1/2 cup Oils of Aloha Macadamia Nut Oil
2 cloves garlic, minced
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
Lemon wedged for garnish
French bread, thinyly sliced

In a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 F. Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and serve with French bread. Makes 4 servings.

Yeast mixture:
1 cup milk, scalded and then cooled to lukewarm
1/3 cup honey
1 package active dry yeast (1 tablespoon)
1 cup lukewarm water
1-3/4 cups all-purpose flour

Dough:
2-1/2 teaspoons salt
1/4 cup vegetable oil
1 cup mixed grains of choice, such as Stone-buhr 4 Grain Cereal Mates
About 3 cups all-purpose flour

In large bowl, mix milk and honey. In small bowl, stir yeast in lukewarm water; let dissolve 3 to 5 minutes, then add to milk/honey mixture. Add flour and, with whisk or wooden spoon, whip for 100 strokes. Cover bowl with towel and let stand 45 to 60 minutes.

To yeast mixture in large bowl, add salt, oil, grains and 2-1/2 cups of the flour. Mix with wooden spoon, then fold by hand gradually until dough holds together and begins to come cleanly off sides of bowl.

Flour hands and begin kneading dough on lightly floured board or countertop until dough feels springy (consistency of an ear lobe). Add more flour a little at a time, if needed -- and only enough to prevent dough from sticking to hands. (It's better to be a little on the sticky side than too dry with too much flour.)

Place in large, clean and oiled bowl. Cover with a towel and let rise until doubled in size.

Punch down dough, knead, then return it to bowl. Cover and let rise again; this time it will double in size more quickly.

Punch down dough, knead and divide it into 4 equal portions. Shape into large buns (mini-loaves), flouring hands if dough gets too sticky. Place 2 buns each on 2 lightly greased cookie sheets, allowing 4 inches between buns; let rise until almost doubled in size.

Bake 35 minutes in a preheated 375-degree oven. Makes 4 crusty buns, each 8 inches or larger in diameter.

Or make 3 loaves, each 5 by 9 inches; or 4 loaves, each 3 by 7 inches. If desired, sprinkle some grains on top of loaves before baking.

Store in plastic bag as soon as bread cools. Freeze portion you don't plan to use within 2 days.

3 packages opae (dried shrimp)
1 good size Maui onion
2 tomatoes
Soy Sauce
Sugar
Vinegar

Soak opae in a bowl of water until soft; then drain. Dice tomato and onion.
Combine with shrimp.

Add sugar, soy sauce and vinegar to taste.

1 tablespoon olive oil
2 tablespoons champagne
3 ounces island fish
1 pound shrimp
3 pieces mussels
2 pieces scallops
1 crab leg, cut
14 ounces bouillabaisse base

Bouillabaisse base
1 teaspoon olive oil
1 tablespoon Maui onion
Pinch ground fennel
Pinch crushed red chilies
Pinch fresh cracked pepper
2 tablespoons leeks, chopped
4 tablespoons celery, chopped
1/2 teaspoon garlic, minced
1/2 teaspoon thyme
Pinch of saffron
Shot of champagne
3/4 cup whole pear tomato
6 fluid ounces fish stock
Salt, to taste

Prepare base:
Sweat onion in olive oil, add fennel, crushed chilies and fresh pepper. Add leeks and celery, saute another couple of minutes. Add garlic, thyme and saffron, toss and deglaze with champagne. Add tomatoes, stock and simmer for 15-20 minutes, add salt to taste.

To serve:
Saute fish, mussels, shrimp and scallops. Deglaze with a shot of champagne, add in bouillabaisse base, then crab. Cover and cook until shellfish opens. Transfer to a bowl and garnish with croutons. Makes 1 serving.

2 cups basmati rice (white)
1 cup water
1-1/2 cups lite coconut milk (Or I used 1/2 cup "Thai Kitchen" pure coconut milk and 2 cups water.)
3/4 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cardamom
cooking spray to coat pan - or a TBS. or 2 of oil
1 small red chili, seeded and minced
1 carrot, cut julienne strips
1 stalk lemon grass, cut into 2 inch pieces
1/2 tsp. salt
1 cup frozen peas
toasted coconut (optional)

Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside. In a large skillet, heat oil and saut cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute. Stir in lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes. Stir in peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.

1 tablespoon oil
1/4 cup chopped dired shrimp
3/4 pound char siu, diced
4 water chestnuts, diced
1 stalk green onion, chopped
2 teaspoons shoyu
2 teaspoons oyster sauce
1/4 teaspoons sugar
1/4 teaspoon salt
1 package hot roll mix (13-3/4 ounces)

Heat oil in wok or skillet. Add rest of ingredients except hot roll mix; fry slightly. Prepare hot roll mix according to package directions. Let rise until doubled. Knead on floured surface until smooth and elastic. Pinch dough into twelve 1-1/2 inch balls. Flatten pieces of dough, keeping center thicker than edges. Put a tablespoonful of meat mixture in center. Form buns by pinching edges together to seal filling. Place on wax paper squares, seam side down. Cover and let rise until doubled. Steam 15 minutes. Makes 1 dozen.

This Hawaiian hor deoeuvre is a must for any Hawaiian Luau you are having.

1 package bacon
1 package chicken liver
2 cans water chestnuts
1/4 cup soy sauce
1 Tablespoon sugar

Marinate Chicken Liver in 1/4 cup Soy Sauce and 1 Tablespoon. sugar for 30 minutes. Place water chestnut on liver then wrap in 1 slice of bacon. Place a toothpick or longer skewer through it and grill for 15-20 minutes until done. (We sometimes place them in the oven and broil till done.)

Submitted by: Camille.

1 Package somen (cooked, rinsed and drained)
Char Sui Pork or Ham Fish cake (Kamaboko)
Chopped Lettuce
Shredded Cucumbers
sliced Dried Seaweed (Nori)
Cut into thin strips
3 Stalks of Green Onion, Chopped
2 Scrambled Eggs Cut Into Strips

Dressing:
1/2 Cup Japanese Vinegar
1/2 Cup Soy Sauce
1/2 Cup Sugar
1/2 Tsp. Sesame Oil
3/4 Tsp. Toasted Sesame Seeds

Prepare dressing a day before serving. Mix all dressing ingredients together and refrigerate overnight to bring out flavor.

Lay somen noodles evenly in a 9 x 13 inch pan. Add the cut vegetables on top of the noodles. Garnish with the sliced fishcake, ham, eggs, and dried seaweed. Shake dressing very well and pour evenly over the somen salad. Serve Immediately.

2 lbs Portuguese sausage, cut into 1/4-ince pieces
1 lb ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid

Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Eat! Makes 12 servings.

1 oxtail, cut in sections
1/2 cup raw peanuts, blanched
1 small piece dried orange peel, optional
1 slice ginger, crushed
1/4 cup liquor (wine or whiskey, optional)
Salt to taste
1 stalk green onions
Chinese parsley

Boil oxtail for 5 minutes. Drain. Add all ingredients except garnish and simmer with oxtail until oxtail is tender in as much water as desired. Garnish with chopped green onions and Chinese parsley.