i'm bored of all the recipes I know!?

Question

Gimme some of your best recipes, I need some inspiration :-)

Answer 1

go to allrecipes.com great site from simple to elaborate

Answer 2

Get a copy of Larousse Gastronomique and check out the centuries old recipes. Great fun. I've made some of them and enjoyed reading about the lavish banquets for kings. Cooking should never be boring.

Answer 3

Russian Teacakes

1 cup softened margarine or butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 and a1/4 cups all purpose or whole wheat flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
A LOT of powdered sugar!

Pre-Heat oven to 400 degrees. Mix butter/margarine , 1/4 cup powdered sugar, and the vanilla. Mix in flour, salt, and nuts until dough holds together.

Shape dough into 1-inch balls. Place about 1 inch apart on un-greased cookie sheet. Bake until set but not brown.(About 10-12 minutes.

Roll in powdered sugar while warm. Let cool. Roll in powdered sugar again. Makes about 48 cookies.

Answer 4

Kat's Easy Chili

1 lb ground beef, browned
1 tsp beef base or beef boullion
1 onion, chopped
1 clove garlic, chopped
1 rib celery, chopped
1 can chili beans in sauce
1 can kidney beans
1 can diced tomatoes with jalapenos (or plain)
1 tbsp tomato paste
1/2 tsp cayenne pepper
1 tsp chili powder
fresh ground black pepper

This is really easy. In a dutch oven, Brown your beef ,and chop veggies. Toss veggies in and cook for 2 minutes. add canned ingredients, including all liquid and seasonings. simmer 30 minutes - 2 hours (the longer the better)

Answer 5

If you really bored, what you had till now, check some thing new. My recommendation is :- go to Google search and type "khana khazana" you come across some more interesting recipes. I hope you love to prepare and eat them.

Answer 6

Here are a few links with recipes that I have tried and all have been really good.

Answer 7

I'm not being snobbish, but I wrote a 650 page recipe book just for my family. These are my recipes. Tell me what you are looking for. I've got everything from a complete Luau to baked coon. Don't believe me? OK here goes!

The Complete Luau Menu

For those of you who would like the entire menu of recipes to create your Luau.
Here are some Internet suppliers…..or direct substitutes.
http://www.menehune.com/takahashi/index.shtml
macadamia nut oil -- http://alohamall.aloha.com/~oils/MacadamiaNut.html
Poi -- http://www.thepoicompany.com/index.html
Hawaiian Salt -- Course Sea Salt

LUAU Hawaiian Buffet

Kalua Pig (Roasted Pig) Poi (Taro Potato) Haupia (Coconut Pudding)
Chicken Long Rice Lomilomi Salmon Fresh Pineapple
Island Fish Rice Vanilla Coconut Cake
Teriyaki Beef Pineapple Coleslaw Chocolate Cake
Fried Chicken Three Bean Salad
Tossed Green Salad Dinner Rolls

Also at a luau you will also find:
white rice, fresh fruit selection, breads of all kinds,
macaroni salad and a green salad.
Use your favorite recipes for these.
------------------------------

Chicken Luau
2 pounds chicken breasts
2 tablespoons macadamia nut oil
2 teaspoons minced garlic
4 cups chicken stock
2 lb luau (taro leaves; you can use spinach, but it’s not the
same) or 3 boxes (10 oz. each) frozen whole leaf spinach, thawed
1 1/2 cups coconut milk
Remove skin and bones from chicken breasts; reserve for stock if desired. Cut chicken into 1-inch cubes. Heat oil in a large skillet and sauté chicken and garlic until light brown.
Add stock, cover, and simmer 10 minutes or until chicken is tender. Drain taro or spinach and stir coconut milk into skillet. Simmer for 5 minutes. Makes 8 servings.
---------------------------------
Oven Kalua Pork Makes 10 servings.
4 to 5 pound pork butt
1 tablespoon liquid smoke
2 1/2 tablespoons Hawaiian salt
Preheat oven to 3250 F. Rub pork with liquid smoke and 1 1/2 tablespoons of the Hawaiian salt. Wrap pork in foil and seal completely. Place pork in roasting pan and bake for 5 hours.
After baking, shred pork, sprinkle with the remaining Hawaiian salt.
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Oven Kalua Pork
Want to have a luau but can't dig a pit? This is your answer.
Approximate Yield: 50 servings

