On Saturday, September 26, 1992 at 7:23:52 AM UTC-4, Stephanie da Silva wrote:
> In response to the request for Hawaiian recipes, here's my pineapple file
> that I compiled a while back. It has a couple of recipes for dishes you'd
> see at a luau, like chicken long rice and haupia.
> Traditional luau foods include lomi lomi salmon, poi (which I happen to have),
> kalua pork, sweet potatoes, rice, teriyaki chicken, fresh pineapple, haupia
> and coconut cake for dessert. Hawaiian food is amazingly delicious but the
> only bad thing about it is it's so salty! I also have recipes for kalua pork
> lomi lomi and lau lau (which I don't feel like posting but I have this feeling
> I'm going to end up posting them anyhow). (sigh)
> For alcoholic drinks serve Mai Tais, Pina Coladas/Chi Chis or Blue Hawaiis.
>
> Pineapple Ice
> 1 cup sugar
> 2/3 cup water
> 1 fresh pineapple
> 1/3 cup fresh lime juice
> 1 large egg white
> Combine sugar and water in a saucepan over meduim heat; stir until sugar
> dissolves and syrup begins to simmer. Chill. (I assume you're supposed
> to take if off the heat, first).
> Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit
> from both halves, leaving 1/2-inch of fruit inside the rind. Remove
> core and cut fruit into 1-inch chunks. Place pineapple halves in large
> plastic bags and freeze until ready to use.
> In a food processor with metal blade in place, add pineapple chunks and
> process until pineapple is smooth and uniformly pureed. You should have
> about 2 cups puree. Add chilled syrup and lime juice. Process 10
> seconds. Place mixture in metal tray or bowl and partially freeze.
> With metal blade in place, place spoonfuls of partially thawed pineapple
> mixture in bowl of processor. Mix by turning processor on and off about
> 8 times, then process about 2 minutes until completely blended, smooth
> and fluffy. With machine running, add egg white through feed tube.
> Process 1 minute. Refreeze. Spoon into pineapple shells and serve.
>
> Tropical Nut Bread
> 2 cups flour
> 1 teaspoon baking soda
> 2 teaspoons baking powder
> 1/2 teaspoon salt
> 1 can (8 1/2 ounce) crushed pineapple, undrained
> 1 cup mashed bananas
> 1/3 cup orange juice
> 1/2 cup butter
> 1 cup sugar
> 2 eggs, beaten
> 2 cups chopped macadamia nuts
> Preheat oven to 350F. Butter a one pound loaf pan. Sift dry ingredients
> together and set aside. Combine pineapple, banana and orange juice and
> set aside. In a large bowl, cream butter and sugar. Add eggs and beat
> well. Add a small amount of the flour mixture alternately with the fruit
> mixture, mixing only enough to moisten the flour. Stir in macadamia nuts
> and pour batter into prepared pan. Bake for 1 hour and 15 minutes.
> Note: This bread improves if you wait a day or two before serving.
>
> Chicken 'Ono Nui
> 3 tablespoons oil
> 6 tablespoons flour
> 3 cups milk
> 2 cups cooked chicken, diced
> 1/2 teaspoon salt
> 1 tablespoon pimento, sliced
> 1 cup pineapple, diced
> 3 coconuts
> Trim rough fiber from coconut shells. Saw in half crosswise. Combine
> oil, flour and milk in a saucepan over low heat. Stire until you have
> a smooth white sauce. Add chicken, salt, pimiento, and pineapple. Fill
> coconut halves with chicken-pineapple mixture. Place in shallow baking
> pan. Bake at 350F for 1 hour. Coconut meat become firm and cannot
> be eaten.
> Variation: Substitute tuna or turkey for chicken.
>
> Shrimp with Pineapple
> 1 lb fresh shrimp, shelled and deveined
> 1 egg, slightly beaten
> 1/2 cup cracker meal
> 1/2 cup flour
> 1 teaspoon salt
> 2 cups oil
> 1 tablespoon sugar
> 1/2 teaspoon salt
> 1 tablespoon vinegar
> 1/2 cup water
> 1/2 red chili pepper
> 2 cups pineapple, cubed
> 1 tablespoon cornstarch
> 1 tablespoon water
> Chinese parsley (fresh cilantro)
> Cut shrimp in half lengthwise. Toss shrimp in egg. Let stand 20 minutes.
> Combine cracker meal, flour and salt. Roll shrimp in mixture. Deep fry
> in oil until golden brown. Combine sugar, salt, vinegar, water and chili
> pepper. Add pineapple. Cook 10 minutes. (These are terrible directions;
> I assume they mean in a saucepan). Mix cornstarch and water. Add, and
> bring to a boil. Spread on serving platter. Put shrimps on top. Garnish
> with Chinese parsley.
>
> Fresh Pineapple Pie
> 3 cups fresh pineapple, finely chopped
> 3 tablespoons cornstarch
> 1/2 cup sugar
> 1/4 teaspoon salt
> Pastr for a 2 crust 9" pie
> Cook pineapple until tender, and consistency of canned crushed pineapple.
> Drain. Mix cornstarch, sugar and salt. Add to pineapple. Cook until
> thick, stirring constantly. Cool. Pour into pie shell. Cover with top
> crust. Bake at 425F for 25 minutes.
>
> Frozen Pineapple Daiquiri
> 1 1/2 oz light rum
> 4 pineapple chunks
> 1 tablespoon lime juice
> 1/2 teaspoon sugar
> 1 cup crushed ice
> Combine rum, pineapple, lime juice, sugar and crushed ice in blender.
> Blend at low speed.
>
> Polynesian Glaze
> 1 jar apricot preserves
> 1 cup pineapple, crushed
> 1/2 cup catsup
> 4 tablespoons vinegar
> 2 tablespoons Worcestershire sauce
> 1 teaspoon ground ginger
> 1 teaspoon dry mustard
> Combine preserves, pineapple, catsup, vinegar, Worcestershire sauce, ginger,
> and mustard in small saucepan. Heat to boiling, stirrying constantly.
> Lower heat. Simmer 1 minute.
>
> Pineapple Mustard sauce
> 1/2 cup pineapple preserves
> 2 tablespoons sweet/hot mustard
> In a small saucepan combine preserves and mustard on low heat. Cook slowly,
> sitrring frequently, until well blended. Serve warm with Chicken Nuggets.
>
> Chicken Nuggets
> 2 pounds chicken, deboned and skinned
> 1/2 pound pork sausage
> 3 cups fresh bread crumbs
> 3 eggs
> 1/2 teaspoon salt
> 1/8 teaspoon pepper
> Flour
> Oil for frying
> Pineapple Mustard sauce
> Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread
> crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1
> inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets
> in four, then in the beaten eggs; then in the remaining 2 cups of the
> bread crumbs. Chill for several hours. Heat oil for shallow fring to
> 375F. Fry chicken nuggets until golden brown. Drain on paper towels.
> Serve hot or at room temperature with Pineapple Mustard sauce.
>
> Aloha Fruit punch
> 3/4 cup water
> 2 teaspoons ginger root, chopped
> 2 cups guava juice
> 1 1/2 tablespoons lemon juice
> 1 1/2 cups pineapple, finely chopped
> 1 cup sugar
> Add 1/4 cup water to ginger root. Boil 3 minutes. Strain. Add the
> liquid to the guava, lemon and pineapple juices. Make a syrup of sugar
> and remaining water. Cool. Combine with juices and pineapple. Chill
> throroughly. [I just noticed that the instructions call for pineapple
> juice, yet there's no pineapple juice in the list of ingredients. If I
> had to wing it, I'd say try 3 cups].
>
> Chutney Game Hens
> 4 Cornish game hens
> 4 cloves garlic, crushed
> 1 onion, quartered
> salt and pepper
> 1 can (20 oz) chunk pineapple in juice
> 1/4 cup mango chutney
> 1 teaspoon tarragon
> Spicy Rice
> Preheat oven to 400F. Stuff cavity of each hen with garlic clove and
> onion quarter. Tie legs with string. Sprinkle with salt and pepper.
> Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain
> pineapple, reserving juice. Combeing 2 tablespoons of the reserved
> juice with mango chutney and tarragon (reserve remaining juice and
> pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15
> minutes longer. Serve with Spicy Rice.
>
> Spicy Rice
> 2 tablelspoons oil
> 2 cloves garlic, pressed
> 1 small onion, chopped
> 1 cup minced celery
> 1 cup brown rice
> 1 teaspoon salt
> 1 teaspoon ground cumin
> 1/2 teaspoon ground ginger
> 1/2 teaspoon ground turmeric
> 1/8 teaspoon cayenne pepper
> 2 1/2 cups chicken broth
> 1/2 cup raisins
> 1 cup frozen peas, thawed
> 1/2 cup thinly slice green onions.
> Heat oil in large saucepan. Saute garlic, onion, and celery until onion
> is soft. Stir in rice, seasonings, the remaining pineapple juice, chicken
> broth and raisins. Bring to a boil. cover. Simmer 50 minutes or until
> rice is done. Stir in peas, green onion and pineapple. Heat through.
>
> Mahi Mahi Burgers
> 3 cups broiled Mahi Mahi
> 1/4 cup almonds or macadamia nuts, chopped
> 1/4 cup pineapple, crushed
> 1/4 cup mayonnaise
> 1/4 teaspoon curry powder
> 1 egg, beaten
> Shred Mahi Mahi with fingers. Combine fish, nuts, pineapple, mayonnaise,
> curry and egg. Mex well. Form into patties. Fry or broil.
>
> Shrimp Kabobs
> 18 large shrimps
> 1 can water chestnuts
> 1 cup pineapple, cut into cubes
> any Soy Sauce marinade
> Place shrimps in a bowl. Cover with marinade. Refrigerate 1 hour. Drain.
> Alternate shrimp, water chestnuts, and pineapple on long bamboo skewers.
> Cook over hibachi or in oven for 5 minutes on each side.
>
> Sweet and Sour Pork Chops
> 4 pork chops
> 1/2 cup chopped celery
> 1/4 green pepper, chopped
> 1 tomato, cubed
> 1 cup pineapple, cubed
> sweet and sour sauce
> Cook pork chops until well done. Saute celery and pepper until tender
> but still somewhat crisp. Add tomato and pineapple. Cook 1 minute.
> Place pork chops on platter. Cover with pineapple-vegetable mixture.
> Pour sauce over ingredients. Serve with steamed rice.
>
> Pineapple Cream Pie
> 1 can (16 oz) crushed pineapple
> 2 tablespoons cornstarch
> 1/2 cup sugar
> 3 eggs, room temperature
> 2 envelopes (1/4 oz each) gelatin
> 1/4 cup fresh lime juice
> 2 tablespoons dark rum
> 2 cups heavy cream, whipped
> Crunchie Macadamia Crust
> Drain pineapple; reserve liquid. Add water to pineapple liquid to make
> 1 cup. In a heavy saucepan combine 1/2 cup of the pineapple liquid,
> cornstarch and sugar. Separate eggs. Beat egg yolks into the cornstarch
> mixture. Soften gelatin in the remaining 1/2 cup pineapple liquid. Heat
> cornstarch and egg yolk mixture over very low heat until it just starts
> to thicken. Stir in the gelatin and blend until dissolved. Add lime
> juice, rum and drained pineapple. Cool mixture. When pineapple mixture
> is cool, beat the egg whites until they hold firm peaks. Fold whipped
> cream into pineapple mixture; then fold in the egg whites. Pour mixture
> into the Crunchie Macadamia Nut Crust and chill for several hours.
> Garnish with fresh sprigs of mint and thin slices of lime, if desired.
