Peach Trifle

2 teaspoons of cornstarch
3 egg yolks
1/2 cup of sugar
1/2 teaspoon of vanilla extract
Few grains salt
Stale sponge cake
2 cups milk
2 cups sliced fresh peaches

Combine cornstarch, 1/4 cup sugar and salt. stir in milk gradually. Cook over hot water until slightly thickened, stirring constantly. Beat egg yolks; stir in hot milk mixture slowly. Cook over hot water until mixture coats spoon, stirring constantly. Cool. Add vanilla extract . Slice sponge cake thin. Add remaining 1/4 cup sugar to peaches. Arrange cake and peaches in alternate layers. Top with custard sauce. Chill. Makes 4 to 6 servings.

Carolina Pecan Pie

1/4 cup butter or margarine
3 eggs, well beaten
2/3 cup firmly packed brown sugar
1 cup pecan halves
Dash of salt
1 teaspoon vanilla extract
3/4 cup dark corn syrup
8 inch unbaked pie shell

Cream together butter or margarine, brown sugar and salt; stir in remaining ingredients. Pour into unbaked pie shell. Bake in very hot oven (450 degrees) for 10 minutes; then reduce heat to moderate (350 degrees) and bake 30 to 35 minutes longer, or until knife inserted comes out clean. Cool and serve with whipped cream, if desired. Makes 6 servings.

Apple Scallops

1 cup flour
1/4 cup finely chopped nutmeats
1/4 cup brown sugar, firmly packed
4 cups sliced apples
1/2 cup butter or margarine
Cinnamon and nutmeg
Cream

Mix flour and sugar, cut in butter with 2 knives or pastry blender. Add nutmeats. Place apples in greased baking dish; sprinkle with cinnamon and nutmeg; cover with flour mixture. Bake in moderately hot oven (375 degrees) for 45 minutes, or until apples are tender. Serve with cream. Makes 6 servings.

Grilled Pineapple

Ingredients

For the marinade
1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons dark honey
1 tablespoon fresh lime juice

1 firm yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.

Nutritional Analysis
(per serving)
Serving size: 1 wedge
Calories 79 Monounsaturated fat 1 g
Protein <1 g Cholesterol 0 mg
Carbohydrate 15 g Sodium 1 mg
Total fat 2 g Fiber 1 g
Saturated fat <1 g

Citrus Shrimp

Marinade Shrimp
3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp (30-40 per pound), peeled and deveined

Sauce
1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh parsley
1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Chicken Apple Salad

1 1/2 c. cooked diced chicken or turkey
1 1/2 c. diced apples
1/3 c. chopped celery
1/4 c. raisins
1 tbsp. lemon juice
1/3 c. mayonnaise
Combine all ingredients and chill thoroughly. Serve on salad greens.

Coconut Fried Shrimp with Orange -Lime Sauce

1/4 cup all-purpose flour
1 pound cleaned and deveined shrimp
1 beer ¼ cup coconut flakes

Place flour in a small bowl. Dredge shrimp in flour, then dip into beer and roll in coconut flakes. Deep fry for 1 ½ minutes. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings


MACADAMIAN NUT CRUSTED COCONUT SHRIMP
1/4 cup all-purpose flour
1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts

Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings



ORANGE-LIME SAUCE

10oz jar orange marmalade
3 tablespoons tangy mustard
1 tablespoon lime juice

To create orange lime sauce combine all sauce ingredients in a sauce pan and warm

Huli Huli Chicken

9-12 pounds chicken wings, thighs, and breasts pieces
Sauce Ingredients:
¼ cup Frozen pineapple juice concentrate
1/3 cup White wine
½ cup Chicken broth
¼ cup Shoyu/Soy Sauce
¼ cup Katsup
¼ Teaspoon powdered ginger or a pinch of fresh ginger
1-2 drops Worcestershire sauce

Wash chicken parts and pat dry with paper towels. Mix all sauce ingredients in bowl. Brush over chicken parts. Grill over barbecue for about 40 minutes. Turn and baste with sauce until chicken is done. Serves 10-12 people as a main course.

