AMBROSIA POLYNESIAN (Fruit Salad)
4 cans mandarin oranges, drained – save juice
3 cans pineapple chunks, drained – save juice
24 maraschino cherries
4 bananas
1 cup flaked coconut
Slice bananas and dip into juice of mandarin oranges (this keeps them from turning dark). Combine all ingredients and chill for at least two hours.
Serves 20.
PINEAPPLE COLESLAW
1 head green cabbage
2 carrots
1 can crushed pineapple (whole can, including juice)
¾ cup mayonnaise
¼ cup sugar
Grate cabbage. Grate carrots. (or run through food processor)
Add pineapple, mayonnaise and sugar.
(mayo quantity may need to vary depending on size of cabbage).
Mix together. Chill for one hour.
“KALUA” PORK
1yellow/white onion
Salt
soy sauce
Rub pork roast with salt. Add one onion, cut in large pieces.
Bake at 300-325 degrees until fork tender, approximately five hours. Cover tight!
Save juice. Shred meat, discard onion. Heat the juice, add ¼ cup soy sauce. Pour over meat.
Serves 25.
MANDARIN SALAD
3 T sugar
2 heads of Romaine lettuce or spinach
1 C chopped celery
2 whole green onions chopped
1 can (15 ounce) mandarin oranges
Dressing:
¼ t salt
Dash of pepper
¼ C vegetable oil
1 T chopped parsley
2 T sugar
2 T vinegar
Dash of
In a small pan over medium heat, cook almonds & sugar, stirring constantly, until almonds are coated and sugar dissolved.
Watch carefully as they can burn easily. Cool.
Mix all dressing ingredients and chill.
Mix lettuce, celery and onions. Just before leaving your home, add almonds & oranges.
SWEET AND SOUR CHICKEN
Sauce:
½ C brown sugar
½ C catsup
4 T corn starch
2 C pineapple juice (if using juice from can of pineapple chunks, will need 2 cans)
½ C vinegar
Mix together over medium heat until it boils.
Stir into above sauce:
1 can pineapple chunks (use juice in above sauce)
2 C carrots, cut into ½” diagonal slices
2 green peppers, cut into 1” chunks
1 C onions, sliced
chicken meat
Simmer for 30 minutes.
Serves 20.
TANGY TROPICAL CAKE (PINEAPPLE DESSERT)
Ingredients:
1 package yellow cake mix
1 20 ounce can crushed pineapple
1/3 cup oil
3 eggs
1 5 ¼ ounce package instant vanilla pudding mix
1/3 cup milk
1 8 ounce container whipped topping (small package Cool Whip)
Cake instructions:
- Mix the following ingredients:
Cake mix
Drain the pineapple and use 1 cup liquid in the cake (save rest for topping)
Mix in ½ cup of pineapple (save rest for topping)
Oil
Eggs
- Mix together; Pour into a greased 9 x 13 pan; Bake according to instructions on cake box
- Mix the following ingredients:
Rest of pineapple juice (if any)
Rest of pineapple
Vanilla pudding dry mix
Milk
Whipped topping
- Let cake cool; Spread topping on cake