Alana asked for it!
Salmon Lasagna
Source: Sunset Casserole Cookbook (via Google)
1/4 c. Onion, chopped
1/3 c. Green Pepper, chopped
2 Tbsp. Butter or Margarine
1 6oz can Tomato Paste
3/4 c. Water
1/2 tsp. Salt
dash Pepper
1/2 tsp. Salt
1/2 tsp. Basil
1 16oz can Salmon, drained, skinned and flaked
1/4 lb. Lasagna Noodles, cooked until tender
4 oz Mozzarella Cheese, sliced thinly
1/4 c. grated Parmesan Cheese
Sauté onion and green pepper in butter until tender. Add tomato
paste, water,
salt, pepper, basil and salmon; stir until blended. In a greased 9"
square baking
dish or casserole, make a layer of the noodles. Top with some of the
salmon
mixture, then both kinds of cheese. Repeat layers of noodles, salmon
and cheese,
ending with a layer of cheese on top. Bake, uncovered, in a
moderately hot oven
(375 degrees) for 25 - 30 minutes, or until lightly browned. Makes 6
servings.
Old Jack's comment: You might be able to use the pre-cooked lasagna
noodles in
this recipe.
Jack Poulter On an Island in the Pacific
jpoulter@islandnet.com
|
Re: Polynesian recipes
Hawaiian Spareribs
2-1/2 to 3 lb. meaty pork spareribs
Sea Salt and pepper to taste
1/4 c. diced onion
1/4 c. thinly diagonally sliced celery
1/4 c. green pepper diced
2 Tablespoons margarine or butter or pork fat
1 Tablespoon cornstarch
2-1/2 Cups (one No. 2 can) pineapple tidbits
1/4 c. vinegar
1 Tablespoon soy sauce
Arrange spareribs meaty-side up, in shallow pan. Salt and pepper
lightly. Roast
the ribs at 400 F degree) for 30 minutes. .Meanwhile, cook chopped
onion, celery
and green pepper in margarine for 5 minutes; sprinkle with
cornstarch, then stir
in 1 cup syrup drained from pineapple chunks, and cook, stirring
until
transparent. Add vinegar and soy sauce. Add pineapple chunks. Pour
off fat
from roasting pan; pour pineapple and liquid over meat. Reduce heat
to 350
degree, and cook about 45 minutes or until done, basting with liquid
in pan
several times. Serves 4 to 6.
Haupia
3-5 cups fresh coconut, grated, enough to yield 3 cups of coconut
milk
2 cups boiling water
5 1/2 Tablespoons cornstarch
4 1/2 Tablespoons sugar
1 tsp vanilla
1/8 tsp salt
Pour boiling water over grated coconut and let stand 15 minutes.
Strain
cheesecloth of at least double thickness, twisting cloth, and
squeeze out as much
milk as possible. If this does not yield 3 cups milk, repeat until
you get the 3
cups. Mix cornstarch, sugar, salt, and coconut milk and boil. Stir
constantly
until thickened and free of lumps, using egg whisk. Pour into
shallow pan and
let cool Refrigerate to set.
Haupia easier way
1 can coconut milk
4-6 Tablespoons sugar
4-6 Tablespoons cornstarch
3/4 cup water
Pour coconut milk into a saucepan Combine sugar and cornstarch
stirring into
coconut milk. Heat milk over low heat stirring constantly until
thickened. Pour
into 8 inch square pan and chill until firm
Mango Bread
2 cups flour
2 tsp baking soda
2 tsp ground cinnamon
1 1/4 cups sugar
1/2 cup shredded coconut
1/2 cup chopped nuts
2 cups chopped mangoes
3/4 cup salad oil or butter
3 eggs beaten
2 tsp vanilla
Preheat oven to 350Grease 9x5x3 loaf pan. Sift flour with baking
soda and
cinnamon into bowl. Stir in sugar, coconut, and nuts. Add remaining
ingredients
and mix well. Pour into prepared the pan. Bake 1 hour and 15 min, or
until done
Chicken Hekka
1 1/2 lb boneless, skinless chicken
3/4 cup sugar
3/4 cup soy sauce
3/4 cup mirin (Japanese sweet wine)
2 tablespoons salad oil
2-inch piece ginger root, grated
3 medium carrots, julienne
2 onions, sliced
1 can (14 oz) shredded bamboo shoots, drained
1/2 lb fresh mushrooms, sliced
1 bunch watercress, cut into 2-inch lengths
8 oz package long rice, soaked and cut into 2-inch lengths
Slice chicken into serving pieces. Combine sugar, soy sauce, and
mirin. In a
skillet or wok, heat oil to medium high. Squeeze juice from grated
ginger into
wok. Add ginger and stir fry until brown; discard ginger fibers. Add
chicken and
stir-fry over high heat. Add soy sauce mixture and cook for 2 more
minutes. Add
vegetables, one at a time, and stir-fry after each addition. Add
long rice and
cook for 3 more minutes, or until done. Makes 8 to 10 servings.