>
> Crunchie Macadamia Crust
> 1 cup graham cracker crumbs
> 1/3 cup melted butter
> 1/4 cup sugar
> 1/3 cup chopped macadamia nuts
> 1/2 cup shredded coconut
> Preheat oven to 375F. In food processor or by hand, combine graham
> cracker crumbers, melted butter and sugar. Stir in macadamia nuts
> and coconut. Press crumb mixture into a 9-inch pie plate. Bake for
> 8 minutes. Chill until ready to use.
>
> Haupia
> 1 can (12oz.) coconut milk
> 4-6 Tbl sugar
> 4-6 Tbl cornstarch
> 3/4 cup water
> Pour coconut milk into saucepan. Combine sugar and cornstarch;
> stir in water and blend well. Stir sugar mixture into coconut
> milk; cook and stir over low heat until thickened. Pour into
> 8-inch square pan and chill until firm. Cut into 2-inch squares.
>
> Festive Luau Pineapple
> Cut a thick slice from the top and bottom of an unpeeled pineapple.
> Remove center of pineapple in a single cylinder, leaving 1/2 inch
> of the fruit inside the rind. Cut peeled fruit in quarters
> lenghtwise, remove core and cut into eight spears. Replace bottom
> piece; refill shell with spears and replace top. Serve by pulling
> pineapple form the top.
>
> Fruit Salad with Sour Cream
> 1 can mandarin oranges, drained
> 2 bananas, sliced
> 1 cup pineapple, crushed
> 1 cup coconut, flaked
> 1 papaya, diced
> 1 cup sour cream or plain yogurt
> Directions:
> Combine oranges, bananas, pineapple, coconut, papaya and sour
> cream. Cover. Refrigerate 6 hours or longer. Serve on a bed of
> lettuce or in a hollowed out pineapple shell. Garnish with coconut.
>
> Cabbage and Pineapple Salad
> 2 cups cabbage, shredded
> 1 1/2 cups cucumber
> 1 small onion, thinly sliced
> 1 1/2 cups pineapple, diced
> 5 Tbl French Dressing
> lettuce
> grated coconut
> Combine cabbage, cucumbers, onion, and pineapple. Add French
> dressing. Toss gently. Serve on lettuce. Top with coconut.
>
> Chicken Salad with Pineapple
> I chicken, cooked and cut into bite size pieces
> 2 tsp mustard
> 6 Tbl white vinegar, preferably wine
> 1/2 cup oil
> 1 tsp soy sauce
> 2 T honey
> 2 cloves garlic, crushed
> 2 cups pineapple, cubed
> 2 T raisins
> 4 T macadamia nuts, chopped
> In a large bowl, combine mustard, vinegar, oil, soy sauce, honey
> and garlic. Mix well. Add chicken, pineapple, and raisins. Allow
> to stand 15 minutes. Turn once or twice so marinade will cover
> ingredients. When ready to serve, stir in macadamia nuts.
> Put into papaya boats or coconut shells or leaves of lettuce.
>
> Curry with Pineapple
> 3 cups milk
> 2 cups coconut
> 3 cloves garlic, minced
> 1 Tbl ginger root, chopped
> 2 apples, cored and diced
> 2 onions, chopped
> 2 T curry powder
> 1/2 cup butter, softened
> 1/2 cup flour
> 1/2 tsp salt
> 1/2 cup cream
> 3 cups cooked chicken
> 1 cup pineapple, diced
> Combine milk and coconut. Simmer. Add garlic, ginger, apples, and
> onions. Blend curry powder and 2 Tbl butter. Add to coconut
> mixture. Cook at low heat for 3 hours. Stir occassionally. Remove
> from heat. Cool several hours, or overnight. Strain. Heat
> thoroughly over low heat. Blend flour with remaining butter. Add
> to mixture. Stir until mixture thickens. Stir in salt and cream.
> Add chicken and pineapple. Cook over a low heat 1/2 hour.
> Yield: 6 servings
> Variation: For the aloha touch, serve curry in a scooped-out
> pineapple shell. Serve with steamed rice.
> Serve crisp chopped bacon, chutney, pickles, shredded
> coconut, chopped nuts, raisins, chopped hard boiled eggs
> and dried apricots (that have been soaked in water,
> drained and finely chopped) as condiments
>
> Banana Split Pie
> 1 qt. vanilla ice cream, softened
> 1/2 cup Pineapple Preserves
> Macadamia Graham Cracker Crust (see below)
> Chocolate Sauce
> Strawberries, sliced
> 1 banana thinly sliced
> whipped cream
> Prepare crust as described below.
> Combine softened ice cream and pineapple preserves; mix well. Spoon
> into macadamia graham cracker crust. Freeze. Cut into wedges and
> serve with bowls of chocolate sauce, sliced strawberries, sliced
> bananas and whipped cream.
> Macadamia Graham Cracker Crust
> 1/4 cup Macadamia Nuts
> 1 cup graham cracker crumbs
> 1/4 cup butter, softened
> 1/4 cup sugar
> Finely chop the macadamia nuts. Combine macadamia nuts, graham
> cracker crumbs, butter and sugar; blend well. Press into 9-inch
> pie plate. Chill. Makes one 9-inch pie crust.
>
> Malihini Punch
> 2 qts. orange juice
> 1/2 cup Lilikoi Syrup
> 1/2 cup Guava Syrup
> ice cubes
> Combine orange juice, lilikoi syrup and guava syrup; blend well.
> Chill. Serve over ice cubes.
>
> Monarchy Luau Punch
> 1 fresh pineapple
> 1/2 cup brandy
> 2 Tbl sugar
> 3 cups pineapple juice
> 1/2 gallon white wine
> 1 quart champagne
> Remove rind and core form pineapple; coarsely chop fruit. Combine
> pineapple, brandy and sugar; marinate 6 hours or overnight. Pour
> pineapple juice into a ring mold and freeze. Add wine to
> pineapple- brandy mixture; refrigerate 30 minutes. Add pineapple
> juice ring and champagne just before serving.
>
> Coconut Glazed Bananas
> 1/2 cup Coconut Syrup
> 1 Tbl rum
> juice of 1/2 small lime
> 3 firm bananas, peeled and cut lenght wise
> 2 Tbl toasted shredded coconut
> Combine coconut syrup, rum, and lime juice in a skillet; bring to
> boil, reduce heat and simmer. Arrange bananas in skillet. Simmer
> 4 to 5 minutes, or until bananas are nicely glazed. Turn bananas
> over frequently. Serve hot and sprinkle with toasted shredded
> coconut.
>
> Chicken Long Rice
> 3 pounds chicken breasts
> 3 Tbl oil
> 2 cloves garlic, minced
> 6 cups chicken broth
> 1 tsp minced ginger or 1/4 tsp powdered ginger
> 1 1/2 Tbl salt
> 2 bundles (1 3/4 oz. each) long rice (bean thread)
> 1 can (6oz.) whole mushrooms, drained
> 2 Tbl thinly sliced green onions
> Remove skins and bones from chicken and use them to prepare chicken
> stock. Cube chicken. Heat oil in a large skillet; saute chicken
> and garlic until browned. Add broth, ginger and salt; simmer 1
> hour or until chicken is tender. Soak long rice in warm water for
> 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to
> chicken; simmer 15 more minutes. Sprinkle with green onions just
> before serving.
>
> Aloha Sweet Potatoes
> 4-5 medium sweet potatoes
> 1/2 cup Pineapple Preserves
> 2 Tbl butter
> Boil sweet potatoes in their jackets until tender, about 25
> minutes. Let cool, then peel and cut into 1/2 inch thick slices.
> In a large skillet melt pineapple preserves and butter; add sweet
> potatoes to skillet. Cook gently; tossing lightly until sweet
> potatoes are glazed.
>
> Picnic Herb Tomato Loaf
> 3 pkg's (1/4 oz. each) yeast
> 1/2 cup warm water
> 1 tsp sugar
> 2 cups unbleached flour
> 3 cups whole wheat flour
> 1 1/2 cup cornmeal
> 1 tsp dill weed
> 1 tsp oregano
> 1 tsp basil
> 1 tsp salt
> 3 cups tomato juice
> Combine yeast, warm water and sugar; let stand 5 minutes. When the
> yeast mixture foams it is ready to be added to the flour. Combine
> unbleached flour, whole wheat flour, cornmeal, spices and salt.
> Add the yeast mixture and tomato juice. Knead dough until it
> become smooth and elastic. Cover and let rise in a warm place
> until it doubles in volume. Punch down and shape into one large
> loaf or two small loaves. Let dough rise again until double in
> volume. Preheat oven to 350F. Brush the top of the dough with an
> egg beaten with 1 Tbl of milk. Bake for 45 to 50 minutes or until
> golden brown and loaf sounds hollow when tapped on bottom. Cool on
> a wire rack. Serve with thin slices of cheese.
>
> Tropical Pineapple Boat
> pineapple
> tropical fruits(banana, papaya, kiwi, mango, watermelon etc)
> Cut pineapple in half lenght wise through the crown, leaving crown
> intact. Remove fruit from the pineapple halves, leaving 1/2 inch of
> fruit inside shell. Cut fruit into cubes. Toss pineapple cubes
> lightly with a selection of tropical fruits. Spoon into pineapple
> boats to serve.
>
> Big Island Tomato Casserole
> 8 large firm ripe tomatoes
> 1/2 cup chopped Chinese parsley
> 2 Tbl finely chopped garlic
> salt and freshly ground pepper
> 1/4 cup olive oil
> Preheat oven to 325F. Cut tomatoes in half and arrange in an oven
> proof dish. Sprinkle with Chinese parsley and garlic. Season
> lightly with salt and pepper. Sprinkle olive oil over the top and
> bake for 1 hour. Tomatoes may be cooked longer if you wish them to
> be drier.

On Tue, 20 Dec 2022 11:58:47 -0800 (PST), bruce bowser
<bruce2bowser@gmail.com> wrote:

>On Saturday, September 26, 1992 at 7:23:52 AM UTC-4, Stephanie da Silva wrote:
>> In response to the request for Hawaiian recipes, here's my pineapple file
>> that I compiled a while back. It has a couple of recipes for dishes you'd
>> see at a luau, like chicken long rice and haupia.
>> Traditional luau foods include lomi lomi salmon, poi (which I happen to have),
>> kalua pork, sweet potatoes, rice, teriyaki chicken, fresh pineapple, haupia
>> and coconut cake for dessert. Hawaiian food is amazingly delicious but the
>> only bad thing about it is it's so salty! I also have recipes for kalua pork
>> lomi lomi and lau lau (which I don't feel like posting but I have this feeling
>> I'm going to end up posting them anyhow). (sigh)
>> For alcoholic drinks serve Mai Tais, Pina Coladas/Chi Chis or Blue Hawaiis.
>>
>> Pineapple Ice
>> 1 cup sugar
>> 2/3 cup water
>> 1 fresh pineapple
>> 1/3 cup fresh lime juice
>> 1 large egg white
>> Combine sugar and water in a saucepan over meduim heat; stir until sugar
>> dissolves and syrup begins to simmer. Chill. (I assume you're supposed
>> to take if off the heat, first).
>> Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit
>> from both halves, leaving 1/2-inch of fruit inside the rind. Remove
>> core and cut fruit into 1-inch chunks. Place pineapple halves in large
>> plastic bags and freeze until ready to use.
>> In a food processor with metal blade in place, add pineapple chunks and
>> process until pineapple is smooth and uniformly pureed. You should have
>> about 2 cups puree. Add chilled syrup and lime juice. Process 10
>> seconds. Place mixture in metal tray or bowl and partially freeze.
>> With metal blade in place, place spoonfuls of partially thawed pineapple
>> mixture in bowl of processor. Mix by turning processor on and off about
>> 8 times, then process about 2 minutes until completely blended, smooth
>> and fluffy. With machine running, add egg white through feed tube.
>> Process 1 minute. Refreeze. Spoon into pineapple shells and serve.
