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Family-Sized Luau
by Jes Mostek
 
  Add your favorite tropical beverage with timy umbrellas and invite in an island breeze. This is a family sized luau party for you and a couple close friends.

Recipes:
Ambrosia Salad
by Emmy Ort
serves: 6
  Fruit salad dessert.
Ingredients:
  45 oz   chunky fruit cocktail, drained
  11 oz   mandarin oranges, drained
  1 c   mini marshmallows
  1 c   flaked coconut
  2   bananas, thinly sliced
  5 fl.oz   evaporated milk
  1 c   sliced strawberries (fresh)
Directions:
  Combine fruit cocktail, oranges, marshmallows, coconut, bananas and evaporated milk in large bowl. Refrigerate 30 minutes. Stir in strawberries before serving.
Hawaiian Cole Slaw
by Jes Mostek
serves: 8
  This sweet cole slaw is distinct with the addition of tropical fruits.
Ingredients:
  4 c.   shredded cabbage
  1/2 c.   shredded carrots
  1 (11 oz.) can   mandarin oranges, drained
  1 (14 oz.) can   crushed pineapple, drained
  1/2 c.   mayo
  1 1/2 c.   buttermilk
  1 tsp.   salt, optional
  1 tsp.   ground mustard
  1 1/2 tsp.   ground ginger
  1/2 tsp.   white pepper
  3/4 c.   granulated sugar
  1/4 c.   toasted sesame seeds
Directions:
  Shred the cabbage into a large bowl (you can also choose to use bagged cole-slaw veggies). Add carrots, mandarin oranges, and pineapple.

In a small bowl, combine mayo, orange juice (and optional vinegar), salt, ginger, nutmeg, and white pepper (use black pepper if you don't have any white pepper). Whisk until smooth. Gently stir into cabbage mixture. Cover and chill well before serving.
Hawaiian Pulled Pork
by Kristen Yost
serves: 8
  Pulled Pork Sandwiches in the slow cooker
Ingredients:
  3 lb   pork shoulder
  1   terryiki grill marinade
  1 tbs   paprika
  1 tbs   pepper
  1/2 cup   chicken broth
  1/2 cup   brown sugar
  1/4 cup   soy sauce
  1 cup   chili sauce
  1 can   pinapple juice
  1   onion
  1   carrot
  8   hamburger rolls
Directions:
  Rub spices on pork shoulder. Mix together chicken broth,brown sugar,soy sauce, chili sauce and pinapple juice. Put onion and carrots at bottom of slow cooker, place pork on top. Pour half of juice mixture over pork. 7 or 8 hrs on low. Heat rest of juice mixture with garlic, boil, and reduce.
Pineapple Up-side-down Cake
by Jes Mostek
serves: 10
  Rich and delicious yellow cake with a glazed pineapple "topping."
Ingredients:
  1/4 c.   butter or margarine
  2/3 c.   packed brown sugar
  1 (14 oz.) can   pineapple slices
  1/2 jar   marachino cherries
  1 1/3 c.   all purpose flour
  1 c.   granulated sugar
  1/3 c.   shortening
  1 1/2 tsp.   baking powder
  1/2 tsp.   salt
  3/4 c.   milk
  1   egg
    sweetened whipped cream, optional
Directions:
  1. Heat oven to 350F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve warm with optional whipped cream
Polynesian Sweet Potatoes
by Jes Mostek
serves: 8
  If you love coconut, you'll love this recipe! Bites of sweet potatoes are glazed and sprinkled with coconut.

Look for canned coconut milk in the Oriental foods aisle of your local grocery store.
Ingredients:
  4 lg.   sweet potatoes
  1 c.   coconut milk
  1/2 c.   brown sugar
  1/2 c.   shredded coconut, toasted
Directions:
  Boil sweet potatoes in their skins (do not peel) until tender, about 25 minutes. Let cool, then peel (the skins will just slip off without a peeler) and cut into
2-inch chunks.

To toast coconut: spread shredded coconut on a foil-lined cookie sheet. Bake at 350 degrees F for 5-10 minutes, or until fragrant and golden-brown. This will also work in a toaster oven, but you need to watch closely because the heating element in a toaster oven is so close to the food and it can burn quickly.

In a large skillet, melt/heat coconut milk. Stir in brown sugar 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 toasted coconut before serving.