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Mixed Citrus Salad with Avocado
serves 4
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1 lime
2 tangerines
2 navel or blood oranges
2 grapefruit
2 avocados
1 shallot, finely diced or 2 green onions, thinly sliced
1 T fresh lemon juice
1 T avocado or olive oil
1 T chopped mint
1 bunch watercress or 1 head Boston lettuce
salt and freshly milled white pepper
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Grate
zest of the lime and one of the tangerines. Peel and section the fruits and place in a bowl.
Reserve 1 tablespoon of the juice. Slice avocados into bowl with citrus.
Combine
shallot with zests, reserved juice, lemon juice and 1/4 teaspoon salt. Whisk in oil. Pour dressing
over fruit, add mint and a little pepper and toss gently. Garnish with watercress or lettuce and serve!
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Three-Bean Salad
yield: 1 1/2 quarts
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1 can kidney beans
1 can green beans (or garbanzo)
1 can wax beans
1 small onion, sliced or finely chopped
1 green pepper, sliced or finely chopped
3/4 cup sugar
1/2 cup vinegar
1/2 cup salad oil
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Mix
all ingredients. Chill overnight.
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Pineapple Cucumber Salad
yield: 1 quart
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1 pkg. (small) lime flavored gelatin
1 1/2 cups hot water
1 T vinegar
1/2 tsp salt
1 can (9 oz.) crushed pineapple
syrup from crushed pineapple
1 cup fresh cucumber, unpeeled, finely chopped
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Dissolve
gelatin in hot water; stir well. Add vinegar, salt, and syrup from crushed pineapple; mix
well. Chill until thick and syrupy. Add cucumber and crushed pineapple.
Pour into 1 quart mold. Chill until firm.
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Tuna Mac Salad
serves 4 to 6
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2 cups small elbow macaroni
1 6 ounce can tuna in water
1/4 medium onion very finely chopped
1 cup or more mayonnaise
salt and pepper to taste
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Cook
macaroni until tender in large pot of boiling, salted water. Place macaroni in a colander, drain
and rinse under cool tap water. Cool. Drain water from can of tuna and set aside.
Place macaroni and onion in a bowl, break up the tuna into the mixture and mix well with mayonnaise.
Add salt and pepper to taste. Refrigerate several hours. Add more mayonnaise if needed
before serving.
Variation:
Add 1/4 cup grated carrots or frozen peas for color and added flavor.
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Potato Mac Salad
serves 8 to 10
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2 cups small elbow macaroni
6 medium potatoes, cooked and diced
6 hard-cooked eggs, chopped
1 cup grated carrots
1 medium onion, grated or finely chopped
1/2 cup celery, finely chopped
1/2 cup frozen peas, thawed but not cooked
1 cup imitation or real crab meat, shredded
4 cups mayonnaise
salt and pepper to taste
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Cook
macaroni according to package directions. Drain and rinse under cool tap water. Peel
and halve potatoes and place in a large pot, cover with salted water and cook until well done, or
easily pierced with a fork. Drain potatoes, sprinkle with touch of salt and let cool.
At
the same time, cook eggs to hard-cooked stage. Drain, cool, peel and chop. In a
large bowl, place the macaroni, potatoes and chopped eggs. Add grated carrots, onion,
celery, peas and crab meat. Mix in mayonnaise until sufficiently moist. Salt and
pepper to taste. Refrigerate at least 4 hours. Add more mayonnaise if needed before
serving.
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barbeque
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Barbeque Beef Patties
yield: 3-4 servings
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1 lb ground beef
1 tsp salt
dash of pepper
1/4 cup chopped onion
1/4 cup milk
1/4 cup bread crumbs
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Barbeque Sauce
2 T salad oil
2 T catsup
1 T prepared mustard
1 tsp sugar
1 T Worcestershire sauce
1 tsp vinegar
4 drops hot sauce
2 tsp chopped onion
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Combine
sauce ingredients and simmer 5 minutes. Mix together all ingredients lightly. Divide
meat mixture into 6 equal portions and form into patties. Place on broiler or barbeque and
brush with sauce. Cook approximately 5 minutes on each side, basting occasionally with sauce.
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Barbeque Short Ribs
yield: 6 servings
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3 lb short ribs
1 1/4 cup shoyu (soy sauce)
5 cloves minced garlic
1/4 cup brown sugar
2 T sesame oil
1 1/2 T sesame seeds, toasted and pulverized
1/4 tsp pepper
2 T chopped green onion
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Cutting
down to within 1-inch from bone, cut meat in 1/2-inch slices. The cut meat should look like a
fan. Combine remaining ingredients. Just before cooking, pour sauce on meat.