Halo Halo (Fruit & Ice Dessert)
1 firm-ripe papaya
1 firm-ripe cantaloupe
1 firm-ripe avocado
1 bottle (12 oz) macapuno (grated coconut preserve)
1 bottle (12 oz) kaong (sugar palm)
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
Shaved or crushed ice
Using a spoon or macapuno scraper, scrape the flesh from the papaya,
cantaloupe,
and avocado. Layer 1 or 2 tablespoons of each fruit into tall
glasses. Add ice,
evaporated milk, and condensed milk. Serve immediately. All
ingredients can be
combined in a large bowl, with ice added just before serving. Makes
12 servings.
If desired, ice cream or flan can be added to the Halo Halo.
Tahitian Prawns
2 lbs Prawns
2 Chopped Onions
2 Crushed Garlic Cloves
8 ounces White Wine
1/4 Cup Finely Chopped Parsley
Salt and Red Pepper to Taste
Wash the prawns thoroughly, breaking off the feelers or legs which
are too long.
Fry the chopped onion in a heavy frying pan until golden. Add the
prawns and
continue cooking until they turn red in color. Season and add a
glass of water
or dry white wine to the pan, then the crushed cloves of garlic and
a light
sprinkling of paprika. Cover the pan and allow shrimp to simmer for
about 5
minutes. Check the seasoning, sprinkle over the fresh parsley, and
serve hot.
Hanamaulu Style Chicken and Shrimp
2 lbs boneless chicken or shrimp or mixture of both
4 tablespoons brown sugar
3 tablespoons shoyu (soy sauce)
1 tsp sesame oil
3 tablespoons oyster sauce
2 tsp ground ginger
1 large chunk of fresh ginger
Marinate chicken and shrimp separately in mixed ingredients
overnight. Roll in
corn starch and cook in deep oil on medium flame. Note: I do not
marinate my
shrimp for more than 2 hours.
Hawaiian Coleslaw
Makes 8 servings.
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
1 (15 ounce) can crushed pineapple, drained
1 cup favorite yogurt
1 tsp salt
In a large bowl, stir together the cabbage, carrot, pineapple,
mayonnaise, and
salt and let chill for at least an hour before serving.
Macadamia Coconut Cake
Garnished this cake with Vanda orchids, an edible flower often used
to decorate
drinks in Hawaii.
For cake
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup sugar
1 1/4 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
3 large egg whites
For filling
1/3 cup plus 3 tablespoons sugar
3/4 cup macadamia nuts
3 large egg yolks
3/4 cup milk
2 tablespoons cornstarch
3/4 teaspoon vanilla
1/4 cup chilled heavy cream
For frosting
1 cup sugar
1/4 cup water
2 large egg whites
1/4 teaspoon salt
1 cup sweetened shredded coconut for coating cake
macadamia nuts brushed with honey for garnish
Make cake:
Preheat oven to 350°F. Line bottom of a buttered 9- by 2-inch round
cake or
spring-form pan with a round of wax paper and butter paper. Dust pan
with flour,
knocking out excess. In a bowl with an electric mixer cream butter
with 2/3 cup
sugar until light and fluffy. Onto a sheet of wax paper, sift
together flour,
baking powder, and salt. Stir flour into butter mixture alternately
with milk in
batches, beginning and ending with flour. Stir in vanilla and blend
batter until
just combined well. In another bowl with clean beaters beat egg
whites until they
hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat
meringue
until it holds stiff peaks. Stir one fourth meringue into batter to
lighten and
fold in remaining meringue gently but thoroughly. Spread batter
evenly in
prepared pan and bake in middle of oven 30 to 35 minutes, or until
cake begins to
pull away from side of pan and a tester comes out clean. Cool cake
in pan on a
rack 10 minutes. Invert cake onto rack and cool completely. Cake may
be made 1
day ahead and kept at room temperature, tightly wrapped.
