HAWAIIAN THEMED RECIPES :
Today, August 3rd is the Anniversary of our meeting on the Big Island of Hawaii. We always think of ways to celebrate. This morning, my husband started my breakfast with Coconut juice and Pineappple jam on toast. For tonight’s dinner, I’ve cooked up some of these recipes.
You’ll find these main dish, side dish and desserts with a Hawaiian theme very appetizing.
HULI HULI CHICKEN
9-12 pounds chicken wings, thighs, and breasts pieces
¼ cup Frozen pineapple juice concentrate
1/3 cup White wine
½ cup Chicken broth
¼ cup Shoyu/Soy Sauce
¼ cup catsup
¼ Teaspoon powdered ginger or a pinch of fresh ginger
1-2 drops Worcestershire sauce
Wash chicken parts and pat dry with paper towels. Mix all sauce ingredients in bowl. Brush over chicken parts. Grill over barbecue for about 40 minutes. Turn and baste with sauce until chicken is done. Serves 10-12 people as a main course.
Note: This recipe can be cooked in a skillet and grill pan as well.
|MACADAMIA NUT CRUSTED COCONUT SHRIMP
1/4 cup all-purpose flour 1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts
Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servingsORANGE LIME SAUCE
10 oz jar orange marmalade
3 tablespoons tangy mustard
1 tablespoon lime juice
To create orange lime sauce combine all sauce ingredients in a sauce pan and warm.
POTATO-MAC -EGG SALAD
4 large red and/or yellow potatoes cut into cubes
1-1/2 cups shell or elbow macaroni-dry
1/4 cup thinly sliced and chopped red onion
2-3 pickles chopped
2-3 green onion chopped
3 hard-boiled eggs (whites chopped, set aside yolks)
1 cup frozen peas (optional)
2 celery stalks chopped (optional)
1-2 carrots chopped (optional)
1-1/4 to 2 cups mayonnaise
1/2 cup Zesty Italian dressing
1 tablespoon prepared mustard
3 yolks from the boiled eggs
1 teaspoon garlic salt
Ground pepper to taste
2 T or less pickle juice (optional)
Optional Herbs to taste (dill, parsley, curry powder)
Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
While the macaroni is cooking mix the dressing in a small bowl and set aside.
Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8-10 people
Hawaiian Rice with Yougurt
1 garlic clove, crushed
3 T oil
1 cup water
2 cups pineapple juice
1 cup rice, uncooked
1/2 t ginger, gound
1 cup ineaplle chunks
1/2 cup macademia nuts or peanuts
1 cup yougurt
Saute onion and garlic in oil until soft.
Add water and juice.
Add rice and ginger. Coook over low heat, covered 40 minutes.
If liquid is not absorbed, cook longer.
Mix pineapple, nuts and yougurt. Heat through.
Cookbook: “ Cooking with Aloha” copyright 1981
8 ounce can of crushed pineapple, drained
1 can lychee pitted and drained or 11 ounce can mandarin oranges drained
3 ½ cups cool whip
2 cups shredded coconut
2 cups mini marshmallows
½ cup milk
1 cup maraschino cherries
In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving. Serves 12.
Pineapple Upside- Down Cake
.3/8 cup butter
3/4 cup sugar
3/4 cup milk
2 cups flour
2 t. baking powder
1/2 t. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped macadamia nuts
1/3 cup butter
2/3 cup brown sugar
Cream together butter and sugar. Gradually add beaten egg, sift flour, baking powder and salt. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well-drained crushed pineapple and chopped macadamia nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes. Serves 8-10.