| 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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