Month: December 2006

Hawaiian Baked Pork

2 cups crushed pineapple
3 medium sweet potatoes
2 tbsp brown sugar
salt and pepper
4 shoulder pork steaks, cut into individual servings
4 strips bacon

Place pineapple in large baking dish or 4 individual ones. Pare and slice sweet potatoes, place over pineapple and sprinkle with brown sugar. Season pork steaks with salt and pepper and place on top of sweet potatoes. On top arrange bacon strips. Cover and bake in moderate oven (350° F) until sweet potatoes and chops are tender — about 1 hour. Remove cover and increase the temperature to very hot (450° Fs) for the last 10 minutes of cooking to brown the steaks and bacon. Serves 4.

Hawaiian Pork Chops With Dressing

6 lean pork chops, 3/4″ thick
1/2 cup chopped green onions
1/2 cup chopped green pepper
1 cup chopped celery
2 tbsp butter
3 cups cooked rice
1/2 cup crushed pineapple, drained
1/3 cup flaked coconut
1 tbsp grated orange rind
1 tsp salt
1/4 cup pineapple juice
1/4 cup orange juice
1 tbsp brown sugar
1 tsp prepared mustard
1 tbsp steak sauce

Brown pork chops slowly in lightly greased skillet. Cover and cook until almost tender, about 30 minutes. Saute onions, pepper and celery in butte until tender but not browned. Add rice, pineapple, coconut flakes, orange rind and salt. Toss lightly. Turn into a shallow casserole and top with pork chops. Mix remaining ingredients for glaze and brush over pork chops. Bake at 375° F for 30 minutes, brushing pork chops 2 or 3 times with the glaze mixture. Makes 6 servings.

Pork Chops Hawaiian

4 loin pork chops, 3/4″ thick
salt and white pepper
1/2 cup white wine
1/4 cup honey
2 tbsp wine vinegar
13 1/2 oz can pineapple chunks, drained and syrup reserved
2 green onions, sliced
1 green pepper, cut into 3/4″ chunks
1 tbsp corn starch
1 tbsp teriyaki sauce
1 tsp finely chopped mint

Trim all visible fat from pork chops. Brown chops slowly on both sides in an oven-proof skillet. Season with salt and pepper to taste. Combine white wine, honey, vinegar with 1/4 cup pineapple syrup and pour over pork chops. Cover and bake in a preheated 300° F oven for 1 hour or until tender. Remove the pork chops to a serving dish and keep warm. Add pineapple, onions, green pepper chunks to skillet and simmer, uncovered for 5 minutes. Combine cornstarch with teriyaki sauce & mint. Cook, stirring, until the mixture boils. Pour over the pork chops and serve. Makes 4 servings.

Holly Frost

18 ounce grapefruit juice
18 ounces pineapple juice
2 cups cranberry juice
Juice of 6 lemons
Juice of 6 limes
2 1/2 quarts 7-Up® or Sprite® soda

Freeze pineapple, grapefruit, and cranberry juices in separate ice cube trays. Combine lemon and lime juices; tint slightly with green food coloring. Turn into ice cube tray and freeze. Use one of each of 4 cubes in a “low boy” glass. Fill with 7-Up or Sprite. Serve with green and red cherries.

Cranberry Grapefruit Punch

4 cups cranberries
4 cups water
3/4 cup sugar
juice of 5 lemons
2 cups grapefruit juice
2 1/2 cups pineapple juice
1 quart Claret wine or sparkling burgundy

Boil cranberries and water 10 minutes. Put cranberries through fine sieve. Add sugar to cranberry juice; dissolve well. Cool cranberry juice. Combine cranberry juice, lemon juice, grapefruit juice, and pineapple juice; mix well. Just before serving, pour over ice block in punch bowl and add wine.

Makes 4 quarts

Pineapple Fruit Flip

1 cup orange juice
1 orange rind
3/4 cup sugar
1 1/2 cups strong cold tea
20 ounces pineapple juice

Cut orange rind into thin strips. Boil orange juice, orange rind and sugar for five minutes. Let cool. All tea and pineapple juice. Serve over cubes of frozen ginger ale or ice. Makes 1 quart.

Hot Buttered Punch

3/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3/4 teaspoon cloves
4 cups water
2 pounds jellied cranberry sauce
1 quart unsweetened pineapple juice
1/4 cup butter

Mix brown sugar, salt, nutmeg, cinnamon, allspice, cloves and 3 cups water in saucepan and bring to a boil. Add 1 cup water to cranberry sauce; beat with rotary beater until smooth. Add pineapple juice and cranberry mixture to hot syrup; heat to just below boiling. Serve hot with 1/2 teaspoon butter in each cup.

Makes 24 Servings

Honolulu Fizz

4/5 quart white wine
1 1/2 cups pineapple juice
1/4 cup apricot liqueur
7 ounces carbonated water
fresh pineapple spears

Combine wine, pineapple juice and apricot liqueur in a pitcher. Cover, and refrigerate for several hours. Just before serving, add carbonated water. Garnish each glass with 1 or 2 pineapple spears. Makes about 1 1/2 quarts.

Almond Punch

4 packages cherry Jello
3 cups sugar
4 cups hot water
6 packages strawberry Kool-Aid
40 ounces pineapple juice
1 bottle pure almond extract (small)
12 ounces frozen lemonade, plus water
12 bottles 7-Up

Dissolve Jello and sugar in hot water. Once dissolved add strawberry Kool-Aid, pineapple juice, pure almond extract, and lemonade. Mix ingredients well. Just before serving add 7-Up. Pour punch over block of ice in punch bowl.

Makes 60 Servings

Diamond Head Cooler

1 cup milk
1/4 cup pineapple juice
2 small ripe bananas, peeled and sliced
1 teaspoon pure vanilla extract
1/16 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1 cup crushed or finely cracked ice

In an electric blender combine milk, pineapple juice, bananas, pure vanilla extract, nutmeg, ginger, and allspice; blend until smooth. Add crushed ice and blend at high speed until mixture is smooth and frothy. Pour mixture into tall 12 ounce glasses and serve at once.

Makes about 1 quart