Weekly Recipes For Your Inbox!

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May 262012
 

Hawaiian Baked Beans

If you’re having pork ribs for this weekend’s BBQ, you might want to try these!

 

1/2 lb bacon
2 medium onions, chopped
4 cans (16 oz each) pork and beans
1 can (9 oz) crushed pineapple
1/4 cup chili sauce
2 tbsp molasses
1-1/2 teas dry mustard
1/2 teas salt, optional

 

Fry bacon until crisp and drain on paper towels. Add onions to bacon drippings and cook until tender. Crumble bacon and place in a Dutch oven with the onions and remaining ingredients. Cover and bake on the grill over medium hot coals for 1-1/2 hours. Remove cover and continue to cook for 25 minutes, stirring occasionally……….something different for your cook-out on Memorial Day……enjoy!

Apr 052012
 

Hawaiian Seafood Salad

Nice cold salad for those hot days coming up and for some of us, it’s already here!

 

 

6 oz medium width egg noodles
1 medium avocado
Lemon juice
1 can (15-1/2 oz) pineapple chunks, drained
1 can (7 oz) crab meat
1 can (4-1/2 oz) shrimp
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup scallions, sliced
2 tbls chili sauce
1/2 teas Worcestershire sauce
1/4 teas dry mustard
Dash of hot sauce

 

Cook noodles according to package directions, drain and rinse in cold water. While noodles are cooking, peel the avocado, cut in chunks and sprinkle with lemon juice. Drain the crab meat, flake and remove any cartilage. Drain the shrimp and rinse. Combine the noodles, avocado, pineapple, crab and shrimp in a bowl. Combine the remaining ingredients and spoon over the noodle mixture; toss gently to coat. Cover and chill for 2 hours before serving. Enjoy!

Note: If fresh shrimp and crab are available to you, it makes for an even better salad!

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