From: arielle@NeoSoft.com (Stephanie da Silva)
Subject: Hawaiian Recipes
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Sat, 26 Sep 1992 11:23:52 GMT


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.


Lilikoi and Pineapple Ice

  2 cups lilikoi (passion fruit) pulp
  2 cups pulp
  3/4 cup sugar
  2 egg whites

  Strain lilikoi pulp and reserve seeds.  Place all the ingredients 
  in a food processor and process until well blended.  Pour the 
  mixture into a metal or plastic bowl and freeze.  When frozen, 
  break up the ice and place a small amount at a time into the food 
  processor.  When whipped and frothy, return to the bowl and freeze 
  again.  This mixture will not freeze hard and solid, so it will be 
  easy to scoop out to serve. Sprinkle a few of the reserved seeds 
  over the top of the ice when it is served or they may be added when 
  the ice is returned to the freezer for the second time.  
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