Hawaiian Shoyu Chicken

Ingredients:
3 lb. fryer chicken
Shoyu Sauce1 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoon honey
1/2 cup chicken broth
1 teaspoon hoisin sauce (can be found in the Asian food section in your local market)
1 whole star anise (mashed)
Garnish: Chinese parsley and green onions

Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions. Makes about 6 servings

Slow Cooker Kahlua Pig

No Luau is complete with the infamous...."Kahlua Pig"....but this is done in a "Slow Cooker" rather than a sand pit.

Ingredients:3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt
Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Cook in slow cooker on low for 16-20 hours turning once. Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.

Malasadas - Hawaiian Donuts!

When I lived in Hawaii, one of my best friends was a Portugese girl and her Mother made the best Malasadas I've ever eaten. Malasadas are the Donuts of the Pacific....

INGREDIENTS:

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1/4 cup warm water (110 degrees F/45 degrees C)
6 eggs
6 cups all-purpose flour
1/2 cup white sugar
1/4 cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
2 quarts vegetable oil for frying
2 cups white sugar

Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
In small bowl, beat eggs until thick.
Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

Eggplant Parmesan Pizza

Ingredients:

2 thin eggplants, peeled and sliced thin

2 egg whites, lightly beaten with 2 T. olive oil

1 cup seasoned dry bread crumbs

1 recipe for homemade dough (your choice)

1 cup pasta sauce 1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated
*Olive oil & garlic powder mixed for brushing the pizza dough before baking (if desired).

Preheat oven to 375º. Line a large baking sheet with foil and spray with Pam. Dip eggplant slices into egg white/olive oil mixture, then breadcrumbs. Place on prepared baking sheet, single layer. Bake 15 minutes, turn slices over and bake 10 minutes longer or until browned on both sides. Remove from oven and set aside. Increase oven to 500º. Brush the dough with olive oil/garlic powder (if desired) then top with pasta sauce, eggplant, and cheeses. Bake on pizza stone with a bit of cornmeal 10-15 minutes.

Smoked Sausage & Lentil Soup

1 pound Smoked Sausage
1 small onion, chopped
1 clove Garlic, minced
1 pound of dried Lentils
1 14 1/2 ounce can diced tomatoes
2 Tablespoons Red Wine Vinegar
1/3 cup chopped celery 1/3 cup chopped carrot
1 teaspoon salt
1/2 teaspoon pepper
3 cups water

Rinse lentils, place in 4 quart saucepan with 1 quart of water and simmer for 30- 40 minutes or until tender. Drain. Slice smoked sausage in 1/4 inch slices and cut each slice in half. In a Dutch oven, saute sausage over medium heat for 5 minutes. Reduce heat to medium low, add onions, celery and carrots and saute another 5 minutes. Add lentils,tomatoes, vinegar, 3 cups water, salt and pepper. Simmer one hour, or until vegetables are tender. Test for seasoning. Serve with Parmesan cheese and crusty French bread

Asparagus Casserole

2 Tall cans Asparagus Spears
1 can Cream of Mushroom soup
1/3 cup Minced Onions
1 2 ounce jar Chopped Pimentos
2 cups Shredded Cheddar Cheese
1 bag Potato Chips, crushed
3 tablespoons Melted butter

Drain asparagus spears well and lay out on paper towels. Cut off any tough ends. Slice spears in 1 - 2 inch pieces. Spray a 1 1/2 quart casserole with Pam. Please half the asparagus in the casserole; top with half the soup. Spread the soup over the asparagus. Add half the onions, pimentos, and cheese. Add the second half of the asparagus, then the second half of the soup. Top with the remaining onion, pimentos and cheese. Sprinkle the crushed potato chips over all and drizzle the melted butter over the top. Bake at 350 degrees for 30 - 35 minutes or until casserole is hot and chips are a golden brown.

Baked Orange Toast

4 large Eggs
2/3 cup Orange Juice
1/3 cup Milk or Half & Half
1/4 cup Sugar
1/2 teaspoon Vanilla
1/4 teaspoon ground Nutmeg
8 1/2-inch-thick slices Italian or French Bread
(I use 4 1" slices and bake until puffed.)
1/4 cup Butter or margarine
1/2 cup chopped Pecans (optional)
Orange Syrup:
1/2 cup Butter or Margarine
1/2 cup Sugar
1/3 cup frozen Orange Juice concentrate

Beat eggs, juice, milk, sugar, vanilla and nutmeg until combined. In a 13X9X2-inch pan, place bread slices in a single layer. Pour egg mixture over and refrigerate 2 to 24 hours.