Ingredients:
20 lb. Pork butt, boneless
10 lb. Pork Belly pork

1/2 cup Rock Salt
1/2 cup Liquid Smoke
Directions:
1. Cut pork butt in half.
2. Rub rock salt over the entire pork butt.
3. Rub liquid smoke over the entire pork butt.
4. Roast pork pieces on high heat to deep brown color.
5. Add water to about 2 inches deep.



6. Cover container with tight fitting cover and bake at 3000 until pork is very tender.
7. Drain liquid from pork, let cool. Shred pork and chop skin.
8. Remove excess amounts of fat by separating the fat that rises to the top of the cooled liquid.
9. Add skimmed liquid back to the pork and stir to mix.
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Chicken Long Rice
1 bundle (1 3/4 oz.) bean threads (long rice)
2 pounds chicken (breasts or thighs)
2 tablespoons macadamia nut oil
2 cloves garlic, minced
6 cups chicken stock
1 teaspoon minced ginger
1/4 cup soy sauce
1 can (10 oz.) whole mushrooms, drained or 8 dried shiitake
mushrooms*
1 tablespoon thinly sliced green onions
Soak long rice in warm water for 30 minutes; drain and cut into 2 inch lengths. Remove skin and bones from chicken; reserve for stock if desired. Cut chicken into 1-inch cubes.
Heat oil in a large skillet and sauté chicken and garlic until light brown. Add stock, ginger, soy sauce, mushrooms and long rice. Simmer, covered, for 15 to 20 minutes or until chicken is tender.
Sprinkle with green onions just before serving. Makes 8 servings.
*soak shiitake mushrooms in warm water for 15 to
30 minutes, then remove stem and cut into quarters.
------------------------------
Hawaiian Pickled Onions
1 green bell pepper
1 pkg. (10 oz.) frozen small whole onions
1/2 cup rice vinegar
1/4 cup water
1 tablespoon Hawaiian salt

Crushed red pepper to taste
Remove seeds and membrane from bell pepper, slice into 1/4-inch strips. Place bell pepper and onions in a glass jar. Combine remaining ingredients and pour over vegetables. Cover tightly and refrigerate overnight, shake occasionally. Makes 8 servings.
------------------------------

