Category: Main Dishes

Fruited Chicken Recipe

3/4 cup sifted all purpose flour
1/4 tsp salt
1/4 tsp celery salt
1/4 tsp garlic salt
1/4 tsp ground nutmeg
2 broiler fryers, cut up
1/2 cup butter or margarine
20 ounces pineapple tidbits
3 tbsp all purpose flour
1 tbsp. sugar
1/3 cup soy sauce

In a plastic or paper bag, mix the flour, salt, celery salt, garlic salt and nutmeg. Shake chicken pieces, a few at a time, in flour mixture until coated. In large skillet, melt butter or margarine. Brown chicken on all sides. Place chicken in a 13 1/2″ x 8 3/4″ x 1 3/4” baking dish. Drain pineapple, reserving 1 cup syrup. Sprinkle pineapple over chicken. Stir the 3 tablespoons flour and the sugar into butter remaining in skillet. Add reserved pineapple syrup and soy sauce; cook and stir until mixture thickens and bubbles. Spoon evenly over chicken and pineapple. Cover and bake in 350° F oven for 1 hour. Recipe makes 6 to 8 servings of Fruited Chicken.

Chicken Bundles Recipe

2 fryer chickens, cut in quarters
8 peeled sweet potato slices
8 canned pineapple slices, drained
8 green pepper slices, cleaned
1/2 cup butter
2 tsp salt
1/2 tsp pepper
heavy—duty aluminum foil

For each serving, place individual portions of chicken, skin side down in center of piece of foil large enough to cover and seal chicken. Top with slice of sweet potato, pineapple, pepper and 1 tablespoon butter, 1/4 teaspoon salt and dash of pepper. Bring foil up over food; seal edges with double fold seal to make airtight package. Place on grill over medium heat; cook about 50 minutes, turning once or twice. Unwrap and serve hot. Recipe makes 8 servings of Chicken Bundles.

Almond Ginger Chicken Recipe

1/3 cup flour
1 1/2 to 2 tsp ground ginger
1 tsp salt
1/4 tsp pepper
8 1/2 ounces pineapple rings
1 broiler or fryer chicken, cut up
1/4 cup butter or margarine
1/3 cup whole natural or blanched almonds
hot cooked rice

Mix flour with ginger, salt and popper. Drain syrup from pineapple into a shallow dish or pie plate. Dip chicken pieces into syrup, then into flour mixture; place in baking pan. Add remaining syrup and the margarine to pan. Bake at 400° F for 50 minutes, basting with pan juices now and then after first 20 minutes. Add almonds and pineapple rings to pan; continue baking 10 minutes longer, or until almonds are golden. Recipe makes 4 to 5 servings of Almond Ginger Chicken.

Hawaiian Veal Recipe

2 cloves garlic
4 1/2 tbsp olive oil
3 pounds lean veal roast, cut in 1 1/2″ pieces
16 ounces condensed cream of mushroom soup
16 ounces milk
1 1/2 tsp salt
1/4 tsp pepper
2 – 3 tbsp curry powder
10 scallions and green tops, thinly sliced
2 1/2 cups pineapple chunks, drained
2 1/2 cups cooked rice

Cut roast in 1 1/2″ pieces. Brown garlic in shortening; remove. Add veal; brown well. Stir in soup, milk, salt, pepper, curry powder and scallions. Simmer, covered, for 30 minutes; refrigerate for several hours. Slowly reheat curry; stir in pineapple chunks. Serve over fluffy rice. Recipe makes 8 servings of Hawaiian Veal.

Sweet and Sour Rabbit Recipe

2 1/2 pounds rabbit, cut into serving pieces
flour
salt and pepper
2 tbsp canola oil
1 cup pineapple juice
1/4 cup vinegar
1 cup pineapple chunks
1 medium green pepper
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

Dredge rabbit in mixture of flour, salt and pepper. Brown in fat in heavy pan over moderate heat. Add pineapple juice, vinegar and + teaspoonful salt. Cover; cock ever low heat for 40 minutes or until meat is tender. Add pineapple and green pepper; cook for a few minutes longer. Mix cornstarch with sugar; stir in water. Add gradually to pineapple mixture. Cook slowly for 5 minutes. Recipe makes 6 servings of Sweet and Sour Rabbit.