>>
>> Tropical Nut Bread
>> 2 cups flour
>> 1 teaspoon baking soda
>> 2 teaspoons baking powder
>> 1/2 teaspoon salt
>> 1 can (8 1/2 ounce) crushed pineapple, undrained
>> 1 cup mashed bananas
>> 1/3 cup orange juice
>> 1/2 cup butter
>> 1 cup sugar
>> 2 eggs, beaten
>> 2 cups chopped macadamia nuts
>> Preheat oven to 350F. Butter a one pound loaf pan. Sift dry ingredients
>> together and set aside. Combine pineapple, banana and orange juice and
>> set aside. In a large bowl, cream butter and sugar. Add eggs and beat
>> well. Add a small amount of the flour mixture alternately with the fruit
>> mixture, mixing only enough to moisten the flour. Stir in macadamia nuts
>> and pour batter into prepared pan. Bake for 1 hour and 15 minutes.
>> Note: This bread improves if you wait a day or two before serving.
>>
>> Chicken 'Ono Nui
>> 3 tablespoons oil
>> 6 tablespoons flour
>> 3 cups milk
>> 2 cups cooked chicken, diced
>> 1/2 teaspoon salt
>> 1 tablespoon pimento, sliced
>> 1 cup pineapple, diced
>> 3 coconuts
>> Trim rough fiber from coconut shells. Saw in half crosswise. Combine
>> oil, flour and milk in a saucepan over low heat. Stire until you have
>> a smooth white sauce. Add chicken, salt, pimiento, and pineapple. Fill
>> coconut halves with chicken-pineapple mixture. Place in shallow baking
>> pan. Bake at 350F for 1 hour. Coconut meat become firm and cannot
>> be eaten.
>> Variation: Substitute tuna or turkey for chicken.
>>
>> Shrimp with Pineapple
>> 1 lb fresh shrimp, shelled and deveined
>> 1 egg, slightly beaten
>> 1/2 cup cracker meal
>> 1/2 cup flour
>> 1 teaspoon salt
>> 2 cups oil
>> 1 tablespoon sugar
>> 1/2 teaspoon salt
>> 1 tablespoon vinegar
>> 1/2 cup water
>> 1/2 red chili pepper
>> 2 cups pineapple, cubed
>> 1 tablespoon cornstarch
>> 1 tablespoon water
>> Chinese parsley (fresh cilantro)
>> Cut shrimp in half lengthwise. Toss shrimp in egg. Let stand 20 minutes.
>> Combine cracker meal, flour and salt. Roll shrimp in mixture. Deep fry
>> in oil until golden brown. Combine sugar, salt, vinegar, water and chili
>> pepper. Add pineapple. Cook 10 minutes. (These are terrible directions;
>> I assume they mean in a saucepan). Mix cornstarch and water. Add, and
>> bring to a boil. Spread on serving platter. Put shrimps on top. Garnish
>> with Chinese parsley.
>>
>> Fresh Pineapple Pie
>> 3 cups fresh pineapple, finely chopped
>> 3 tablespoons cornstarch
>> 1/2 cup sugar
>> 1/4 teaspoon salt
>> Pastr for a 2 crust 9" pie
>> Cook pineapple until tender, and consistency of canned crushed pineapple.
>> Drain. Mix cornstarch, sugar and salt. Add to pineapple. Cook until
>> thick, stirring constantly. Cool. Pour into pie shell. Cover with top
>> crust. Bake at 425F for 25 minutes.
>>
>> Frozen Pineapple Daiquiri
>> 1 1/2 oz light rum
>> 4 pineapple chunks
>> 1 tablespoon lime juice
>> 1/2 teaspoon sugar
>> 1 cup crushed ice
>> Combine rum, pineapple, lime juice, sugar and crushed ice in blender.
>> Blend at low speed.
>>
>> Polynesian Glaze
>> 1 jar apricot preserves
>> 1 cup pineapple, crushed
>> 1/2 cup catsup
>> 4 tablespoons vinegar
>> 2 tablespoons Worcestershire sauce
>> 1 teaspoon ground ginger
>> 1 teaspoon dry mustard
>> Combine preserves, pineapple, catsup, vinegar, Worcestershire sauce, ginger,
>> and mustard in small saucepan. Heat to boiling, stirrying constantly.
>> Lower heat. Simmer 1 minute.
>>
>> Pineapple Mustard sauce
>> 1/2 cup pineapple preserves
>> 2 tablespoons sweet/hot mustard
>> In a small saucepan combine preserves and mustard on low heat. Cook slowly,
>> sitrring frequently, until well blended. Serve warm with Chicken Nuggets.
>>
>> Chicken Nuggets
>> 2 pounds chicken, deboned and skinned
>> 1/2 pound pork sausage
>> 3 cups fresh bread crumbs
>> 3 eggs
>> 1/2 teaspoon salt
>> 1/8 teaspoon pepper
>> Flour
>> Oil for frying
>> Pineapple Mustard sauce
>> Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread
>> crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1
>> inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets
>> in four, then in the beaten eggs; then in the remaining 2 cups of the
>> bread crumbs. Chill for several hours. Heat oil for shallow fring to
>> 375F. Fry chicken nuggets until golden brown. Drain on paper towels.
>> Serve hot or at room temperature with Pineapple Mustard sauce.
>>
>> Aloha Fruit punch
>> 3/4 cup water
>> 2 teaspoons ginger root, chopped
>> 2 cups guava juice
>> 1 1/2 tablespoons lemon juice
>> 1 1/2 cups pineapple, finely chopped
>> 1 cup sugar
>> Add 1/4 cup water to ginger root. Boil 3 minutes. Strain. Add the
>> liquid to the guava, lemon and pineapple juices. Make a syrup of sugar
>> and remaining water. Cool. Combine with juices and pineapple. Chill
>> throroughly. [I just noticed that the instructions call for pineapple
>> juice, yet there's no pineapple juice in the list of ingredients. If I
>> had to wing it, I'd say try 3 cups].
>>
>> Chutney Game Hens
>> 4 Cornish game hens
>> 4 cloves garlic, crushed
>> 1 onion, quartered
>> salt and pepper
>> 1 can (20 oz) chunk pineapple in juice
>> 1/4 cup mango chutney
>> 1 teaspoon tarragon
>> Spicy Rice
>> Preheat oven to 400F. Stuff cavity of each hen with garlic clove and
>> onion quarter. Tie legs with string. Sprinkle with salt and pepper.
>> Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain
>> pineapple, reserving juice. Combeing 2 tablespoons of the reserved
>> juice with mango chutney and tarragon (reserve remaining juice and
>> pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15
>> minutes longer. Serve with Spicy Rice.
>>
>> Spicy Rice
>> 2 tablelspoons oil
>> 2 cloves garlic, pressed
>> 1 small onion, chopped
>> 1 cup minced celery
>> 1 cup brown rice
>> 1 teaspoon salt
>> 1 teaspoon ground cumin
>> 1/2 teaspoon ground ginger
>> 1/2 teaspoon ground turmeric
>> 1/8 teaspoon cayenne pepper
>> 2 1/2 cups chicken broth
>> 1/2 cup raisins
>> 1 cup frozen peas, thawed
>> 1/2 cup thinly slice green onions.
>> Heat oil in large saucepan. Saute garlic, onion, and celery until onion
>> is soft. Stir in rice, seasonings, the remaining pineapple juice, chicken
>> broth and raisins. Bring to a boil. cover. Simmer 50 minutes or until
>> rice is done. Stir in peas, green onion and pineapple. Heat through.
>>
>> Mahi Mahi Burgers
>> 3 cups broiled Mahi Mahi
>> 1/4 cup almonds or macadamia nuts, chopped
>> 1/4 cup pineapple, crushed
>> 1/4 cup mayonnaise
>> 1/4 teaspoon curry powder
>> 1 egg, beaten
>> Shred Mahi Mahi with fingers. Combine fish, nuts, pineapple, mayonnaise,
>> curry and egg. Mex well. Form into patties. Fry or broil.
>>
>> Shrimp Kabobs
>> 18 large shrimps
>> 1 can water chestnuts
>> 1 cup pineapple, cut into cubes
>> any Soy Sauce marinade
>> Place shrimps in a bowl. Cover with marinade. Refrigerate 1 hour. Drain.
>> Alternate shrimp, water chestnuts, and pineapple on long bamboo skewers.
>> Cook over hibachi or in oven for 5 minutes on each side.
>>
>> Sweet and Sour Pork Chops
>> 4 pork chops
>> 1/2 cup chopped celery
>> 1/4 green pepper, chopped
>> 1 tomato, cubed
>> 1 cup pineapple, cubed
>> sweet and sour sauce
>> Cook pork chops until well done. Saute celery and pepper until tender
>> but still somewhat crisp. Add tomato and pineapple. Cook 1 minute.
>> Place pork chops on platter. Cover with pineapple-vegetable mixture.
>> Pour sauce over ingredients. Serve with steamed rice.
>>
>> Pineapple Cream Pie
>> 1 can (16 oz) crushed pineapple
>> 2 tablespoons cornstarch
>> 1/2 cup sugar
>> 3 eggs, room temperature
>> 2 envelopes (1/4 oz each) gelatin
>> 1/4 cup fresh lime juice
>> 2 tablespoons dark rum
>> 2 cups heavy cream, whipped
>> Crunchie Macadamia Crust
>> Drain pineapple; reserve liquid. Add water to pineapple liquid to make
>> 1 cup. In a heavy saucepan combine 1/2 cup of the pineapple liquid,
>> cornstarch and sugar. Separate eggs. Beat egg yolks into the cornstarch
>> mixture. Soften gelatin in the remaining 1/2 cup pineapple liquid. Heat
>> cornstarch and egg yolk mixture over very low heat until it just starts
>> to thicken. Stir in the gelatin and blend until dissolved. Add lime
>> juice, rum and drained pineapple. Cool mixture. When pineapple mixture
>> is cool, beat the egg whites until they hold firm peaks. Fold whipped
>> cream into pineapple mixture; then fold in the egg whites. Pour mixture
>> into the Crunchie Macadamia Nut Crust and chill for several hours.
>> Garnish with fresh sprigs of mint and thin slices of lime, if desired.
>>
>> Crunchie Macadamia Crust
>> 1 cup graham cracker crumbs
>> 1/3 cup melted butter
>> 1/4 cup sugar
>> 1/3 cup chopped macadamia nuts
>> 1/2 cup shredded coconut
>> Preheat oven to 375F. In food processor or by hand, combine graham
>> cracker crumbers, melted butter and sugar. Stir in macadamia nuts
>> and coconut. Press crumb mixture into a 9-inch pie plate. Bake for
>> 8 minutes. Chill until ready to use.
>>
>> Haupia
>> 1 can (12oz.) coconut milk
>> 4-6 Tbl sugar
>> 4-6 Tbl cornstarch
>> 3/4 cup water
>> Pour coconut milk into saucepan. Combine sugar and cornstarch;
>> stir in water and blend well. Stir sugar mixture into coconut
>> milk; cook and stir over low heat until thickened. Pour into
>> 8-inch square pan and chill until firm. Cut into 2-inch squares.
>>
>> Festive Luau Pineapple
>> Cut a thick slice from the top and bottom of an unpeeled pineapple.
>> Remove center of pineapple in a single cylinder, leaving 1/2 inch
>> of the fruit inside the rind. Cut peeled fruit in quarters
>> lenghtwise, remove core and cut into eight spears. Replace bottom
>> piece; refill shell with spears and replace top. Serve by pulling
>> pineapple form the top.
>>
>> Fruit Salad with Sour Cream
>> 1 can mandarin oranges, drained
>> 2 bananas, sliced
>> 1 cup pineapple, crushed
>> 1 cup coconut, flaked
>> 1 papaya, diced
>> 1 cup sour cream or plain yogurt
>> Directions:
>> Combine oranges, bananas, pineapple, coconut, papaya and sour
>> cream. Cover. Refrigerate 6 hours or longer. Serve on a bed of
>> lettuce or in a hollowed out pineapple shell. Garnish with coconut.
