Hawaii Recipes

2 can artichoke hearts, drained, diced
1 can diced green chilies
shredded parmesan cheese mayonnaise

Directions:
Mix all ingredients to desired consistency. Heat in a microwave oven or slowly in an oven to warm it and to melt the parmesan cheese. Serve with cracker or tortila chips.

½ c. soy sauce
¼ c. sake or dry sherry
2 tbsp. Light or dark brown sugar
3 garlic cloves, minced
2 tbsp. Peanut oil
1 to 1 ¼ Lb. Flank steak

Combine all ingredients.
Also, use this marinade with other cuts of beef, chicken, pork fillets and salmon.

¼ c. sugar
¼ c. Japanese vinegar
¼ c. vegetable oil
2 tbsp. Sesame oil
1 tsp. Salt
1 clove garlic, crushed
sesame seeds

Directions:
Combine ingredients in a dressing bottle. Shake well. Chill.

1 can spam, mashed
½ can water chesnuts chopped
6 stalks chopped green onions
1 egg
1 tbsp. Oyster sauce

Directions:
Mix all together. Wrap in won ton pi and fry

2 packs okuhara crab shredded or any imitation crab
1 can real crab
1 philadelphia cream cheese
won ton wrappers
green onions

Directions:
Combine crab, cream cheese, green onions together. Wrap in won ton wrappers. Deep fry.

10 drops almond extract
1/2 cup creme de cacoa
1 cup sugar
1/2 cup cocoa
1 teaspoon salt
1 pint whipping cream
3 trays coffee ice cubes made with Kona Coffee (sweetened, if desired)

Simmer almond extract, creme de-cacoa, sugar, cocoa, and salt until well blended. Refrigerate. Whip cream until firm, but not stiff. Fold into coffee mixture. When ready to serve, put ice cubes in punch bowl. Pour in chilled coffee mixture. Makes approx 30 servings.

2 cups strong Kona Coffee, chilled
1 cup chilled pineapple juice
1 pint vanilla or coffee ice cream, softend

Combine all ingredients; beat until smooth and foamy. Pour into tall glasses to serve. Serves approx 4-5.

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