Make filling:
In a dry heavy skillet cook 1/3 cup sugar over moderate heat,
undisturbed, until
it begins to melt. Cook, stirring with a fork, until melted
completely and a
light caramel color. Add macadamia nuts and cook, stirring, until
nuts are
coated well and caramel is deep golden. Pour praline onto a sheet of
foil and
cool completely. Break praline into pieces and in a food processor
grind fine.
(Do not purée to a paste.) In a small saucepan whisk together
remaining 3
tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry
cream to a boil
over moderate heat, whisking, and cook over low heat, whisking
constantly, 2
minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill
until
cold, its surface covered with plastic wrap. (Pastry cream will be
very stiff.)
In a bowl beat heavy cream until it just holds stiff peaks. Whisk
pastry cream
to loosen and whisk in praline. Fold in whipped cream and chill
while making
frosting.
Make frosting:
In a metal bowl set over a pan of simmering water whisk together
frosting
ingredients until mixture is warm and sugar is dissolved. With a
portable
electric mixer on high beat frosting 6 to 7 minutes, or until thick
and fluffy.
Remove bowl from heat and beat frosting until cooled slightly.
Assemble cake:
With a long serrated knife cut cake horizontally into three layers.
Spread
filling between layers on a cake plate and spread cake with
frosting. Coat cake
with coconut. Cake may be made 6 hours ahead and chilled, covered
loosely.
Garnish cake with macadamia nuts.
Denise
jrtowner2008@att.net
|
This is my mom's recipe. You can even make
it the day before in the crockpot and
just reheat it the day of.
Grannie Annie’s Polynesian Beef
1 6 oz can unsweetened pineapple juice
1 small can crushed or diced pineapple, undrained
3 tbs. soy sauce
3 tbs brown sugar
1 envelope dry onion soup mix
1 beef roast (about 4 lb)
I also add some diced red & green pepper & diced onions
Mix ingredients. Pour over beef. You can cook this either in the
oven or
crockpot. Oven: 350 oven 2 hrs take out and slice or shred beef,
return to oven
cook ½ hr longer. Crockpot: 8-10 hours on low, until beef is tender.
Slice or
shred beef, return to crockpot and cook ½ hour more. Serve over
rice.
SnowOwl551@aol.com
|
This is extremely versatile way to make a dinner out of salad. Think
outside the
box - use red or green curly leaf lettuce to line your salad bowl,
it makes an
attractive presentation. This probably came from RF4RP but it isn't
noted in my
file.
Pasta Salad Ideas
With the warmer months here, salad making can be a valuable asset.
Why? because
when it's warm, most of us would rather be doing something other
than cooking
like relaxing in the sun, visiting with family and friends, or
gardening. Pasta
salads can be made ahead and when served with grilled meat,
dinnertime can be
hassle free which will allow for more sleeping in the sun or doing
what you want
to do.
I happen to be very fond of pasta salads not only because they taste
good, but
because they are so versatile. They can also be a complete meal by
themselves.
But even though they can be a complete meal, I usually serve them
with grilled
meats. Here are some ideas for making pasta salads.
Make a unique pasta salad by using ingredients from each of the
following
categories:
Pasta: your choice; macaroni, spaghetti, bow ties, spiral, or
whatever you want;
prepare according to package directions.
Dressing: your choice of purchased salad dressing, homemade
dressing, or a dry
mix. Tip: if you want low-cal, use a dry mix with nonfat sour cream,
plain yogurt
and/or reduced fat mayonnaise.
Vegetables: your choice of chopped vegetables; peppers, mushrooms,
tomatoes, snap
peas, celery, onion, cucumber, zucchini or whatever you have on
hand. Sometimes
the vegetables (green beans and carrots are examples) taste better
if you cook
them for a minute or two in boiling water. I also like to add a
little finely
shredded cabbage or grated jicama or raw turnip.
Meat (optional): pepperoni, chopped roast beef, chopped bologna,
tuna, salmon,
bacon, leftover meat or any meat you may have on hand.
Cheese (optional): cubed or shredded mozzarella, cheddar, Monterey
jack, Colby or
whatever you have on hand.
Other (optional): chopped dill or sweet pickles, chopped fresh
herbs, or chopped
olives.
By using this method, you get a different salad every time you make
one!
Mary in Azusa
Tis1947@aol.com
|
|
