Techie Joy: July 2010

News Update: Some items have already been spoken for!

Kalua Pork - Jill
Sweet Potatoes - Angela
Hawaiian Luau BBQ Chips -Janet
Hawaiian Sweet bread - Janet
Banana Bread - Pam
Luau Ham and glazed Pineapple snacks - Devone
Volcanic Punch - Anne
Pineapple upside Cake or something similar - Tom
Fruit Salad - Jacob
Some type of Side Dish- Jason
Chips - Thomas
Some type of salad - Conn

We have collected some Luau recipes for our Pot-Luck Lunch to inspire you! These are just ideas, if you have your own favorite Hawaiian food recipe that you think we would love to have at the Luau, please email Jill your recipe idea and she will post it on the blog.

After selecting your recipe; EMAIL Jill and she will add your name next to the recipe so others will know it is taken. Not a cook or baker? Check the bottom of this post for other ideas of what you can bring!

The Core Ideology Committee will be supplying the plates, napkins, silverware, cups and bowls as needed. There is electricity at our off site location.

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SLOW COOKER KALUA PIG
** Jill & Bob Stone will provide this dish

Ingredients:
3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt
Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Cook in slow cooker on low for 16-20 hours turning once. Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.

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Luau Ham and Glazed Pineapple Snacks

** Devone will be bringing this dish.

These delicious skewers of ham and marmalade-glazed fruit are perfect for your luau party. Easy to make and looks great with a decorated toothpick (silk flowers or Luau Umbrella Parasol Picks ). Just poke them into a pineapple and this snack can double as a centerpiece and be eaten too! (Makes about 36 servings).

Recipe:
• 1 can of 15 1/4 ounce of pineapple chunks
• 1/4 cup orange marmalade
• 6 ounces thinly sliced cooked ham, cut into 4×1/2 inch strips
• Wooden toothpicks that have decorated ends like flowers or umbrellas, or other festive theme
• 1 jar of 10 ounce maraschino cherries

Instructions:
1. In a medium bowl, toss the pineapple chunks (drained) in the orange marmalade and coat.
2. Thread a cherry (drained) through a toothpick or skewer.
3. Wrap a ham string around each pineapple chunk.
4. Then thread each wrapped pineapple on the toothpick.
Optional Step: 5. Take a pineapple to use as a base. If the pineapple is unsteady, you may need to cut 1/4 of the bottom off to create a stable base. Place pineapple onto a festive plate. Poke all skewers into the pineapple.
7. Cover and chill for up to 2 hours. Served chilled.
8. Another option: If you prefer to serve this as a warm snack, warm the skewers instead of chilling them in the oven on 325 degrees for about 30 minutes and serve immediately.
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Tropical Fruit Salad

** Jacob will be bringing this dish or some form of it.

prep time: 15 min chill: 2 hours

Ingredients:
1 medium mango, seeded peeled and cubed
11 ounces mandarin orange sections, drained
2 kiwis peeled, halved lengthwise and sliced
1 cup tiny marshmallows
8 ounces carton vanilla yogurt
3 bananas, peeled and halved lengthwise
1/2 cup toasted coconut

Combine all the fruit in a bowl, together with the marshmallows and the yogurt. Cover and chill for 2-4 hours. When ready to serve, cut each banana half crosswise into 2 pieces. For each banana half, cut lengthwise again to split the banana. Place 2 banana pieces on a dessert plate. Stir half of the coconut into the fruit mixture. Then spoon on top of the bananas. Sprinkle the remaining coconut on top. Drizzle with honey on top. Makes 6 servings.
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SESAME CABBAGE SALAD

** __________ will be bringing this dish.

Ingredients:

1 head cabbage chopped
1 bunch green onions chopped
1/2 cup chopped celery or peppers
3 packages Ramen chicken soup (dry soup pks)
1 bag frozen peas
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tablespoon sugar
8oz chunk almonds, toasted
4 Tablespoons sesame seeds, toasted
Mix cabbage, green onions, and celery. Break up dry Ramen noodles and toss in. Mix dressing of vinegar, oil, and soup mix. Toss dressing and toasted almonds and sesame seeds with salad mix. This yields a lot of salad and is best served same day. Serves 15-20 people.

