TOAST HAWAIIAN STYLE Serving Size : 4 4 sl White Bread, 4 sl Boiled Ham, 4 sl Pineapples (Rings), 4 sl Gouda Cheese, 4 Marachino cherries, 1.Put a slice of ham, a slice of pineapple and a slice of cheese on each slice of bread. 2.Bake in 200 C oven until the cheese is melted. 3.Garnish with cherry and serve at once. - - - - - - - - - - - - - - - - - - HAWAIIAN CHICKEN SALAD Serving Size : 6 Preparation Time :0:00 Categories : Salads Poultry Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Whole chicken breasts - skinned and boned 1 1/2 c Sour cream 1/2 c Chutney, finely chopped 1 t Curry powder (more to taste) 1/4 ts Ground ginger 1/4 c Toasted shredded coconut 3 Cantaloupes -- -ÿÿ -Small honeydew melons-ÿÿ -Large papayas 4 c Shredded lettuce (optional) Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit. - - - - - - - - - - - - - - - - - - Title: Shrimp Ono Nui (Coconut Shrimp) Yield: 6 servings 24 lg Raw shrimp, peeled 1/2 c All-purpose flour 2 Eggs 3 c Shredded coconut Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut, covering them thoroughly. Deep fry shrimps at about 375 F, until they are brown. Serve with cocktail sauce to which crushed pineapple is added according to taste. - - - - - - - - - - - - - - - - - - Title: Maui Pasta Salad Yield: 6 Servings 3 c Cooked spiral pasta 2 c Dole Snow Peas 1 c Sliced Dole Carrots 1 c Dole Cucumbers 1 c Dole Pineapple Juice 1/2 c Bottled reduced calorie - Italian dressing 1/4 c Chopped cilantro or parsley 1 tb Toasted sesame seeds Combine all ingredients in large bowl. Chill at least 15 minutes. - - - - - - - - - - - - - - - - - - Hawaiian Fruit Platter Serving Size : 10 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 fresh pineapple slices (unpeeled) -- cut in 8 wedges 2 kiwi fruit -- peeled & sliced 2 medium oranges, unpeeled, sliced -- halved 1 papaya, peeled, seeded, cut in wedges 1 star fruit -- sliced 1/2 pound red grapes, broken into small clusters 1 banana, peeled, sliced 2 Tablespoons fresh lime juice 1/2 cup frozen pineapple juice concentrate -- thawed 1/4 cup coconut 1. On large serving platter, arrange pineapple, kiwi fruit, oranges, papaya,star fruit and grapes. 2. Toss banana slices with lime juice. Drain, reserving lime juice. Arrange bananas over fruit on platter. 3. In a small bowl, combine reserved lime juice and pineapple juice concentrate; blend well. Drizzle over fruit. Sprinkle with coconut. Makes 10 servings. - - - - - - - - - - - - - - - - - - ONO RIBS Serving Size : 4 Preparation Time : Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds spareribs -- up to 4 2/3 cup sugar 1/2 cup catsup 1/2 cup soy sauce 1/4 cup sherry 2 cloves garlic -- minced 2 tablespoons ginger root -- minced Place ribs in a large sauce pot; add water to cover ribs. Cover and simmer for about 1 hour; drain. Combine the remaining ingredients and pour over ribs. Marinate for several hours, or overnight, in the refrigerator. Reserve marinade; place ribs on rack of broiler pan. Basting ribs frequently with marinade, broil 6 inches from unit in electric oven for 10 minutes on each side. Heat remaining marinade and serve as dipping sauce for ribs. If desired, marinade can be doubled for extra dipping sauce. - - - - - - - - - - - - - - - - - - SOY SAUCE POKE Serving Size : 6 Preparation Time : Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ahi -- (yellowfin tuna), -- or aku (skipjack -- tuna) fillet 1/2 cup soy sauce 1 teaspoon sesame oil 1/4 cup onion -- chopped 1/4 cup green onions -- chopped 1/2 cup limu -- (seaweed), chopped 1/2 teaspoon ginger root -- minced 2 Hawaiian red peppers -- seeded & chopped Cut fish into 1/2-inch cubes. In a bowl , combine fish with remaining ingredients; mix well. Chill before serving. - - - - - - - - - - - - - - - - - - CHICKEN