We decided we needed some sunshine in January so we created our own with a luau complete with decorations and Hawaiian food. Hope you will enjoy a break from winter as all of us did.
2 packages chopped spinach , cooked and pressed dry
8 oz. crumb style herb stuffing
2 small onions, chopped finely
2 beaten eggs
3/4 cup melted margarine
1/2 cup grated parmesan cheese
1 tsp. garlic salt
1/2 tsp. tabasco (opt)
1/2 tsp. black pepper
Mix all ingredients together and shape into one inch balls. Freeze. Bake frozen on ungreased cookie sheet at 350 degrees for 10-12 minutes.
Layered Maui Salad made by Andrea
2 limes
1/2 cup bottled Asian sesame-ginger salad dressing
2 cups packaged shredded carrots
2 cups packaged shredded red cabbage
2 mangoes, seeded and cut into 3/4" chunks
1 head Boston lettuce, (5 oz) torn into pieces, (6 cups)
1 cup wide Chinese fried chow mien noodles - broken into pieces
4 scallions, sliced
1/3 cup dry-roasted macadamia nuts, chopped
OPTIONAL - 1 rotisserie chicken (1 1/2 lbs) skin removed and sliced (3 cups)
Grate 1 Tbsp. lime zest and squeeze 1 Tbsp. juice from the limes. Combine with the dressing. Separately toss the carrots, chicken, and cabbage with 1/3 of the dressing.
Layer the lettuce, carrots, chicken, cabbage, mango, noodles, scallions, and nuts in a 13 cup trifle dish or straight-sided glass bowl.
3 Tbsp. vegetable oil
2 cups cooked, boned chicken, cut into small chunks
1/2 cup scallions, finely sliced
1/2 cup celery, diced
2 Tbsp. soy sauce
1/2 cup macadamia or Brazil nuts, chopped
1/2 tsp. sugar
1/2 cup chicken stock
1 cup fresh pineapple, cut into chunks
Heat oil in wok or skillet and saute the chicken, scallions, and celery for 3 mins. Stir in the soy sauce, nuts, sugar and chicken stock. Cover and simmer for 5 minutes. Add the pineapple and simmer for another 3 minutes.
BBQ Pork Tenderloin with Pineapple made by Kathy
I apologize that I did not get a picture of this delicious dish but wanted to share it anyway.
2 pork tenderloins (12 - 16 oz each)
1 can (6 oz) pineapple juice (3/4 cup)
3 Tbsp. soy sauce
2 Tbs. minced fresh garlic
2 Tbsp. minced fresh ginger
1 1/2 tsp. coarse salt (kosher)
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. ground black pepper
2 cups peeled and cubed fresh pineapple (1-inch pieces)
Place pork tenderloins in a resealable plastic bag and set aside. in small bowl combine the marinade ingredients and pour over pork. Seal bag and refrigerate for at least 1 hour and up to 24 hours to enhance the flavor. Heat oven to 400 degrees and coat a large roasting pan with cooking spray. Roast pork and pineapple 25 mins until a meat thermometer reads 160 degrees ( pork with be slightly pink in the center). Let stand for 5 minutes before slicing crosswise into 1/2 inch thick slices.
You may also grill the pork. When ready to grill remove the pork from the marinade and place on the grill. Cook, covered for about 10 minutes per side or until the internal temp of the pork is 160 degrees
2 cans crushed pineapple
1 stick melted butter
3 beaten eggs
1 cup sugar
10 cubes white bread
Place cubed bread at the bottom of a pyrex baking dish. Pour pineapple over the top. Beat the eggs, sugar, and butter together and pour over the top. Bake for 40 minutes at 350 degrees.
6 cooked chicken breasts, shredded
2 cups celery, sauteed
2 cups cooked rice
1 Tbsp. chopped onion
1 1/2 cup Hellman's mayonnaise
1 can cream of chicken soup
Topping:
1 cup corn flakes, crushed
1/2 cup slivered almonds
2 Tbsp. butter, melted
Mix the mayo and soup and then add the chicken, celery, rice, and onion. Put into a 9 x 13 casserole pan and add the topping ingredients. Bake at 357 degrees for 30 minutes.
2 Tbsp vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 Tbsp vegetable oil
2 onions, thinly sliced
1 Tbsp minced garlic
2 Tbsp soy sauce
2 Tbsp water
1 1/2 Tbsp oyster sauce
1 Tbsp chili garlic sauce
1 tsp white sugar
ground black pepper to taste
1/2 tsp asian toasted sesame oil
Heat 2 Trsp oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown for 3-5 minutes. Remove the eggplant with a slotted spoon, and set aside. Heat 2 more Tbsp of oil in the skillet over medium-high heat and cook and stir the onions just until they begin to soften, about 30 secs. Stir in the garlic, and cook and stir an additional 30 secs. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the lizqid has been absorbed, about 5 mins. Drizzle sesame oil over the dish, and give one final brief stir to combine.
1 1/2 sticks butter
1/2 cup brown sugar, packed
1 1/2 cup flour
1 cup nuts
1 small package lemon jello
1 cup hot water
3/4 cup sugar
1 (8 oz) package cream cheese
1 small carton whipping cream
1 large package cherry jello
3 cups hot water
Cream together the butter and brown sugar and add the flour nuts. Press dough into a buttered 9 x 13 pan. Bake for 10 mins at 375 degrees or until crust is brown. Dissolve small package of lemon jello with 1 cup of hot water. Let cool. Cream together the sugar and cream cheese. Whip up 1 small whipping cream, and add to cream cheese mixture. Add cooled jello into cheese mixture. Pour on the cooled crust then chill. For topping mix large cherry jello and 3 cups of hot water. Pour onto top of cheese mixture and chill completely.
Make a Duncan Hines white cake with a mix as directed on the package and cool. Make the cream cheese frosting by mixing 2-8 oz packages cream cheese with 2 sticks of softened butter and 2 cups of powdered sugar. Cream until smooth and frost cooled cake. Sprinkle toasted coconut and chopped pecans all over the cake.
Chocolate Mousse Pie made by Lori
1 container of cool whip
1 cup sugar
1 8 oz. cream cheese
24 Oz's. chocolate morsels, melted
1 Tbsp. oil
One Oreo crust
Mix cool whip, cream cheese, and sugar together. Melt 24 Oz's. of chocolate in microwave with 1 Tbsp. oil. Mix the chocolate mixture with the Cool Whip mixture and pour into the Oreo crust. Chill.
Use any cupcakes you desire and decorate in the following way:
Frost half of the cupcakes with white frosting and sprinkle brown sugar over to look like sand. Use vanilla frosting colored with blue to make the water. Frost the other half of the cupcakes with the blue and fluff it up to look like waves coming in. Add a paper umbrella for a beach umbrella and a round piece of candy or gum to look a beach ball. (I used jaw breakers)
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