Pineapple Luau Style
Cut a thick slice from the top and bottom of an unpeeled pineapple. Remove center of pineapple in a single cylinder, leaving 1/2-inch of the fruit inside the rind. Cut peeled fruit in quarters lengthwise, remove core and cut into eight spears. Replace bottom piece; refill shell with spears and replace top. Serve by removing crown and pulling out the pineapple spears. Makes 8 servings.
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Poke
2 pound ahi fillet (or other firm white fish)
1 Maui onion, chopped
4 stalks thinly sliced green onions
1 tablespoon grated ginger
2 Hawaiian chili peppers, seeded and minced
1/2 cup soy sauce
1 tablespoon sesame oil
Hawaiian salt to taste
2 teaspoons toasted sesame seeds
Cut fish into cubes. In a large bowl combine fish, onion, green onions, ginger, chili peppers, soy sauce, sesame oil and salt; mix lightly. Chill for several hours. Sprinkle with sesame seeds. Makes 8 servings.
------------------------------
Aku Poke (Raw fish with seaweed)
Yield: 1 Servings
1 lb. Raw fish (aku or ahi)
Hawaiian salt to taste
1 pt. Limu manauea (ogo)
1 ea. Red chili pepper
Cube raw fish into 1-inch squares. Add salt to taste. Clean limu
well, rinsing in water several times. Chop limu into 1 inch pieces.
Combine fish and limu and mix with hands. Add pepper. Chill until
ready to serve. Note: this may be served with octopus (poke h’he)
------------------------------
Sweet Potatoes
4 to 5 medium sweet potatoes
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup 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. Makes 8 servings.
Note: Canned yams can be used in place of sweet potatoes.
---------------------------------
Lomi Lomi Salmon
1 can (14.75 oz.) red salmon
3 tomatoes, diced
1/3 cup thinly sliced green onions
1/4 cup finely chopped onion
2 tablespoon water
1 cup crushed ice
Shred salmon. Mix together salmon, tomatoes, green onions, onion and water; stir gently. Chill several hours or overnight. Add ice just before serving. Makes 8 servings.
Note: In Hawaii salted salmon is usually used in this dish. If you substitute salted salmon be sure to soak for several hours, changing the water several times, before shredding.
------------------------------
Imu Kalua Pork
STEP 1. There is a lot of work to do before you ever get to the imu. A wheel barrel load of banana stalks and koa wood, is what's required for a 125 lb. pig.
STEP 2. If you are using a site that has been previously used, you must dig through and pull out any old rocks (save these and reuse if they are still good) and rubbish that seems to collect "in the rubbish pit".
STEP 3. Follow up with good campfire techniques here. One beverage cardboard box and a 4 foot splintered 2"x4" will work as great kindling.
STEP 4. Once you've got a good fire going, start adding your bigger pieces of wood. You can also start adding your rocks on top of the wood. NOTE REGARDING ROCKS: This is very important for safety reasons! Your rocks must not have any water in them, as water will expand to steam and the rocks can explode. A small pop may be similar to "pitch popping", but rocks with a lot of moisture have been known to shoot rock fragments 100' from the fire.
This can cause serious injury.


The best rocks are round, no small corners to break off under heat stress, and very dense. In terms of geology: "intrusive but fine-grained rocks." This type of rock will hold heat very well and is not susceptible to water absorption. (Granite or Marble)
STEP 5. Notice the dark color of the rocks. As the fire heats up these rock they will turn white.
STEP 6. As the fire heats up the rocks, it's time to take a short break. Notice the pile of banana leaves and the size of the banana stalks in relation to the wheel barrow. These items are used as they contain a lot of moisture and provide the steam to cook the pig.
STEP 7. The banana stalks are cut into 2' to 4' lengths for ease of handling and preparation.
STEP 8. The stalks are split by hitting them with a heavy bar.
STEP 9. This is five minutes work for a strong arm! Notice the sizes, most seem to be quartered or halved while some are splintered down to a finer size.
STEP 10. While the fire is working, the leaves must be washed and moistened in case they have dried out since they were cut.
STEP 11. Canvas tarps or some other heavy cloth are essential items for any good imu. The early Polynesians didn't have these items, so if you want to be "authentic" be prepared to dig a 5 foot deep hole for the imu. The heavy cloth replaces 3' to 4' of sand. Make sure the cloth is washed, as it will be clearly visible during the unveiling at the feast, and make sure it is well soaked so it can help steam the pig. You don't want it catching fire, "awe!" Notice the surface area, you may need three or four tarps if yours are smaller.
STEP 12. You should be ready to "put it all together" by now and the fire should be getting the rocks just right.
STEP 13. Notice the number of white rocks and black rocks. The fire is about 75% ready.
STEP 14. The rocks are ready! Let's get going! Our break is over!
STEP 15. This is a critical step! You must carefully remove the burning wood from the imu. Carefully dig around and get any piece of wood bigger than 2". If you leave big pieces of burning wood the flames can burn and blacken the side of the pig closest to the burning embers.
STEP 16. Once the wood is removed, the rocks are than arranged to fit the length and width of the pig. This pile looks great!
STEP 17. This is where the smaller pieces of banana stalk are used. They are a "liner" between the pig and the white rocks. Be sure and put enough so that the rocks don't show through.

