Dinner in the Tropics

by Michele Cheplic | More from this Blogger

09 Jul 2009 02:00 PM

You don't have to jet off to Hawaii to get a taste of the tropics this summer. Rather, consider hosting a simple summer luau in your own backyard.

You might not be able to serve up the traditional kalua pig, poi and haupia, but you can whip up these terrific tropical-inspired treats:

TROPICAL MEATBALLS

Ingredients for Meatballs:

1 pound lean ground beef

2 tablespoons finely chopped onion

1/2 cup fine dry bread crumbs

1 tablespoon chopped parsley

1 teaspoon garlic salt

1/8 teaspoon pepper

1 egg

2/3 cup milk

1 (13 oz.) can pineapple tidbits

1 tablespoon butter

2 tablespoons oil

1/8 teaspoon curry powder

Ingredients for Sauce:

1/2 cup reserved pineapple juice

1/3 cup vinegar

1/4 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 tablespoon soy sauce

Directions:

Combine beef, onion, breadcrumbs, parsley, salt, pepper, egg and milk in bowl and mix until thoroughly blended. Cover and let stand.

Meanwhile, drain and reserve juice from canned pineapple; count out 32 pineapple tidbits. Shape ground beef mixture into 32 balls with a tidbit in the center of each.

Heat butter, oil and curry powder in skillet over medium heat. Add meatballs; brown slowly on all sides, about 7 to 8 minutes. Drain off fat.

In another bowl, blend the reserved pineapple juice, vinegar, sugar, cornstarch, salt and soy sauce; pour over the meatballs. Cook over low heat until the sauce thickens and clears, about 5 to 10 minutes, stirring gently. Add remaining drained pineapple tidbits; heat for 5 minutes longer.

CREAMY COCONUT DREAM DESSERT

Ingredients:

1 cup all purpose flour

2 tablespoons sugar

1/2 cup cold butter

1/2 cup finely chopped pecans

Ingredients for Filling:

1 (8-ounce) cream cheese, softened

1 cup powdered sugar

1 (12-ounce) container frozen whipped topping, thawed

4 cups cold milk

3 (3.5) packages instant coconut cream pudding mix

1/2 cup flaked coconut, toasted

Directions:

Preheat oven to 325 degrees.

In a bowl, combine the flour and sugar, cut in butter until crumbly. Stir in pecans. Press into a greased 9x13x2-inch pan.

Bake for 20 to 25 minutes or until edges are lightly browned.

Remove from oven and cool on a wire rack.

In a mixing bowl, beat cream cheese and powdered sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.

In another bowl, whisk milk and pudding mixes for 2 minutes, let stand for 2 minutes or until soft-set. Spread over cream cheese mixture.

Top dessert with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight.

Related Articles:

More Tropical Treats

Pineapple Quick Bread

Tropical Treats

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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