HAWAII - International Dinner

Have you ever been involved in an International Dinner? They are SO much fun! We have one every year during our Missions Conference. This year, we had a table decorating contest along with it. It was neat to see the people go all out on their tables. We are starting to have as many men involved in it, as we do ladies. And that's exciting! This year, I chose Hawaii. It's not a different country, but it is certainly a different culture. I had fun. I didn't win the table contest, but it wouldn't look very fair if the preacher's wife won, now would it? haha

The first recipe I want to share with you is the Volcano punch. That is the purple liquid on the end of the table there, it's in a clam shaped bowl. It was to die for!! I only bought enough to make 2 punch bowls full, and people were waiting in line for it. It was so different and so good. You simply MUST try it at your next function!

VOLCANO PUNCH

3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubes

In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. Will serve 40-70 people.

* I didn't have a punch bowl big enough to make the entire batch at once, so made it 1/2 at a time.

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I flew solo on my table this year, so didn't get a good pic of it before all the dishes of food got set on it. But you get the idea.

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The next recipe is Hawaiian Shrimp - and man alive were they ever good! I will definitely be making these again. These are the kabobs that you see in the light blue bowl. My dh grilled these for me, but next time, I'll just do them under the broiler. They are quick and easy!

HAWAIIAN SHRIMP

2 lbs fresh shrimp -- peeled & deveined
40 ounces pineapple chunks in juice -- canned (RESERVE JUICE!)
1/2 lb bacon slices -- cut in 2" pieces
2 red peppers -- cut in 1" pieces
1/2 lb mushroom caps
1 pint cherry tomatoes
8 ounces sweet and sour sauce
16 skewers

Drain pineapple, reserving juice. Combine vegetables with shrimp on skewers
and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple
juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each
side or until cooked. Baste often with sauce. Super easy!

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The next one is Crispy coconut chicken. This turned out so delicious! It was a favorite on the table and several ladies asked me for the recipe. You can also use this same recipe to coat shrimp.

CRISPY COCONUT CHICKEN FINGERS

1 cup Angel Flake Coconut
1/2 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 1/2 lbs boneless, skinless chicken breast halves, cut into 1" strips
1 egg, lightly beaten
1/3 cup butter or margarine

Dipping Sauce

1 cup apricot preserves
2T Dijon mustard

Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and garlic pwder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan; drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce (mixture of apricot preserves and Dijon mustard) or Honey mustard.

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I know I already showed this pic, but the Tropical Muffins are in the pic too. You can barely see them in the background in the wire basket. I made mini muffins out of them, so they would go farther. The recipe calls for baking in a bread pan, you can do that if you choose, or do muffins, it is entirely up to you. They are so moist and yummy! One of the men that was there asked if I would mind if he took the leftovers home "to his wife." haha I gladly let him.
This one would be great for gift giving - bake it in mini bread pans.

TROPICAL NUT BREAD

2 cups flour
1 tsp baking soda
2 tsps baking powder
1/2 tsp salt
1 (8 1/4 oz) can crushed pineapple, drained
1 cup mashed banana (about 3 bananas)*
1/3 cup orange juice (using one of the Dole 100% juice mixes is good, too...especially the orange, mango, peach)*
1/2 cup butter (you can half the amount of butter and add 1/4 cup applesauce to lower fat)*
1 cup sugar
2 eggs, beaten
1 1/2 - 2 cups chopped macadamia nuts (walnuts or pecans or no nuts at all work also)

Preheat the oven to 350 degrees. Butter a 1 lb loaf pan *(or 3-4 mini loaf pans). Sift dry ingredients together and set aside. Combine pineapple, banana, and orange juice and set aside. In a large bowl, cream butter and sugar. Add eggs and beat well. Add a small amount of the flour mixture alternately with the fruit mixture, mixing only enough to moisten the flour. Stir in the nuts and pour batter into pan(s). Bake for 1 hr and 15 minutes *(check mini loaves after 35 minutes). Note: This bread is much better after a day or two.

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This last one is Wiki Wiki Coconut Cake. Wiki Wiki means "quick quick." So next time you want your kids to move it, say "Wiki Wiki" to them and see what they do! haha This one was soooooo moist and delicious! Wow! I made it the night before so it would have time to sit and get all happy with the toppings that were poured over it! Mmm! A real keeper!

WIKI WIKI COCONUT CAKE

1 White cake mix (with ingredients listed on back of box)
1 (16 oz) pineapple w/ juice
1 C. Brown sugar
1 Tblsp Cinnamon
1 can coconut milk
1 Lg. Instant Vanilla pudding
1 (12 oz) Cool whip
1 cup shredded flaked coconut


Bake cake according to pkg. directions. Poke holes in cake and set aside. In saucepan, over med. - high heat, combine the pineapple with juice, brown sugar, 1 Tblsp. of cinnamon and 1 cup of coconut milk. Heat until bubbly and pour evenly over top of cake. Mix pudding according to pkg. directions and pour evenly over top of cake. Cool completely and spread cool whip over top. Sprinkle generously with coconut flakes. ENJOY!