Hawaiis Kitchen -
Hawaii's Kitchen Recipes 1998
Frank's Creamy Crab Cocktail
8 oz cream cheese, softened 8 oz canned crab meat, drained 2 Tbs minced Maui onion 2 Tbs minced fresh parsley 2 sprigs fresh parsley 1 ti leaf (for decoration) Crackers and sliced french bread Mix all ingredients, place onto plastic wrap in log shape. Roll, cover and refrigerate for about 30 minutes. On serving platter, place a ti leaf. Swirl cocktail sauce onto platter and leaf. Remove roll from refrigerator and place onto ti leaf. Garnish with fresh parsley sprigs, serve with crackers and french bread & cocktail sauce.
Baked Salmon with Honey Nut Glaze
2 - 3 oz fresh salmon filets, rinsed 1/4 cup honey 1/2 cup finely chopped walnuts salt/pepper to taste 2 ti leaves (decoration) Coat salmon filets with honey, salt and pepper lightly then dip onto chopped walnuts. Place onto foiled baking pan, drizzle any leftover honey and nuts onto filets and bake 350 degrees for 30 minutes. Serve on ti leaf.
Grand Raspberry Parfait
2 cups vanilla ice cream 1 cup frozen raspberries, defrosted 2 Tbs Grand Marnier liquor whipped cream Mix all ingredients in blender until creamy, Pour into parfait glasses and refreeze. When ready to serve, remove from freezer and top with whipped cream. Dessert can be garnished with fresh raspberry, if available.