United Airlines flight attendants. They may not be exactly as the original because we usually share and write recipes down on napkins and stuff them in our pockets and if they survive the end of the flight it's a miracle!

Katie Umehira gave me this recipe years ago. She said she got it from a local cooking show. Over the years, I've lost the original recipe she gave me but everyone still raves about the taste and the attributes of roasting turkey this way.

Katie's from Kaneohe. She and her husband, Ricky, are both flight attendants for United and have two beautiful girls. - Aloha, Audrey

Katie's Herbed Turkey:

One 20 pound turkey; rinsed and dried. Make sure all the "things" are taken out of both cavities of the turkey.
2 bunches of fresh basil
2-3 packages of fresh oregano, marjoram, thyme, sage and rosemary. Rosemary is quite strong and can overpower the other herbs. I usually use only two packages.

Place the turkey in a large roasting pan, elevated on a roasting rack. Rub the outside of the turkey with a little olive or other vegetable oil. Then sprinkle a little rock salt over turkey and rub the salt on outside and inside of the turkey. Place a bundle of herbs in both cavities of the turkey and close the openings with turkey lacing. On the outside of the turkey place the herbs over the top and between the body and legs. Add one cup of sake or white wine to the bottom of the pan and cover turkey tightly with heavy foil, tenting the foil so there's room between the turkey and the foil.

Bake at 350 degrees for 4 ½ to 5 hours. After three hours in the oven (no peeking before that!), remove foil and baste turkey. Wrap bits of foil over tips of wings to prevent over browning and continue cooking turkey until done. Take turkey out of the oven and let rest for 20-30 minutes lightly covered with foil. After resting the turkey, remove herbs from both cavities and as much as you can from the outside of the turkey; place turkey on a platter. Strain drippings into another container to use for gravy.

Really Easy Dip:

One can refried beans; mix with ¼ cup salsa of your choice. Spread onto bottom of serving dish. Spread thin layer of sour cream over beans; this is optional but really good. Next spread a layer of salsa; spicy one is better for this recipe, then a layer of guacamole. If you don't have any avocados handy, the frozen guacamole at Costco is very good and easy. Sprinkle with shredded cheese, green onions and chopped olives. Serve with lots of tortilla chips.

Tropical Candied Yams

4 to 5 lbs. Red Garnet Yams or Louisiana Yams
3/4 stick butter
3/4 cup sugar
1-1/2 cups peach nectar
1-1/2 cups pineapple juice
3/4 cup orange juice

Steam or boil yams until about 3/4 done. Refrigerate immediately to stop the cooking process. (if you cook all the way, the yams will be too soft)
When cool, peel and slice.
In a large frying pan or dutch oven, melt butter and sugar. Turn the stove on high, add juices and bring to boil, turn heat down to about medium-low and reduce the mixture about 95% so it becomes the consistency of honey. (might take about 2 hrs to do this. you want the sugars from the juices for the glaze) stir occasionally so it doesn't stick to the bottom of the pan.
In a 9x13x2" pan layer yams and pour the glaze in between each layer. Bake at 350 degrees for about 30-40 minutes uncovered until slightly browned.

Mango Cake

Dry ingredients:
1/2 cup walnuts
1/2 cup raisins
2 cups flour
2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoon baking soda
1-1/2 cups sugar

Wet ingredients:
1 teaspoon vanilla
3/4 cup vegetable oil
3 eggs, slightly beaten
2 cups diced mango

Mix dry ingredients separate from wet ingredients. Then combine with mango.  Spray 9"x13" pan with vegetable spray and pour batter in.  Preheat oven at 350 degrees for 20 minutes. While oven is preheating, let mix stand for 20 minutes, so do not preheat until mix is ready.  Bake for 1 hour and 20 minutes.

ENJOY!