| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Hawaiian | Hawaii, Buffet, Fish, Meats | 10 | Servings |
INGREDIENTS
| 6 | To 8 Ti leaves | |
| 3 | lb | Boneless pork,beef,or chickn |
| 1 | lb | Salted butterfish; soaked |
| 2 | ts | Liquid smoke |
| 4 | lb | Frozen luau leaves; thawed and drained |
INSTRUCTIONS
Cut and discard stems from ti leaves. Wash leaves; do not dry. Cut meat into 1 inch chunks. Rinse butterfish and remove skin; cut into bite-sized pieces. In a large bowl, mix meat with fish with liquid smoke. Line a large baking pan with foil; lay 3 to 4 ti leaves in pan. Add half of the luau leaves. Arrange meat mixture evenly on luau leaves; put remaining luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350~ for 3 hours. Source: 100 Years of Island Cooking by Hawaiian Electric Company Formatted by: Dorie Villarreal From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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