I have a huge list of ideas for your Hawaiian party! If you'd prefer me to e-mail this directly to you, let me know. It would be much easier to read than here on the board.! And please let me know if I can help with anything else!
Luau Party Tips
*Items marked with * can be purchased at my site: www.1800partyshpconsultant.com/70261
· Use Blue plastic tablecloths* (blue "water", easy cleanup)
· We carry "grass*" to put around tables and deck
· Bubble machine
· Plates*, cups*, and napkins* in a pattern of your choice with matching solids. Besides saving money, it gives your party a lively, coordinated look.
· Flamingo air walkers*
· Luau lights - we don't have these but they make them in all kinds of shapes.
· Plastic blow ups*
· Mylar balloons*
· Tiki torches* on tables
· Floating luau candles* for centerpiece
· Gotta have the Hawaiian music playing on the CD player
· Hawaiian name stickers - give one to each guest (can find the names online)
· Luau tattoos*
· Disposable cameras
· Leis* for everyone
· Have your guests dress in Hawaiian shirts/sundresses. Have extra shirts on hand for those who forgot!
· Set up horseshoes and/or badminton/volleyball net
HULI HULI CHICKEN
5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
½ cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed
Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Makes 8 to 10 servings.
AUNTY LEILANI'S STRAWBERRY PUNCH
1 pkg (6 oz) strawberry Gelatin
½ c sugar
1 qt hot water
1 can (6 oz) frozen lemon juice, thawed
1 qt water
1 bottle (28 oz) sparkling water or 7-Up, chilled
Dissolve gelatin and sugar in hot water; cool. Add remaining ingredients; pour over ice in a punch bowl. Garnish with fresh strawberries and mint. This recipe yields 30 (4 oz) servings. Garnish with fresh straw- berries and mint.
1 c coconut water
¾ c sugar
2 c unsweetened coconut milk
Combine coconut water with sugar and cook over low heat until dissolved. Stir in coconut milk. Cover and refrigerate mixture until cold. Stir, then freeze in an ice-cream machine, according to the manufacturer's directions. Mixture will be soft, but can be served at this point. To make harder, put in freezer 2 hours.
Variations: Add ¼ teaspoon almond extract or ½ teaspoon coconut-flavored rum when stirring in the coconut milk.
HAWAIIAN CHOCOLATE CHIP COOKIES
1 c butter-flavored shortening
¾ c sugar
¾ c brown sugar
1 t vanilla
1½ c flour
1 t baking powder
1 t baking soda
1/8 t salt
2 c quick oats
1 c shredded coconut
1 c macadamia nut bits
1 c semi-sweet chocolate pieces
Preheat electric oven to 325 F. In large bowl of electric mixer, cream shortening and sugars until light and fluffy. Add egg and vanilla; beat well. Sift flour with baking powder, baking soda, and salt; gradually mix into creamed mixture. Stir in remaining ingredients. Shape into 1½ inch balls. Place on ungreased baking sheets and flatten with the bottom of a glass dipped in flour. Bake for 15 minutes or until lightly browned. Makes 3 dozen large cookies.
1 or 2 bags of pre-cooked frozen meatballs
3 T cornstarch
1¼ c pineapple juice
1½ T soy sauce
3 T cider vinegar
1/3 c water
½ c brown sugar
2 green peppers, cubed
1 can (20 oz) pineapple chunks
1 onion, finely chopped
Blend cornstarch, pineapple juice, soy sauce, vinegar, water and brown sugar in 8 cup mixing bowl. Microwave on high about 3 - 5 minutes, stirring occasionally until thick. Heat meatballs in microwave according to package directions and add to sauce. Add pineapple chunks and green pepper. Keep warm in a crockpot...serve with Hawaiian toothpicks.
1 c sugar
2 T flour
2½ t salt
1¾ c pineapple juice
2 eggs, beaten
1 T lemon juice
3 qt water
1 pkg pasta (asine pepe 44)
3 cans mandarin oranges, drained
2 cans crushed pineapple
1 9-oz container Cool Whip
Combine first six ingredients. Cook over heat until mixture becomes thick. Add pasta to boiling water and cook until tender. Drain and add to mixture to cooked mixture. Add the remainder of ingredients. Make ahead and cool several hours.
CREAMY STRAWBERRY PUNCH
2 10-ounce packages frozen strawberries in syrup, thawed
2¼ cups pineapple juice
¾ cup Coco Lopez® Cream of Coconut
1 10-ounce bottle club soda, chilled
fresh strawberries, optional
In blender, blend frozen strawberries, pineapple juice and cream of coconut until smooth. Just before serving, add club soda. Serve over ice. Garnish with strawberries if desired. Refrigerate leftovers. Makes about 7 cups.
TROPICAL FRUIT PUNCH
½ cup Kool-Aid Tropical Punch or Lemonade Flavor Sugar Sweetened Soft Drink
6 c cold water
2 c mango or apricot nectar, chilled
1 c orange juice, chilled
Place drink mix in large plastic or glass pitcher or punchbowl. Add water and ice cubes; stir to dissolve. Stir in mango nectar and orange juice. Refrigerate until ready to serve. Serves 10.
PINK PARADISE PUNCH
1/3 cup KOOL-AID Cherry Flavor Sugar Sweetened Soft Drink
6 cups cold water
1 pint vanilla ice cream, softened
1 liter bottle carbonated lemon lime beverage, chilled
Place soft drink mixes in large punch bowl. Add water; stir to dissolve. Add ice cream; stir until melted. Refrigerate. Stir in carbonated beverage just before serving.