Up and Running at Koloa Substation - Kauai Island Utility Cooperative
Up and Running at Koloa Substation - Kauai Island Utility Cooperative Up and Running at Koloa Substation - Kauai Island Utility Cooperative
12 KIUC CURRENTS Photos By Shelley Paik and Maile Moriguchi Let’s Get This Party Started! Mike’s Mushrooms Arrabiata For the Sauce Oil/butter – coat pan Splash of red wine to deglaze the pan Add 1 cup chopped onions 5 cloves garlic 2 cans crushed tomatoes 1 tablespoon tomato paste Crushed red pepper to taste Another splash of red wine Salt and pepper to taste In a separate skillet, brown 1 pound ground beef, veal, pork or a combination of all. Set aside. Blanche the mushrooms in plenty of butter and olive oil. Mix it all together. Serve hot with crusty bread and extra sauce on the side. Buon Appetito! Marinated Mushrooms 2 tablespoons olive oil 1 tablespoon butter 2 cups button mushrooms, fresh or canned Salt Pepper About 3 tablespoons champagne vinegar (a couple of times around the pan) 3 cloves garlic,sliced One half sweet onion, chopped Heat oil and butter. Blanche mushrooms for about 5 minutes. Add garlic and onion, toss around for about 5 more minutes. Splash vinegar around edges of pan. Add pepper and salt to taste. Hold overnight in a tight container or serve right away. Can be reheated or served cold. Serve with crusty bread.
California No-Crust Quiche and Then Some 1 cup fresh mushrooms, chopped ½ cup celery, finely chopped ½ cup green onions, finely chopped 2 tablespoons margarine 6 eggs 1 ½ cup milk 1 box frozen spinach 1 box broccoli ¼ cup allpurpose flour 1 teaspoon seasoned salt 1 teaspoon paprika ⅛ teaspoon Tabasco sauce 1 cup cooked ham, chopped 1 cup Swiss cheese, shredded 1 cup cheddar cheese, shredded Saute mushrooms, celery and onions in margarine until limp. Set aside. Cook frozen vegetables as directed. Add vegetables to sauteed mixture and mix together. Set aside. Beat eggs in a bowl. Add milk, flour and seasoning. Beat well. Stir in ham, cheese and sauteed vegetables. Cover and chill if making ahead. To bake: Stir well and turn into a buttered quiche dish or deep pie pan. Bake at 350 degrees for 50 to 55 minutes, or until center is firm. Remove from oven. Let stand 10 minutes. Portuguese Sausage Shrimp 1 pound shrimp 1 Portuguese sausage, sliced ¼inch thick 1 package skewer sticks 1 cube of butter 2 cloves garlic, minced Peel and devein shrimp. Wrap shrimp around sliced Portuguese sausage and place on skewers. Butter mixture: Melt butter and garlic in a saucepan over low heat. Place shrimp skewers on the grill and brush with butter mixture. Continue grilling both sides. Occasionally brush with butter mixture until shrimp is cooked through. Chicken Cranberry Avocado Wafers 1 box wafer crackers 1 can chicken 1 can cranberry sauce with berries 1 ripe avocado, sliced ¼ cup mayonnaise Ground pepper Salt Open and drain the can of chicken. Place chicken in a bowl and combine with mayonnaise. Add salt and ground pepper to taste. Place the chicken mixture on the wafer with a slice of avocado and a drop of cranberry sauce. Serve. Lumpia 2 pounds ground pork 1 bag chop suey mix 1 salted turnip, chopped 1 can water chestnuts, chopped 1 package lumpia wrappers 2 cups cooking oil Brown pork in a large pan. Add turnips, water chestnuts and chop suey mix. Simmer for 10 minutes. Wrapping the lumpia: Place lumpia wrapper on a plate or cutting board. Place two spoonfuls of pork mixture in a line toward one side of the lumpia wrapper. From the mixture side, begin rolling about an inch and fold sides in, then continue rolling. Dampen the edges of the lumpia with water to keep the ends tight. In a large skillet, heat the oil and deep fry lumpia until golden brown. DECEMBER 2011 13
- Page 1 and 2: 3-Time Award-Winning December 2011
- Page 3 and 4: Table of Contents Light Up A Life .
- Page 5 and 6: By Paul Daniels A Picture’s Worth
- Page 7 and 8: At the end of September, the Hawai
- Page 9 and 10: Get Smart About The Smart Grid Lear
- Page 11: Photos by Shelley Paik KIUC’s ele
- Page 15 and 16: KIUC’s program to generate at lea
- Page 17 and 18: Bissell completed his report with a
- Page 19 and 20: “As a member, you have a voice in
- Page 21 and 22: KIUC Honored for Community Service
- Page 23 and 24: In late October, groups of children
- Page 25 and 26: The KIUC Board of Directors appoint
- Page 27 and 28: New Member Guide
- Page 29 and 30: What is an Electric Cooperative? Se
- Page 31 and 32: • Diverse Energy Solutions. It is
- Page 33 and 34: National Rural Electric Cooperative
- Page 35 and 36: Kaua‘i Smart Grid Initiative The
- Page 37 and 38: Radio Frequency Comparison of Commo
- Page 39 and 40: How will the co-op read the meters?
