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.

Lemon Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons

3 tablespoons olive oil

1 teaspoon minced garlic, about 2 medium cloves

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

"Bloom Where You Are Planted" May 2009 Enrichment Salads

Island Pork Tenderloin Salad (serves 6)

Pork Tenderloin (2-2 1/2 lbs)

Pork Rub:
2T salt
1/2 T pepper
1 T cumin
1 T chili powder
1 T cinnamon
Glaze:
1 c dark brown sugar
2 T garlic chopped
1 T tabasco

Vinaigrette:
3 T lime juice
1 T oj
1 T dijon mustard
1 T curry powder
1/2 t. salt
1/4 t. black pepper
1/2 c olive oil

Salad
6 cup baby spinach
4 c napa cabbage sliced thinly
1 red bell pepper cut in strips
1/2 cup golden raisins (optional)
2 firm avacados, sliced
3 oranges peeled & sliced

Grilled Chicken Spinach Pasta Salad (Serves 30)

2 big Sam’s clear boxes baby Spinach
2 cooked boxes bow tie pasta
10 grilled chicken breasts (seasoned with lemon pepper and olive oil)
1 tub Butoni pesto
3 tubs crumbled feta
2 bags almond accents (toffee flavor)
6 sliced roma tomatoes or cherry tomatoes

Equal parts Newman’s Caesar dressing and Cardinis Italian dressing.