HAWAIIAN LUAU

AFBMD NCO OPEN MESS

presents 

HAWAIIAN LUAU

                                                          DATE:   Saturday, 29 April 1961

                                                          DRESS:  South Seas Casual

                                                         DINNER:  2000 hours, $1.50 each

Dinner Reservations Necessary

LUAU LIQUIDS

When it comes to planning drinks for a luau, club management may have less concern for authenticity than that given to other party detail. United Air Lines points out in its "Luau Party Planner" ( a collection of general information, recipes and listing of party items available from Paradise Products Inc El Cerrito California) that there are in authentic Hawaiian cocktails. Old time Hawaiians had only one alcoholic beverage, "okolehao" it is expained. It was brewed from the starchy root of the ti-leaf plant. Spokesman for the air lines also added, however that modern Hawaiians have more than made up for the deficiency by concocting many creative beverages.

TROPICAL PUNCH

1 cup pineapple juice

1 cup orange juice

1/2 cup lemon juice

4/5 quart light rum

1 quart ginger ale chilled.

In a large container, combine pineapple , orange and lemon juices with rum.Chill 1 hour. Pour mixture over ice in punch bowl or pitcher. Add ginger ale. Garnish with fresh whole strawberries and orange slices.

YIELD: 16 punch cup servings

SPICY PERK A PUNCH

2 quarst cranberry juice cocktail

2 quarts unsweetened pineapple juice

1 quart water

2/3 cup brown sugar firmly paced

1 tablespoon whole cloves

1 tablespoon whole allspice

4 cinnamon sitcks

2 lemons sliced and quartered

Combine fruit juices and water in bottom of 30 cup electric percolator. Place remaining ingredients in percolator basket. Percolate about 30 minutes. serve warm

YIELD: 28 servings

TROPICAL TEA

4 cups cold brewed tea

2 cups unsweetened canned pineapple juice

Stir tea and pineaplle juice together well. Fill tall glass or pitcher iwht ice, add tea mixture. Garnish with fresh pineapple wedges and mint leaves.

YIELDS:  6 serivngs (8 ounce) 

PALM TREE PUNCH

for extra fun serve this punch in hollowed coconut shells with straw for sipping

1 carton Holland House instant Mai Tai MIx

2 cups water 

1 bottle Hollan House Pina Colada Mix

1 fifth rum

1 can pineapple chuncks 

1 jar maraschino cherries

1 bottle 28 oz cola or cream soda, chilled

2 large limes, thinly sliced

dissolve MaiTaiMix in water in a punch bowl. Add block of ice. Stir in Pina Colada Mix and rum, add pineapple and cherries with syrup and soda stir lightly, garnish with lime slice.

YIELD:25 servings

PINEAPPLE FRITTERS

1 15 oz can crushed pineapple

1 1/2 cup all purose flour

1/2 cup milk

2 eggs separated

2 teaspoons baking powder

3/4 teaspoon salt

salad oil

pineapple syrup*

about 45 minutes before serving over small bowl, drainpineapple well, sreserving liquid. Set aside for syrup. IN medium dbowl, with spoon beat drained pineapple, flour, milk egg yolks baking powder and salt until mixed. In small bowl with mixer at high speed, beat egg whites until stiff peaks form peaks form, gently fold whites into flour mixture. In electric skillet heat about 2 inches salad oil to 370 degrees or in large skillet over medium heat. Drop in batter by heaping tablespoons a few at a time. and fry 5-7 minutes or until golden turning once. Drain fritters on paper towels. serve with syrup as dessert or as accompaniment with ham poultry or fish.

YIELDS: 4 servings

Pineapple syrup.
In 1 quart saucepan over medium heat. Bring to boil on 12 oz can pineapple juice and 2 tsp sugar. Stir 2 TBS cornstarch into reserved pineapple liquid until smooth, slowly stir into hot pineapple juice, cook, stirring constantly until thickened.