Recipe(tried): Manyhats, we finally had our luau! - Menu & Recipes

Manyhats, we finally had our graduation luau and we had tons of fun. We set a tropical mood with leis, tropical flowers and a big flamingo made of silky fabric. I found Hawaiian prints at Wal-Mart on the dollar table and made three different tablecloths. Our cake had a hula girl and all the guests wore their Hawaiian duds. We lit the tiki torches at dusk. Our menu was as follows:

Spinach Dip in Hawaiian Round Bread (from Gina)
Spicy Maui Onion Cheesecake with Hawaiian Lavosh
Vegetable tray
Tropical Trail mix from Sam?s
Macadamia Nuts
Hawaiian Pork
Hawaiian bread rolls
Huli Huli Chicken
Luau fried rice ?from manyhats
Macaroni Salad (I didn?t know that this is so popular in Hawaii)
Fruit Salad
Grilled Pineapple
Pineapple crunch cake

We made pitcher of Mai Tais and Blue Hawaiians for the over 21?s and Pineapple teaSpinach Dip in Hawaiian Round Bread -from Gina

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 pkg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.

Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the
Spicy Maui Onion Cheesecake Pupu
Ingredients
1 jar (8 oz) Maui onion jelly
2 tablespoons pineapple jam
2 thin slices Maui onion
2 cloves garlic
1 egg
1 cup grated cheddar cheese
1 pkg (8 oz) cream cheese
Dash of Worcestershire sauce
1 teaspoon hot papaya sauce, or
1/4 to 1/2 teaspoon hot pepper sauce
Bagel chips or crackersInstructions
Preheat electric oven to 350 F. Lightly
Grease or spray a 6-inch spring form pan.
In a food processor or blender, combine 1/4
jar of the Maui onion jelly, the pineapple
jam, 1 slice of the Maui onion, garlic, and
egg; process or blend until smooth. Add
cheddar and cream cheeses, Worcestershire
sauce, and papaya sauce; process or blend
until smooth and creamy. Pour into prepared
pan. Decorate with the remaining slice of
Maui onion. Bake for 35 to 45 minutes or
until golden brown. Cool. Remove ring from
pan; place cheesecake on a platter. Top
with remaining Maui onion jelly. Serve with
bagel chips or crackers. Makes 8 to 10
servings.

Notes: I could not find onion jelly to make this so I improvised. I did find a recipe for onion jelly but didn?t want to make 6 jars so I sliced several slices of sweet onion and simmered in small amt. of water. I strained out the onion and added 1 Tablespoon each of vinegar and sugar. This was reduced to 2 ounces.

Hawaiian Pork
Ingredients:
3 lb boneless pork loin or sirloin roast, rolled and tied
6 whole cloves
1/2 teaspoon nutmeg
1/4 teaspoon paprika
1/4 cup catsup
2 tablespoons orange juice
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
1/2 teaspoon Kitchen Bouquet

Directions:
Place roast on rack and broil 15 to 30 minutes, or until brown.
Stud meat with cloves.
Place roast in Slow Cooker on a meat rack.
Sprinkle with nutmeg and paprika.
Stir together ketchup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet.
Pour over roast.
Cover and cook on Low 10 to 12 hours. (High 4 to 6 hours)
Remove meat from slow cooker.
Thicken juices with 1-1/2 Tbsp cornstarch and 2 Tbsp water.
Cook on High until thickened.

Notes: I cooked a whole pork loin and put it in the oven, browned it and roasted it covered for 4 hours at 250 degrees. It was very tender and fell apart.

Luau Fried Rice

1 1/2 cups uncooked rice
3 tsp. vegetable oil
2 tsp. soy sauce
3 cups water
1 1/2 tsp. sugar
1 egg scrambled, cut in strips
1 tsp. salt
1/4 tsp. white pepper
1 1/2 tsp garlic flavored oil*

Combine rice, vegetable oil, soy sauce and water. Bring to a boil; stir, cover, and cook over low heat 12 minutes. Stir in remaining ingredients and let stand over low heat, covered, 3 min. longer

If garlic flavored oil in not available, put a garlic clove on a toothpick and add to rice while cooking. Remove before serving.

Home-style Huli Huli Chicken
In Hawaiian huli huli means to turn over and over. This version of the island favorite varies from the traditional, adding a little of this here and that there, amalgamating flavors to create this ono Hawaiian chicken.

2 fryers (2-3lbs. each)
3/4 cup dark shoyu (soy sauce)
1/2 cup fresh squeezed lime juice
1/2 cup honey
1/3 cup brown sugar
3 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons ketchup
2 tablespoons minced fresh ginger root
1 teaspoon Asian chile paste or sambal oelek
Lots of freshly ground black pepper to taste
Hawaiian sea salt or other salt to taste
1 teaspoon sesame oil (optional)
Split each chicken down the backbone, but leave attached at breast. Remove neck bone. Mix together shoyu, lime juice, honey, brown sugar, oil, garlic, ketchup, gingerroot, chile paste, salt and pepper and sesame oil if using. Marinate split chickens for 20 minutes to 4 hours. If you are short on time it is not absolutely necessary to marinate chicken. Secure chickens on rotisserie and roast 45 minutes to 1 hour, 20 minutes basting often.
If you don't have a rotisserie, grill the chicken on barbecue rack over medium coals, turning often for about 45 minutes. Baste frequently.
If you'd prefer, you can roast the chicken in 325F oven, basting often, for 1 1/2 hours.
Notes: For ease in cooking and eating we made this with boneless, skinless chicken thighs. It was delicious. I boiled the leftover marinade for 10 minutes (to kill any bacteria) and poured it over the finished chicken in the roaster.

Grilled Pineapple
1 ripe pineapple
1/2 cup melted unsalted butter
3/4 cup granulated sugar
1 teaspoon grated lime zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Ice cream
1/2 cup dark rum or 151 proof rum, for flambiing (optional)Preheat the grill to high. Oil the grate. Cut the rind off the pineapple, leaving the green leaves intact. Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact. Trim the core off each pineapple wedge. Have the melted butter in one shallow bowl; mix the sugar, lime zest, cinnamon and cloves in another bowl. Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Grill the pineapple wedges until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple wedges to plates or a platter. Serve with ice cream. If using the rum, heat it in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour it over e. Serve at once.

PINEAPPLE CRUNCH CAKE

INGREDIENTS:
1 package (1 layer size) yellow cake mix
1 (8 3/4 ounce) can crushed pineapple, well drained
1/2 cup flaked coconut
1/3 cup brown sugar
1/3 cup chopped pecans
3 tablespoons butter melted

DIRECTIONS:
Prepare cake mix as directed. Pour half of the batter into the buttered 8-inch square pan. Spoon the drained pineapple over this. Top with the rest of the batter. Combine the coconut, brown sugar, pecans, and melted butter. Spread over the top of the cake and bake in 350-degree oven for 30-35 minutes till done. Serve warm.

Pineapple Tea
1/2 gallon water
12 tea bags
3sprigs fresh mint
1 2/3 cup sugar
12 ounces pineapple juice
6 ounces lemon juice

Bring water to a boil and steep tea bags and mint. Remove mint after 3 minutes. Continue to steep tea until it is very dark. Remove tea bags. While tea is still warm, add sugar and juices,
stirring to dissolve sugar. Pour into a gallon container, adding enough water to fill to the gallon level. Chill. Serve iced with mint sprigs and pineapple spears.