The Online Recipe Box

Ingredients:

• 1 package butterflake rolls
• 1-41/2 ounce can of shrimp
• 1 egg
• 1/2 cup cream
• 2 tablespoons green onions minced
• 1/2 teaspoon salt
• 1/4 teaspoon dill weed
• 3/4 cup shredded swiss cheese

Directions:

1. Seperate rolls into 24 equal pieces.
2. Press greased muffin tins.
3. Press roll so that it covers bottom.
4. Put a little shrimp into each cup.
5. Beat all other ingredients and divide into each cup (about 1 tablespoon).
6. Sprinkle cheese on top.
7. Bake at 350 degrees for 20 minutes.

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Ingredients:

• 12 Ti leaves or 1 package of banana leaves cut into 4 inch strips width ways
• 45-50 taro leaves
• 1 ½ -2 lbs chicken
• 1 lb mahi-mahi or butterfish
• Hawaiian or kosher salt
• Liquid smoke

Directions:

1. Cut chicken and fish into 1 inch cubes.
2. Salt the fish, and salt and liquid smoke the chicken. Stack 8 to 10 taro leaves. Divide pork and fish into 6 portions and place a portion of each into the center of top taro leaf. Wrap leaves around fish and chicken.
3. Take 2 ti leaves or 2 banana strips and lay them across each other forming an “x”. Take the fish and chicken bundle and place it in the middle of the leaves. Wrap the bundle with the leaves and tie securely with string. Place lau laus in a steamer and steam for 4 hours.

Serves 6

Recipe Submitted by: Melanie Terry

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Ingredients:

• ¼ lb fresh salmon (sushi grade)
• ½ a sweet onion small diced
• 2 stalks of green onion cut into 1/8 inch
• 2 tomatoes small diced
• 2 tbsp Hawaiian salt

Directions:

1. Remove bone and skin from salmon (your local fishmonger will do it for you if you don’t know how), and cut into a small dice.
2. Add the rest of the ingredients and mash mixture with fingers (lomi means to crush or massage).
3. Put 6-8 ice cubes into mixture and chill in refrigerator overnight.

Serves 6

Recipe Submitted by: Melanie Terry

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