STEP 18. Now is the time you have to start carrying your pig around and it can be awkward. The person holding the hind legs has it easy but there is no natural hand hold for the person at

the head end of the pig. It makes it easy if you make "gills" through the neck portion of the pig.
STEP 19. Our majestic pig has been properly prepared. Notice how the arm pits have been opened up to allow placement of a hot rock.
STEP 20. The hot rocks that are placed in the pig should be brushed to remove wood ash. Use tongs to place the very hoy rocks! That rock is white hot! The brush is made from a splintered banana stalk. A few good whacks usually does the job! Find a rock that will go into the shoulder/arm pit area.
STEP 21. Easy does it here. If the rock slips let it fall!
STEP 22. The larger size rocks are placed in the cavity. Some people prefer 3 larger rocks, while others like 5 slightly smaller rocks. Notice these are dense rocks with no small corners to break off in the pig.
STEP 23. Now is the time to tie the package together with chicken wire. Notice the work table and how it allows minimum movement of the pig to the fire. This is important if you are the one having to carry 250 lb. pig full of hot rocks. The wire can be held together with 2 or 3 wire ties. Don't forget to have the chicken wire on the work table before you place the pig on the table for insertion of the rocks.
STEP 24. Once you've lifted the pig onto the hot rocks you must lay the larger banana stalks around the edges of the rocks and lay a few banana leaves lengthwise over the pig.
STEP 25. Here you can see the rest of the banana leaves cross wise, overlapping to seal in the heat. Do this to the tune of "Smoke Gets In Your Eye's!"
STEP 26. On with the wet tarps! Make sure the entire mound is covered. Allow the tarps to go 6" to 12" onto the flat ground. Notice how high the mound is? Some islander groups, like Tongans, see no reason to spend time digging a deep hole in the ground, 2 feet is enough. Hawaiian's feel it is important to dig a hole 3' to 4' deep. The idea is to trap the steam and heat in the mound, both work if done correctly.
STEP 27. The last covering is a layer of sand at least 6" thick. Here is an imu that is happily cooking our 125 pound pig while we
play at the beach all day. This pig started cooking at 7:00 a.m. It will be done in about 9 hours. It's difficult to "overcook" the pig and it could be removed after 14 hours and be "just right - ono kine pig." Larger pigs of course, stay in the ground longer.
STEP 28. When it's time to take the pig out, you must be prepared with some form of carrier. This is "The Old Lahaina Luau's" carrier. Notice the stainless steel lining for sanitation reasons and the nice carvings on the side.



