2 cups mochiko
2-1/3 cups sugar
1 cup water
1 cup canned coconut milk or undiluted evaporated milk
1-1/2 teaspoons extract, such as almond or white vanilla
3 or 4 drops food coloring, if desired

Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 11 to 14 minutes, or until mochi has a dry surface and transparent appearance.

Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible.

Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather.

Cooking times may vary with differing cookware and microwave ovens.

2 Pkg. (8 oz.) Cream Cheese
1 C. Macadamia Nuts
1 Can (8 oz.) Crushed Pineapple
2 T. Round Onion, Chopped Fine
1/4 C. Bell Pepper, Chopped
Pinch Of Salt

Seven simple steps to follow:

1. Drain the crushed pineapple.


2. Mix slightly softened cream cheese with pineapple, onion and bell pepper.


3. Add a pinch of salt.


4. Add only half cup Or nuts to cream cheese mixture.


5. Shape into 2 logs and roll logs into remaining macadamia nuts.


6. Wrap in waxed paper or plastic wrap and refrigerate.


7. Serve with crackers.

This recipe serves approximately 20

2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 teaspoon vanilla
Juice from half a lime
3 tablespoons flour
3 tablespoons cornstarch
1 pound sour cream
8 tablespoons mango puree (see note)

Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tablespoon butter.

Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.

Pour mixture into prepared pan and bake 1 hour. Do not open oven door.

Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices.

For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade.

1-3/4 cups shortening
1 stick (1/2 cup) butter or margarine
5 cups flour
1 teaspoon salt (optional)
3/4 cup milk
1 small can evaporated milk
1 can tsubushi an (coarsely ground red bean paste)

In a mixing bowl, combine shortening, butter or margarine, flour and salt. Mix with a pastry blender or by hand. Stir in milk and 2 tablespoons of the evaporated milk. Combine well.

Pull off pieces of dough and flatten in palm of hand. Place 1 teaspoon tsubushi an in middle. Fold dough around to enclose. Flatten. Place on ungreased cookie sheet. Repeat, making remainder of manju. Brush tops with evaporated milk. Bake in a preheated 425-degree oven for 20 minutes.

Makes approximately 30 small pieces.

1 9-Inch Graham Cracker Crust
1/2 C. Boiling Water
1 Envelope Gelatin
1/2 C. Sugar
1/2 C. Pineapple Juice
1 8-oz. Pkg. Cream Cheese
Whipping Cream

Five simple steps to follow:

1. Dissolve gelatin in boiling water; stir until completely dissolved.


2. Add sugar and pineapple juice; cool mixture.


3. Soften cream cheese and stir gelatin mixture in gradually until well blended.


4. Pour into pie shell and refrigerate until firmly set.


5. Top with whipping cream before serving.

1 bag poi
2 cups water
2 packages (10 ounces each) mochiko (Asian sweet rice flour)
1-1/2 cups sugar
1 quart canola oil for deep-frying

Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep-fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36.

2 tablespoons olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
2 green mangoes, peeled, pitted and cut into bite-size chunks
3 tablespoons minced fresh chile 1 tablespoon minced garlic
2 cups fresh orange juice
1 cup red wine vinegar
1/3 cup chopped fresh oregano
Salt and fresh black pepper

Heat olive oil in saute pan over medium heat until hot but not smoking. Add onion and cook, stirring frequently, until transparent, 5 to 7 minutes. Add red bell pepper and mangoes and cook, stirring frequently, for 5 minutes.

Add chile and garlic; cook, still stirring, for 1 more minute. Add orange juice and vinegar. Bring to boil, reduce heat o medium low, then simmer 5 minutes. Remove from heat, add oregano, salt and pepper. Mix. Cool. Makes about 5 cups.

2 cups mochiko (sweet rice flour)
2-1/3 cups sugar
2 cups water
1-1/2 teaspoons flavored extract, such as cinnamon or lemon (see note)
3 or 4 drops food coloring
Katakuriko (potato starch flour) to coat mochi

Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 10 to 12 minutes, or until mochi has a dry surface and transparent appearance.

Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible; otherwise, liquid will harden katakuriko.

Turn cooked mochi onto a large platter or a wood cutting board dusted well with katakuriko. Dust mochi with more katakuriko.

Use a nonserrated plastic knife (those from McDonald's work well) to cut mochi into bite-size pieces. Coat all sides with katakuriko. Makes 40 pieces.

Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather. Or freeze in an airtight container.

Note: For pina colada-flavored mochi, add 1 teaspoon EACH coconut and pineapple extracts.

Cooking times may vary with differing cookware and microwave ovens.

CRUST:
1 1/2 Blocks Margarine
3 T. Powdered Sugar
1 1/2 Cups Flour
1/2 Cup Chopped Macadamia Nuts
A Dash Of Cinnamon

MIDDLE LAYER:
1 Cup Boiling Water
1 Box (3 oz.) Lemon Gelatin
1 Pkg. (8 oz.) Cream Cheese
1/4 Cup Sugar
1 Container (4 oz) Whipped Cream Topping

TOP LAYER:
1 Box (6 oz) Flavored Gelatin
3 1/2 Cups Boiling Water
1/4 Cup Cold Water
1 Envelope Unflavored Gelatin

This recipe requires 15 challenging steps
(Crust)
1) Cream Margarine And Sugar.
2) Add Remaining Ingredients And Mix Until Blended.
3) Gently Press Into Ungreased 9x13 Baking Pan.
4) Bake For 20 To 25 Minutes Until Golden Brown.
5) Set Aside Until The Crust Cools.

(Middle layer)
1) Dissolve Lemon Gelatin In Boiling Water And Refrigerate Until Cool.
2) Combine Cream Cheese And Sugar.
3) Add Combined Cream Cheese And Sugar To Cool Lemon Gelatin And Whipped Cream Topping.
4) Pour Mixture Onto Cooled Crust.
5) Chilled Until Firm. (Approx. Two Hours)

(Top layer)
1) Dissolve Flavored Gelatin Into Boiling Water.
2) Sprinkle Unflavored Gelatin In Cold Water.
3) Combine Everything Together.
4) Put In Refrigerator Until Cool.
5) Pour Over Middle Layer And Chill Until Firm.

This recipe yields 24 to 36 pieces.

1/2 C. Sugar
1/2 C. Water
1 1/2 C. Guava Juice
1/4 C. Orange Juice
1 1/2 T. Lemon Juice
1/2 C. Pineapple Juice
1 Tsp. Grated Orange Rind
1 Bottle (28 oz.) Ginger ale, Chilled

Three simple steps to follow:
1) Combine sugar and water in a saucepan and simmer 10 minutes; cool.
2) Stir in juices and rind; chill
3) Add ice and ginger ale, before serving

This recipe yields 12 (4 oz) servings