>>
>> Cabbage and Pineapple Salad
>> 2 cups cabbage, shredded
>> 1 1/2 cups cucumber
>> 1 small onion, thinly sliced
>> 1 1/2 cups pineapple, diced
>> 5 Tbl French Dressing
>> lettuce
>> grated coconut
>> Combine cabbage, cucumbers, onion, and pineapple. Add French
>> dressing. Toss gently. Serve on lettuce. Top with coconut.
>>
>> Chicken Salad with Pineapple
>> I chicken, cooked and cut into bite size pieces
>> 2 tsp mustard
>> 6 Tbl white vinegar, preferably wine
>> 1/2 cup oil
>> 1 tsp soy sauce
>> 2 T honey
>> 2 cloves garlic, crushed
>> 2 cups pineapple, cubed
>> 2 T raisins
>> 4 T macadamia nuts, chopped
>> In a large bowl, combine mustard, vinegar, oil, soy sauce, honey
>> and garlic. Mix well. Add chicken, pineapple, and raisins. Allow
>> to stand 15 minutes. Turn once or twice so marinade will cover
>> ingredients. When ready to serve, stir in macadamia nuts.
>> Put into papaya boats or coconut shells or leaves of lettuce.
>>
>> Curry with Pineapple
>> 3 cups milk
>> 2 cups coconut
>> 3 cloves garlic, minced
>> 1 Tbl ginger root, chopped
>> 2 apples, cored and diced
>> 2 onions, chopped
>> 2 T curry powder
>> 1/2 cup butter, softened
>> 1/2 cup flour
>> 1/2 tsp salt
>> 1/2 cup cream
>> 3 cups cooked chicken
>> 1 cup pineapple, diced
>> Combine milk and coconut. Simmer. Add garlic, ginger, apples, and
>> onions. Blend curry powder and 2 Tbl butter. Add to coconut
>> mixture. Cook at low heat for 3 hours. Stir occassionally. Remove
>> from heat. Cool several hours, or overnight. Strain. Heat
>> thoroughly over low heat. Blend flour with remaining butter. Add
>> to mixture. Stir until mixture thickens. Stir in salt and cream.
>> Add chicken and pineapple. Cook over a low heat 1/2 hour.
>> Yield: 6 servings
>> Variation: For the aloha touch, serve curry in a scooped-out
>> pineapple shell. Serve with steamed rice.
>> Serve crisp chopped bacon, chutney, pickles, shredded
>> coconut, chopped nuts, raisins, chopped hard boiled eggs
>> and dried apricots (that have been soaked in water,
>> drained and finely chopped) as condiments
>>
>> Banana Split Pie
>> 1 qt. vanilla ice cream, softened
>> 1/2 cup Pineapple Preserves
>> Macadamia Graham Cracker Crust (see below)
>> Chocolate Sauce
>> Strawberries, sliced
>> 1 banana thinly sliced
>> whipped cream
>> Prepare crust as described below.
>> Combine softened ice cream and pineapple preserves; mix well. Spoon
>> into macadamia graham cracker crust. Freeze. Cut into wedges and
>> serve with bowls of chocolate sauce, sliced strawberries, sliced
>> bananas and whipped cream.
>> Macadamia Graham Cracker Crust
>> 1/4 cup Macadamia Nuts
>> 1 cup graham cracker crumbs
>> 1/4 cup butter, softened
>> 1/4 cup sugar
>> Finely chop the macadamia nuts. Combine macadamia nuts, graham
>> cracker crumbs, butter and sugar; blend well. Press into 9-inch
>> pie plate. Chill. Makes one 9-inch pie crust.
>>
>> Malihini Punch
>> 2 qts. orange juice
>> 1/2 cup Lilikoi Syrup
>> 1/2 cup Guava Syrup
>> ice cubes
>> Combine orange juice, lilikoi syrup and guava syrup; blend well.
>> Chill. Serve over ice cubes.
>>
>> Monarchy Luau Punch
>> 1 fresh pineapple
>> 1/2 cup brandy
>> 2 Tbl sugar
>> 3 cups pineapple juice
>> 1/2 gallon white wine
>> 1 quart champagne
>> Remove rind and core form pineapple; coarsely chop fruit. Combine
>> pineapple, brandy and sugar; marinate 6 hours or overnight. Pour
>> pineapple juice into a ring mold and freeze. Add wine to
>> pineapple- brandy mixture; refrigerate 30 minutes. Add pineapple
>> juice ring and champagne just before serving.
>>
>> Coconut Glazed Bananas
>> 1/2 cup Coconut Syrup
>> 1 Tbl rum
>> juice of 1/2 small lime
>> 3 firm bananas, peeled and cut lenght wise
>> 2 Tbl toasted shredded coconut
>> Combine coconut syrup, rum, and lime juice in a skillet; bring to
>> boil, reduce heat and simmer. Arrange bananas in skillet. Simmer
>> 4 to 5 minutes, or until bananas are nicely glazed. Turn bananas
>> over frequently. Serve hot and sprinkle with toasted shredded
>> coconut.
>>
>> Chicken Long Rice
>> 3 pounds chicken breasts
>> 3 Tbl oil
>> 2 cloves garlic, minced
>> 6 cups chicken broth
>> 1 tsp minced ginger or 1/4 tsp powdered ginger
>> 1 1/2 Tbl salt
>> 2 bundles (1 3/4 oz. each) long rice (bean thread)
>> 1 can (6oz.) whole mushrooms, drained
>> 2 Tbl thinly sliced green onions
>> Remove skins and bones from chicken and use them to prepare chicken
>> stock. Cube chicken. Heat oil in a large skillet; saute chicken
>> and garlic until browned. Add broth, ginger and salt; simmer 1
>> hour or until chicken is tender. Soak long rice in warm water for
>> 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to
>> chicken; simmer 15 more minutes. Sprinkle with green onions just
>> before serving.
>>
>> Aloha Sweet Potatoes
>> 4-5 medium sweet potatoes
>> 1/2 cup Pineapple Preserves
>> 2 Tbl butter
>> Boil sweet potatoes in their jackets until tender, about 25
>> minutes. Let cool, then peel and cut into 1/2 inch thick slices.
>> In a large skillet melt pineapple preserves and butter; add sweet
>> potatoes to skillet. Cook gently; tossing lightly until sweet
>> potatoes are glazed.
>>
>> Picnic Herb Tomato Loaf
>> 3 pkg's (1/4 oz. each) yeast
>> 1/2 cup warm water
>> 1 tsp sugar
>> 2 cups unbleached flour
>> 3 cups whole wheat flour
>> 1 1/2 cup cornmeal
>> 1 tsp dill weed
>> 1 tsp oregano
>> 1 tsp basil
>> 1 tsp salt
>> 3 cups tomato juice
>> Combine yeast, warm water and sugar; let stand 5 minutes. When the
>> yeast mixture foams it is ready to be added to the flour. Combine
>> unbleached flour, whole wheat flour, cornmeal, spices and salt.
>> Add the yeast mixture and tomato juice. Knead dough until it
>> become smooth and elastic. Cover and let rise in a warm place
>> until it doubles in volume. Punch down and shape into one large
>> loaf or two small loaves. Let dough rise again until double in
>> volume. Preheat oven to 350F. Brush the top of the dough with an
>> egg beaten with 1 Tbl of milk. Bake for 45 to 50 minutes or until
>> golden brown and loaf sounds hollow when tapped on bottom. Cool on
>> a wire rack. Serve with thin slices of cheese.
>>
>> Tropical Pineapple Boat
>> pineapple
>> tropical fruits(banana, papaya, kiwi, mango, watermelon etc)
>> Cut pineapple in half lenght wise through the crown, leaving crown
>> intact. Remove fruit from the pineapple halves, leaving 1/2 inch of
>> fruit inside shell. Cut fruit into cubes. Toss pineapple cubes
>> lightly with a selection of tropical fruits. Spoon into pineapple
>> boats to serve.
>>
>> Big Island Tomato Casserole
>> 8 large firm ripe tomatoes
>> 1/2 cup chopped Chinese parsley
>> 2 Tbl finely chopped garlic
>> salt and freshly ground pepper
>> 1/4 cup olive oil
>> Preheat oven to 325F. Cut tomatoes in half and arrange in an oven
>> proof dish. Sprinkle with Chinese parsley and garlic. Season
>> lightly with salt and pepper. Sprinkle olive oil over the top and
>> bake for 1 hour. Tomatoes may be cooked longer if you wish them to
>> be drier.
>
>Hostile over-the-counter responses from Chinese restaurants involve 2 things.
>
>1) Asking ANYTHING about tomatoes
> -- and --
>2) Correcting words in English that they misspell in their restaurant.

On Tuesday, December 20, 2022 at 3:04:29 PM UTC-5, Bruce wrote:
> On Tue, 20 Dec 2022 11:58:47 -0800 (PST), bruce bowser
> <bruce2...@gmail.com> wrote:
>
> >On Saturday, September 26, 1992 at 7:23:52 AM UTC-4, Stephanie da Silva wrote:
> >> In response to the request for Hawaiian recipes, here's my pineapple file
> >> that I compiled a while back. It has a couple of recipes for dishes you'd
> >> see at a luau, like chicken long rice and haupia.
> >> Traditional luau foods include lomi lomi salmon, poi (which I happen to have),
> >> kalua pork, sweet potatoes, rice, teriyaki chicken, fresh pineapple, haupia
> >> and coconut cake for dessert. Hawaiian food is amazingly delicious but the
> >> only bad thing about it is it's so salty! I also have recipes for kalua pork
> >> lomi lomi and lau lau (which I don't feel like posting but I have this feeling
> >> I'm going to end up posting them anyhow). (sigh)
> >> For alcoholic drinks serve Mai Tais, Pina Coladas/Chi Chis or Blue Hawaiis.
> >>
> >> Pineapple Ice
> >> 1 cup sugar
> >> 2/3 cup water
> >> 1 fresh pineapple
> >> 1/3 cup fresh lime juice
> >> 1 large egg white
> >> Combine sugar and water in a saucepan over meduim heat; stir until sugar
> >> dissolves and syrup begins to simmer. Chill. (I assume you're supposed
> >> to take if off the heat, first).
> >> Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit
> >> from both halves, leaving 1/2-inch of fruit inside the rind. Remove
> >> core and cut fruit into 1-inch chunks. Place pineapple halves in large
> >> plastic bags and freeze until ready to use.
> >> In a food processor with metal blade in place, add pineapple chunks and
> >> process until pineapple is smooth and uniformly pureed. You should have
> >> about 2 cups puree. Add chilled syrup and lime juice. Process 10
> >> seconds. Place mixture in metal tray or bowl and partially freeze.
> >> With metal blade in place, place spoonfuls of partially thawed pineapple
> >> mixture in bowl of processor. Mix by turning processor on and off about
> >> 8 times, then process about 2 minutes until completely blended, smooth
> >> and fluffy. With machine running, add egg white through feed tube.
> >> Process 1 minute. Refreeze. Spoon into pineapple shells and serve.
> >>
> >> Tropical Nut Bread
> >> 2 cups flour
> >> 1 teaspoon baking soda
> >> 2 teaspoons baking powder
> >> 1/2 teaspoon salt
> >> 1 can (8 1/2 ounce) crushed pineapple, undrained
> >> 1 cup mashed bananas
> >> 1/3 cup orange juice
> >> 1/2 cup butter
> >> 1 cup sugar
> >> 2 eggs, beaten
> >> 2 cups chopped macadamia nuts
> >> Preheat oven to 350F. Butter a one pound loaf pan. Sift dry ingredients
> >> together and set aside. Combine pineapple, banana and orange juice and
> >> set aside. In a large bowl, cream butter and sugar. Add eggs and beat
> >> well. Add a small amount of the flour mixture alternately with the fruit
> >> mixture, mixing only enough to moisten the flour. Stir in macadamia nuts
> >> and pour batter into prepared pan. Bake for 1 hour and 15 minutes.
