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CONTENTS
Red Snapper
Baked Mac Nut Fish Fillets
Baked Papaya Mauna Kea
Banana Crème Pie
Banana Fritters
Char Siu
Chicken Satay
Curried Macadamia Rice
Haupia Pumpkin Pie
Haupia
HI Sweet Potato Casserole
Lemon Shoyu Chicken
Local Chili
Macadamia Nut Pie
Mango Bread
Oven Style Kalua Pork
Papaya Salsa
Pineapple Chicken Curry
Sea Sprout Kim Chee
Shrimp in Lime Marinade
Shrimp Tempura
Somen Salad
Steamed Mullet
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Haupia Pumpkin Pie
From the Kitchen of:
Mary
Cesar
1 (1 lb) can
pumpkin
2 eggs, slightly beaten
3/4C sugar
1/2t salt
1t cinnamon
1/2t ginger
1/4t cloves
1 (13 oz) can of
evaporated milk
1 1/2C grated coconut
1 unbaked 9-inch pie shell
1 (2 oz) pkg. Haupia pudding mix
1C heavy cream
1T sugar |
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Preheat oven to 425 degrees. Combine
pumpkin and eggs. Stir in
sugar, salt, and spices. Stir
in milk and 1 cup of the coconut. Pour
in pie shell. Bake for 15 minutes, then lower heat to 350 degrees and bake
40 to 45 minutes longer until filling is set.
Cool. Prepare Haupia
mix as directed. Cool
slightly and pour over pie. Chill
until Haupia is firm. Before
serving, Whip cream, stir in sugar. Spread
on pie. Sprinkle with remaining coconut.
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