STEP 29. Now is the moment of truth! At this stage of the cooking process, lava lava's will make the food taste better. Carefully remove the sand covering.
STEP 30. After the sand is off, carefully remove the tarps. Don't let any sand fall into the meat. When you get to the banana leaves, peel them off, watch it, they are steaming hot!
STEP 31. Using some sort of tong, carefully remove the rocks, remember to count them so you don't leave any surprises for later.
STEP 32. Open up the chicken wire connections and carefully lift the pig off the fire. Watch out for dripping oil, especially if you are wearing open slipper (not recommended). Carry the pig directly to your carrier and simply set everything down. If you've done it a few times, try flipping your load over and let the pig spill into your carrier. It makes a better presentation without the wire.
STEP 33. Here it is, need I say more?
STEP 34. Now, off to the kitchen for final preparation. You have to use your hands but don't let your guests see you, or the Health Department for that matter!
STEP 35. This part of the job can get your hands very hot. A bowl of ice water is very handy to cool off in. There are two blade bones in the pig that make great shovel tools. The meat should fall off the bone very easily.
STEP 36. A 125 lb. pig should fill up 3 4" hotel pans which can feed up to 200 people, if you give them three or four other entrees on the buffet line. Serve the pig at the END of the line, their plates will be full of all the other (cheaper) goodies!
STEP 37.A luau is more than just an imu ceremony, The "Old Lahaina Luau" makes Polynesian crafts available to the guest. A luau is as much a matter of attitude as it is a gastronomical adventure.
Aloha!
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Haupia Regular
1 can (12 oz.) coconut milk
4 to 6 tablespoons sugar
4 to 6 tablespoons cornstarch
3/4 cup water
Pour coconut milk into a saucepan. Combine sugar and cornstarch; stir in water and blend well. Stir sugar mixture into coconut milk; cook and stir over low heat until thickened.
Pour into 8-inch square pun and chill until firm.
Cut into 2-inch squares. Makes 16 servings.
Top with ½ cup of shredded coconut. (optional)
-------------------------------
Haupia Dessert
This is a "company coming" haupia dessert. It's one step up from regular haupia!
Approximate Yield: one 9" X 13 " pan
Ingredients:
1 cup Butter or margarine
1 cup Sugar
2 cups Flour
1/2 cup Nuts, chopped
1/2 cup Corn starch
24 oz. Water
24 oz. Coconut milk
1 cup Whipped topping
1/2 cup Shredded coconut (toasted or plain)
Directions:
1. Combine margarine with 1/3 cup of the sugar.
2. Mix in flour and nuts.
3. Press evenly into a 9" /x 13" pan.
4. Bake 15-18 min. at 350*
5. In a saucepan combine remain 2/3 cup sugar with corn starch.
6. Stir in water and coconut milk.
7. Cook over low heat until thickened and coconut fat melts [mixture will be "smooth".] Stirring constantly.
8. Pour over the crust. Chill.
9. Just before serving, spread with whipped topping and garnish with shredded coconut.
------------------------------
Pipi Kaula (Hawaiian style Jerky)
Yield: 1 Servings
2 lb. Flank steak
3/4 cup Soy sauce
2 Tbsp. Hawaiian salt
1 1/2 Tbsp. Sugar
1 each Clove garlic; minced
1 each Piece ginger; crushed
1 each Red chili pepper; crushed
(optional)
Cut beef into strips about 1 1/3 inch wide. Combine all other
ingredients and soak beef in the sauce overnight. If you have a drying box, place the meat in hot sun for two days, bringing it in at night.
If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.
------------------------------

Hawaiian Fish with Thai Banana Salsa
Yield: 6 Servings
2 lb. Hawaiian fish*
1/4 cup Coarsely chopped cilantro
Fresh cilantro sprigs
Salt
Salsa Ingredients:
1 Large firm-ripe banana
1 tsp. Oriental sesame oil
1/2 cup Chopped golden raisins
2 Tbsp. Chopped fresh cilantro
1 tsp. Grated lemon peel
1 tsp. Japanese chili spice
* - cut into 6 equal portions (see cooking basics)
Instructions for preparing fish:
Pat fish with chopped cilantro and sauté (see cooking basics). Set fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and salt to taste.

Instructions for preparing Salsa:
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes.
2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.
------------------------------
Poi
Yield: 20 Servings
7 lb Poi
2 c Water
Poi should be fresh, 1 or 2 days old. Freeze dried or bottled
poi may be substituted, although the flavor is more bland.

Squeeze poi from bag into bowl. Gradually add water, mix with hands until smooth, the consistency of thick paste. Store, covered, in a cool place. Serve at room temperature.
If poi is kept at room temperature for several days, it will gradually become sour. If refrigerated, it will sour more slowly but should be covered with a layer of water. It may be mixed with more water when ready to serve as it hardens when cold.



