Luau Recipes

Hawaiian Haystacks

1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
3 cups milk
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sliced mushrooms
6 chicken breasts, cooked and cut into pieces

Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring constantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes. Serves 8.

Serve over sticky, white rice with the following toppings:

grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce

Coconut Macaroons

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract


Preheat oven to 350 degrees F. Line cookie sheets with parchmnet paper or aluminum foil. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well-blended. Use and ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Bake for 12-15 minutes in the preheated oven, until coconut is toasted. Makes 24 cookies.