1 container kalua pig
1 package flour tortillas
butter
1/4 pound kim chee, drained and chopped
package sharp cheddar cheese

1/4 pound lomi salmon, liquid drained
1 8 ounce container sour cream

First, heat a pan on med-high. Put a teaspoon of butter and melt in pan, distributing, evenly. Place 1 whole tortilla in pan. Sprinkle cheese all over the tortilla, then shredded kalua pulled pork, then pieces of drained kim chee. Sprinkle more cheese and place a tortilla on top. Once bottom is nicely brown and crispy, flip entire tortilla and brown the other side. Once browned and cheese is completely melted, remove from pan and continue making more quesadillas. In a bowl, mix the lomi salmon and sour cream for dip. Enjoy!
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1/4 cup Italian seasoned bread crumbs
1 tablespoon vegetable oil
8 cups cooked penne pasta (from 1 pound/about 5 cups dry)
1 jar (22 ounces) Alfredo Sauce
2 cans (12.5 ounces each) White Chunk Chicken Breast in Water, drained
1 can (15 ounces) sweet peas, drained
1 cup shredded mozzarella cheese (about 4 ounces)

Preheat the oven to 400° degrees. Stir the bread crumbs and oil in a small bowl. Stir the penne, sauce, chicken, sweet peas and the cheese in a 13x9-inch baking dish. Sprinkle with the bread crumb mixture. Bake for 25 minutes or until the bread crumbs are golden brown. Enjoy with a nice green salad.
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2 pkgs. Redondo Hot Dog or red hot dog - cut in 2" pieces
1 round onion, diced
6 cans Pork & Beans
1 pkg. bacon, cut in to 3" lengths
1 cup brown sugar
2 lbs. chuck steak, cut into bite sized pieces
1 can tomato paste
Salt & pepper to taste

Cook bacon and chuck steak in a pan before combining it with the rest of the ingredients. Add ALL ingredients into either a 9X13 baking pan or into a medium size deep foil pan. Mix thoroughly, level and place in the oven. Bake at 325 degrees for 30 minutes. Check periodically. When done turn off oven, cover with foil and let stand in the oven for another 10 minutes. Serve with hot rice and mac salad! ONO!
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1 lb. ground beef
1/2 cup panko crumbs
1 egg
1 clove garlic, minced
1 tablespoon salt
2 tablespoons vegetable oil
1 can condensened French onion soup
1/4 cup water
3 medium potatoes, peeled and quartered
1 1/2 cups frozen peas and carrots
1 small can pureed tomatoes

In a medium bowl, combine ground beef, panko bread crumbs, egg, salt and garlic; mix well and shape into 20 meatballs. Heat oil in a large, deep skillet and cook meatballs until all sides are browned. Remove excess oil. To the same skillet add the French onion soup, water and pureed tomatoes. Add potatoes. Bring to a boil and reduce heat to low and simmer for 30 minutes. Add water if needed. Once potatoes are tender, add frozen peas and carrots. Season with salt and pepper to taste. Enjoy!

[recipe courtesy of Amy Kristy]
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4-5 green to just almost ripe mango
1 c. vinegar
1 c. Aloha shoyu
2 whole star anise seeds
1 Hawaiian chili pepper, mashed (optional)
1/2 tsp. black pepper

Peel all the mango. Cut into 1/2-inch strips. Then combine all ingredients, in a large bowl; marinate, in the refrigerator for 1 hour. Enjoy!
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