Sweet and Sour Spareribs Recipe

2 pounds lean spareribs
2 large onions, sliced
1/3 cup brown sugar
1/2 cup vinegar
1 tbsp soy sauce
2 1/2 cups pineapple chunks and syrup
1/2 tsp salt
1/8 tsp pepper
3/4 cup sliced sweet pickles
2 tbsp cornstarch
2 tbsp water

Cut ribs into serving pieces and brown in skillet with small amount of shortening. Place onions in skillet and saute 2 minutes; add next 7 ingredients and ribs. Cover. Simmer 1 hour. Remove ribs. Thicken sauce with cornstarch and water mixture. Pour sauce over ribs and serve.

Barbecued Spareribs with Marinade Recipe

5 pounds pork spareribs
1/2 cup Cointreau liqueur
1/2 cup soy sauce
1/2 cup honey
1 cup canned crushed pineapple
1/2 cup wine vinegar
1 lemon, sliced
2 tsp ground ginger
2 garlic cloves, minced
freshly ground black pepper

Marinate spareribs in refrigerator for 1 hour in sauce made with combined Cointreau, soy sauce, honey, pineapple, wine vinegar, lemon slices, ginger, garlic and pepper. Remove lemon from marinade. Place spareribs on grill; cook indirectly, 20—30 minutes on each side, basting frequently with marinade. Discard any leftover marinade. Recipe makes 5—6 servings of Marinated Barbecued Spareribs.

BBQ Spareribs Aloha Recipe

3 pounds lean spareribs
14 ounces pineapple slices
1/2 cup minced onion
1/4 minced green pepper
15 ounces tomato sauce with tomato bits
1/4 cup vinegar
1 tbsp Worcestershire sauce
1/4 cup brown sugar

Cut ribs into 4 pieces. Grill 4″ from coals for 30 minutes. Meanwhile, combine pineapple syrup with rest of ingredients except pineapple; simmer 20 minutes. Baste ribs with sauce; cook 20 minutes longer. Add pineapple to grill last 5 minutes cooking time. Reheat rest of sauce; serve over pineapple topped ribs. Recipe makes 4 servings of BBQ Spareribs Aloha.

Sparerib Bean Bake Recipe

4 pound spareribs, cut in 2 rib pieces
13 1/2 ounce can pineapple chunks
2 tbsp brown sugar
1 1/2 tsp salt
1/4 + 1/8 tsp ground cloves
1/4 + 1/8 tsp ground ginger
1 tbsp Worcestershire sauce
1/2 tsp onion salt
48 ounce canned pork and beans

Arrange spareribs in a 13″ x 9″ baking dish. Drain pineapple; reserve syrup. Combine brown sugar, salt, 1/4 teaspoon cloves, 1/4 teaspoon ginger, Worcestershire sauce and reserved syrup. Brush ribs with half of mixture. Sprinkle ribs with onion salt. Bake, uncovered, at 350° F for 1 hour, basting with drippings every 15 minutes. Remove spareribs from baking dish; set aside. Pour off drippings from baking dish. Combine pork and beans, pineapple chunks, 1/8 teaspoon cloves and 1/8 teaspoon ginger in baking dish. Arrange spareribs on top of bean mixture. Spoon remaining basting mixture over ribs. Return to oven; bake, uncovered, for 1 hour longer or until beans are hot and spareribs brown. Recipe make 6 servings of Spareribs Bean Bake.

Waikiki Kabobs

13 ounces, pineapple chunks
1/2 cup butter
2 tbsp lemon juice
3 tbsp brown sugar
1/8 tsp ground cloves
1/8 tsp dry mustard
1 pound cooked ham
1 large orange, sectioned

Drain pineapple, reserving 1/4 cup juice. Melt butter in 1 quart saucepan; add pineapple and lemon juice, brown sugar, cloves and mustard. Cook and stir until heated through. Cut ham into 1 x 1/2″ chunks. Thread ham, pineapple and orange sections on 5″ skewers. Place on broiler pan. Broil for 5 minutes, basting with butter and turning kabobs once. Servo over hot buttered rice if desired. Recipe makes 8-10 servings of Waikiki Kabobs.