~SNACKS
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KIWI-HAM WRAPS
1 three-oz pkg cream cheese, softened
* 1 T orange marmalade * 1/3 pound
thinly sliced fully-cooked ham, cut into
1x4" strips * 2 papaya, peeled and cut
into eighths * 2 kiwi fruit, peeled and
sliced
In a small bowl combine cream cheese
and orange marmalade. Spread cream
cheese mixture on one side of each ham
strip. Place a piece of fruit on each
ham strip and wrap ham around fruit.
Cover and chill.
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TERIYAKI PORK KABOBS
1 lb boneless pork loin, cut into
4x1x1/2" strips * 1 eleven-oz. can
mandarin oranges, drained * 1 small
green pepper, cut into 1x1/4x1/4" strips
* 1/4 cup teriyaki sauce * 1 T honey * 1
T vinegar * 1/8 t garlic powder * Bamboo
skewers, soaked in cold water 20-30 min
On bamboo skewers, thread pork strips
accordion-style with the mandarin
oranges. Add a green pepper strip to the
ends of each skewer.
For sauce, in a small bowl combine the
teriyaki sauce, honey, vinegar, and
garlic powder; mix well. Brush sauce
over kabobs. Broil 6 inches from heat
5-6 minutes, turning and brushing with
sauce occasionally.
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HAWAIIAN BREAD DIP
2 cups mayonnaise * 16-oz container
of sour cream * two 2.5-oz pkgs chipped
beef, finely chopped * 2 T chopped
parsley *1 T finely chopped onion * 1 T
fresh dill * 1 t Beaumonde or Bonne
Saveur seasoning * To serve: 2 loaves
Hawaiian Bread
Combine all dip ingredients. Cut the
top off of one loaf of bread and use a
sharp knife to hollow out the inside
leaving a ¼-inch thick shell. Fill with
dip. Cut or tear the excess bread into
pieces for dipping. Cut up the second
loaf to use for dipping. Makes 12
servings.
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MACADAMIA CRUSTED PRAWNS
8 jumbo black tiger prawns, shelled
and cleaned * 8 bamboo skewers * Salt &
pepper * 2 t lemon juice * Salad oil for
deep frying * 1/4 cup flour * 2 T
cornstarch * 1 T finely chopped
macadamia nuts * Dash of sugar * 1 egg
*1/2 cup water * 1 box kataifi (shredded
filo dough) * Salad greens
Skewer prawns lengthwise, from head
to tail. Season with salt & pepper;
sprinkle with lemon juice. Heat oil to
350 F. In a bowl, combine flour,
cornstarch, nuts, sugar, salt and pepper
to taste, egg, and water. Add more
water, if necessary, to make a medium
batter. Dip prawns in batter, then wrap
in some of the kataifi. Deep fry prawns
in hot oil until golden brown; drain.
Place on a bed of salad greens. Serve
with Pineapple Vinaigrette. Makes 4
appetizer servings.
Pineapple Vinaigrette:
In a small saucepan, combine 1/2 cup
pineapple juice, 1 tablespoon white
vinegar, 1 tablespoon catsup, 2
tablespoons sugar, a dash of salt, and
dash of hot pepper sauce. Bring to a
boil; lower heat and simmer for a few
minutes. Cool.
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CREAM CHEESE PINEAPPLE MACADAMIA LOGS
2 eight-oz pkgs cream cheese *1 cup
macadamia nuts * 1 can (8 oz.) crushed
pineapple * 2 T onion, chopped fine *
1/4 cup bell pepper, Chopped * pinch
salt
Drain the crushed pineapple. Mix
slightly softened cream cheese with
pineapple, onion and bell pepper. Add a
pinch of salt. Add only half cup of nuts
to cream cheese mixture. Shape into 2
logs and roll logs into remaining
macadamia nuts. Wrap in waxed paper or
plastic wrap and refrigerate. Serve with
crackers.
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PAPAYA SEED DRESSING
2 ripe papayas * 1/8 cup fresh lime
juice * 1/2 t dijon mustard * 1 shallot,
finely chopped * 1/4 t salt
Peel and seed papaya. Puree papaya in
a food processor or blender. Add all
remaining ingredients and blend until
smooth. Makes eight servings.
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COCONUT DIP
2/3 cup sour cream * 1/3 cup coconut
cream * 1/3 cup brown sugar
Mix all ingredients together and use
as a dip for fresh fruits such as orange
sections, pineapple spears, or banana
slices
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POLYNESIAN HONEY DIP
1 cup sour cream * 1/2 cup brown
sugar * 1/4 cup honey * 2 T brandy *
cubes of fresh coconut
Blend sour cream in blender until
smooth, add brown sugar, honey, and
brandy, blend. Chill. Serve as a dip
with the cubes of coconut.
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