- Page 41 and 42: Service Activations and Disconnects
- Page 43 and 44: Storm Sense Hurricane season runs f
- Page 45 and 46: Low-Income Home Energy Assistance P
- Page 47 and 48: Social Media Reaching More Members
- Page 49 and 50: 2012 Calendar of Student Art Judges
- Page 51 and 52: Electric cooperatives are different
- Page 53 and 54: Call it Cost-effective Economical P
- Page 55 and 56: Simple Pleasures Joe Fontanilla rec
California No-Crust<br />
Quiche <strong>and</strong> Then Some<br />
1 cup fresh mushrooms, chopped<br />
½ cup celery, finely chopped<br />
½ cup green onions, finely chopped<br />
2 tablespoons margarine<br />
6 eggs<br />
1 ½ cup milk<br />
1 box frozen spinach<br />
1 box broccoli<br />
¼ cup allpurpose flour<br />
1 teaspoon seasoned salt<br />
1 teaspoon paprika<br />
⅛ teaspoon Tabasco sauce<br />
1 cup cooked ham, chopped<br />
1 cup Swiss cheese, shredded<br />
1 cup cheddar cheese, shredded<br />
Saute mushrooms, celery <strong>and</strong> onions in margarine until<br />
limp. Set aside. Cook frozen vegetables as directed. Add<br />
vegetables to sauteed mixture <strong>and</strong> mix together. Set aside.<br />
Be<strong>at</strong> eggs in a bowl. Add milk, flour <strong>and</strong> seasoning. Be<strong>at</strong> well.<br />
Stir in ham, cheese <strong>and</strong> sauteed vegetables. Cover <strong>and</strong> chill if<br />
making ahead. To bake: Stir well <strong>and</strong> turn into a buttered<br />
quiche dish or deep pie pan. Bake <strong>at</strong> 350 degrees for 50 to 55<br />
minutes, or until center is firm. Remove from oven. Let st<strong>and</strong><br />
10 minutes.<br />
Portuguese Sausage<br />
Shrimp<br />
1 pound shrimp<br />
1 Portuguese sausage, sliced ¼inch thick<br />
1 package skewer sticks<br />
1 cube of butter<br />
2 cloves garlic, minced<br />
Peel <strong>and</strong> devein shrimp. Wrap shrimp around sliced<br />
Portuguese sausage <strong>and</strong> place on skewers.<br />
Butter mixture:<br />
Melt butter <strong>and</strong> garlic in a saucepan over low he<strong>at</strong>.<br />
Place shrimp skewers on the grill <strong>and</strong> brush with butter<br />
mixture. Continue grilling both sides. Occasionally brush with<br />
butter mixture until shrimp is cooked through.<br />
Chicken Cranberry<br />
Avocado Wafers<br />
1 box wafer crackers<br />
1 can chicken<br />
1 can cranberry sauce with berries<br />
1 ripe avocado, sliced<br />
¼ cup mayonnaise<br />
Ground pepper<br />
Salt<br />
Open <strong>and</strong> drain the can of chicken. Place chicken in a bowl<br />
<strong>and</strong> combine with mayonnaise. Add salt <strong>and</strong> ground pepper to<br />
taste. Place the chicken mixture on the wafer with a slice of<br />
avocado <strong>and</strong> a drop of cranberry sauce. Serve.<br />
Lumpia<br />
2 pounds ground pork<br />
1 bag chop suey mix<br />
1 salted turnip, chopped<br />
1 can w<strong>at</strong>er chestnuts, chopped<br />
1 package lumpia wrappers<br />
2 cups cooking oil<br />
Brown pork in a large pan. Add turnips, w<strong>at</strong>er chestnuts <strong>and</strong><br />
chop suey mix. Simmer for 10 minutes.<br />
Wrapping the lumpia:<br />
Place lumpia wrapper on a pl<strong>at</strong>e or cutting board. Place two<br />
spoonfuls of pork mixture in a line toward one side of the<br />
lumpia wrapper. From the mixture side, begin rolling about an<br />
inch <strong>and</strong> fold sides in, then continue rolling. Dampen the<br />
edges of the lumpia with w<strong>at</strong>er to keep the ends tight.<br />
In a large skillet, he<strong>at</strong> the oil <strong>and</strong> deep fry lumpia until<br />
golden brown.<br />
DECEMBER 2011 13
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