You don’t have to jet off to Hawaii to get a taste of the tropics this summer. Rather, consider hosting a simple summer luau in your own backyard.
You might not be able to serve up the traditional kalua pig, poi and haupia, but you can whip up these terrific tropical-inspired treats:
TROPICAL MEATBALLS
Ingredients for Meatballs:
1 pound lean ground beef
2 tablespoons finely chopped onion
1/2 cup fine dry bread crumbs
1 tablespoon chopped parsley
1 teaspoon garlic salt
1/8 teaspoon pepper
1 egg
2/3 cup milk
1 (13 oz.) can pineapple tidbits
1 tablespoon butter
2 tablespoons oil
1/8 teaspoon curry powder
Ingredients for Sauce:
1/2 cup reserved pineapple juice
1/3 cup vinegar
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon soy sauce
Directions:
Combine beef, onion, breadcrumbs, parsley, salt, pepper, egg and milk in bowl and mix until thoroughly blended. Cover and let stand.
Meanwhile, drain and reserve juice from canned pineapple; count out 32 pineapple tidbits. Shape ground beef mixture into 32 balls with a tidbit in the center of each.
Heat butter, oil and curry powder in skillet over medium heat. Add meatballs; brown slowly on all sides, about 7 to 8 minutes. Drain off fat.
In another bowl, blend the reserved pineapple juice, vinegar, sugar, cornstarch, salt and soy sauce; pour over the meatballs. Cook over low heat until the sauce thickens and clears, about 5 to 10 minutes, stirring gently. Add remaining drained pineapple tidbits; heat for 5 minutes longer.
CREAMY COCONUT DREAM DESSERT
Ingredients:
1 cup all purpose flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup finely chopped pecans
Ingredients for Filling:
1 (8-ounce) cream cheese, softened
1 cup powdered sugar
1 (12-ounce) container frozen whipped topping, thawed
4 cups cold milk
3 (3.5) packages instant coconut cream pudding mix
1/2 cup flaked coconut, toasted
Directions:
Preheat oven to 325 degrees.
In a bowl, combine the flour and sugar, cut in butter until crumbly. Stir in pecans. Press into a greased 9x13x2-inch pan.
Bake for 20 to 25 minutes or until edges are lightly browned.
Remove from oven and cool on a wire rack.
In a mixing bowl, beat cream cheese and powdered sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.
In another bowl, whisk milk and pudding mixes for 2 minutes, let stand for 2 minutes or until soft-set. Spread over cream cheese mixture.
Top dessert with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight.
Related Articles: