Hawaiian Poke

Hawaiian Poke

1 lb raw tuna, cut into 1/2-inch cubes
1 to 2 Tbsp soy sauce
1 tsp sesame oil
1 to 2 scallions, green part only, finely chopped

Optional seasonings:

1 Tbsp sugar
1 Tbsp grated fresh ginger
1 Tbsp oyster sauce
1 Tbsp toasted sesame seeds
1 tsp finely chopped garlic
1/4 cup finely chopped Daikon
2 Tbsp finely chopped macadamia nuts
2 Tbsp finely chopped cilantro
Garlic chili sauce or other hot sauce to taste

Combine the tuna with the soy sauce, sesame oil, scallions and any of the optional ingredients; toss to combine. Serve immediately or refrigerate for up to 2 hours.

Serves up 4 to 6.

Hawaiian Haystacks

1 chicken, cut up
2 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
1 tbsp. parsley
1 tsp. basil
Salt and pepper
Water to cover chicken

Boil all together until chicken is done (approximately 1 hour). Debone chicken. Reserve 3 cups broth. Mix in 2 cans cream of chicken (1 can cream of chicken and 1 can cream of celery) soup. Serve over cooked rice. Use desired toppings:

Tomato Green pepper
Celery
Pineapple
Coconut
Chinese noodles
Almonds Cheese

Hawaiian Hot Dish

1 lb. pork sausage (hot)
1 med. onion, chopped
1 c. chopped celery
1/2 c. chopped green pepper
1 c. rice, uncooked
2 pkgs. chicken noodle soup (dry)
1 pkg. sliced almonds
4 c. water

Brown sausage and onions; add rice, cook 15 minutes, stirring frequently. Put in a 9"x13" baking dish. Add peppers and celery. Sprinkle on noodles and soup ingredients. Put on almonds. Pour water on slowly. Cover with foil. Bake for 45 minutes at 350 degrees. Remove foil and cook, uncovered for 15 more minutes.