Hawaiian Beef Ribs
PREP AND COOK TIME: About 30 minutes, plus at least 1 hour to marinate NOTES: Even on snow-covered decks, gas grills sizzle with these ribs. Look for Chinese rice wine and hoisin or char sui sauce in a well- stocked supermarket or Asian market. If marinating the ribs up to 1 day ahead, cover and chill. MAKES: 3 to 4 servings 6 to 8 beef back ribs (6 to 7 in. each, 31/4 to 4 lb. total), cut apart 1/2 cup prepared teriyaki sauce 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon prepared hoisin or char sui sauce 1 tablespoon prepared barbecue sauce or catsup 1/4 cup canned crushed pineapple 3/4 teaspoon hot chili flakes 1. Rinse beef ribs and pat dry. In a 1-gallon heavy plastic food bag or a deep bowl, mix teriyaki sauce, rice wine, hoisin sauce, barbecue sauce, pineapple, and hot chili flakes. Add ribs; seal bag and turn to coat meat well, or turn ribs in bowl to coat and cover airtight. Chill at least 1 hour or up to 24 hours. 2. If using a charcoal grill, mound and ignite 70 charcoal briquets on the firegrate, with vents open. When coals are dotted with ash, in about 15 minutes, push equal portions to opposite sides of grate. Add 5 briquets to each mound of coals. If using a gas grill, turn heat to high, cover, and heat for 10 minutes. Adjust gas burners for indirect heat on each side of grill (none down center); keep heat on high. 3. Set barbecue grill in place. Lay meat on grill, not directly over heat (to avoid flare-ups). Cover barbecue; open vents for charcoal. Cook, basting ribs occasionally with marinade the first 20 minutes and turning as needed for even browning, until meat is rare (red in center of thickest part; cut to test), 20 to 25 minutes total, or medium (pink in center of thickest part; cut to test), 30 to 35 minutes total. If meat is not as brown as you like, move over direct heat and turn frequently. Transfer ribs to a platter or plates. Per serving: 576 cal., 66% (378 cal.) from fat; 35 g protein; 42 g fat (17 g sat.); 11 g carbo (0.2 g fiber); 1,582 mg sodium; 121 mg chol.
4-6 Chicken Breasts Marinade: 1/4 cup soy sauce 1/2 cup + 2 tablespoons dry sherry 1 1/2 cup unsweetened pineapple juice 1/4 cup red wine vinegar 1/4 cup + 2 tablespoons sugar 1/2 teaspoon garlic powder Combine all ingredients and marinate chicken overnight. Remove and grill, saute or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of munster or provolone cheese and broil just until cheese starts to melt.
Hawaiian Sweet-And-Sour Meatballs
ingredients for 4 servings: 1 1/2 lb Ground beef 1/4 ts Nutmeg 1 ts Salt 2 tb Salad oil 1/2 c Brown sugar 2 c Fresh pineapple chunks 2 ea Eggs 1 ea Onion, minced 2 ea Green peppers,bite size 1/4 ts Garlic powder or minced garl 4 tb Cornstarch 1 1/4 c Pineapple juice 1 tb Soy sauce 1/3 c Water 3 tb Vinegar Preparation: Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings.
Hawaiian sausage casserole
1 (20 oz) can pineapple chunks in juice -- drained 1 (16 oz) can whole sweet potatoes -- drained and cut into 1/2-inch slices 3/4 pound smoked sausage -- sliced 3 tablespoons brown sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon butter or margarine * Drain the pineapple chunks, reserving the juice. Add enough water to the juice to measure 1-1/4 cups. Set aside. Place pineapple chunks, sweet potatoes, and sausage in a 10- x 6- x 2-inch baking dish. Set aside. Combine sugar, cornstarch, and salt in a saucepan. Gradually add pineapple juice mixture, stirring until blended. Cook, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly . Remove from heat and add butter, stirring to melt. Pour over sausage mixture. Cover and bake at 350 degrees F. for 35 to 40 minutes. Makes 8 servings
King's Hawaiian Bread
6 cups plain flour 3 eggs 1 cup pineapple juice 1 cup water 3/4 cup sugar 1/2 tsp ginger 1 tsp vanilla 2 pkgs yeast 1 margarine 1/2 cup margarine Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes.
HAWAIIAN WEDDING CAKE
- 1 cup margarine - 2 cups granulated sugar - 5 eggs - 2 tsp baking powder - 1 pound graham cracker crumbs - 1 cup milk - 1 can ( 3-1/2 oz) flaked coconut - 1 cup chopped nuts - 1 can (20 oz) crushed pineapple, well drained - Whipped cream, ( optional) In a large mixing bowl with an electric mixer, cream margarine and sugar until well blended. Add eggs; mix well. Combine baking powder and crumbs; add to sugar mixture. Slowly add milk,coconut, nuts and pineapple. Batter will look curdled. Pour batter into a greased and floured 13x9x2 inch baking pan. Bake in a preheated 375-degree oven for 40-50 minutes, or until done. Cool slightly in pan before cutting into squares. Serve with whipped cream if desired. MAKES 12-15 SERVINGS
HAWAIIAN COOKIE MIX
. 1/3 cup sugar 1/2 cup packed brown sugar 1/3 cup packed flaked coconut 2/3 cup chopped macadamia nuts 2/3 cup chopped dates 2 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder . Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. . Recipe to attach to jar: Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 2 eggs slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand. Bake at 350º for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.