Bacon Wrapped Water Chestnuts made by Stacey
2 packages of thin sliced bacon - cut into thirds
4-5 cans sliced water chestnuts
Sauce:
1/2 cup mayonnaise
1 cup brown sugar
1 bottle chili sauce
1 Tbsp. grape jelly
Wrap the bacon around the water chestnuts and place on a cookie sheet and bake at 375 degrees until crisp. Place on paper towels to drain the grease. Mix the mayo and brown sugar together and then add the chili sauce and grape jelly. Heat in the microwave for 3 minutes. Put the water chestnuts in the sauce and serve with toothpicks. This works well when made ahead and frozen.
Meatballs Wiki Wiki made by Connie
1/2 inch frozen premade meatballs - I used ones from GFS but you can also use your favorite recipe and make your own.
Sauce:
2 cups unsweetened pineapple juice
1/2 cup vinegar
1/4 cup cornstarch
1/2 cup brown sugar
1/2 cup soy sauce
1 can (20 oz) pineapple chunks, drained
1 green pepper, sliced
Combine all the sauce ingredients except the pineapple and pepper in a saucepan and simmer until sauce thickens, stirring constantly. Pour the sauce over the thawed meatballs and add the pineapple chunks and green pepper. You may serve over rice or on cocktail picks as an hors d'oeuvre.
Hawaiian Dip made by Stacey
This yummy dish was made by using Tastefully Simple Hawaiian Dip with Pineapple. Tastefully Simple Beer Bread was used cut up into chunks and used to dip. It doesn't get much easier than this!
Harvest Salad made by Mary Ann
5 lettuce mix
strawberries
mandarin oranges
Craisins
sliced almonds
rice noodles
Combine all the salad ingredients and top with the sliced almonds and rice noodles.
Gingered Mushrooms, Bok Choy, and Carrots with Soba Noodles made by Diane
1/4 cup mirin
2 tsp. tamari
1 Tbsp. brown rice vinegar
2 Tbsp. cornstarch
16 oz. mushrooms, sliced
2 carrots, sliced
2 Tbsp. fresh ginger, minced
3 cloves garlic, chopped
1 large bunch bok choy, chopped into 2-3 inch pieces, or 6 baby bok choy
1 1/2 cups vegetable broth
16 oz. cooked soba noodles
2 Tbsp. black sesame seeds
Combine the mirin, tamari, brown rice vinegar, and cornstarch in a small bowl. Stir well and set aside. Stir-fry the mushrooms on medium heat in a nonstick skillet or wok for 3-4 mins. Add the carrots, ginger, garlic, and bok choy, and stir-fry for 1 min. Add the vegetable broth and the mirin and cornstarch mixture, and continue cooking until the bok choy softens and the mixture thickens. Serve over soba noodles and garnish with sesame seeds.
Pan Roasted Salmon with Barbecue Beurre Blanc made by Kathy
Beurre Blanc:
1/2 cup whiskey
1/4 cup pineapple juice
2 Tbs.apple cider vinegar
1 Tbsp. shallots, minced
2 tsp. paprika
1 tsp. garlic, minced
1 tsp. chipoltes in adobo, minced
1 Tbsp. honey
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1 stick unsalted butter, cold and cubed
salt and pepper to taste
Salmon:
2 Tbsp. brown sugar
2 tsp. kosher salt
1 tsp. ground black pepper
1/2 tsp. ground cumin
1/4 tsp. dry mustard
1/8 tsp. ground cinnamon
4 salmon fillets, skinned (4 oz) each
Combine whiskey, pineapple juice, vinegar, shallots, paprika, garlic, and chipoltes for the beurre blanc in a small saucepan over medium-high heat. Bring to a boil and reduce until liquid is nearly evaporated. Stir in the honey, tomato paste and Worcestershire. Remove from heat and whisk in the butter a few cubes at a time until incorporated and then season with salt and pepper. Transfer to a glass dish and set inside a bowl of hot water to keep it warm while roasting the salmon.
Combine the brown sugar, salt and spices for the salmon in a small bowl then rub on the top side of the fillets. Sear fillets, tub side down, in oil in a large ovenproof nonstick skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip the fillets, and transfer pan to the oven. Roast until the fillets flake easily with a fork, about 5-6 minutes. Serve with the beurre blanc.