Using hands, knead the sauce into the meat. Place meat on broiler or barbeque and cook to
taste.
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luau
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Laulau
yield: 4 servings
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1/3 lb butterfish or salmon
1 lb pork butt (brisket or chuck may be substituted)
16 luau leaves (1 lb to 1 1/2 lb spinach may be substituted)
8 ti leaves
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Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces.
Prepare luau leaves by stripping off outer skin of stem and leaf veins to prevent itching in throat
when consumed. Wash and remove tough ribs from ti leaves. Lay 2 ti leaves on
cutting board. Place 4 luau leaves in center. Place a piece of pork and a piece of fish
on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti
leaves and secure laulau bundle with string. Steam for 3 to 4 hours.
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Oven Kalua Pork
bake: 325º
time: 4 hours
yield: 4-6 servings
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3 - 4 lb pork butt, slashed
6 - 8 ti leaves
1 banana leaf
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Combine in small bowl:
1 T Hawaiian salt
1 tsp MSG
3 T shoyu (soy sauce)
3/4 tsp minced garlic
1 T grated ginger
few drops of liquid smoke
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Rub sauce mixture over pork butt. Wash and remove mid-ribs from ti leaves and banana
leaf. Line a 9x9-inch pan with ti leaves radiating from center and extending out of pan.
Place banana leaf on ti leaves. Place pork on banana leaf. Fold leaves over pork and
secure with string. Place a piece of foil over top of pan and crimp to the edges of pan.
Seal. Before serving, use 2 forks to shred pork; serve hot. Frozen pork butt tends to
break up, whereas fresh pork will shred in long strips.
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dessert
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Taro Puffs
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1/2 cup flour
1/2 cup poi
3 tsp baking powder
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Mix ingredients and form into balls. Place balls in refrigerator until firm. When ready to
use, remove from refrigerator and drop balls into deep fat heated to 375º and fry until brown.
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Kulolo Cake
bake: 350º
time: 30 minutes
yield: 1 9x13-inch pan
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1 1/2 cups sugar
2 eggs
1 15 ounce can fruit cocktail
2 cups flour
2 tsp soda
1/2 tsp salt
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Frosting
1 small can evaporated milk
1/2 cup butter
1 cup sugar
1 cup shredded coconut
Cook
about 5 minutes or more until custard like. Add coconut.
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Mix together sugar, eggs, and fruit cocktail. Mix dry ingredients together; add to fruit cocktail
mixture. Mix well and bake. While cake is warm, top with frosting and broil until
topping is brown.
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Hawaiian Carrot Cake
bake: 325º
time: 30 minutes
yield: 1 9x9x2-inch pan
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1 1/2 cups flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 1/2 grated carrots
1 can (8 oz) crushed pineapple, well drained
1 1/2 cups brown sugar
1 cup vegetable oil
3 eggs, lightly beaten
1/2 cup chopped macadamia nuts (unsalted)
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Cream Cheese Frosting
1 pkg (3 oz) cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 cup powdered sugar, sifted
Beat cream cheese until smooth. Add butter and vanilla; mix
until well-blended. Gradually add powdered sugar while beating. Spread on cake. For a delightful change to flavor, add coconut flakes.
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Preheat oven to 325ºF. Sift together flour, baking soda, cinnamon,
nutmeg and salt. In a large bowl combine carrots, pineapple, brown sugar, oil, eggs and macadamia nuts. Stir in flour mixture. Pour batter into oiled
and floured cake pan. Bake for 30 minutes. Cool slightly, then remove from pan. When cooled, frost with Cream Cheese Frosting.
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Mango Bread
bake: 350º
time: 55 minutes for smaller pans
1 hour for larger pans
(Tops should spring back when touched and a toothpick should emerge from the loaf's center clean.)
yield: 4 loaves, about 10 slices each
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2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
1 cup grated coconut
1/2 cup raisins
2 cups fresh mango, diced
3 eggs, slightly beaten
1 tsp vanilla extract
3/4 cup vegetable oil
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Prepare four loaf pans (2 1/2 by 5 inch or larger) by buttering them or using non-stick spray. Mix flour, sugar, salt, cinnamon and baking soda.
Stir in coconut and raisins. Next, add mango. Mix well, then add eggs, vanilla extract and vegetable oil until blended. Don't over-mix.
Fill prepared pans two-thirds full and bake.
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