Royal Hawaiian Wedding Cake
Yield: 12 Servings
Ingredients For Cake:
1 1/2 pk Butter recipe cake mix
1/3 c Light rum
6 oz Instant vanilla pudding
1 1/2 c Water
4 ea. Jumbo eggs
1/4 c Salad oil

Ingredients For Frosting:
6 oz Crushed pineapple w/juice
4 oz Instant vanilla pudding
1/3 c Light rum
2 pt Whipping cream; whipped
Coconut; for garnish
Mix all cake ingredients for cake and divide into (3) 8 or 9 inch greased and floured cake pans and bake at temperature listed on the box. Divide each layer into 2 layers-so you end up with 6 layers total.
Soak the pineapple with the rum for about 30 minutes. Mix in pudding and let sit until in a gelled state.
Whip the two pints of heavy whipping cream, (put metal mixing bowl in freezer along with beaters before whipping for best results (also put pints into freezer for several minutes before whipping too.) Whip cream until firm---watch it so it doesn't become butter-that's going too far! Then fold in the pudding mixture into the whipped cream-carefully.
Toast the coconut in oven til lightly browned.
Alternate layers of cake with layers of thick whipped cream.
Garnish with toasted coconut and cover with plastic wrap tightly and place in refrigerator until the next day.
If you do not wait and let these flavors mellow for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum and just doesn't taste good.
------------------------------
Oven Kalua Pork
3 lbs. pork butt
2 cups water
1 tsp. liquid smoke
1/4 cup Hawaiian salt (coarse sea salt)

Place pork, fat side up, in a roasting pan.
Combine water and liquid smoke, pour over meat.



Sprinkle with salt.
Cover and roast in electric oven at
400 degrees for 3 hours or until tender.
Remove from pan and shred pork.
-----------------------------
Shoyu (Soy Sauce) Chicken
1 cup soy sauce
1 cup water
1 cup sugar
1/4 cup sliced or grated fresh ginger
1/4 cup chopped fresh garlic
1/2 round onion
Green onions for garnish
5 lbs. chicken thighs

Before adding chicken, be sure to taste sauce and adjust to your taste.
Mix all ingredients in a large pot.
Add chicken and boil for approximately 30 minutes or until chicken is tender.
Serve on a platter and top with chopped green onions or sprigs.
-------------------------------
Lau Lau
They freeze GREAT. If you like, you can make some with just fish or just meat, you can use chicken instead of or along with pork, or whatever.
Yield: 6-8 Servings
3/4 lb Butterfish or salmon
1 lb Pork butt (brisket O.K.)
16 each Luau leaves (see substitute)
8 each Ti leaves
Cut fish into 4 pieces and soak in water for 70 minutes.
Cut pork butt into 4 pieces.
Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed.

Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on
cutting board. Place 4 luau leaves in center. Place a piece of
pork and a piece of fish on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours. **** you may substitute 1 to 1 1/2 lb. spinach for luau leaves.**** (But it is not as good.)
------------------------------

Manapua
1 pkg. yeast, proofed for 1 hour in 1c warm water with 2 t sugar
8 cup flour
1 tsp. salt
1/3 cup oil
1/2 cup sugar
----------------
2 cup diced char siu (you can buy it at Chinese grocery stores, or make it yourself with the slather from Lee Kum Kee)
1/2 cup chopped green onions
2 Tbsp. soy sauce
2 tsp. azuki bean sauce
1 tsp. each salt and sugar

Mix up a dough out of all the stuff in the first column above (the same way you would regular bread dough, with one rise and punch down). Mix up a filling out of all the stuff in the second column.
Break up the dough into a couple dozen rounds, then flatten each round, spoon a spoonful of the filling into the middle of the round, fold it up, and put it folds down on a square of wax paper.
Let them all rise an hour, then steam them for 15 minutes (in batches, if you have to).
Makes 24 yummy pork things.
------------------------------
Lion Head Balls
1/2 lb ground pork
1 chopped scallion
5 oz. can water chestnuts, drained, rinsed, and chopped
1/2 lb cooked shrimp, mashed
1 tsp. minced fresh ginger
cornstarch

1 beaten egg
1 Tbsp. soy sauce
4 Tbsp. oil (peanut's best for this)
Combine the meats, vegetables, egg, and all ingredients with your hands. (They're gonna get covered with stuff in about a minute, so you might as well start early.)


