3 lbs. pork butt
2 cups water
1 teaspoon liquid smoke
1/4 cup Hawaiian Salt

Pre-heat the oven to 400 degrees. Place the pork fat side up in a roasting pan. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven, for three hours. Remove from pan and shred. Enjoy!!
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3 lb salmon filet
6 lup chong, cooked and thinly sliced
2 onions, thinly sliced
2 to 3 cups mayonnaise
1 cup grated Parmesan cheese

Place salmon filet in a large baking pan. Layer lup chong and onions over filet; cover with mayonnaise and sprinkle with cheese. Cover with foil and bake in oven at 375 degrees for 45 minutes. Remove foil, increase oven temperature to 400 degrees, and continue cooking for 15 minutes or until top is browned. Enjoy with rice and kim chee or with a fresh green salad.
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1 can (10.5 ounces) Campbell’s Condensed Cream of Chicken Soup
1 cup reduced fat (2%) milk
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)
1 cup cubed cooked chicken or turkey
salt & pepper, to taste
1 egg
1 cup biscuit baking mix

Heat the oven to 400. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Season the mixture with salt and pepper.

Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).


Bake for 20 minutes or until the topping is golden brown.

Makes 4 servings.
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For the Poke:
Pick up your choice of already made poke from your favorite Foodland OR make your own with
1/2 lb. ahi (yellowfin tuna sashimi or sushi grade) diced
3 tbsp. shoyu
1 1/2 tbsp. sesame oil
1/4 cup sweet onion thinly sliced

For the Chips:
1 pkg. Wonton wrappers
Oil

Toppings (optional):
2 stalks green onions
furikake seasoning
Spicy Mayo (1/4 cup mayo + 1/4 cup sriracha)

Mix together the diced ahi, shoyu, sesame oil, green onions, and onions. Set aside and let it marinate in the fridge for about 30 minutes.

Meanwhile, in a pan or fryer heat up some oil to fry the wonton wrappers to act as the tortilla chips. Cut the wonton wrappers in half diagonally so they come out as triangles.

Gently drop the wrappers into the oil and fry until both sides are a light golden brown. Set aside on a plate lined with paper towels or chopped cabbage. Enjoy.

RC: Tani Nakamitsu from onohawaiianrecipes.com


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2-3 Tbsp Cooking oil
1 small onion, minced
1 Tbsp Garlic, minced
2 Tbsp fresh Ginger, minced
2-3 lb whole Chicken or parts cut into bite sized portions, remove skin
2 Tbsp Fish sauce (patis)
3-4 C Water
Salt and pepper to taste
2 C peeled and cubed unripen (green) Papaya

Heat the oil over medium heat in a large pot. Add the onions and sauté until transparent, about 3-4 minutes. Add the garlic and ginger and sauté another 2-3 minutes. Add the chicken pieces and sauté another 5 minutes to partially cook and lightly brown. Add the fish sauce and stir well. Add water to cover the chicken and bring to a boil. Reduce heat and simmer 25-30 minutes, stirring and skimming off fat and scum occasionally. Add cubed papaya and simmer another 5-10 minutes until papaya is tender. Remove from heat, salt and pepper to taste. This dish will be soupy when done. Enjoy.
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