> >> Note: This bread improves if you wait a day or two before serving.
> >>
> >> Chicken 'Ono Nui
> >> 3 tablespoons oil
> >> 6 tablespoons flour
> >> 3 cups milk
> >> 2 cups cooked chicken, diced
> >> 1/2 teaspoon salt
> >> 1 tablespoon pimento, sliced
> >> 1 cup pineapple, diced
> >> 3 coconuts
> >> Trim rough fiber from coconut shells. Saw in half crosswise. Combine
> >> oil, flour and milk in a saucepan over low heat. Stire until you have
> >> a smooth white sauce. Add chicken, salt, pimiento, and pineapple. Fill
> >> coconut halves with chicken-pineapple mixture. Place in shallow baking
> >> pan. Bake at 350F for 1 hour. Coconut meat become firm and cannot
> >> be eaten.
> >> Variation: Substitute tuna or turkey for chicken.
> >>
> >> Shrimp with Pineapple
> >> 1 lb fresh shrimp, shelled and deveined
> >> 1 egg, slightly beaten
> >> 1/2 cup cracker meal
> >> 1/2 cup flour
> >> 1 teaspoon salt
> >> 2 cups oil
> >> 1 tablespoon sugar
> >> 1/2 teaspoon salt
> >> 1 tablespoon vinegar
> >> 1/2 cup water
> >> 1/2 red chili pepper
> >> 2 cups pineapple, cubed
> >> 1 tablespoon cornstarch
> >> 1 tablespoon water
> >> Chinese parsley (fresh cilantro)
> >> Cut shrimp in half lengthwise. Toss shrimp in egg. Let stand 20 minutes.
> >> Combine cracker meal, flour and salt. Roll shrimp in mixture. Deep fry
> >> in oil until golden brown. Combine sugar, salt, vinegar, water and chili
> >> pepper. Add pineapple. Cook 10 minutes. (These are terrible directions;
> >> I assume they mean in a saucepan). Mix cornstarch and water. Add, and
> >> bring to a boil. Spread on serving platter. Put shrimps on top. Garnish
> >> with Chinese parsley.
> >>
> >> Fresh Pineapple Pie
> >> 3 cups fresh pineapple, finely chopped
> >> 3 tablespoons cornstarch
> >> 1/2 cup sugar
> >> 1/4 teaspoon salt
> >> Pastr for a 2 crust 9" pie
> >> Cook pineapple until tender, and consistency of canned crushed pineapple.
> >> Drain. Mix cornstarch, sugar and salt. Add to pineapple. Cook until
> >> thick, stirring constantly. Cool. Pour into pie shell. Cover with top
> >> crust. Bake at 425F for 25 minutes.
> >>
> >> Frozen Pineapple Daiquiri
> >> 1 1/2 oz light rum
> >> 4 pineapple chunks
> >> 1 tablespoon lime juice
> >> 1/2 teaspoon sugar
> >> 1 cup crushed ice
> >> Combine rum, pineapple, lime juice, sugar and crushed ice in blender.
> >> Blend at low speed.
> >>
> >> Polynesian Glaze
> >> 1 jar apricot preserves
> >> 1 cup pineapple, crushed
> >> 1/2 cup catsup
> >> 4 tablespoons vinegar
> >> 2 tablespoons Worcestershire sauce
> >> 1 teaspoon ground ginger
> >> 1 teaspoon dry mustard
> >> Combine preserves, pineapple, catsup, vinegar, Worcestershire sauce, ginger,
> >> and mustard in small saucepan. Heat to boiling, stirrying constantly.
> >> Lower heat. Simmer 1 minute.
> >>
> >> Pineapple Mustard sauce
> >> 1/2 cup pineapple preserves
> >> 2 tablespoons sweet/hot mustard
> >> In a small saucepan combine preserves and mustard on low heat. Cook slowly,
> >> sitrring frequently, until well blended. Serve warm with Chicken Nuggets.
> >>
> >> Chicken Nuggets
> >> 2 pounds chicken, deboned and skinned
> >> 1/2 pound pork sausage
> >> 3 cups fresh bread crumbs
> >> 3 eggs
> >> 1/2 teaspoon salt
> >> 1/8 teaspoon pepper
> >> Flour
> >> Oil for frying
> >> Pineapple Mustard sauce
> >> Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread
> >> crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1
> >> inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets
> >> in four, then in the beaten eggs; then in the remaining 2 cups of the
> >> bread crumbs. Chill for several hours. Heat oil for shallow fring to
> >> 375F. Fry chicken nuggets until golden brown. Drain on paper towels.
> >> Serve hot or at room temperature with Pineapple Mustard sauce.
> >>
> >> Aloha Fruit punch
> >> 3/4 cup water
> >> 2 teaspoons ginger root, chopped
> >> 2 cups guava juice
> >> 1 1/2 tablespoons lemon juice
> >> 1 1/2 cups pineapple, finely chopped
> >> 1 cup sugar
> >> Add 1/4 cup water to ginger root. Boil 3 minutes. Strain. Add the
> >> liquid to the guava, lemon and pineapple juices. Make a syrup of sugar
> >> and remaining water. Cool. Combine with juices and pineapple. Chill
> >> throroughly. [I just noticed that the instructions call for pineapple
> >> juice, yet there's no pineapple juice in the list of ingredients. If I
> >> had to wing it, I'd say try 3 cups].
> >>
> >> Chutney Game Hens
> >> 4 Cornish game hens
> >> 4 cloves garlic, crushed
> >> 1 onion, quartered
> >> salt and pepper
> >> 1 can (20 oz) chunk pineapple in juice
> >> 1/4 cup mango chutney
> >> 1 teaspoon tarragon
> >> Spicy Rice
> >> Preheat oven to 400F. Stuff cavity of each hen with garlic clove and
> >> onion quarter. Tie legs with string. Sprinkle with salt and pepper.
> >> Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain
> >> pineapple, reserving juice. Combeing 2 tablespoons of the reserved
> >> juice with mango chutney and tarragon (reserve remaining juice and
> >> pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15
> >> minutes longer. Serve with Spicy Rice.
> >>
> >> Spicy Rice
> >> 2 tablelspoons oil
> >> 2 cloves garlic, pressed
> >> 1 small onion, chopped
> >> 1 cup minced celery
> >> 1 cup brown rice
> >> 1 teaspoon salt
> >> 1 teaspoon ground cumin
> >> 1/2 teaspoon ground ginger
> >> 1/2 teaspoon ground turmeric
> >> 1/8 teaspoon cayenne pepper
> >> 2 1/2 cups chicken broth
> >> 1/2 cup raisins
> >> 1 cup frozen peas, thawed
> >> 1/2 cup thinly slice green onions.
> >> Heat oil in large saucepan. Saute garlic, onion, and celery until onion
> >> is soft. Stir in rice, seasonings, the remaining pineapple juice, chicken
> >> broth and raisins. Bring to a boil. cover. Simmer 50 minutes or until
> >> rice is done. Stir in peas, green onion and pineapple. Heat through.
> >>
> >> Mahi Mahi Burgers
> >> 3 cups broiled Mahi Mahi
> >> 1/4 cup almonds or macadamia nuts, chopped
> >> 1/4 cup pineapple, crushed
> >> 1/4 cup mayonnaise
> >> 1/4 teaspoon curry powder
> >> 1 egg, beaten
> >> Shred Mahi Mahi with fingers. Combine fish, nuts, pineapple, mayonnaise,
> >> curry and egg. Mex well. Form into patties. Fry or broil.
> >>
> >> Shrimp Kabobs
> >> 18 large shrimps
> >> 1 can water chestnuts
> >> 1 cup pineapple, cut into cubes
> >> any Soy Sauce marinade
> >> Place shrimps in a bowl. Cover with marinade. Refrigerate 1 hour. Drain.
> >> Alternate shrimp, water chestnuts, and pineapple on long bamboo skewers.
> >> Cook over hibachi or in oven for 5 minutes on each side.
> >>
> >> Sweet and Sour Pork Chops
> >> 4 pork chops
> >> 1/2 cup chopped celery
> >> 1/4 green pepper, chopped
> >> 1 tomato, cubed
> >> 1 cup pineapple, cubed
> >> sweet and sour sauce
> >> Cook pork chops until well done. Saute celery and pepper until tender
> >> but still somewhat crisp. Add tomato and pineapple. Cook 1 minute.
> >> Place pork chops on platter. Cover with pineapple-vegetable mixture.
> >> Pour sauce over ingredients. Serve with steamed rice.
> >>
> >> Pineapple Cream Pie
> >> 1 can (16 oz) crushed pineapple
> >> 2 tablespoons cornstarch
> >> 1/2 cup sugar
> >> 3 eggs, room temperature
> >> 2 envelopes (1/4 oz each) gelatin
> >> 1/4 cup fresh lime juice
> >> 2 tablespoons dark rum
> >> 2 cups heavy cream, whipped
> >> Crunchie Macadamia Crust
> >> Drain pineapple; reserve liquid. Add water to pineapple liquid to make
> >> 1 cup. In a heavy saucepan combine 1/2 cup of the pineapple liquid,
> >> cornstarch and sugar. Separate eggs. Beat egg yolks into the cornstarch
> >> mixture. Soften gelatin in the remaining 1/2 cup pineapple liquid. Heat
> >> cornstarch and egg yolk mixture over very low heat until it just starts
> >> to thicken. Stir in the gelatin and blend until dissolved. Add lime
> >> juice, rum and drained pineapple. Cool mixture. When pineapple mixture
> >> is cool, beat the egg whites until they hold firm peaks. Fold whipped
> >> cream into pineapple mixture; then fold in the egg whites. Pour mixture
> >> into the Crunchie Macadamia Nut Crust and chill for several hours.
> >> Garnish with fresh sprigs of mint and thin slices of lime, if desired.
> >>
> >> Crunchie Macadamia Crust
> >> 1 cup graham cracker crumbs
> >> 1/3 cup melted butter
> >> 1/4 cup sugar
> >> 1/3 cup chopped macadamia nuts
> >> 1/2 cup shredded coconut
> >> Preheat oven to 375F. In food processor or by hand, combine graham
> >> cracker crumbers, melted butter and sugar. Stir in macadamia nuts
> >> and coconut. Press crumb mixture into a 9-inch pie plate. Bake for
> >> 8 minutes. Chill until ready to use.
> >>
> >> Haupia
> >> 1 can (12oz.) coconut milk
> >> 4-6 Tbl sugar
> >> 4-6 Tbl cornstarch
> >> 3/4 cup water
> >> Pour coconut milk into saucepan. Combine sugar and cornstarch;
> >> stir in water and blend well. Stir sugar mixture into coconut
> >> milk; cook and stir over low heat until thickened. Pour into
> >> 8-inch square pan and chill until firm. Cut into 2-inch squares.
> >>
> >> Festive Luau Pineapple
> >> Cut a thick slice from the top and bottom of an unpeeled pineapple.
> >> Remove center of pineapple in a single cylinder, leaving 1/2 inch
> >> of the fruit inside the rind. Cut peeled fruit in quarters
> >> lenghtwise, remove core and cut into eight spears. Replace bottom
> >> piece; refill shell with spears and replace top. Serve by pulling
> >> pineapple form the top.