HEKKA Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless skinless chicken 3/4 cup sugar 3/4 cup soy sauce 3/4 cup mirin -- (Japanese sweet -- wine) 2 tablespoons salad oil 1 piece ginger root -- 2-inch, grated 3 medium carrots -- julienne 2 onions -- sliced 14 ounces canned shredded bamboo shoots -- drained 1/2 pound fresh mushrooms -- sliced 1 bunch watercress -- cut into 2-inch -- lengths 8 ounces long rice -- soaked and cut into -- 2-inch lengths Slice chicken into serving pieces. Combine sugar, soy sauce, and mirin. In askillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger and stir fry until brown; discard ginger fibers. Add chicken and stir-fry over high heat. Add soy sauce mixture and cook for 2 more minutes. Add vegetables, one at a time, and stir-fry after each addition. Add long rice and cook for 3 more minutes, or until done. Makes 8 to 10 servings. - - - - - - - - - - - - - - - - - - Hawaiian Baked Bananas Serving Size : 1 Preparation Time :0:00 Categories : Bananas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bananas 1/2 C. brown sugar -- firmly packed 1/4 C. orange or pineapple juice 3 Tbsp. sherry 1/2 C. chopped almonds or Macadamia nuts 2 Tbsp. butter or margarine 1 Dash nutmeg Peel bananas and place in a small baking dish. Mix together, then pour over bananas brown sugar, orange or pineapple juice and sherry. Saute the chopped nuts in butter and sprinkle over bananas. Add dash of nutmeg to taste if desired.Bake in a moderate oven at 350 degrees for 15 minutes or until bananas are tender and lightly glazed. Serve as a meat accompaniment or as a dessert with a spoonful of sauce over each banana. Serves 4. - - - - - - - - - - - - - - - - - - Title: GRILLED HAWAIIAN FISH WITH PAPAYA RELISH Yield: 6 Servings 2 lb Hawaiian fish* 1/2 c Fresh cilantro leaves Salt Pepper - - - - - - - - - - - - - - - - - - PAPAYA RELISH 1/4 c Minced white onion 1 1/4 c Diced ripe papaya 3/4 c Diced red bell pepper 1/4 c Chopped fresh cilantro 1 tb Minced fresh ginger 2 tb Olive oil 2 tb Lemon juice * - cut into 6 equal portions Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste. *** PAPAYA RELISH *** In a fine strainer, rinse white onion. Soak onion in ice water for 30minutes; drain. Mix with rest of relish ingredients. - - - - - - - - - - - - - - - - - - Hawaiian Shrimp Serving Size : 16 Preparation Time :0:00 Categories : Barbeque Low Fat Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs fresh shrimp -- peeled & deveined 40 ounces pineapple chunks in juice -- canned 1/2 lb bacon slices -- cut in 2" pieces 2 red peppers -- cut in 1" pieces 1/2 lb mushroom caps 1 pint cherry tomatoes 8 ounces sweet and sour sauce 16 skewers Drain pineapple, reserving juice. Combine vegetable with shrimp on skewers and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each side or until cooked. Baste often with sauce. - - - - - - - - - - - - - - - - - - Hawaiian Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds skinless boneless chicken breast 1 can crushed pineapple in juice 3/8 cup soy sauce, low sodium 3 green onion 1 1/2 dashes ginger -- ground dash red pepper -- ground 1 kiwi fruit -- sliced Rinse chicken and pat dry. If necessary, cut chicken into 4 serving-size pieces. Drain pineapple, reserving liquid (you should have about 1/2 cup). Place pineapple liquid and soy sauce in a large skillet. Bring to a boil over high heat. Place chicken in soy sauce mixture. Return to a boil. Reduce heat, cover, and simmer about 10 minutes or until chicken is tender and no longer pink. Meanwhile, in a small saucepan, combine drained pineapple, kiwifruit, green onions, ginger, and pepper. Cook over medium-low heat until warm, about 3 minutes. To serve, remove chicken from soy sauce mixture. Spoon pineapple mixture over chicken or turkey.