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Hawaiian Style Poke Keolu Salad Dressing Hawaiian Tossed Salad Baked Tuna Casserole Aikane Peppermint Ice Cream

BROADCAST DATE:   03/31/02

Hawaiian Style Poke
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

    1 lb. fresh ahi
    1 lb. ogo
    1/3 bunch green onion
    1/4 red onion
    1 tsp. brown sugar
    pinch of Hawaiian salt
    1 tsp. sesame oil
    2-3 drops kukui nut oil
    1/2 c. shoyu
    2 or 3 drops Hawaiian chili water

 Cut fish into bite size pieces.  Slice green onions and red onions into slivers.  Place prepared ingredients in large bowl.  In smaller bowl, mix together shoyu, chili water, kukui nut oil, sugar and sesame oil.  Pour over poke mixture and toss lightly. Sprinkle with Hawaiian salt to taste.  Cover with plastic wrap and refrigerate for 3 hours.  Serve that day!

Keolu Salad Dressing
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

    1 c. oil
    1/2 c. sugar
    2 1/2 tsp. salt
    1/2 c. cider vinegar
    1/2 tsp. mustard
    2 slices onion
    1 bay leaf
    1/4 tsp. pepper
    1 clove garlic (more if desired)
    1/4 tsp. worchesteshire sauce

    Blend all ingredients in a blender and blend until completely mixed.  Refrigerate until used.  Keeps for several days.

Hawaiian Tossed Salad
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

    1 head fresh island lettuce, torn into bite size pieces
    1 head Manoa lettuce, torn into bite size pieces
    2 large carrots, peeled and sliced
    1 Waimanalo cucumber, peeled and sliced

    Mix all salad ingredients in a large bowl.  Make sure that the bowl is big enough so that when you put the dressing in, you can toss it and not have the salad fall out.  Right before you are ready to eat, pour your refrigerated dressing over the salad and toss lightly.  Serve immediately.


Baked Tuna Casserole
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

    2 cans cream of mushroom soup
    1 c. milk
    1 large or 2 regular can tuna
    1 bag egg noodles
    1 8oz. bag frozen peas
    2 c. grated cheese (cheddar, mozzarella)
    1/4 tsp. salt
    1/4 tsp. pepper
    1/2 bag potato chips

    Preheat oven to 400 degrees.  Cook noodles according to directions.  Do not over cook.  Place noodles, mushroom soup, milk, peas, tuna, cheese, salt & pepper in a large mixing bowl.  Mix and place in a glass baking pan.  Take 1/2 of a bag of potato chips and place in zip lock bag.  Crush and place on top of casserole.  Bake for 30 minutes.

Aikane Peppermint Ice Cream
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

    2 c. whipping cream
    1/2 c. sugar
    3 drops peppermint extract
    3 drops red food coloring
    6 pcs. peppermint candy, crushed
    crushed ice
    rock salt
    1 empty 3 lb. coffee can
    1 empty 1 lb. coffee can

    Place all ingredients in the small coffee can.  Place lid on can.  Put crushed ice on bottom of large coffee can.  Add a layer of rock salt.  Place small can inside of large can, centering in the middle.  Alternate layers of crushed ice and rock salt.  Place lid on large can.  Get of group of aikane (friends) and sit in a circle.  Roll the can from friend to friend for 15 to 20 minutes.  Remove lid and presto, you have ice cream.