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.

Chicken Salad

Karen G.

5 13 oz cans of chicken
2 cups mayonnaise (for enrichment I tripled the recipe and instead of 6 cups used 5)
1/4 cup minced fresh parsley
1/2 tsp garlic
1/8 tsp marjoram
salt and pepper to taste
1 cup grapes cut in half
1/2 cup chinese noodles

March Enrichment Main Dishes

Spoon-Bread Tamale Bake
Karen Gillett

1 lb ground beef
1 c. onions
1/4 tsp garlic powder
1/2 cup chopped green pepper
1 can diced tomatoes
1 can whole kernal corn
1 tsp salt
1 1/2 T. chili powder
1/4 tsp black pepper
1/2 cup corn meal
1 cup water
1 can ripe pitted olives
1 1/2 cup milk
1 tsp salt
2 T margarine
1/2 cup corn meal
1 cup grated cheese
2 eggs (lightly beaten)

Brown ground beef; add onions, garlic, green peppers: cook, stirring until onions are golden. Stir in tomatoes, corn, 1 tsp salt, chili powder, and pepper; simmer 5 minutes. Stir in 1/2 bup corn meal mixed with water, cover and simmer 10 minutes. Add olives; turn into 3 quart casserole.
Meanwhile, heat milk with 1 tsp salt and butter; slowly stir in 1/2 cup corn meal; cook stirring until thickened. Remove from heat; stir in cheese and eggs; pour over meat mixture. Bake at 375 for about 30 minutes.

Manicotti
Amy McLaughlin

1 (8 oz.) package manicotti noodles
1 jar favorite spaghetti sauce

Cook manicotti noodles according to directions on the package.

Mix the following ingredients:

1 TB vegetable oil
1 15 oz. part-skim ricotta cheese
1 16 oz. cottage cheese
1 cup grated mozzarella
1/3 cup grated parmesan
1 tsp. salt
1/4 tsp. pepper
1 TB chopped fresh parsley
2 eggs

Fill noodles with cheese mixture and arrange in baking dish. Pour sauce over top. Bake, covered, at 350 for 45 minutes. Uncover and bake 15 minutes more.

Meatloaf Patties
Stephanie Sprueill

This recipe can be used to make a regular meatloaf or divided up into smaller patties.
1-2 lbs. hamburger meat (depends on how many you are feeding)
1 egg (beaten)
½ cup chopped onion
½ cup chopped bell pepper
2 cans tomato Soup
Salt and Pepper to taste
Crunched Saltine crackers

Combine egg, onion, bell pepper, 1 can of tomato soup and salt and pepper in a bowl. Add hamburger meat to mixture (best way to do this is with your hands). Add enough crunched saltine crackers to meat mixture until it feels like it will stick together nicely. Don’t add too much or it will make the meatloaf patties crumble after baking. Cook for 40 min. at 375 degrees on a cookie sheet lined with aluminum foil. (This helps make clean-up easier.) When there is 5-10 minutes left of cooking time, spoon remainder of tomato soup on top of each patty to give them more moisture and really bring out the taste.