Pork with Pineapple made by Lori
2 Tbsp. vegetable oil
1 onion, sliced
1 clove garlic, crushed
1/2 pound boneless pork loin, cut into strips
1/2 fresh pineapple - peeled, cored and cubed
1 fresh red chili pepper, seeded and chopped
1 cup trimmed snow peas
1/4 cup plum sauce
Heat oil in a wok over medium-high heat; add onion and garlic, and stir-fry for 2 mins or until the onion has softened slightly. Remove from the pan and set aside. Stir-fry the pork strips in one or two batches for 1-2 mins, or until the pork is just cooked. Remove from the pan. Allow the pan to reheat before cooking next batch. In the hot wok, stir-fry the pork and onions with pineapple, red pepper, snow peas, and plum sauce; stir-fry for about 2-4 mins, or until peas have softened slightly.
Apricot Chicken made by Andrea
6 boneless chicken breast halves (I used pre-cut strips)
1 1/2 (1 oz) packages dry onion soup
1 (10 oz) bottle Russian-style salad dressing
1 cup apricot preserves
Preheat the oven to 350 degrees. Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and preserves together and pour over the chicken. Cover the dish and bake for 1 hour.
Ambrosia made by Andrea
2 (11 oz) cans mandarin orange segments, drained
2 (15.25) oz) cans fruit cocktail
2 cups mini marshmallows
2 cups flaked coconut
1 (8 oz) container sour cream
In a large bowl mix everything together and fold in the sour cream. Chill for at least an hour and then stir again before serving.
Pickled Beets made by Lois
1/4 cup apple cider vinegar
1 Tbsp. sugar
1 Tbsp. olive oil
1/2 tsp. dry mustard
salt and pepper to taste
canned beets
Combine the above with a fork and pour over the beets. Marinate for 1/2 hour at room temperature. Cooks note: You can use fresh beets but you have to boil them until tender, then peel them.
Strawberry Punch made by Sandie
1 (10 oz) package frozen strawberries
1 (6 oz) frozen orange juice
1 (6 oz) frozen lemonade
3 cups cold water
1 (12 oz) bottle ginger ale or 7 up
ice cubes
1 cup fresh strawberries
3 orange slices
Thaw strawberries and combine the juices and chill. When ready to serve add the thawed strawberries and pop. Pour over ice cubes in a punch bowl. Garnish with the fresh strawberries and orange slices.
Tropical Trifle made by Susie
1 8 oz. tub Cool Whip
1 16 oz. tub of premade cheesecake filling - available in cooler section of your grocery
fresh strawberries
fresh pineapple
Fold the cheesecake filling together with the cool whip. Layer slices of pound cake, cut up pineapple, and the filling to fit your bowl. Finish top with sliced strawberries and more pineapple.
Hawaiian Wedding Cake Cupcakes made by Andrea
cake:
1 1/2 cups sugar
1 tsp. baking soda
2 cups flour
2 eggs
1 (20 oz) crushed pineapple with juice
1 cup chopped walnuts
3/4 cup flaked coconut
cream cheese frosting:1/2 cup butter, softened
8 oz. cream cheese
4 cups confectioners' sugar
2 tsp. vanilla
Preheat oven to 350 degrees. Grease one 9 x 13 pan. In a large bowl mix sugar, soda, and flour by hand. Mix in the eggs and pineapple with juice. Stir in the nuts and coconut. Pour into pan and bake for 35-4 40 mins. and then cool. Cooks note: I made cupcakes so just bake them for less time until they are lightly brown and set. For the frosting beat the butter and cream cheese until well blended. Add the powdered sugar and vanilla and beat until creamy.
3 oz. cream cheese
1 cup sugar
1 pint sour cream
2 eggs
1 can pineapple chunks
one prepared graham cracker crust.
1 can pineapple pie filling
3 T sugar
Beat the cream cheese, sugar, sour cream, and eggs. Add 1/2 of the pineapple chunks and place in the graham cracker crust. Combine the pie filling, sugar and remaining chunks and put on top of the cheesecake.
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