> >>
> >> Fruit Salad with Sour Cream
> >> 1 can mandarin oranges, drained
> >> 2 bananas, sliced
> >> 1 cup pineapple, crushed
> >> 1 cup coconut, flaked
> >> 1 papaya, diced
> >> 1 cup sour cream or plain yogurt
> >> Directions:
> >> Combine oranges, bananas, pineapple, coconut, papaya and sour
> >> cream. Cover. Refrigerate 6 hours or longer. Serve on a bed of
> >> lettuce or in a hollowed out pineapple shell. Garnish with coconut.
> >>
> >> Cabbage and Pineapple Salad
> >> 2 cups cabbage, shredded
> >> 1 1/2 cups cucumber
> >> 1 small onion, thinly sliced
> >> 1 1/2 cups pineapple, diced
> >> 5 Tbl French Dressing
> >> lettuce
> >> grated coconut
> >> Combine cabbage, cucumbers, onion, and pineapple. Add French
> >> dressing. Toss gently. Serve on lettuce. Top with coconut.
> >>
> >> Chicken Salad with Pineapple
> >> I chicken, cooked and cut into bite size pieces
> >> 2 tsp mustard
> >> 6 Tbl white vinegar, preferably wine
> >> 1/2 cup oil
> >> 1 tsp soy sauce
> >> 2 T honey
> >> 2 cloves garlic, crushed
> >> 2 cups pineapple, cubed
> >> 2 T raisins
> >> 4 T macadamia nuts, chopped
> >> In a large bowl, combine mustard, vinegar, oil, soy sauce, honey
> >> and garlic. Mix well. Add chicken, pineapple, and raisins. Allow
> >> to stand 15 minutes. Turn once or twice so marinade will cover
> >> ingredients. When ready to serve, stir in macadamia nuts.
> >> Put into papaya boats or coconut shells or leaves of lettuce.
> >>
> >> Curry with Pineapple
> >> 3 cups milk
> >> 2 cups coconut
> >> 3 cloves garlic, minced
> >> 1 Tbl ginger root, chopped
> >> 2 apples, cored and diced
> >> 2 onions, chopped
> >> 2 T curry powder
> >> 1/2 cup butter, softened
> >> 1/2 cup flour
> >> 1/2 tsp salt
> >> 1/2 cup cream
> >> 3 cups cooked chicken
> >> 1 cup pineapple, diced
> >> Combine milk and coconut. Simmer. Add garlic, ginger, apples, and
> >> onions. Blend curry powder and 2 Tbl butter. Add to coconut
> >> mixture. Cook at low heat for 3 hours. Stir occassionally. Remove
> >> from heat. Cool several hours, or overnight. Strain. Heat
> >> thoroughly over low heat. Blend flour with remaining butter. Add
> >> to mixture. Stir until mixture thickens. Stir in salt and cream.
> >> Add chicken and pineapple. Cook over a low heat 1/2 hour.
> >> Yield: 6 servings
> >> Variation: For the aloha touch, serve curry in a scooped-out
> >> pineapple shell. Serve with steamed rice.
> >> Serve crisp chopped bacon, chutney, pickles, shredded
> >> coconut, chopped nuts, raisins, chopped hard boiled eggs
> >> and dried apricots (that have been soaked in water,
> >> drained and finely chopped) as condiments
> >>
> >> Banana Split Pie
> >> 1 qt. vanilla ice cream, softened
> >> 1/2 cup Pineapple Preserves
> >> Macadamia Graham Cracker Crust (see below)
> >> Chocolate Sauce
> >> Strawberries, sliced
> >> 1 banana thinly sliced
> >> whipped cream
> >> Prepare crust as described below.
> >> Combine softened ice cream and pineapple preserves; mix well. Spoon
> >> into macadamia graham cracker crust. Freeze. Cut into wedges and
> >> serve with bowls of chocolate sauce, sliced strawberries, sliced
> >> bananas and whipped cream.
> >> Macadamia Graham Cracker Crust
> >> 1/4 cup Macadamia Nuts
> >> 1 cup graham cracker crumbs
> >> 1/4 cup butter, softened
> >> 1/4 cup sugar
> >> Finely chop the macadamia nuts. Combine macadamia nuts, graham
> >> cracker crumbs, butter and sugar; blend well. Press into 9-inch
> >> pie plate. Chill. Makes one 9-inch pie crust.
> >>
> >> Malihini Punch
> >> 2 qts. orange juice
> >> 1/2 cup Lilikoi Syrup
> >> 1/2 cup Guava Syrup
> >> ice cubes
> >> Combine orange juice, lilikoi syrup and guava syrup; blend well.
> >> Chill. Serve over ice cubes.
> >>
> >> Monarchy Luau Punch
> >> 1 fresh pineapple
> >> 1/2 cup brandy
> >> 2 Tbl sugar
> >> 3 cups pineapple juice
> >> 1/2 gallon white wine
> >> 1 quart champagne
> >> Remove rind and core form pineapple; coarsely chop fruit. Combine
> >> pineapple, brandy and sugar; marinate 6 hours or overnight. Pour
> >> pineapple juice into a ring mold and freeze. Add wine to
> >> pineapple- brandy mixture; refrigerate 30 minutes. Add pineapple
> >> juice ring and champagne just before serving.
> >>
> >> Coconut Glazed Bananas
> >> 1/2 cup Coconut Syrup
> >> 1 Tbl rum
> >> juice of 1/2 small lime
> >> 3 firm bananas, peeled and cut lenght wise
> >> 2 Tbl toasted shredded coconut
> >> Combine coconut syrup, rum, and lime juice in a skillet; bring to
> >> boil, reduce heat and simmer. Arrange bananas in skillet. Simmer
> >> 4 to 5 minutes, or until bananas are nicely glazed. Turn bananas
> >> over frequently. Serve hot and sprinkle with toasted shredded
> >> coconut.
> >>
> >> Chicken Long Rice
> >> 3 pounds chicken breasts
> >> 3 Tbl oil
> >> 2 cloves garlic, minced
> >> 6 cups chicken broth
> >> 1 tsp minced ginger or 1/4 tsp powdered ginger
> >> 1 1/2 Tbl salt
> >> 2 bundles (1 3/4 oz. each) long rice (bean thread)
> >> 1 can (6oz.) whole mushrooms, drained
> >> 2 Tbl thinly sliced green onions
> >> Remove skins and bones from chicken and use them to prepare chicken
> >> stock. Cube chicken. Heat oil in a large skillet; saute chicken
> >> and garlic until browned. Add broth, ginger and salt; simmer 1
> >> hour or until chicken is tender. Soak long rice in warm water for
> >> 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to
> >> chicken; simmer 15 more minutes. Sprinkle with green onions just
> >> before serving.
> >>
> >> Aloha Sweet Potatoes
> >> 4-5 medium sweet potatoes
> >> 1/2 cup Pineapple Preserves
> >> 2 Tbl butter
> >> Boil sweet potatoes in their jackets until tender, about 25
> >> minutes. Let cool, then peel and cut into 1/2 inch thick slices.
> >> In a large skillet melt pineapple preserves and butter; add sweet
> >> potatoes to skillet. Cook gently; tossing lightly until sweet
> >> potatoes are glazed.
> >>
> >> Picnic Herb Tomato Loaf
> >> 3 pkg's (1/4 oz. each) yeast
> >> 1/2 cup warm water
> >> 1 tsp sugar
> >> 2 cups unbleached flour
> >> 3 cups whole wheat flour
> >> 1 1/2 cup cornmeal
> >> 1 tsp dill weed
> >> 1 tsp oregano
> >> 1 tsp basil
> >> 1 tsp salt
> >> 3 cups tomato juice
> >> Combine yeast, warm water and sugar; let stand 5 minutes. When the
> >> yeast mixture foams it is ready to be added to the flour. Combine
> >> unbleached flour, whole wheat flour, cornmeal, spices and salt.
> >> Add the yeast mixture and tomato juice. Knead dough until it
> >> become smooth and elastic. Cover and let rise in a warm place
> >> until it doubles in volume. Punch down and shape into one large
> >> loaf or two small loaves. Let dough rise again until double in
> >> volume. Preheat oven to 350F. Brush the top of the dough with an
> >> egg beaten with 1 Tbl of milk. Bake for 45 to 50 minutes or until
> >> golden brown and loaf sounds hollow when tapped on bottom. Cool on
> >> a wire rack. Serve with thin slices of cheese.
> >>
> >> Tropical Pineapple Boat
> >> pineapple
> >> tropical fruits(banana, papaya, kiwi, mango, watermelon etc)
> >> Cut pineapple in half lenght wise through the crown, leaving crown
> >> intact. Remove fruit from the pineapple halves, leaving 1/2 inch of
> >> fruit inside shell. Cut fruit into cubes. Toss pineapple cubes
> >> lightly with a selection of tropical fruits. Spoon into pineapple
> >> boats to serve.
> >>
> >> Big Island Tomato Casserole
> >> 8 large firm ripe tomatoes
> >> 1/2 cup chopped Chinese parsley
> >> 2 Tbl finely chopped garlic
> >> salt and freshly ground pepper
> >> 1/4 cup olive oil
> >> Preheat oven to 325F. Cut tomatoes in half and arrange in an oven
> >> proof dish. Sprinkle with Chinese parsley and garlic. Season
> >> lightly with salt and pepper. Sprinkle olive oil over the top and
> >> bake for 1 hour. Tomatoes may be cooked longer if you wish them to
> >> be drier.
> >
> >Hostile over-the-counter responses from Chinese restaurants involve 2 things.
> >
> >1) Asking ANYTHING about tomatoes
> > -- and --
> >2) Correcting words in English that they misspell in their restaurant.
>
> It's a good thing I brought some Coconut Glazed Bananas, otherwise I'd
> have starved to death scrolling to here.

On Wed, 21 Dec 2022 09:36:15 -0800 (PST), bruce bowser
<bruce2bowser@gmail.com> wrote:

>On Tuesday, December 20, 2022 at 3:04:29 PM UTC-5, Bruce wrote:
>> On Tue, 20 Dec 2022 11:58:47 -0800 (PST), bruce bowser
>> <bruce2...@gmail.com> wrote:
>>
>> >On Saturday, September 26, 1992 at 7:23:52 AM UTC-4, Stephanie da Silva wrote:
>> >> In response to the request for Hawaiian recipes, here's my pineapple file
>> >> that I compiled a while back. It has a couple of recipes for dishes you'd
>> >> see at a luau, like chicken long rice and haupia.
>> >> Traditional luau foods include lomi lomi salmon, poi (which I happen to have),
>> >> kalua pork, sweet potatoes, rice, teriyaki chicken, fresh pineapple, haupia
>> >> and coconut cake for dessert. Hawaiian food is amazingly delicious but the
>> >> only bad thing about it is it's so salty! I also have recipes for kalua pork
>> >> lomi lomi and lau lau (which I don't feel like posting but I have this feeling
>> >> I'm going to end up posting them anyhow). (sigh)
>> >> For alcoholic drinks serve Mai Tais, Pina Coladas/Chi Chis or Blue Hawaiis.
>> >>
>> >> Pineapple Ice
>> >> 1 cup sugar
>> >> 2/3 cup water
>> >> 1 fresh pineapple
>> >> 1/3 cup fresh lime juice
>> >> 1 large egg white
>> >> Combine sugar and water in a saucepan over meduim heat; stir until sugar
>> >> dissolves and syrup begins to simmer. Chill. (I assume you're supposed
>> >> to take if off the heat, first).
>> >> Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit
>> >> from both halves, leaving 1/2-inch of fruit inside the rind. Remove
>> >> core and cut fruit into 1-inch chunks. Place pineapple halves in large
>> >> plastic bags and freeze until ready to use.
>> >> In a food processor with metal blade in place, add pineapple chunks and
>> >> process until pineapple is smooth and uniformly pureed. You should have
>> >> about 2 cups puree. Add chilled syrup and lime juice. Process 10
>> >> seconds. Place mixture in metal tray or bowl and partially freeze.
