Hawaiian+02

**//Hawaiian Recipes//** Kylie Brown Andria Kelley Amanda Hechtel 

Khal Bi (Ribs) **Ingredients:** 4 lb short ribs 1/4 cup soy sauce 1 tablespoon sugar 1/8 tablespoon pepper 1 tablespoon minced garlic 1 tablespoon honey 1/2 teaspoon minced ginger root 1/4 cup minced green onions 1 teaspoon sesame oil

**Procedure:** <span style="font-family: 'Comic Sans MS',cursive;">Have butcher cut meat into 1 1/2 to 2-inche pieces. Butterfly ribs by cutting parallel to bone to within 1/4 inch of opposite side; open to lay flat. Score meat on both sides. Combine remaining ingredients. Marinate meat in sauce for 4 hours. Broil 3 inches from unit in electric oven for 3-5 minutes on each side. Makes 6 servings.



Pali Punch

Pali Punch- Drink 2 cans guava juice 1 1/2 cup unsweetened pineapple juice 1 cup fresh orange juice 3/4 cup fresh lemon juice 1/4 cup sugar 1 T. grenadine syrup 1 bottle chilled gingerale Fresh fruit for garnish Combine and stir until sugar dissolves
 * Ingredients:**
 * Procedure:**



Caramel Cuts (Punahou) ½ cup butter 2 cups brown sugar 2 eggs 1 ½ cups flour 2 TSP. Vanilla 2 TSP. Baking powder Melt butter, add brown sugar and blend. eggs, vanilla, and dry ingredients. Pour into a greased 8 by 8 inch pan. Bake at 325 degrees for 40 minutes.



Banana Guava Pie:

Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Serve with whipped cream.

1 1/2 cups sliced bananas 1 1/4 cups guava nectar 1/2 cup sugar 1 Tbsp lemon juice 1/4 salt 3 tbsp cornstarch 3 tbsp cold water Baked pie shell

Chili & Rice:

1 lb ground beef 1 lb italian sausage (or a tube of Jimmy Dean Sage pork sausage) 1 can (7oz) diced green chilis 1 large onion, chopped or diced (Maui no ka oi!) 1 large bell pepper, chopped or diced 1-2 cloves garlic, pressed, diced, chopped, whatever Beatriz Gonzalez-Yanes)! 2 pkgs chili mix (Lawrys, etc) {or to make your own, use the following spices: chili powder, cayenne, cumin, paprika, salt, pepper, sage & basil. I can't tell you proportions, 'cause I just shake out spice until it 'tastes right'} 1 can (32 oz?) crushed or whole tomatoes 1 can (16 oz) kidney beans\ 1 can (16 oz) white beans --don't drain out the 'juice'! 1 can (16 oz) black beans

Get a big pot (dutch oven should be right size). Brown beef & sausage (do the pork first!). After it's all browned, add the chili mix/spices (for extra-hot, add more cayenne & a few dashes of tabasco sauce). Use butter or margarine for browning, NOT OIL! In separate pan, saute green chilis, onion, bell pepper & garlic in butter or margarine. (do the bell peppers first for about 3 mins) Add sauteed stuff to the pot with the meat. Add the rest of the ingredients (don't drain out the beans!). Simmer for 3-4 hours, uncovered, stirring occasionally. If the chili is too 'wet', add masa flour or some cornstarch to thicken it up. Make da rice (you know how!) Put da chili on top da rice & eat 'em up! PS: Beer *in* the chili is optional. Beer *with* the chili is required.




 * Hawaiian Chicken Kabobs **
 * <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; font-family: 'Kristen ITC'; font-size: 12pt; line-height: 12pt;">3 tablespoons soy sauce
 * <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; font-family: 'Kristen ITC'; font-size: 12pt; line-height: 12pt;">3 tablespoons brown sugar
 * <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; font-family: 'Kristen ITC'; font-size: 12pt; line-height: 12pt;">1 tablespoon sesame oil
 * <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; font-family: 'Kristen ITC'; font-size: 12pt; line-height: 12pt;">1/4 teaspoon ground ginger
 * <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; font-family: 'Kristen ITC'; font-size: 12pt; line-height: 12pt;">1/4 teaspoon garlic powder
 * <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; font-family: 'Kristen ITC'; font-size: 12pt; line-height: 12pt;">8 skinless, boneless chicken breast halves - cut into 2 inch pieces
 * <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; font-family: 'Kristen ITC'; font-size: 12pt; line-height: 12pt;">1 (20 ounce) can pineapple chunks, drained
 * <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; font-family: 'Kristen ITC'; font-size: 12pt; line-height: 12pt;">skewers

<span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; line-height: 12pt;">** In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours. ** <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; line-height: 12pt;">** Preheat grill to medium-high heat. ** <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; line-height: 12pt;">** Lightly oil the grill grate. chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear. ** <span style="-moz-background-clip: border; -moz-background-inline-policy: continuous; -moz-background-origin: padding; background: white none repeat scroll 0% 0%; font-family: 'Kristen ITC'; font-size: 12pt; line-height: 12pt;">