Marianne, Toni & Rhonda

Transcription

1 Marianne, Toni & Rhonda Baked Crab Rangoon... 2 Coconut Shrimp... 2 Oven Kalua Pork... 3 Sweet and Sour Spare Ribs... 3 Company Rice... 4 Macaroni Salad... 4 Haupia... 4 Pina Colada... 5 Coconut Ice Cream... 5

2 Baked Crab Rangoon Makes: 12 servings 1 (12 oz) Imitation Crabmeat 8 oz. Cream Cheese, softened 5 Green onions, thinly sliced 1/2 cup Mayonnaise 3-4 drops Tabasco 1/8 tsp Kosher salt 1 T Pimento or roasted red pepper chopped 24 Won Ton wrappers Heat oven to 350 F. Mix first 4 ingredients. Spray 24 mini muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture. 13 to 16 min. or until won tons are golden brown and filling is heated through. For a Crispier Rangoon Bake won ton wrappers in muffin cups at 350 F for 5 to 7 min. or until lightly browned. Fill evenly with crabmeat mixture and bake 6 to 8 min. or until filling is heated through Coconut Shrimp 1 Egg ½ c Flour 2/3 c Beer 1 ½ tsp Baking Powder ¼ c Flour 2 c. Flaked Coconut (pulse) 24 Shrimp 3 c Oil for frying In medium bowl -- combine egg, ½ cup flour, beer and baking powder. Place ¼ c flour and coconut into two separate bowls Dredge shrimp in flour and then dip in egg/beer batter. Roll shrimp in coconut and place on cookie sheet lined with wax paper. (Can freeze at this point for later use.) Freeze for 30 minutes. Heat oil to 350 degrees fry shrimp until golden brown and drain on paper towels. Keep warm at 300 degrees until ready to eat. Sauce: 2 T Gray Poupon mustard ½ c Orange marmalade 1 tsp Horseradish Salt and honey to taste

3 Oven Kalua Pork 3-4 lbs Pork butt Combine in a small bowl: 1 T Salt 3 T Soy Sauce ¾ tsp Garlic, minced 1 T Ginger, grated Few drops liquid smoke Pierce meat with a fork. Place meat on foil and rub sauce mixture over pork butt. Wrap tightly in foil, seal and roast for approximately 4 4 ½ hours Remove cooked meat from foil and using 2 forks shred the pork; serve hot. (NOTE: Frozen pork butt tends to break up; whereas, fresh pork shred in long strips.) Yield: 4-6 servings Sweet and Sour Spare Ribs 2 c. Sugar 1 c. Soy sauce ½ c Vinegar 1 large Ginger (the entire clump of ginger) 6 Cloves of garlic 1 T. Hawaiian (or regular) salt 1 can Pineapple chunks drained Corn starch Place ribs in large pot. Add everything except the corn starch and pineapple. Cook ribs until tender then add corn starch and pineapple. When adding corn starch mix with a little water. NOTE: Have butcher cut slab of ribs into thirds

4 Company Rice 3 med Onions, cut up 2 cans Mushrooms, save juice 1 c. Fresh mushrooms 1 can Beef broth bullion ¼ lb Margarine/butter 1 c. Rice, uncooked and washed well Salt to taste Preheat oven: 375 degrees Sauté mushrooms and onions in butter until brown. Add beef broth, juice from mushrooms and water. Add rice to mixture. Pour into greased baking dish. Cover and bake for 1 hour at 375. Serve hot. Macaroni Salad (Diner s a local eatery in Kalihi) 3 med Potatoes, cooked and cubed 1 lb. Elbow macaroni cooked until soft 1 med Onion, very finely grated 2 ½ - 3 c Mayonnaise Mix together and serve. Add ins: Carrots, celery, hard-boiled eggs, pickle relish according to taste Salt & pepper to taste Haupia 1 Stick Butter Melted 60 Ritz Crackers made into crumbs 1/2 Gallon Vanilla Ice Cream, softened 2 small boxes of instant coconut pudding 1/2 tsp of coconut flavoring 1 8 oz container of Cool Whip Mix melted butter and crushed cracker crumbs. Save out 1/4 cup of mixture for topping. Pat the rest of the crumb mix into a 9 X 13 pan. Mix pudding mixes into soften ice cream. Mix in coconut flavoring. Fold in Cool Whip Pour over crumb crust. Top with remaining crumb mixture. Refrigerate

5 Pina Colada 3 jiggers Rum Pina colada mix 2 T. Coco Lopez 4 T. Crushed pineapple Pineapple juice to taste Ice Put ingredients into blender with ice. Blend until slushy and serve. Coconut Ice Cream 1 cup milk 1 (14oz) can cream of coconut (Coco Loco or something similar) 1 1/2 Cups heavy cream 1 1/2 cups sweetened flaked coconut (optional) Combine milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir and cream and flaked coconut, if using. Pour into the container of an ice cream maker and freeze according to the manufacturer's instruction. (I did not add the flaked coconut)