>> >> With metal blade in place, place spoonfuls of partially thawed pineapple
>> >> mixture in bowl of processor. Mix by turning processor on and off about
>> >> 8 times, then process about 2 minutes until completely blended, smooth
>> >> and fluffy. With machine running, add egg white through feed tube.
>> >> Process 1 minute. Refreeze. Spoon into pineapple shells and serve.
>> >>
>> >> Tropical Nut Bread
>> >> 2 cups flour
>> >> 1 teaspoon baking soda
>> >> 2 teaspoons baking powder
>> >> 1/2 teaspoon salt
>> >> 1 can (8 1/2 ounce) crushed pineapple, undrained
>> >> 1 cup mashed bananas
>> >> 1/3 cup orange juice
>> >> 1/2 cup butter
>> >> 1 cup sugar
>> >> 2 eggs, beaten
>> >> 2 cups chopped macadamia nuts
>> >> Preheat oven to 350F. Butter a one pound loaf pan. Sift dry ingredients
>> >> together and set aside. Combine pineapple, banana and orange juice and
>> >> set aside. In a large bowl, cream butter and sugar. Add eggs and beat
>> >> well. Add a small amount of the flour mixture alternately with the fruit
>> >> mixture, mixing only enough to moisten the flour. Stir in macadamia nuts
>> >> and pour batter into prepared pan. Bake for 1 hour and 15 minutes.
>> >> Note: This bread improves if you wait a day or two before serving.
>> >>
>> >> Chicken 'Ono Nui
>> >> 3 tablespoons oil
>> >> 6 tablespoons flour
>> >> 3 cups milk
>> >> 2 cups cooked chicken, diced
>> >> 1/2 teaspoon salt
>> >> 1 tablespoon pimento, sliced
>> >> 1 cup pineapple, diced
>> >> 3 coconuts
>> >> Trim rough fiber from coconut shells. Saw in half crosswise. Combine
>> >> oil, flour and milk in a saucepan over low heat. Stire until you have
>> >> a smooth white sauce. Add chicken, salt, pimiento, and pineapple. Fill
>> >> coconut halves with chicken-pineapple mixture. Place in shallow baking
>> >> pan. Bake at 350F for 1 hour. Coconut meat become firm and cannot
>> >> be eaten.
>> >> Variation: Substitute tuna or turkey for chicken.
>> >>
>> >> Shrimp with Pineapple
>> >> 1 lb fresh shrimp, shelled and deveined
>> >> 1 egg, slightly beaten
>> >> 1/2 cup cracker meal
>> >> 1/2 cup flour
>> >> 1 teaspoon salt
>> >> 2 cups oil
>> >> 1 tablespoon sugar
>> >> 1/2 teaspoon salt
>> >> 1 tablespoon vinegar
>> >> 1/2 cup water
>> >> 1/2 red chili pepper
>> >> 2 cups pineapple, cubed
>> >> 1 tablespoon cornstarch
>> >> 1 tablespoon water
>> >> Chinese parsley (fresh cilantro)
>> >> Cut shrimp in half lengthwise. Toss shrimp in egg. Let stand 20 minutes.
>> >> Combine cracker meal, flour and salt. Roll shrimp in mixture. Deep fry
>> >> in oil until golden brown. Combine sugar, salt, vinegar, water and chili
>> >> pepper. Add pineapple. Cook 10 minutes. (These are terrible directions;
>> >> I assume they mean in a saucepan). Mix cornstarch and water. Add, and
>> >> bring to a boil. Spread on serving platter. Put shrimps on top. Garnish
>> >> with Chinese parsley.
>> >>
>> >> Fresh Pineapple Pie
>> >> 3 cups fresh pineapple, finely chopped
>> >> 3 tablespoons cornstarch
>> >> 1/2 cup sugar
>> >> 1/4 teaspoon salt
>> >> Pastr for a 2 crust 9" pie
>> >> Cook pineapple until tender, and consistency of canned crushed pineapple.
>> >> Drain. Mix cornstarch, sugar and salt. Add to pineapple. Cook until
>> >> thick, stirring constantly. Cool. Pour into pie shell. Cover with top
>> >> crust. Bake at 425F for 25 minutes.
>> >>
>> >> Frozen Pineapple Daiquiri
>> >> 1 1/2 oz light rum
>> >> 4 pineapple chunks
>> >> 1 tablespoon lime juice
>> >> 1/2 teaspoon sugar
>> >> 1 cup crushed ice
>> >> Combine rum, pineapple, lime juice, sugar and crushed ice in blender.
>> >> Blend at low speed.
>> >>
>> >> Polynesian Glaze
>> >> 1 jar apricot preserves
>> >> 1 cup pineapple, crushed
>> >> 1/2 cup catsup
>> >> 4 tablespoons vinegar
>> >> 2 tablespoons Worcestershire sauce
>> >> 1 teaspoon ground ginger
>> >> 1 teaspoon dry mustard
>> >> Combine preserves, pineapple, catsup, vinegar, Worcestershire sauce, ginger,
>> >> and mustard in small saucepan. Heat to boiling, stirrying constantly.
>> >> Lower heat. Simmer 1 minute.
>> >>
>> >> Pineapple Mustard sauce
>> >> 1/2 cup pineapple preserves
>> >> 2 tablespoons sweet/hot mustard
>> >> In a small saucepan combine preserves and mustard on low heat. Cook slowly,
>> >> sitrring frequently, until well blended. Serve warm with Chicken Nuggets.
>> >>
>> >> Chicken Nuggets
>> >> 2 pounds chicken, deboned and skinned
>> >> 1/2 pound pork sausage
>> >> 3 cups fresh bread crumbs
>> >> 3 eggs
>> >> 1/2 teaspoon salt
>> >> 1/8 teaspoon pepper
>> >> Flour
>> >> Oil for frying
>> >> Pineapple Mustard sauce
>> >> Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread
>> >> crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1
>> >> inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets
>> >> in four, then in the beaten eggs; then in the remaining 2 cups of the
>> >> bread crumbs. Chill for several hours. Heat oil for shallow fring to
>> >> 375F. Fry chicken nuggets until golden brown. Drain on paper towels.
>> >> Serve hot or at room temperature with Pineapple Mustard sauce.
>> >>
>> >> Aloha Fruit punch
>> >> 3/4 cup water
>> >> 2 teaspoons ginger root, chopped
>> >> 2 cups guava juice
>> >> 1 1/2 tablespoons lemon juice
>> >> 1 1/2 cups pineapple, finely chopped
>> >> 1 cup sugar
>> >> Add 1/4 cup water to ginger root. Boil 3 minutes. Strain. Add the
>> >> liquid to the guava, lemon and pineapple juices. Make a syrup of sugar
>> >> and remaining water. Cool. Combine with juices and pineapple. Chill
>> >> throroughly. [I just noticed that the instructions call for pineapple
>> >> juice, yet there's no pineapple juice in the list of ingredients. If I
>> >> had to wing it, I'd say try 3 cups].
>> >>
>> >> Chutney Game Hens
>> >> 4 Cornish game hens
>> >> 4 cloves garlic, crushed
>> >> 1 onion, quartered
>> >> salt and pepper
>> >> 1 can (20 oz) chunk pineapple in juice
>> >> 1/4 cup mango chutney
>> >> 1 teaspoon tarragon
>> >> Spicy Rice
>> >> Preheat oven to 400F. Stuff cavity of each hen with garlic clove and
>> >> onion quarter. Tie legs with string. Sprinkle with salt and pepper.
>> >> Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain
>> >> pineapple, reserving juice. Combeing 2 tablespoons of the reserved
>> >> juice with mango chutney and tarragon (reserve remaining juice and
>> >> pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15
>> >> minutes longer. Serve with Spicy Rice.
>> >>
>> >> Spicy Rice
>> >> 2 tablelspoons oil
>> >> 2 cloves garlic, pressed
>> >> 1 small onion, chopped
>> >> 1 cup minced celery
>> >> 1 cup brown rice
>> >> 1 teaspoon salt
>> >> 1 teaspoon ground cumin
>> >> 1/2 teaspoon ground ginger
>> >> 1/2 teaspoon ground turmeric
>> >> 1/8 teaspoon cayenne pepper
>> >> 2 1/2 cups chicken broth
>> >> 1/2 cup raisins
>> >> 1 cup frozen peas, thawed
>> >> 1/2 cup thinly slice green onions.
>> >> Heat oil in large saucepan. Saute garlic, onion, and celery until onion
>> >> is soft. Stir in rice, seasonings, the remaining pineapple juice, chicken
>> >> broth and raisins. Bring to a boil. cover. Simmer 50 minutes or until
>> >> rice is done. Stir in peas, green onion and pineapple. Heat through.
>> >>
>> >> Mahi Mahi Burgers
>> >> 3 cups broiled Mahi Mahi
>> >> 1/4 cup almonds or macadamia nuts, chopped
>> >> 1/4 cup pineapple, crushed
>> >> 1/4 cup mayonnaise
>> >> 1/4 teaspoon curry powder
>> >> 1 egg, beaten
>> >> Shred Mahi Mahi with fingers. Combine fish, nuts, pineapple, mayonnaise,
>> >> curry and egg. Mex well. Form into patties. Fry or broil.
>> >>
>> >> Shrimp Kabobs
>> >> 18 large shrimps
>> >> 1 can water chestnuts
>> >> 1 cup pineapple, cut into cubes
>> >> any Soy Sauce marinade
>> >> Place shrimps in a bowl. Cover with marinade. Refrigerate 1 hour. Drain.
>> >> Alternate shrimp, water chestnuts, and pineapple on long bamboo skewers.
>> >> Cook over hibachi or in oven for 5 minutes on each side.
>> >>
>> >> Sweet and Sour Pork Chops
>> >> 4 pork chops
>> >> 1/2 cup chopped celery
>> >> 1/4 green pepper, chopped
>> >> 1 tomato, cubed
>> >> 1 cup pineapple, cubed
>> >> sweet and sour sauce
>> >> Cook pork chops until well done. Saute celery and pepper until tender
>> >> but still somewhat crisp. Add tomato and pineapple. Cook 1 minute.
>> >> Place pork chops on platter. Cover with pineapple-vegetable mixture.
>> >> Pour sauce over ingredients. Serve with steamed rice.
>> >>
>> >> Pineapple Cream Pie
>> >> 1 can (16 oz) crushed pineapple
>> >> 2 tablespoons cornstarch
>> >> 1/2 cup sugar
>> >> 3 eggs, room temperature
>> >> 2 envelopes (1/4 oz each) gelatin
>> >> 1/4 cup fresh lime juice
>> >> 2 tablespoons dark rum
>> >> 2 cups heavy cream, whipped
>> >> Crunchie Macadamia Crust
>> >> Drain pineapple; reserve liquid. Add water to pineapple liquid to make
>> >> 1 cup. In a heavy saucepan combine 1/2 cup of the pineapple liquid,
>> >> cornstarch and sugar. Separate eggs. Beat egg yolks into the cornstarch
>> >> mixture. Soften gelatin in the remaining 1/2 cup pineapple liquid. Heat
>> >> cornstarch and egg yolk mixture over very low heat until it just starts
>> >> to thicken. Stir in the gelatin and blend until dissolved. Add lime
>> >> juice, rum and drained pineapple. Cool mixture. When pineapple mixture
>> >> is cool, beat the egg whites until they hold firm peaks. Fold whipped
>> >> cream into pineapple mixture; then fold in the egg whites. Pour mixture
>> >> into the Crunchie Macadamia Nut Crust and chill for several hours.
>> >> Garnish with fresh sprigs of mint and thin slices of lime, if desired.
