LAYERED LILIKOI CAKE (this makes a fabulous wedding cake) For cake: 1 package moist Yellow Cake Mix 1 1/3 cups lilikoi juice 3 eggs 1/3 cup vegetable oil To make the cake: Bake cake according to package directions substituting lilikoi juice for water. Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. While the macaroni is cooking mix the dressing in a small bowl and set aside. Then rinse with cold water and set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. POTATO-MAC SALAD 4 large red and/or yellow potatoes cut into cubes 1-1/2 cups shell or elbow macaroni-dry 1/4 cup thinly sliced and chopped red onion 2-3 pickles chopped 2-3 green onion chopped 1 carrot grated 3 hard boiled eggs (whites chopped, set aside yolks) 1 cup frozen peas (optional) 2 celery stalks chopped (optional) 1-2 carrots chopped (optional) Dressing: 1-1/4 to 2 cups mayonnaise 1/2 cup Zesty Italian dressing 1 tablespoon prepared mustard 3 yolks from the boiled eggs 1 teaspoon garlic salt Ground pepper to taste 2 T or less pickle juice (optional) Optional Herbs to taste (dill, parsley, curry powder) Boil cubed potatoes until tender then drain and rinse with cold water. The swineapple can also be grilled, it takes about the same time. Remove the foil and continue roasting for another ½ hour, or until the bacon is crisp. Cover in foil and roast in the oven for 3 ½ hours. Use skewers to secure the top and bottom back on. Drape the top of the pineapple with bacon and make a lattice, covering the whole exterior. Recap the pineapple with the pineapple top. Stuff the center of the pineapple with the cubed or whole ribs of pork. If using whole boneless ribs just sprinkle ribs with bbq spice. Add the cubed pork and sprinkle with remaining BBQ rub. If using the cubed pork then chop up 1/2 cup of pineapple chunks from the interior and add to a bowl. Sprinkle the inside and outside of the pineapple with ½ tablespoon of your favorite BBQ rub. (Do not discard.) Core the pineapple and trim the outside. Remove the top and bottom of the pineapple. SWINEAPPLE 1 large pineapple 1 Tablespoon BBQ spice rub 1 lb pork butt, trimmed and cubed or whole boneless ribs 9 slices thick cut bacon Heat oven to 300✯. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve. Deep fry the Mochiko batter chicken until golden brown. If the oil is hot enough the batter will begin to cook on contact. Test hotness of oil by dropping some batter in it. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Ten minutes prior to cooking take the container out of the refrigerator. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Cover and let set in the batter overnight in the refrigerator. Once the batter is mixed add the chicken and stir until all pieces are coated. In a large container combine all ingredients except the chicken and mix well. July 2010 Meal #1: Pork & Eggplant w/Black Bean Ga.MOCHIKO CHICKEN 10 pounds boneless skinless Chicken Breasts 1/2 cup Mochiko Sweet Rice Flour 1/2 cup Cornstarch 1/2 cup Sugar 1 teaspoon Salt 4 Eggs 10 teaspoon Soy Sauce or Huli Huli Sauce 8 cloves garlic, minced 1 cup green onions, chopped 4 tablespoon Sesame Seeds (optional) Cut up chicken into serving size pieces and set aside.July 2010 Meal #3: Hamburger Stroganoff w/Gnocchi.Easy Char Siu Bao.In Other Words Mini Char Siu M.July 2010 Meal #7: Pork Chop w/Cream of Mushroom G.

Hawaiian electric pork and peas