Hawaiian Side Dishes

Aloha Sweet Potatoes

4 to 5 medium sweet potatoes (or canned yams)
1/2 c. butter
1 c. brown sugar
1/2 c. water
1/4 c. shredded coconut

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into slices 1 1/2-inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed. Sprinkle with coconut before serving.

Baked Pineapple

2 (20 oz.) cans crushed pineapple (drain 1 can)
2 T. sugar
2 T. flour
2 c. shredded Cheddar cheese
Ritz crackers, crushed
Butter or Margarine

Mix pineapple, sugar & flour together; put into baking dish. Cover top with cheese; then cover with Ritz cracker crumbs. Put pats of butter over top. Bake at 350-degrees until crackers are crispy brown (15-20 minutes).

Hawaiian Baked Beans I

4 to 6 slices Bacon - cooked crisp, drained and crumble
1 can Chunk pineapple, drained
1 can Pork and beans
2 can Kidney beans
2 can Lima beans
1/2 tsp. Dry mustard
1/2 tsp. Cloves
1/4 to 1/2 c. brown sugar

Combine everything in large casserole or bean pot. Bake at 325 degrees for about 4 hours, watching closely so it doesn't get dried out. This feeds a large crowd, good hot or cold.

Hawaiian Baked Beans II

2 c. dried navy beans
1/4 lb bacon
2 c. crushed pineapple
1 onion
1/3 c. brown sugar
1 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper

Wash beans; cover with water and simmer 2 hours or until tender, adding more water if needed. Drain and save water. Dice 1/2 the bacon and mix with pineapple and beans. Turn into bean pot or casserole and bury the onion. Add brown sugar and seasonings to 1-1/2 cups liquid and poor over beans. Cover with bacon strips; cover and bake at 275-300 degrees for 4 hours, uncovering the last hour. Add more liquid as necessary.

Chicken Long Rice

2 lb. boneless/skinless chicken breasts
3 tbsp. oil
2 to 3 garlic cloves, minced
6 to 7 c. canned chicken broth
1 1/2 tsp. soy sauce
1 can (6 oz.) whole mushrooms, or
1 c. fresh button mushrooms
1 pkg. (6 oz.) long rice, oriental vermicelli, or saifun (bean strands)
2 T. chopped green onions

Cut chicken into slivers. Heat oil in a large skillet and saute chicken and garlic until browned.

In a large pot bring chicken broth to a boil. Add chicken mixture and soy sauce. Reduce heat and simmer for 1 hour, or until chicken is tender.

Cover and soak long rice in cold water for 30 minutes. Cut into 1-2 inch lengths.

Add long rice and mushrooms to broth. Simmer for an additional 15 minutes. Garnish with green onions and serve. Serves 10-12.

Quick Fried Rice

2 to 3 T. vegetable oil
1 c. diced chicken, pork or shrimp
6 c. steamed rice
1 to 1-1/2 c. diced cooked vegetables (peas, carrots, etc.)
2 to 3 tsp. soy sauce
1-1/2 tsp. sesame oil
1/2 to 1 tsp. salt, to taste
3 eggs, beaten
4 T. thinly sliced green onion

Heat oil in large skillet or wok. Saute meat for 30 seconds on high heat. Remove from pan.

Add beaten eggs and keep moving while cooking so that eggs scramble into small pieces. Remove from pan.

Return meat to pan and add rice. Reduce heat to medium and cook approximately 2 minutes, stirring constantly.

Stir in vegetables, soy sauce, sesame oil, salt and cooked eggs. Cook 2 additional minutes. Serve in a large bowl or platter. Sprinkle with green onions as a garnish.

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