>> >>
>> >> Crunchie Macadamia Crust
>> >> 1 cup graham cracker crumbs
>> >> 1/3 cup melted butter
>> >> 1/4 cup sugar
>> >> 1/3 cup chopped macadamia nuts
>> >> 1/2 cup shredded coconut
>> >> Preheat oven to 375F. In food processor or by hand, combine graham
>> >> cracker crumbers, melted butter and sugar. Stir in macadamia nuts
>> >> and coconut. Press crumb mixture into a 9-inch pie plate. Bake for
>> >> 8 minutes. Chill until ready to use.
>> >>
>> >> Haupia
>> >> 1 can (12oz.) coconut milk
>> >> 4-6 Tbl sugar
>> >> 4-6 Tbl cornstarch
>> >> 3/4 cup water
>> >> Pour coconut milk into saucepan. Combine sugar and cornstarch;
>> >> stir in water and blend well. Stir sugar mixture into coconut
>> >> milk; cook and stir over low heat until thickened. Pour into
>> >> 8-inch square pan and chill until firm. Cut into 2-inch squares.
>> >>
>> >> Festive Luau Pineapple
>> >> Cut a thick slice from the top and bottom of an unpeeled pineapple.
>> >> Remove center of pineapple in a single cylinder, leaving 1/2 inch
>> >> of the fruit inside the rind. Cut peeled fruit in quarters
>> >> lenghtwise, remove core and cut into eight spears. Replace bottom
>> >> piece; refill shell with spears and replace top. Serve by pulling
>> >> pineapple form the top.
>> >>
>> >> Fruit Salad with Sour Cream
>> >> 1 can mandarin oranges, drained
>> >> 2 bananas, sliced
>> >> 1 cup pineapple, crushed
>> >> 1 cup coconut, flaked
>> >> 1 papaya, diced
>> >> 1 cup sour cream or plain yogurt
>> >> Directions:
>> >> Combine oranges, bananas, pineapple, coconut, papaya and sour
>> >> cream. Cover. Refrigerate 6 hours or longer. Serve on a bed of
>> >> lettuce or in a hollowed out pineapple shell. Garnish with coconut.
>> >>
>> >> Cabbage and Pineapple Salad
>> >> 2 cups cabbage, shredded
>> >> 1 1/2 cups cucumber
>> >> 1 small onion, thinly sliced
>> >> 1 1/2 cups pineapple, diced
>> >> 5 Tbl French Dressing
>> >> lettuce
>> >> grated coconut
>> >> Combine cabbage, cucumbers, onion, and pineapple. Add French
>> >> dressing. Toss gently. Serve on lettuce. Top with coconut.
>> >>
>> >> Chicken Salad with Pineapple
>> >> I chicken, cooked and cut into bite size pieces
>> >> 2 tsp mustard
>> >> 6 Tbl white vinegar, preferably wine
>> >> 1/2 cup oil
>> >> 1 tsp soy sauce
>> >> 2 T honey
>> >> 2 cloves garlic, crushed
>> >> 2 cups pineapple, cubed
>> >> 2 T raisins
>> >> 4 T macadamia nuts, chopped
>> >> In a large bowl, combine mustard, vinegar, oil, soy sauce, honey
>> >> and garlic. Mix well. Add chicken, pineapple, and raisins. Allow
>> >> to stand 15 minutes. Turn once or twice so marinade will cover
>> >> ingredients. When ready to serve, stir in macadamia nuts.
>> >> Put into papaya boats or coconut shells or leaves of lettuce.
>> >>
>> >> Curry with Pineapple
>> >> 3 cups milk
>> >> 2 cups coconut
>> >> 3 cloves garlic, minced
>> >> 1 Tbl ginger root, chopped
>> >> 2 apples, cored and diced
>> >> 2 onions, chopped
>> >> 2 T curry powder
>> >> 1/2 cup butter, softened
>> >> 1/2 cup flour
>> >> 1/2 tsp salt
>> >> 1/2 cup cream
>> >> 3 cups cooked chicken
>> >> 1 cup pineapple, diced
>> >> Combine milk and coconut. Simmer. Add garlic, ginger, apples, and
>> >> onions. Blend curry powder and 2 Tbl butter. Add to coconut
>> >> mixture. Cook at low heat for 3 hours. Stir occassionally. Remove
>> >> from heat. Cool several hours, or overnight. Strain. Heat
>> >> thoroughly over low heat. Blend flour with remaining butter. Add
>> >> to mixture. Stir until mixture thickens. Stir in salt and cream.
>> >> Add chicken and pineapple. Cook over a low heat 1/2 hour.
>> >> Yield: 6 servings
>> >> Variation: For the aloha touch, serve curry in a scooped-out
>> >> pineapple shell. Serve with steamed rice.
>> >> Serve crisp chopped bacon, chutney, pickles, shredded
>> >> coconut, chopped nuts, raisins, chopped hard boiled eggs
>> >> and dried apricots (that have been soaked in water,
>> >> drained and finely chopped) as condiments
>> >>
>> >> Banana Split Pie
>> >> 1 qt. vanilla ice cream, softened
>> >> 1/2 cup Pineapple Preserves
>> >> Macadamia Graham Cracker Crust (see below)
>> >> Chocolate Sauce
>> >> Strawberries, sliced
>> >> 1 banana thinly sliced
>> >> whipped cream
>> >> Prepare crust as described below.
>> >> Combine softened ice cream and pineapple preserves; mix well. Spoon
>> >> into macadamia graham cracker crust. Freeze. Cut into wedges and
>> >> serve with bowls of chocolate sauce, sliced strawberries, sliced
>> >> bananas and whipped cream.
>> >> Macadamia Graham Cracker Crust
>> >> 1/4 cup Macadamia Nuts
>> >> 1 cup graham cracker crumbs
>> >> 1/4 cup butter, softened
>> >> 1/4 cup sugar
>> >> Finely chop the macadamia nuts. Combine macadamia nuts, graham
>> >> cracker crumbs, butter and sugar; blend well. Press into 9-inch
>> >> pie plate. Chill. Makes one 9-inch pie crust.
>> >>
>> >> Malihini Punch
>> >> 2 qts. orange juice
>> >> 1/2 cup Lilikoi Syrup
>> >> 1/2 cup Guava Syrup
>> >> ice cubes
>> >> Combine orange juice, lilikoi syrup and guava syrup; blend well.
>> >> Chill. Serve over ice cubes.
>> >>
>> >> Monarchy Luau Punch
>> >> 1 fresh pineapple
>> >> 1/2 cup brandy
>> >> 2 Tbl sugar
>> >> 3 cups pineapple juice
>> >> 1/2 gallon white wine
>> >> 1 quart champagne
>> >> Remove rind and core form pineapple; coarsely chop fruit. Combine
>> >> pineapple, brandy and sugar; marinate 6 hours or overnight. Pour
>> >> pineapple juice into a ring mold and freeze. Add wine to
>> >> pineapple- brandy mixture; refrigerate 30 minutes. Add pineapple
>> >> juice ring and champagne just before serving.
>> >>
>> >> Coconut Glazed Bananas
>> >> 1/2 cup Coconut Syrup
>> >> 1 Tbl rum
>> >> juice of 1/2 small lime
>> >> 3 firm bananas, peeled and cut lenght wise
>> >> 2 Tbl toasted shredded coconut
>> >> Combine coconut syrup, rum, and lime juice in a skillet; bring to
>> >> boil, reduce heat and simmer. Arrange bananas in skillet. Simmer
>> >> 4 to 5 minutes, or until bananas are nicely glazed. Turn bananas
>> >> over frequently. Serve hot and sprinkle with toasted shredded
>> >> coconut.
>> >>
>> >> Chicken Long Rice
>> >> 3 pounds chicken breasts
>> >> 3 Tbl oil
>> >> 2 cloves garlic, minced
>> >> 6 cups chicken broth
>> >> 1 tsp minced ginger or 1/4 tsp powdered ginger
>> >> 1 1/2 Tbl salt
>> >> 2 bundles (1 3/4 oz. each) long rice (bean thread)
>> >> 1 can (6oz.) whole mushrooms, drained
>> >> 2 Tbl thinly sliced green onions
>> >> Remove skins and bones from chicken and use them to prepare chicken
>> >> stock. Cube chicken. Heat oil in a large skillet; saute chicken
>> >> and garlic until browned. Add broth, ginger and salt; simmer 1
>> >> hour or until chicken is tender. Soak long rice in warm water for
>> >> 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to
>> >> chicken; simmer 15 more minutes. Sprinkle with green onions just
>> >> before serving.
>> >>
>> >> Aloha Sweet Potatoes
>> >> 4-5 medium sweet potatoes
>> >> 1/2 cup Pineapple Preserves
>> >> 2 Tbl butter
>> >> Boil sweet potatoes in their jackets until tender, about 25
>> >> minutes. Let cool, then peel and cut into 1/2 inch thick slices.
>> >> In a large skillet melt pineapple preserves and butter; add sweet
>> >> potatoes to skillet. Cook gently; tossing lightly until sweet
>> >> potatoes are glazed.
>> >>
>> >> Picnic Herb Tomato Loaf
>> >> 3 pkg's (1/4 oz. each) yeast
>> >> 1/2 cup warm water
>> >> 1 tsp sugar
>> >> 2 cups unbleached flour
>> >> 3 cups whole wheat flour
>> >> 1 1/2 cup cornmeal
>> >> 1 tsp dill weed
>> >> 1 tsp oregano
>> >> 1 tsp basil
>> >> 1 tsp salt
>> >> 3 cups tomato juice
>> >> Combine yeast, warm water and sugar; let stand 5 minutes. When the
>> >> yeast mixture foams it is ready to be added to the flour. Combine
>> >> unbleached flour, whole wheat flour, cornmeal, spices and salt.
>> >> Add the yeast mixture and tomato juice. Knead dough until it
>> >> become smooth and elastic. Cover and let rise in a warm place
>> >> until it doubles in volume. Punch down and shape into one large
>> >> loaf or two small loaves. Let dough rise again until double in
>> >> volume. Preheat oven to 350F. Brush the top of the dough with an
>> >> egg beaten with 1 Tbl of milk. Bake for 45 to 50 minutes or until
>> >> golden brown and loaf sounds hollow when tapped on bottom. Cool on
>> >> a wire rack. Serve with thin slices of cheese.
>> >>
>> >> Tropical Pineapple Boat
>> >> pineapple
>> >> tropical fruits(banana, papaya, kiwi, mango, watermelon etc)
>> >> Cut pineapple in half lenght wise through the crown, leaving crown
>> >> intact. Remove fruit from the pineapple halves, leaving 1/2 inch of
>> >> fruit inside shell. Cut fruit into cubes. Toss pineapple cubes
>> >> lightly with a selection of tropical fruits. Spoon into pineapple
>> >> boats to serve.
>> >>
>> >> Big Island Tomato Casserole
>> >> 8 large firm ripe tomatoes
>> >> 1/2 cup chopped Chinese parsley
>> >> 2 Tbl finely chopped garlic
>> >> salt and freshly ground pepper
>> >> 1/4 cup olive oil
>> >> Preheat oven to 325F. Cut tomatoes in half and arrange in an oven
>> >> proof dish. Sprinkle with Chinese parsley and garlic. Season
>> >> lightly with salt and pepper. Sprinkle olive oil over the top and
>> >> bake for 1 hour. Tomatoes may be cooked longer if you wish them to
>> >> be drier.
>> >
>> >Hostile over-the-counter responses from Chinese restaurants involve 2 things.
>> >
>> >1) Asking ANYTHING about tomatoes
>> > -- and --
>> >2) Correcting words in English that they misspell in their restaurant.
>>
>> It's a good thing I brought some Coconut Glazed Bananas, otherwise I'd
>> have starved to death scrolling to here.
>
>Pressing the shift/home key should get you to the bottom of the page right?
>[Als u op de shift/home-toets drukt, moet u naar de onderkant van de pagina gaan, correct?]