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Having a Luau

Moms View Message Board: General Discussion: Archive June 2004: Having a Luau
By Bellajoe on Monday, June 28, 2004 - 02:42 pm:

Maybe this should be in the recipe section, but i'm not sure how often people look there.

I am having a Luau with about 20 people coming over. I'm trying to think and find some hawaiian or tropical sort of appetizers and desserts and drinks. We are not having a dinner, the party is starting at 7:00, so just finger foods.

Last year at my Luau i made Hawaiian Bubble bread, we had chicken wings, and i think a fruit salad.

Any suggestions or recipes to share? Thank you!

By Emily7 on Monday, June 28, 2004 - 02:58 pm:

yummy, no suggestions, but it sounds like fun. I think I may have to have one.

By Children03 on Monday, June 28, 2004 - 02:59 pm:

Serve some fresh pineapple, make some smoothies to drink, and you could make some chicken kabobs. Take some boneless, skinless chicken breasts and cut them into cubed pieces put on a skewer stick and soak in Dale's sauce for a couple of hours and then place them on the grill, these are so good.

Another idea:
Dole Barbeque Kabobs:
1 (20 ounce) can DOLE® Pineapple Chunks, drained
1/3 cup bottled barbecue sauce
1 pound boneless, skinless chicken breasts, cubed
1 DOLE Red or Green Bell Pepper, cut into cubes
1 zucchini, sliced

1. Drain pineapple; reserve 2 tablespoons juice.
2. Stir together reserved juice and barbecue sauce in small bowl; set aside.
3. Thread pineapple chunks, chicken, bell pepper and zucchini onto skewers. Brush with barbecue sauce.
4. Grill or broil kabobs 10 to 15 minutes or until chicken are no longer pink, turning and brushing occasionally with barbecue sauce.

By Palmbchprincess on Monday, June 28, 2004 - 03:28 pm:

For an appetizer: Ritz Crackers, a little cream cheese on top, and a chunk of pineapple. You can make variations of this with different fruits/veggies, or flavored cream cheese.
A really great dip for fruit is coolwhip with a package of vanilla pudding mixed in. For any North Eastern moms who know what a Wawa deli is, this is the dip they use on their fruit trays. :) It is so good, and so simple a child could make it! Let us know how the Luau goes!

By Texannie on Monday, June 28, 2004 - 04:26 pm:

I made this for a party the a few months ago...very good and easy too.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24333,00.html

Sweet and Sour meatballs would be good. I have a very easy Shrimp pico de gallo recipe that's good.

By Texannie on Monday, June 28, 2004 - 04:30 pm:

This isn't really tropical, but I made it for the same party and people just raved about it.

http://www.recipezaar.com/recipe/getrecipe.zsp?id=79312

By Bea on Monday, June 28, 2004 - 05:33 pm:

Char Sui

1 1/2 pounds spareribs
1/4 cup brown sugar
2 tablespoons red bean curd sauce
1/4 cup honey
1/2 teaspoon five spice powder
1 teaspoon salt
2 tablespoons sherry or whiskey
1 teaspoon red food coloring
1 clove garlic, crushed


Place spareribs into large pan. Combine remaining ingredients; pour over spareribs and marinate overnight, turning once.
Put spareribs in roasting pan and bake in oven at 325 for 30 minutes.
Turn spareribs, baste with remaining marinade.
Continue baking for 30 more minutes.


Hawaiian Shrimp

2 lbs fresh shrimp, peeled & deveined
40 ounces pineapple chunks in juice, canned
or fresh pineapple cut into chunks
1/2 lb bacon slices, cut in 2" pieces
2 red peppers, cut in 1" pieces
1/2 lb mushroom caps
1 pint cherry tomatoes
8 ounces sweet and sour sauce
16 skewers


Drain pineapple, reserving juice. Combine vegetable with shrimp on skewers and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each side or until cooked. Baste often with sauce. For a finger food version, use small skewers and combine one other ingredient with each shrimp.


Pipi Kaula (Hawaiian Style Jerky)

2 lb Flank steak
3/4 c Soy sauce
2 tb Hawaiian salt
1 1/2 tb Sugar
1 Clove garlic, minced
1 Piece ginger, crushed
1 Red chili pepper, crushed (optional)


Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight.If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.

Deep Fried Won Tons

1 lb ground pork
1/3 cup finely chopped water chestnuts
2 whole green onions finely chopped
1 Tbsp soy sauce
1/2 tsp salt
1/8 tsp pepper
1/2 tsp minced fresh ginger
1 egg
1 pkg won ton wrappers
salad oil for frying


Mix all ingredients except egg in a bowl.
Beat egg in a small bowl and set aside
With won ton wrapper open, fill one corner with meat mixture, fold that corner over the filling.
Moisten the other two corners with beaten egg and pinch sides together to seal.
Place won ton in hot oil, deep frying until golden brown.

I know it sounds crazy, but Lil Smokies sausages are fantastic when cooked in a crock pot with Sweet and Sour Sauce.

By Bea on Monday, June 28, 2004 - 05:57 pm:

Pina Colada Punch

1 (46 fluid ounce) can pineapple juice
1 pint Vanilla ice cream.
2 (8 oz cans) cream of coconut
8 oz dark rum
For a non-alcoholic version,
add one tbs rum extract, instead of rum
1 (2 liter) bottle lemon-lime flavored carbonated beverage
4 cups crushed ice


Mix ice cream with 2 cups pineapple juice and mix in blender until smooth and creamy.
Add the rest of the ingredients except ice
Add ice 2 cups at a time after serving to keep cold.

By Bellajoe on Monday, June 28, 2004 - 06:15 pm:

Thanks girls, keep 'em coming! I think I might make the Pina Colada Punch w/out alcohol. I have a few pregnant friends that are coming. This will give them something fun an non-alcoholic to drink.

The shrimp is a good idea, i love shrimp!

I think i might make the dip that texannie posted the link to.

Thank you and like i said, if you think of anything else, let me know!

By Texannie on Monday, June 28, 2004 - 07:09 pm:

This is a fantastic marinade for shrimp if you just want to serve cold shrimp in a bowl.

½ Cup olive oil
½ Cup white wine vinegar
3 Tbs chopped fresh parsley
3 Tbs minced green onion
1 tsp sugar
¾ tsp dried basil
½ tsp salt
3 cloves garlic, minced
1 (2 oz) jar diced pimento, drained

Shrimp Pico de gallo
Ingredients
Pico de gallo
Shrimp (small, cooked)
Juice of 2 limes
Garlic, Black pepper to taste
Avocado (diced)


Directions
I am a southern cook, so I rarely have measurements. This is sort of an eye ball thing. I buy the bags of the already cooked small shrimp. Just mix it with enough pico to be even proportions.
Mix all the ingredients together except Avocados. Place in Ziploc bag and refrigerate overnight or for at least 4 hours. When ready to serve add the diced avocados, blend in well.
Serve with chips or celery for dipping.


I am lazy and just by the premade pico. It's a mainstay in the stores around here. If you can't get it, here's a pretty easy recipe.

Pico de Gallo

Ingredients
1 1/2 cup peeled, seeded, and diced ripe tomatoes
1/4 cup diced yellow onion
1 tablespoon seeded, minced fresh jalapeno
2 teaspoons chopped garlic
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro leafs
salt and fresh ground pepper

Directions
Combine all of the ingredients in a medium size bowl and stir to mix. Cover and chill for at least 2 hours before serving.



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