Pickled Mango
Yield: 2 Gallons

2 c Cider vinegar
1/2 c Hawaiian salt
4 1/2 c Brown sugar
6 c Water
1/2 ts 5 spices
2 tb Red coloring
5 c Sliced green mangoes

Combine ingredients. Boil, cool, and pour over sliced mangoes.
Yield: 2 gallons. Formatted by: D. Villarreal

Malasadas (sweet doughnuts)
Yield: 24 Each

1/2 c Milk
1 1/4 c Sugar
1/2 ts Salt
3 ea Eggs
1 ea Cake compressed or dry yeast
2 tb Lukewarm water
1/4 c Butter; melted
2 3/4 c Flour
1 qt Salad oil for frying
Sugar for rolling

Heat milk to lukewarm. MOisten yeast in lukewarm water. Add the
yeast, salt, sugar, and melted butter to the milk. Stir in part of the flour, beating well with a wooden spoon to prevent lumps. Add
beaten eggs and remaining flour to form a soft dough. Cover the dough
and set in a warm place until it doubles in bult. Heat oil to 350
degrees. Drop dough by tablespoonful into the hot oil and fry until
evenly browned. Drain on absorbent paper and roll in sugar. Makes 24
From: Ethnic Foods of Hawai'i by Ann Corum Formatted by: D. Villarreal

Title: LING-HING MUI MANGO
Yield: 1 Servings

2 c Sugar
1 c White vinegar
4 tb Hawaiian salt
20 Ling-Hing Mui (15-25)
25 Green mangoes (25-30,depending on size)

Mix ingredients together until salt and sugar are dissolved. Add
mangoes, and shake occasionally. Let sit a few days. Makes 1 gallon.

Title: SHREDDED MANGO
Yield: 1 Servings

6 c Green mangoes (about 9 whole mangoes)
1 1/2 ts Hawaiian salt
2 tb Water
1 c Brown sugar, firmly packed
1 ts Red food coloring
1/4 ts Chinese five spices

Peel green mangoes and slice into 1/4 inch strips. Sprinkle with salt
and let stand overnight. Drain. Combine syrup ingrdients and bring to
a boil over a high flame. Add the drained mangoes and cook for 5-8
minutes, stirring occasionally. Cool. Place sliced mango mixture on
paper towel in flat baking pan. Bake at 170-200 for 1 hour or until
dried. Yield: 1-1/2 cups shredded mango. Note: Shredded mango mixture
may be dried out in the sun for one day.

Guava Jelly
Yield: 1 Servings

2 lb Fuly ripe guavas
2 1/2 c Water
1/2 c Lemon juice;strained
7 c Sugar
1/2 ea Bottle pectin

** To extract juice **
Slice guavas thinly. Add water and simmer, covered, 5 minutes. Then
crush fruit thoroughly with a potato masher. Place in a jelly bag and
squeeze out juice into a pan. Measure 3 1/2 cups into a very large
saucepan.

** To make Jelly **
Add strained lemon juice to guava juice. For a deeper bronze
jelly, add a few drops red food coloring. Add sugar, mixing well.
Bring to a boil, stirring constantly. When boil is reached, stir in
pectin. Then bring to a full boil again and boil hard 1 minute,
stirring. Remove from heat. Skim off foam with a metal spoon, and
pour quickly into hot sterilized glasses or jars. Cover at once with
lids or paraffin. Fills 10 medium glasses.

Papaya Jam
Yield: 1 Servings

3 lb Firm-ripe papayas
3 c Sugar
1/2 c Lemon or orange juice
1 ds Salt

** To prepare fruit **
Wash papayas, cut in halves. Scoop out seeds and discard. Scoop
flesh into bowl or pan and mash with a fork or potato masher. Measure
out 3 cups.

** To make jam **
Place crushed pulp into a kettle. Add sugar and lemon or orange
juice. Simmer together, stirring occasionally to keep mixture from
scorching, until it passes a jam test. This will take about 1 hour.
Ladle jam into hot containers and seal immediately. The mixture will
thicken slightly when it cools. Fills about 6 6-ounce glasses.

Mango Chutney
Yield: 7 Pints

12 c Green mango slices
1/2 c Salt
7 c (3lb) raw sugar
3 c Vinegar
2 pk Raisins (15oz. size)
4 ea Small Hawaiian red peppers;
-seeded and chopped 3 tb Minced garlic
1/2 c Minced ginger root

Combine mango slices and salt; let stand overnight. Rinse and drain.
Combine sugar and vinegar; simmer for 30 minutes. Add mango slices and
ramaining ingredients; simmer for 1 hour or until mangoes are tender
and chutney is of desired consistency. Sterilize jars, fill with
chutney, and seal with melted paraffin while chutney is hot. Source:
100 Years of Island Cooking by Hawaiian Electric Company Formatted
by: Dorie Villarreal

Almond Cookies
Yield: 54 Cookies

3 c Flour
1 ts Baking Soda
1 ea Egg
1 ts Almond Extract
1 c Sugar
1 1/3 c Shortening
1 x - Red Food Color

Sift flour, soda, salt. Beat eggs with fork. Add extract. Cream
sugar with shortening; add egg; mix thoroughly. Add dry ingredients gradually. Roll into balls 1" in diameter. Place 1" apart on greased
cookie sheet. Press thumb gently in center of top of each ball. Touch
depression with red coloring. Bake 12 minutes at 350 degrees.
Formatted by: Dorie Villarreal

Guava Chiffon Pie
Yield: 6 Servings

FLAKY PASTRY SHELL--------------------------
1 c Flour
1/4 ts Salt
1/4 c Shortening
1/4 c Butter
2 tb -cold water

FILLING-------------------------------
1 Envelope unflavored gelatin
1 tb Lemon juice
4 Eggs; separated
1 c Guava juice
3/4 c Sugar
Few drops red food color
1/8 ts Cream of tartar
Sweetened whipped cream
Guava slices

Combine flour and salt. Cut in shortening and butter until lumps are
pea-size. Add water and stir until mixture is moistened. Press into
ball and chill 45 minutes. Roll out on floured board with
well-floured or stockinette-covered rolling pin. Carefully transfer
pastry to 9-inch pie plate. Pierce all over with fork. Bake at 400F
15 minutes. Cool. Meanwhile, to make filling, soften gelatin in lemon
juice. Set aside. Combine egg yolks, guava juice and 1/2 cup sugar.
Add a few drops red food color. Cook and stir over medium heat until
mixture thickens. Add gelatin mixture and stir until melted. Cool
mixture until it reaches consistency of unbeaten egg whites. Beat egg
whites and cream of tartar together until soft peaks form. Gradually
add 1/4 cup sugar and beat until stiff peaks form. Fold in gelatin
mixture and pour into baked pastry shell. Chill. Top with sweetened
whipped cream and garnish with guava slices. Makes 6 servings Created by:
Coco Palms Resort, Kauai, Hawaii (C) 1992 The Los Angeles Times

If you'd like these recipes in Mealmaster format, please feel free to contact me
Just ask for "sweets.txt"

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