Post #262314 by woofmutt on Sun, Oct 22, 2006 11:25 PM

From Hawaii Cook Book (copyright 1965 Pacifica House, inc.)

Luau Mayonnaise

Thin 1 cup of mayonnaise with 2 tbs. pineapple juice or syrup and 1 tbs. maraschino cherry syrup. Blend to a smooth pink color.

Cheese 'N Pineapple Pupus

1 fresh pineapple, cubed
1 1/4 cups Luau Mayonnaise
1 cup grated cheddar cheese
1/2 cup shredded coconut

Serve pineapple chunks on picks with bowls of other ingredients. Dip pineapple first in mayonnaise, then in cheese and coconut.

Honolulu Dip

1/2 cup crushed pineapple
2 T chopped mint
3 oz. cream cheese
2 T mayonnaise

Blend ingredients well. Serve in small bowls with hot fried celery sticks and, or, crackers

Kim Chee Dip (Oriental Relish Dip)

1 8 oz package cream cheese
2/3 cup Kim Chee

Soften the cream cheese at room temperature. Beat, blending in Kim Chee. Taste, add extra red pepper if desired. Makes about 1 1/2 cups to dip. Serve with chips or crackers.

Luau Fruit Bits

cut fresh pineapple and papaya in bite-size pieces and serve on picks with Luau Mayonnaise dip.

Seafoam Salad

1 package lemon gelatin
1 cup hot water
3 T lemon juice
1 t salt
1/2 cup mayonnaise
1 cup sieved avocado pulp
1/2 cup heavy cream, whipped
lettuce leaves

Dissolve gelatin in hot water. Cool and add lemon juice and salt. Chill until mixture begins to thicken. Fold in mayonnaise, avocado, and whipped cream which have been blended together. Pour into an oiled ring mold and chill until firm. Unmold on lettuce leaves.
Seafoam Salad may be varied through the choice of garnish. Use mandarin oranges and grapefruit sections for a light salad and marinated shrimp or lobster for a heartier salad.