Recipes for a Luau

Ingredients:

• 1 quart barely boiling hot water
• 4 orange pekoe tea bags
• 1 quart ice cold water
• 1 (16 ounce) can pineapple juice
• 1/2 cup simple syrup (optional)
• 1 fresh pineapple - peeled, cored, and cut into spears

Directions:

1. Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea 2 to 4 minutes.
2. Remove the tea bags, and pour in the ice water.
3. Pour in the pineapple juice.
4. Refrigerate until thoroughly chilled, about 1 1/2 hours.
5. Pour the tea over ice, garnish with pineapple spears, and serve.

Ingredients:

• 6 oz. Stirrings Margarita Cocktail Mixer (32 oz. per bottle)
• 6 oz. Oronoco Rum (25 oz. per bottle)
• 4 squeeze(s) lime(s)

Directions:

1. In a cocktail shaker combine Stirrings Margarita Mixer and Oronoco with plenty of ice.
2. Cover and shake vigorously.
3. Strain into a rocks glass with a squeeze of lime.

 

Ingredients:

• 4 oz. Cuervo Especial Gold (25 oz. per bottle)
• 2 oz. Smirnoff No. 21 Vodka (25 oz. per bottle)
• 8 oz. pineapple juice
• 4 oz. orange juice
• 2 oz. cream of coconut
• 4 piece(s) orange slice
• 4 piece(s) maraschino cherry

Directions:

1. Blend all ingredients together with ice until smooth and pour into a chilled glass.
2. Garnish with orange slice and maraschino cherry.

Ingredients:

• 1 15-1/4-ounce can pineapple chunks (juice pack), drained
• 1/4 cup orange marmalade
• 6 ounces thinly sliced cooked ham, cut into 4 x 1 1/2-inch strips
• Wooden toothpicks or skewers
• 1 10-ounce jar maraschino cherries, drained

 

1. In a medium bowl toss together the pineapple chunks and the orange marmalade until coated.
2. Wrap a ham strip around each pineapple chunk.
3. Thread each chunk on a toothpick or skewer. Add a maraschino cherry to each. Arrange skewers on a serving platter.
4. Cover and chill for up to 2 hours.
5. Makes about 36 servings.

 

Ingredients:

• 1 cup diced fresh pineapple (about 1/4 pineapple)
• 1/2 cup chopped red sweet pepper
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 fresh serrano or jalapeno chile pepper, seeded and finely chopped
• 1 teaspoon finely shredded lime peel
• 1/4 teaspoon salt
• Snipped fresh cilantro (optional)

Directions:

1. In a medium bowl stir together pineapple, sweet pepper, onion, the 2 tablespoons cilantro, serrano pepper, lime peel, and salt.
2. To serve, if desired, sprinkle with additional snipped fresh cilantro.
3. If not serving immediately, store in an airtight container in refrigerator up to 24 hours.

Ingredients:

• 1 package McCormick® Grill Mates® Teriyaki Marinade
• 1/4 cup water
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon white vinegar
• 1/8 teaspoon McCormick® Red Pepper, Ground
• 1 pound large shrimp, peeled and deveined
• 2 cups fresh pineapple chunks (1-inch cubes)
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 small onion, cut into 1-inch pieces

Directions:

1. Mix Marinade Mix, water, oil, soy sauce, vinegar and red pepper in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade.
3. Alternately thread shrimp, pineapple and vegetables onto skewers.
4. Grill kabobs over medium heat 6 to 8 minutes or until shrimp turn pink, turning occasionally.
5. Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp, pineapple and vegetables. This prevents them from burning when on the grill.

Ingredients:

• 1 (2 lb.) boneless double pork loin, rolled and tied
• 1 tablespoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1/2 cup brown sugar
• 3 tablespoons chili sauce
• 1 (29 oz.) can peach slices in heavy syrup, undrained 

Directions:

1. In blender, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili sauce and undrained peaches. Blend until smooth. 
2. Place pork loin in a heavy plastic bag. Pour half of peach sauce over; refrigerate, covered, overnight. Refrigerate remaining peach sauce.
3. Prepare grill by arranging a drip pan surrounded by medium-hot coals (if using a gas grill, heat to medium temperature).
4. Add hickory chips, dampened with water, to heat source.
   Place pork on grill over drip pan.
5. Baste often with marinade until internal temperature reaches 155ºF, about 60 minutes.
6. Let stand 10 minutes, allowing internal temperature to rise to 160ºF.
7. Slice thinly and serve with reserved peach sauce, heated.

Ingredients:

• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sherry
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 1 (20 ounce) can pineapple chunks, drained
• skewers

Directions:

1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder.
2. Stir the chicken pieces and pineapple into the marinade until well coated.
3. Cover, and marinate in the refrigerator at least 2 hours.
4. Preheat grill to medium-high heat.
5. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers.
6. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Ingredients:

• 2 medium onions, chopped
• 2 tablespoons bacon drippings
• 1 pound ground round steakround steak
• 1 1/2 cups long-grain Uncle Ben's regular riceUncle Ben's
• 2 cans beef consomme
• 1 can mushrooms
• 3 teaspoons curry powder curry powder
• Butter
• Salt and pepper to taste
• 1-2 cartons sour cream

Directions:

1. Cook onions slowly in bacon drippings until they begin to wilt, then add meat and sear.
2. Butter a large Pyrex dish and mix all ingredients except sour cream.
3. Cover with foil and bake at 325° for 1 hour.
4. At mid-point of cooking, stir gently but completely.
5. When done, stir lightly, dish up and place generous portion of sour cream on each serving.
6. Better still, let each guest add their own sour cream.
7. If some is left over, add a little water when reheating

 

Hawaiian Beans

Ingredients:

• 1/4 pound cooked ham, cut into pieces
• 1 (28-ounce) can pork and beans pork and beans
• 1/2 teaspoon dry mustard
• 1/4 cup firmly packed brown sugar
• 1 tablespoon chopped onion
• 1 cup pineapple chunks, drained

Directions:

1. Combine all ingredients and put into a greased 1 1/2-quart casserole.
2. Cover and bake at 350° for 1 hour

Ingredients:

• 1/2 cup butter, softened
• 1/3 cup packed dark brown sugar
• 1/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/8 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup macadamia nuts, chopped
• 1 1/4 cups semisweet chocolate chips

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
2. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips.
3. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
4. Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown.
5. Remove from the oven, and transfer the cookies to cooling racks.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/3 cups flaked coconut

Directions:

1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut.
3. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
4. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

 Have a great Luau Party!