Make about 25 meatballs out of the mixture; roll each meatball in cornstarch and sauté in the oil. Drain them on absorbent paper, serve hot on cocktail picks with mustard and plum sauce.


To make them look more lion-like, Mash up some long rice with a rolling pin and roll the meatballs in that after the cornstarch It also makes them a little bigger, about 15 meatballs per recipe.
------------------------------
Rice
Come on now, I don't really need to tell you how to cook rice, do I?? Besides, you probably have a method you like better than mine anyway.
What I will tell you here is that the Hawaiians, like folks westerly of them, prefer short grain rice.
------------------------------
MELE KALIKIMAKA PUNCH

Ingredients:
1 can frozen cranberry juice concentrate
1 can frozen lemonade concentrate
2 liters lemon-lime soda
1 bottle sparkling mineral water
1 pkg. frozen raspberries
Procedure:
You know how to mix.
------------------------------
PALI PUNCH
Ingredients:
2 cans guava juice
1 1/2 cup unsweetened pineapple juice
1 cup fresh orange juice
3/4 cup fresh lemon juice
1/4 cup sugar
1 T. grenadine syrup
1 bottle chilled ginger ale

Fresh fruit for garnish
Procedure:
Combine and stir until sugar dissolves.
------------------------------



AFRICAN FRUIT SLUSH

Ingredients:
Juice of five oranges
Juice of three lemons
4 cups sugar
5 cups water
3-4 mashed ripe bananas
1 can crushed pineapple
Procedure:
Dissolve sugar in hot water and cool. Add all other ingredients and freeze. (Other fruit can be added to the bananas and pineapples such as pears, peaches, strawberries, kiwi, etc.) Spoon frozen mixture into glass and add Sprite, 7-Up, or Ginger Ale.
----------------------------------
KAHALUU PUNCH

Ingredients: / Procedure:
Freeze some Hawaiian fruit punch until slushy. Add 1/2 gallon of pineapple sherbet to a bowl in which you pour 2 bottles ginger ale.
-----------------------------
Pineapple Calabash Punch
1 fresh pineapple
2 tablespoons sugar
1/2 cup brandy
3 cups pineapple juice
2 bottles (750 ml each) Chablis, chilled
1 bottle (750 ml) champagne, chilled
Remove rind and core from pineapple; cube fruit. Sprinkle pineapple with sugar and add brandy. Refrigerate 6 hours or overnight. Pour pineapple juice into a ring mold and freeze. Add wine to pineapple brandy mixture about 30 minutes before serving. Add champagne and ice ring just before serving. Makes 20 (4 oz.) servings.

***********************************
Stuffed and Baked Racoon with Apples
1 medium raccoon
4 lg. onions
4 strips salted pork
2 c. beef stock
Stuffing:
5 lg. tart apples
2 T. butter
1 t. cinnamon
1 c. dry bread crumbs
1 t. salt
½ t. pepper
Skin and clean the raccoon. Wash well and remove most of the fat. Place in a large soup kettle, cover in salt and soda water and let stand over night. and bring to a boil. Take out of water next morning and wash two times and put in kettle and boil until tender. Lower heat and simmer for 30 minutes. Peel, core and dice the apples into a mixing bowl. Melt the butter in a small saucepan and add the cinnamon, bread crumbs, salt and pepper. Mix real good. Take the raccoon out of the cooking juices and cool. Stuff the raccoon and sew up the cavity. Place the raccoon, breast down o n the rack of a roasting pan, with the legs folded under the body and fastened with string. Drop the salt pork over the back of the raccoon and fasten with toothpicks. Place the onions and sweet potatoes beside the raccoon on the rack. Bake at 400 F for 10 minutes to brown the meat. Reduce the heat to 325 F and add the 2 cups of beef stock. Cook for one hour, basting as often as possible. Transfer to a heated platter surrounded by whole onions.