Pork Recipe – Crock Pot Hawaiian Pork
3 lb boneless pork loin or sirloin roast, rolled and tied
6 whole cloves
1/2 teaspoon nutmeg
1/4 teaspoon paprika
1/4 cup catsup
2 tablespoons orange juice
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
1/2 teaspoon Kitchen Bouquet
Place roast on rack and broil 15 to 30 minutes, or until brown.
Stud meat with cloves. Place roast in Slow Cooker on a meat rack.
Sprinkle with nutmeg and paprika. Stir together catsup, orange juice,
honey, soy sauce, lemon juice and Kitchen Bouquet. Pour over roast.
Cover and cook on Low 10 to 12 hours. (High 4 to 6 hours)
Remove meat from slow cooker. Thicken juices with 1-1/2 Tbsps.
cornstarch and 2 Tbsps. water. Cook on High until thickened.
Pizza Recipe – Hawaiian Pizza
1 pkg. (16 oz.) hot roll mix
1 can (8 oz.) pizza sauce
1/2 lb. thinly sliced fully cooked ham, cut into 1/2″ strips
1 green bell pepper, sliced into thin rings
1 can (20 oz.) pineapple tidbits, drained
1 cup (4 oz.) mozzarella cheese, shredded
2 TB grated Parmesan or Romano cheese
Grease a 13″ pizza pan; set aside.
Prepare hot roll mix according to package directions for pizza crust.
Shape dough into a ball. On a lightly floured surface, roll dough into a
circle 1″ larger than pizza pan. Transfer dough to pizza pan. Build up edges
slightly. Prick generously with a fork. Do not let rise. Bake in a preheated
425ºF., oven for 10 to 12 minutes or until lightly browned.
Spread pizza sauce over hot crust. Top with ham, green sweet pepper rings,
and pineapple tidbits. Sprinkle with mozzarella cheese and Parmesan or
Romano cheese. Bake about 12 minutes more or until cheese melts and
sauce is bubbly.
Makes 4 to 5 servings.
Pork Chop Recipe – Hawaiian Pork Chops
6 lean boneless pork chops
1 tablespoon prepared mustard
2 tablespoons white wine vinegar
1 tablespoon hoisin sauce
1/2 teaspoon salt
1/8 tap pepper
1 8 ounce can pineapple chunks in juice
2 tablespoons cornstarch
2 tablespoons water
1 papaya, peeled, seeded and sliced
Place chops in crockpot. In small bowl, combine mustard, vinegar, hoisin sauce, salt and pepper. Drain juice from pineapple chunks and add juice to mustard mixture, reserve pineapple chunks. Pour sauce over chops in crockpot. Cover and cook on low 5 to 6 hours or until meat is tender. Remove chops and keep warm. Turn to high. Dissolve cornstarch in water in small
bowl, stir. cornstarch mixture into juices in crockpot. Cover and cook on high 10 to 15 minutes. Stir in pineapple chunks and papaya. Serve chops with sauce and add coconut and macadamia nuts if desired.
Hawaiian Seafood Kabobs
Prep Time: 10 min
Total Time: 1 hr 22 min
Makes: 4 servings
1/4 cup pineapple juice
1/4 cup oil
2 Tbsp. rum
1 env. GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix
1/2 tsp. ground ginger
1 lb. mahi-mahi, cut into 1-1/2-inch pieces
1 medium red pepper, cut into 8 pieces
8 pineapple chunks
2 green onions, each cut into 4 pieces
4 wooden skewers
3 cups hot cooked MINUTE White Rice
MIX juice, oil, rum, salad dressing mix and ginger in small bowl until well
blended. Pour over combined fish, red peppers, pineapple and onions in
dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain fish mixture;
PREHEAT greased grill to medium-high heat. Thread fish, vegetables and
pineapple alternately on skewers.
PLACE kabobs on grill. Cook 4 to 6 min. on each side or until fish flakes
easily with fork. Serve over rice.
KRAFT KITCHENS TIPS
Substitute dry sherry for the rum and/or swordfish for the mahi-mahi.
Use Your Broiler
Assemble kabobs as directed; place on rack of broiler pan. Broil, 3 to 5
inches from heat, 4 to 6 min. on each side or until fish flakes easily with
Nutrition Bonus: The red bell pepper in this low calorie, low-fat meal
provides a good source of vitamin C!
Diet Exchange: 2 Starch,1 Fruit,3 Meat (VL)
Nutrition (per serving)
Total fat 3g
Saturated fat 0.5g
Dietary fiber 2g
Vitamin A 25%DV
Vitamin C 60%DV
Dessert Recipe – Royal Hawaiian Wedding Cake
Yield: 12 Servings
Ingredients For Cake:
1 1/2 pk Butter recipe cake mix
1/3 c Light rum
6 oz Instant vanilla pudding
1 1/2 c Water
4 ea Jumbo eggs
1/4 c Salad oil
Ingredients For Frosting:
6 oz Crushed pineapple w/juice
4 oz Instant vanilla pudding
1/3 c Light rum
2 pt Whipping cream; whipped
Coconut; for garnish
Mix all cake ingredients for cake and divide into (3) 8 or 9 inch
greased and floured cake pans and bake at temperature listed on the
box. Divide each layer into 2 layers-so you end up with 6 layers
total. Soak the pineapple with the rum for about 30 minutes. Mix in
pudding and let sit until in a gelled state. Whip the two pints of
heavy whipping cream, (put metal mixing bowl in freezer along with
beaters before whipping for best results-I also put pints into freezer
for several minutes before whipping too.) Whip cream until firm-watch
it so it doesn’t become butter-that’
fold in the pudding mixture into the whipped cream-carefully. Toast
the coconut in oven til lightly browned. Alternate layers of cake with
layers of thick whipped cream. Garnish with toasted coconut and
cover with plastic wrap tightly and place in refrigerator until the
next day. I have found that if you do not wait and let these flavors
meld for atleast 8 hours, you end up taking a bite of cake and
frosting that has pieces of pineapple loaded with rum and just doesn’t