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Aloha Sweet Potatoes

* Angela will be bringing this dish.

Ingredients
4 to 5 medium sweet potatoes
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into slices 1 1/2-inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed. Sprinkle with coconut before serving. Makes 8 servings.
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Banana Bread Like No Other

*** Pam will bring this item

This banana bread is fully loaded with taste and flavor, so moist it almost can be called a bread pudding! It does require quite a few bananas though but the results are worth it! A bread fully loaded with bananas in every bite and won’t dry out. Makes a great gift bread too.

Super Moist Banana Bread Instructions (1)
2 cup white flour, sifted.
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
7 ripe bananas, mashed (makes about 2 1/3 cups)

Super Moist Banana Bread Directions (1)

Step 1. Supplies needed for your Banana Bread – flour, baking soda, 7 mashed bananas, 1/4 oats, brown sugar, 2 eggs, 1 stick butter. Optional toppings: oats, nuts and sunflower seeds.

Step 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pan. In a large bowl, cream together butter and brown sugar. Mix with a blender. Add in eggs and mashed bananas. In another bowl, add the sifted flour, baking soda and salt.

Step 3. Mix the flour mixture and the banana mixture together. Stir to just moisten and to mix. Do not over mix. Divide the mixture into the two greased bread pans.

Step 4. Bake the bread for 60 minutes on 350 F or until done (test with toothpick in the middle). Let cool for 20 minutes. Invert the bread and take out of pan to cool completely.

Step 5. Serve warm with piping hot tea! This banana bread is extremely moist but not gooey! Dense and full of banana flavor.

Step 6. Make extras and freeze for a later date, however in our household, they never make it to the freezer! Enjoy!

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BANANA-PINEAPPLE UPSIDE DOWN CAKE

**Tom will be bringing this dish.

Ingredients:
3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flower
2 t. baking powder
1/2 t. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped macadamia nuts
1/3 cup butter
2/3 cup brown sugar

Cream together butter and sugar. Gradually add beaten egg, sift flower, baking powder and salt. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well drained crushed pineapple and chopped macadamia nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes. Serves 8-10.
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VOLCANIC PUNCH

** Anne will be bringing this dish.

Ingredients:
2 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubes

In a large punch bowl add the 2 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 4 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 20-40 people.

** Jill has a 5 gallon water/juice cooler she can bring for this. Please let her know if you want to borrow it.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other Ideas:

Hawaiian Chips ( Sweet Maui Onion, Hawaiian Luau BBQ Potato Chips) and Mango Salsa
** Janet will bring Hawaiian Luau BBQ Chips & Thomas will also bring chips

King's Hawaiian Sweet Bread ( bring 2 packages please) - ** Janet will bring this item

Pineapple Cupcakes

Coconut Macaroons

Hawaiian Fruit Punch and 7up punch (instead of the Volcanic Punch)

Want to bring something but don't have time to cook: Check out these two Local Hawaiian restaurants right down the street from us:

L& L Hawaiian Barbecue
Renton
(SW 7th St. & Hardie Ave.)
20 SW 7th St., #H
Renton, WA 98057
Phone: (425) 227-6980
Fax: (425) 204-7988

http://hawaiianbarbecue.com/live/menu/the-ll-menu/

Aloha Hawaiian Grill (Ikea Area)
18016 71st Ave S., #102
Kent, WA 98032
Phone: 425.656.5283
Fax: 425.656.5282
Mon to Fri: 10am to 8:30pm
Sat & Sun: 11am to 8pm

http://www.alohahawaiiangrill.com/menu.html