The Hawaiian Meal

 

 

The Hawaiian Meal

For this very unusual but delightful meal you will need:

Finely Shredded Lettuce

Chinese Noodles

Chopped, Cooked Chicken, either hot or cold

Hot Cooked Rice

Chicken Gravy

Diced Tomato

Shredded Cheese

Diced Celery

Sliced Green Onion

More Chicken Gravy

Crushed Pineapple, drained but not 'dry'

Flaked Coconut

and Sliced Almonds

 

To serve, layer on plate in order given.

 

It's just that simple!

Or maybe it's not.  It is a lot of chopping.

 

I didn't give any amounts, because each family or person will make that amount vary.  You can see from the picture the approximate amounts I used for our family of six (the Gravy and the Rice aren't pictured because they were still cooking on the stove--I cooked one cup of dry Rice).  I used one pint of home-canned chicken, and used the following recipe for the Chicken Gravy.  Serve with King's Hawaiian Rolls and fruit smoothies.  Mmmm.... it tastes so good!

 

Chicken Gravy:

1/4  Cup  Butter

1/4  Cup  Flour

2  Cups  Chicken Broth

Seasonings, as desired--I like Poultry Seasoning, Salt, Pepper, a wee bit of Thyme, and if it all looks a bit too bland, a dash or so of Turmeric

 

Melt the Butter in a medium saucepan over medium heat; stir in Flour and cook for a minute or two.  Slowly add in the Chicken Broth, about a half-cup or so at a time, cooking until the Gravy reaches the desired consistency.  Season to taste. 

You can also make this with Cornstarch instead of Flour to make it gluten-free.  Just mix the Cornstarch into the Chicken Broth instead of cooking in the Butter (as you do with the Flour).

 

 

"Jesus Christ,

the same Yesterday,

and Today,

and Forever!"

Hebrews 13:8

 

 

Does anyone out there know the origins of this Hawaiian Meal?  The combination seems so strange: Pineapple and Gravy and Cheese and Lettuce? all mixed together? and it tastes good?  Yes, Yes, and Yes again.

 

I can remember having this as a child...  I think it would be good with Mango, too.

 

Oh, and on another note.

See that little glass pig up there in the lower right side in the photo?

That's Penelope Pig.

She sits in the middle of our table and believe me, we all want her to stay right there.  You see, if she comes and sits in front of your place, it is a silent signal to all that Oops! you've been using piggish manners.  Penelope will visit you quietly until someone else uses piggy manners and then she off she trots to visit the next offender.

 

My, how nice and mannerly our meals have become! And not a word need be said!

 

You can find your own Penelope Pig at Pier One for under $4.

 

 





Honey-Orange Sweet Rolls

 

 

 

Honey-Orange Sweet Rolls

 

For the Dough:

2  Packages  Yeast

2  Cups  Warm Water

1/2  Cup  Fresh Orange Juice

1/2  Cup  Honey

3/4  Cup  Melted Butter

2  Eggs

2  teaspoons Finely Minced Orange Zest, optional--  (just please, please, please make certain that this Zest is finely minced, as I personally can't stand the feeling of flossing my teeth with Orange Zest.  I'm sure you won't like it either.  Thank You.)

2  teaspoons  Kosher Salt

8 to 8-1/2  Cups  Flour

 

For the Filling, mix together:

1/2  Cup  Very Soft Butter

1  Cup  White Sugar

3  Tablespoons Orange Juice

1  teaspoon  Orange Zest, if desired (you did see the comment about finely mincing this, didn't you...)

 

For the Orange Glaze, combine:

2  Cups  Powdered Sugar

3  Tablespoons  Orange Juice

1/2  Cup  Heavy Cream, or as needed to reach desired consistency

1  teaspoon  Orange Extract or Vanilla Extract, optional

and another 2  teaspoons  Very Finely Minced Orange Zest (enough said)

 

In a large mixing bowl, combine the Yeast, Water, Orange Juice, and Honey; mix well and set aside for 5-10 minutes for the Yeast to proof.  Stir in the Melted Butter, Eggs, Orange Zest, and Salt.  Stir in the Flour in two-cup increments, mixing until thoroughly combined.  Cover with a clean towel, set in a warm spot (like a sunny kitchen window) and let rise until doubled, about 45-60 minutes.

 

When the Dough has doubled in size, turn out onto a very well floured board and knead about 60 strokes.  Divide Dough in half.  Beginning with one half of the Dough, roll out into a large rectangle, about 16" x 20".  This size is a matter of personal preference because the larger the rectangle, the more "spiral-ly" your sweet rolls will be.  Roll the dough smaller and you'll have a greater concentration of filling with a thicker, less "spiral-ly" rolls.  Anyway, back to the recipe.  Spread the Dough with half of the Filling.  Roll up, cut into 12 rolls, place them in a greased 9 x 13 dish, and repeat with the remaining Dough and Filling.  Let the Honey-Orange Sweet Rolls rise until about double in size, about 30-45 minutes. 

 

Bake in a preheated oven at 350* for 22-26 minutes.  Let cool 10 minutes, then pour Orange Glaze over the rolls.  Let come to room temperature, if you can wait that long.  I usually can't.  You'll want a glass of milk, too.

 

Makes 24 Sweet Rolls.  I won't say how many it actually serves--you know you'll want more than one...



 

"And I have come down to deliver them out of

the hand and power of the Egyptians

and to bring them up ...

to a land good and large,

a land flowing with Milk and Honey,

a land of plenty..."

Exodus 3:8, Amplified Version

 

Well, I'll bet you thought either I'd forgotten about you, or that I'd stopped cooking.

Nope.  Still been battling computer issues.  Last time I posted, the company was shipping us a new hard drive.  It came.  It was installed.  It still didn't work properly.

So, long story short, we've been sent a brand new replacement.  So far, it seems to be working properly.  Now I just need to get my camera program loaded on this computer and I should be good to go.  I have a lot of photos, so what I think I'll do is to type up the recipes and post them and then come back and add the photos in later.

 

Spring here on the West Coast has been a flurry.  We've been having wonderful, lovely, beautiful weather and have been longing (needing, Praying!)  for some rain.  Pray for Rain for us, please?

 

In February, I celebrated 3 years Melanoma Free!  Whoopee!  We went to the City as a family, spent the day at the Acadamy of Sciences--the white alligator (crocodile?) is cool! and so is the rainforest exhibit, the penguins, the Africa room, the living roof, you get the idea--and finished up after my appointment at the nifty little cupcake bakery on Fillmore: Sift.  If you get a chance, pop in there.  It's sweet.  Literally.  You'll come out with a sugar high so high you'll feel as if you have the ability to climb the Golden Gate.  But we didn't, we just drove home over it.

 

March has brought some sadness to us, as T's Grandmother passed away.  He and I, along with his brother, flew East for a quick trip for her funeral.  This was a special time with his family, and we rejoice that Grandma is Safely Home!

 

And now it's raining today!  Yippee!  My dryer is buzzing, my Dough is calling for me to come take care of it, and I must close.  But I hope to chat with you again soon!

 

Until then,

Carolyn

 

 

 

 

 

 

 

 

Recipe adapted from the Lemon Sugar website.