Hawaiian Luau Gourmet Club

Breaking Bread With Friends

Gourmet Club

Hawaiian Luau

~*~

Another month of: feasting.fellowship.fabulous food!

Meet the friends...

Rick & Carol

Eddie & Bonnie

Gordon & Teresa

Fred & Tanya

Chris & Mary Ann

TJ & Concetta

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The Hawaiian Luau was hosted by Rick & Carol

Their home is beautiful and welcoming!  So comfy.

Carol took care with every detail of our Luau.

Our night began by a greeting at the door and a

lei placed around our necks - perfect!

The table took our breath away with the most amazing

centerpieces, a vibrant green net as an overlay (genius!),

scattered seashells, flowers and eye-popping place settings.

The food was sumptuous!

***

~ Menu ~

Hawaiian Style Punch

Go Nuts For Banana Bread

Hawaiian Chicken Salad

Hawaiian Surprise Salad

Roast Pork & Dipping Sauce

Baked Navy Beans

Hawaiian Fruit Dip

Sweet Hawaiian Cream Cake

Hawaiian Style Punch

compliments of: Chris & Mary Ann

***

A delicious blend of Juicy Juice Fruit Punch, Ginger Ale

and Tropical Sherbet then garnished with fresh orange slices.

Mary Ann served our beverage in these adorable floral glasses

with jumbo paper umbrellas!

So refreshing...it was a divine drink to serve at the luau.

Go Nuts For Banana Bread

compliments of: Fred & Tanya

~*~

3 ripe bananas

2 eggs

1 c light brown sugar

3/4 c vegetable oil

1/2 c sour cream

3/4 t ground cinnamon

1 t baking soda

1 t baking powder

1 t vanilla

1/2 t salt

3/4 c chopped walnut pieces

1 3/4 c all purpose flour
***

Preheat oven to 350F, lightly grease 6x9 loaf pan with shortening or butter.

Peel bananas and place in small bowl, mash with fork until no lumps.

In a large bowl, combine the eggs, sugar, oil and sour cream whisk smooth.

Add the cinnamon, baking soda, baking powder, vanilla, salt, bananas

 and walnuts to the egg mixture and whisk to combine well. 

Add flour and stir pour the batter into the loaf pan and bake about 1hr 10 min.

Cool on wire rack and turn out loaves after 10 minutes.

 

Hawaiian Chicken Salad

compliments of: Gordon & Teresa

~*~

1 8 oz. Cream Cheese, soft

1/3 c Mayo

1/3 c Salad Dressing

1 can (20 oz.) Pineapple Tidbits

(reserve juice)

1-1/2 c Seedless Red Grapes, halved

2 lbs. Chicken Breasts, grilled & cubed

1 c Pecans, chopped

***

In a medium bowl, beat cream cheese until fluffy.

Mix in mayo and salad dressing with 6 T pineapple juice.

Stir in pineapple, grapes and chicken until evenly coated.

Chill and add pecans 1/2 hour before serving.

Serve on bread of choice or crackers.

Hawaiian Surprise Salad

Compliments of: Eddie & Bonnie

~*~

1 can (14 oz.) Crushed Pineapple

3/4 c Sugar

1 C Water

2 sm. pkg. Lemon Jello

1 (8 oz.) Cream Cheese, soft

1 c Celery, finely chopped

1 c Carrots, finely chopped

1 c Pecans, finely chopped

1 (16 oz.) Whipped Topping

***

Place pineapple, sugar and water in a pan and bring to a boil.

Add the lemon jello and stir until dissolved.  Cool.  Beat in cream cheese.

Add the celery, carrots and nuts.  Chill.  Fold in whipped topping.

Pour into a 9x13" pan.  Chill overnight.

Cut into squares and serve on a lettuce leaf.

Our main entree was presented by our hosts: Rick & Carol.

The most succulent pork roast with a heavenly dipping sauce

that we all wanted to drink with a straw and a steamy pot

of saucy baked navy beans.

Pork Roast & Dipping Sauce

~*~

Marinate pork tenderloins in Old Dutch Sweet & Sour Dressing.

Grill until juicy and tender.

Dipping Sauce

***

1 (32 oz.) Ketchup

1 can (2 c) Crushed Pineapple

1 lg. can Frozen Orange Juice

1 c Brown Sugar

1 sm. bottle A1 Sauce

In a large saucepan, bring ketchup, pineapple and OJ to a boil.

Add brown sugar and stir to dissolve.  Simmer 15 minutes.

Remove from head and stir in steak sauce.

Baked Navy Beans

~*~

3 c Navy Beans

9 c  Water

3 t Salt

1/2 c Onion, chopped

1/2 lb. Salt Pork, cubed

1/4 c Molasses

1 c Ketchup

1/4 c Brown Sugar

2 t Dry Mustard

***

Wash and pick over beans.  Place in cooker. Add water, salt, onion & pork. Mix well. Cook on low for 13-15 hours, until beans are tender.

Drain beans and reserve liquid.  Add last ingredients to cooker and stir. 

Return liquid to pot and blend well. Cook on low 3-4 hours.

Hawaiian Fruit Dip

compliments of: TJ & Concetta

~*~

1 c Sour Cream

1 pkg. Vanilla Pudding (instant)

1 lg. can Crushed Pineapples

1 c Coconut

Stir together until well blended.  Chill.

Served with an array of delectable fresh fruit.

Sweet Hawaiian Cream Cake

compliments of: TJ & Concetta

***

recipe to be featured soon!

One of the highlights of the month is getting together

with our beloved friends for Gourmet Club.

Is this hilarious?

Rick & Carol even had a photo opp set up for us!

Sweetest ending to the evening...

One Hot Hawaiian Husband!

Well...he is not really Hawaiian, but the first day we ever met he was

wearing black shorts with the words "Mele Kalikimaka " all over them.

It means "Merry Christmas" in Hawaiian.  That counts.

I will be linking to my favorite parties after I return

from my 10-day blogging break.