Place butter in a 15x10x1-inch pan. Place in a preheated 350 degree oven, tilt pan to spread butter over bottom. Place bread slices in a single layer on top of melted butter. Bake in a 350 degree oven for 20 minutes. Sprinkle pecans evenly on top of the bread slices. Bake 10 minutes more or until nuts are lightly toasted and toast is golden. (You can tell it's done when the toasts puff up.) Serve with Orange Syrup.

Orange Syrup: While the toast is baking, combine the 1/2 cup butter, 1/2 cup sugar and 1/3 cup of orange juice concentrate. Cook and stir over low heat until butter is melted and all is combined. Remove from heat. Whisk until slightly thickened. Serve warm. Makes 3/4 cup.

Grits & Greens

1 cup Whipping Cream
1 cup Grits
1 pound fresh Collard Greens
1 to 1 1/2 cups fresh grated Parmesan Cheese
4 cups Chicken Broth, divided
1/4 to 1/2 cup Milk
1/4 cup Butter or Margarine
1/4 to 1/2 teaspoon ground Black Pepper
Garnishes: Chopped Bacon or Ham

Combine whipping cream and 3 cups chicken broth in large saucepan. Bring to a boil and stir in grits. Cover and cook stirring frequently on low heat for 25 to 30 minutes. Add milk if necessary. Remove and discard stems and any spots on collard leaves. Wash and drain. Cut into 1/2" strips. Combine greens and 1 cup chicken broth in large skillet. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until tender. Drain and plunge into ice water to stop the cooking process. Drain well on paper towels. Add butter, cheese and pepper to grits, stirring until butter and cheese melt. Stir in greens. Cook, stirring constantly, until thoroughly heated. Add garnishes.

Deb's Fudge

Ingredients:
3 packages Chocolate chips
1 pint Marshmellow cream
1/2 pound Butter
2 tablespoons Vanilla
2 cups Walnuts -- chopped
4 1/2 cups White sugar
1 can Evaporated milk

Directions:

Place in large bowl first five ingredients. Set aside.

Boil briskly for 9 minutes after coming to a boil, the sugar and evaporated milk. Stirring, add to the first mixture and mix well. Put in buttered shallow pan and refrigerate. Slice into squares and serve. It will freeze and keep for months.

Harrah's Hamburgers and Sauce - Copy Cat

Ingredients:
1 1/2 pound ground beef (extra lean)
3/4 cup Quakers Rolled Oats
3 tablespoons Chopped onion or dried minced onion
1 cup milk
Salt & pepper to taste
***Sauce***
2 cups Heinz Ketchup
6 tablespoons Apple Cider Vinegar
4 tablespoons Worcestershire Sauce
4 tablespoons Sugar
1 cup water
Directions:
Mix all the burger ingredients and shape into 1/4 lb hamburger patties. Place in roasting pan or sheet cake pan.

Sauce

Mix well and pour over prepared patties. Bake at 325 degrees uncovered for 1 to 1 1/2 hours. Serve on hamburger buns. (If you double meat ingredients you should have enough sauce to cover all). Can also shape meat into small meatballs and serve as an appetizer.

Hot Shoppe's Orange Freeze

This brings back memories...when I was a little girl, my Mom and I would go to Hot Shoppe's and order from the outside speaker. Usually I would get the Mighty Mo which was a fantastic burger or a Slim Jim which was nothing less than a ham and cheese on a sub roll with a special sauce and shredded lettuce and tomato and always.....an Orange Freeze

Ingredients:
2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint

Directions:

Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until smooth.

Pour the orange freeze into a tall glass and garnish with spearmint sprig.

Barbecue Slaw

Ingredients:
1/4 cup sugar
3 cups white vinegar
2 1/4 cups water
1 head green cabbage cored and shredded

Directions:

In a large bowl, combine sugar, vinegar and water. Mix with a wire whisk until the sugar is dissolved. Add shredded cabbage and mix well. Cover and refrigerate