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Family-Sized Luau by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Add your favorite tropical beverage with timy umbrellas and invite in an island breeze. This is a family sized luau party for you and a couple close friends.

Recipes:

Ambrosia Salad by Emmy Ort serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Fruit salad dessert.

Ingredients:

45 oz

chunky fruit cocktail, drained

11 oz

mandarin oranges, drained

1 c

mini marshmallows

1 c

flaked coconut

bananas, thinly sliced

5 fl.oz

evaporated milk

1 c

sliced strawberries (fresh)

Directions:

Combine fruit cocktail, oranges, marshmallows, coconut, bananas and evaporated milk in large bowl. Refrigerate 30 minutes. Stir in strawberries before serving.

Categories:

Desserts/Cookies/Candy
Salads
Spring/Summer

Hawaiian Cole Slaw by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This sweet cole slaw is distinct with the addition of tropical fruits.

Ingredients:

4 c.

shredded cabbage

1/2 c.

shredded carrots

1 (11 oz.) can

mandarin oranges, drained

1 (14 oz.) can

crushed pineapple, drained

1/2 c.

mayo

1 1/2 c.

buttermilk

1 tsp.

salt, optional

1 tsp.

ground mustard

1 1/2 tsp.

ground ginger

1/2 tsp.

white pepper

3/4 c.

granulated sugar

1/4 c.

toasted sesame seeds

Directions:

Shred the cabbage into a large bowl (you can also choose to use bagged cole-slaw veggies). Add carrots, mandarin oranges, and pineapple.

In a small bowl, combine mayo, orange juice (and optional vinegar), salt, ginger, nutmeg, and white pepper (use black pepper if you don't have any white pepper). Whisk until smooth. Gently stir into cabbage mixture. Cover and chill well before serving.

Categories:

Dairy Free
Salads
Spring/Summer
Vegetables
Vegetarian/Vegan
Wheat Gluten Free

Hawaiian Pulled Pork by Kristen Yost serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Pulled Pork Sandwiches in the slow cooker

Ingredients:

3 lb

pork shoulder

terryiki grill marinade

1 tbs

paprika

1 tbs

pepper

1/2 cup

chicken broth

1/2 cup

brown sugar

1/4 cup

soy sauce

1 cup

chili sauce

1 can

pinapple juice

onion

carrot

hamburger rolls

Directions:

Rub spices on pork shoulder. Mix together chicken broth,brown sugar,soy sauce, chili sauce and pinapple juice. Put onion and carrots at bottom of slow cooker, place pork on top. Pour half of juice mixture over pork. 7 or 8 hrs on low. Heat rest of juice mixture with garlic, boil, and reduce.

Categories:

Crock Pot Cooking
Low Carb
Main Dishes
Meats

Pineapple Up-side-down Cake by Jes Mostek serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Rich and delicious yellow cake with a glazed pineapple "topping."

Ingredients:

1/4 c.

butter or margarine

2/3 c.

packed brown sugar

1 (14 oz.) can

pineapple slices

1/2 jar

marachino cherries

1 1/3 c.

all purpose flour

1 c.

granulated sugar

1/3 c.

shortening

1 1/2 tsp.

baking powder

1/2 tsp.

salt

3/4 c.

milk

egg

sweetened whipped cream, optional

Directions:

1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve warm with optional whipped cream

Categories:

Brunch
Desserts/Cookies/Candy
Peanut/Nut Free
Vegetarian/Vegan

Polynesian Sweet Potatoes by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

If you love coconut, you'll love this recipe! Bites of sweet potatoes are glazed and sprinkled with coconut.

Look for canned coconut milk in the Oriental foods aisle of your local grocery store.

Ingredients:

4 lg.

sweet potatoes

1 c.

coconut milk

1/2 c.

brown sugar

1/2 c.

shredded coconut, toasted

Directions:

Boil sweet potatoes in their skins (do not peel) until tender, about 25 minutes. Let cool, then peel (the skins will just slip off without a peeler) and cut into
2-inch chunks.

To toast coconut: spread shredded coconut on a foil-lined cookie sheet. Bake at 350 degrees F for 5-10 minutes, or until fragrant and golden-brown. This will also work in a toaster oven, but you need to watch closely because the heating element in a toaster oven is so close to the food and it can burn quickly.

In a large skillet, melt/heat coconut milk. Stir in brown sugar and cook on medium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed. Sprinkle with toasted coconut before serving.

Categories:

Dairy Free
Fall/Winter
Low Sodium
Pasta/Rice/Potatoes
Peanut/Nut Free
Side Dishes
Spring/Summer
Vegetables
Vegetarian/Vegan
Wheat Gluten Free