Potato Mac Salad

• 4 large red and/or yellow potatoes cut into cubes
• 1 and 1/2 cups shell or elbow macaroni-dry
• 1/4 cup thinly sliced and chopped red onion
• 2-3 pickles chopped
• 2-3 green onion chopped
• 3 hard boiled eggs (whites chopped, set aside yolks)
• 1 cup frozen peas
• 2 Celery Stalks chopped
• 2 Carrots chopped

Dressing:

• 1-1/4 to 2 cups mayonnaise
• 1/2 cup Zesty Italian dressing
• 1 Tbsp prepared Mustard
• 3 Yolks from Boiled Eggs
• 1 tsp Garlic Pepper
• 2 tsp pickle juice
• dill, parsely, and curry powder to taste

1. Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool.
2. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
3. While the macaroni is cooking mix the dressing in a small bowl and set aside.
4. Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing.

Serves 8-10 people.

Hawaiian Ambrosia

• 8 ounce can of crushed pineapple, drained
• 11 ounce can mandarin oranges drained 
• 3 ½ cups cool whip
• 2 cups shredded coconut
• 2 cups mini marshmallows
• ½ cup milk
• 1 cup maraschino cherries

1. In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving.

     Serves 12

Butter Mochi

• 1lb butter
• (2) 1/2 Cup of Sugar
• 5 eggs
• 1 1/2 cup evaporated milk
• 1lb Mochiko flour (can be found in the Asian food section in your local market)
• 2 t. baking powder
• 12 oz. coconut milk
• 1 t. vanilla

1. Mix all ingredients in a bowl.
2. Bake in oven preheated to 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut.
3. Makes about 30 pieces

Loco Moco

2 Cups Sticky Rice
2 Hamburger Pattiea
1 cup or so of Beef Gravy
2 Egg

1. Wash rice in water. Continue rinsing rice for about 3 to 4 times, them cook per directions
using a rice cooker.
2. Ladle some hot gravy on a plate.
3. Add Cooked Rice on top of Gravy.
4. Ladle some more gravy on top of rice
5. Add Hamburger Patties and more gravy.
6. Add 2 overeasy eggs on top

Pumpkin Crunch

This is a recipe that I came across in Hawaii. Most true hawaiians do not eat Pumpkin Pie, they kick it up a few knotches with this version. And it is very good!

1 15oz Can of Pumpkin Puree
1 12oz Can of Evaporated Milk
1 tsp Cinnamon
1 cup Sugar
3 eggs beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks of butter

FROSTING
8 oz Soft Cream Cheese
1 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar
1/2 tsp Cinnamon

1. In a large mixing bowl, combine pumpkin, evaporated milk, cinnamon and sugar until well
combined. Add eggs and mix well.
2. Pour mixture in a 9"x13" baking dish sprayed with PAM.
3. Sprinkle cake mix evenly over top of mixture. Sprinkle pecans over top of cake mix.
4. Bake 350 degrees for 50 to 60 minutes, Set aside to cool.
5. Make Frosting
6. In a large bowl using a hand mixer, whip cream cheese until light and fluffy, add whipping
cream and continue to whip until mix is fully combined and thickened. Add powdered sugar and
cinnamon and combine well.
7. Place a baking pan over the top of the baking dish and then invert. The cake
should be resting on the baking pan, top with the frosting.

SPAM MUSABI

4 1/2" Thick slices of Spam
Terriaki Sauce
Sticky Rice
Seaweed
Rice Mold

1. Prepare sticky rice by rinsing white rice in cold water, continue to rinse until water is clear.
2. Cook rice per directions or use a rice cooker
3. Fry slices of SPAM with Terriaki Sauce, reserve some terriaki for the end.
4. Form rice in rice mold, remove mold and add a tsp of terriaki sauce on top.
5. Place a slice of SPAM on top, and wrap with seaweed.
6. Wrap entire SPAM MUSABI with saran wrap and refriderate.

This is a Hawaiian breakfast staple, they eat it whenever they need a snack. The rice acts as a filler and makes you full for hours!

Shoyu Chicken

• 5 lbs Chicken thighs
• 3-4 Cloves of Garlic
• Thumb size piece of Ginger
• 1 Cup of Shoyu (Found in Chinese/Japanese Isle)
• 1 Cup ketchup
• 3/4 cup white sugar

1. Fill pot with enough water to cover chicken,
2. Boil chicken with garlic and ginger for 30 to 45 minutes.
3. Drain almost all the water from the pot, Return the pot to the stove.
4. Mix Shoyu, letchup and sugar in a seperate pot

MAKES 5 Servings

Hawaian Style Banana Nut Bread

• 1 3/4 cups flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2/3 cups Sugar
• 1/3 cup Butter, softened
• 2 eggs
• 1 cup mashed ripe banana's
• 1/2 cup coursely chopped Macadamia Nuts

1. Preheat oven to 350 degrees F. Grease and flour a 8.5" x 4.5" x 1.5" loaf pan.
2. Sift together, flour, baking powder, baking soda and salt.
3. In a medium bowl, combine sugar and butter, beat until creamy and smooth. Add eggs one at a time beating well after each egg.
4. Add flour mixture alternately with bananas, a small amount at a time, ending with flour. Beat until smooth and creamy.
5. Stir in Macadamia Nuts
6. Pour into baking pan and bake for 50 to 55 minutes or until a toothpick comes out clean. Cool on wire rack.

MAKES 1 LOAF

Hawaiian Garlic Shrimp and Rock Lobster

• 1 lb uncooked deveined shrimp 31-40 ct
• clarified butter
• crushed garlic - as much as you want

1. Heat clarified butter and garlic until aroma fills kitchen.
2. Add shrimp and rock lobster and cook
3. Shrimp should take 2 minutes per side, while the rock lobster is 7 to 8 minutes per side.
4. When shrimp and lobster is cooked, spoon the garlic over the items and serve with brown rice.