Post #355496 by Martiki-bird on Thu, Jan 17, 2008 6:25 AM

Ahhh, 60's luau foods. Yum.

Cocktail weenies were the staple dish of the many cocktail parties (and luaus) that my parents hosted. The sweet and spicy version that my mom made used red currant jelly and Polish-style mustard (preferably Kosciusko) and the weenies were usually fried. She also made a deviled version (the recipe of which which I've taken and improved upon by baking instead of frying).

Ambrosia salad; 'Polynesian' skewers (grilled peppers, onions, and other veggies with pineapple); various jello molds; onion or curry dips; rum-glazed grilled pineapple; and Tahitian drums (chicken wings marinaded in Kikoman teriyaki sauce plus a few other ingredients and grilled to death). As the Oldest Kid, my job was to make the millions of rolled and "cookie-cut" canapes, most of which were 'luaued" with the addition of pineapple, waterchestnuts and snow peas. I still have the bridge-themed cutter set...

Most of these recipes were of the "easy" or "quick" variety and used lots of prepared products. My mom told me that she got a few out of Good Houskeeping, but the jelly-mustard recipe is from a jar label and originally used Gulden's spicy. We also had servingware that had recipes printed on them, the results occasionally appearing at luaus. Anyhow, I've just finished writing out some of these recipes and can share them if there's interest. (Ambrosia salad to come...my sister is the keeper of that one.)