Shish-kabobs – Camille Miller

Shish-kabobs – Camille Miller

1 ½ lb. Sirloin tip or 2-3 skinless, boneless chicken breasts, cubed

1 large bottle Kikkoman’s Teriyaki Marinade

Cherry tomatoes

Red onion, cubed

Fresh mushrooms

Green pepper, cubed

Pineapple chunks

Place cubed meat in an airtight container and pour Teriyaki Marinade over the top. Marinade over night. Combine vegetables and meat on skewers and grill or broil for 3-4 minutes on each side, or until done. Makes as many skewer as you have ingredients. 

Hawaiian Shrimp Kabobs

Hawaiian Shrimp Kabobs

2 lbs large, fresh shrimp, peeled and de-veined

40 oz. canned pineapple chunks, in juice

½ lb uncooked bacon, cut into 2 inch strips

2 medium red peppers, cut into 1 inch pieces

½ lb fresh mushroom caps

1 pint cherry tomatoes

12 oz. bottle sweet and sour sauce

16 skewers

Drain pineapple, reserve juice. Combine vegetables with shrimp on skewers and place in a shallow pan. Mix sweet and sour sauce with reserved pineapple juice and pour over kabobs. Grill or broil kabobs for 3-4 minutes on each side or until done. Baste often with sauce. Makes 16 kabobs. 

Waikiki Meatballs with Sweet and Sour Sauce – Kathryn Christensen

Waikiki Meatballs with Sweet and Sour Sauce – Kathryn Christensen

1 ½ lb. ground beef

2/3 cup cracker crumbs

1/3 cup minced onion

1 egg

1 ½ tea salt

¼ tea ginger

¼ cup milk

1 Tlb shortening

2 Tlb cornstarch

½ cup brown sugar (packed)

1 can (13 ½ oz.) pineapple tidbits, drained (reserve syrup)

1/3 cup vinegar

1 Tlb Soy Sauce

1/3 cup chopped green pepper

Mix thoroughly: beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded Tlbs into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Drain fat form skillet

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits, and green pepper; heat through. Makes 6 servings.

Hawaiian Haystacks – Annette Baird Sandberg

Hawaiian Haystacks – Annette Baird

Rice - Cooked 

Chinese Noodles

Tomatoes, chopped

Green onions, chopped

Pineapple chunks

Lettuce, chopped

Cheese, grated

Celery, Chopped

Chicken, Diced

Carrots, shredded

Coconut

Gravy: 

1 can cream of chicken soup

½ - 1 cup sour cream

1 cup milk

Mix and add chicken and heat until warm. Serve over bed of rice, add toppings