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.

Hawaiian Chicken

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.