|
A Festive Hawaiian Luau
|
|
More For Mom Click on some of our past features for more great ideas to celebrate Mother's Day. Take Mom To The Italian Riveria Celebrate Mom With An Un-Mother's Day
|
Invite
your family and friends over for a taste of paradise with a Hawaiian Luau Mother's Day
celebration. Fresh tropical flowers, candlelit tables, and comfortable, casual
attire set the mood for traditional island fare. Just the aroma of food cooking on the grill enhances this menu. Tropical Beef Kabobs star in this exotic feast and Mamey, a tropical fruit, is showcased in the spinach salad. The most popular flavor of the islands is juicy fresh pineapple. Using fresh pineapple is the key to the uncompromising taste of the Coconut-Pineapple Sherbet. For a change of pace to a plain wine cooler, serve a Hawaiian Wine Cooler chilled over crushed ice. It tastes ideal with the either the appetizer or the meal.
1/2 medium-size ripe cantaloupe,
seeded Cut cantaloupe into 8 thin lengthwise slices. Remove rind from each slice, using a sharp knife. Spread mustard evenly over one side of each turkey slice. Wrap one slice of turkey around each melon wedge. Place on a serving platter, and sprinkle with pepper. Chill. Makes 8 Servings. Per Serving: 41 Cal; 1 g Total Fat; 4 g Carb; 8 mg Cholesterol; 176 mg Sodium; 4 g Protein. Exchanges: 1/2 Lean Meat.
HAWAIIAN
WINE COOLER 3-3/4 cups fresh orange juice,
chilled *You can substitute club soda for the wine; if you do, eliminate the Fats in the Exchange counts. Combine all ingredients in a tall pitcher; stir well. Serve over crushed ice. Yield: 8 (1-Cup) Servings. Per (1-Cup) Serving: 131 Cal; Trace of Fat; 26 Carb; 00 mg Cholesterol; 6 mg Sodium; 18 mg Calcium; 1 g Protein. Exchanges: 3/4 Fruit; 2 Fat*. *The body processes alcohol as fat.
MAMEY-SPINACH
SALAD 1 (1-1/2-pound) mamey, peeled Cut mamey in half lengthwise; remove and discard seed. Cut mamey into thin slices. Place spinach in a large salad bowl. Arrange mamey and green onions over spinach. Cover and chill. Just before serving, shake Almond & Chutney Dressing, and drizzle over salad. Makes 8 Servings. Per Serving (With Dressing): 99 Cal; 2 g Total Fat; 20 g Carb; 00 mg Cholesterol; 109 mg Sodium; 34 mg Calcium; 2 g Protein. Exchanges: 1/2 Starch; 1/2 Fruit; 1 Veg. ALMOND AND CHUTNEY DRESSING 1/2 cup commercial chutney Combine all ingredients in a small jar; cover tightly, and shake vigorously. Chill at least 1 hour. Yield: 1 Cup.
2 pounds lean, boneless beef sirloin steak Trim fat from steak; cut steak into 1-inch pieces, and place in a shallow dish. Combine honey and next 6 ingredients; pour over steak. Cover and marinate in refrigerator at least 2 hours, stirring occasionally. Remove steak from marinade; place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Thread steak, snow peas, sweet red pepper, and onion alternately on 8 (12-inch) skewers (if using wooden skewers, soak in water for 20 to 30 minutes before threading with meat and vegetables). Place kabobs on rack and cook 12 minutes or to desired degree of doneness, turning and basting frequently with marinade. Yield: 8 Servings. Per (1 Skewer) Serving: 285 Cal; 8 g Total Fat; 28 g Carb; 76 mg Cholesterol; 248 mg Sodium; 31 mg Calcium; 27 g Protein. Exchanges: 1 Starch; 3 Lean Meat; 2 Veg; 2 Fat.
PIT-ROASTED CORN-ON-THE-COB 8 ears fresh corn in husks Carefully peel back husks, exposing corn. Leave husks attached. Remove and discard silks. Combine Italian dressing and remaining ingredients in a small bowl; stir well. Brush liberally over corn. Return husks to original position, and tie the tips with wire twist-ties. Grill corn over medium-hot coals 30 minutes or until corn is tender, turning corn every 5 minutes. Yield: 8 Servings. Per (1 Ear) Serving: 88 Cal; 1 g Total Fat; 20 g Carb; 00 mg Cholesterol; 112 mg Sodium; 6 mg Calcium; 3 g Protein. Exchanges: 1 Starch.
3 cups cubed fresh pineapple Combine first 3 ingredients in container of an electric blender; top with cover, and process until smooth. With processor running, gradually add buttermilk and coconut flavoring. Process until blended. Pour mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour, if desired. Scoop sherbet into pineapple shells or serving dishes and serve immediately. Yield: 4 Cups (8 Servings). Per (1/2-Cup) Serving: 71 Cal; <1/2 g Fat; 16 g Carb; 00 mg Cholesterol; 43 mg Sodium; 5 mg Calcium; 2 g Protein. Exchanges: 3/4 Fruit; 1/2 Starch.
|
