Recipe Bunker

Hawaiian Rice
From the Kitchen of Mark and Carol Weckesser

1 Tb Butter
1 cup uncooked Rice !/2 tsp Ginger
2 cans (13 oz) Coconut Milk
1-11/2 cups Coconut flakes
1 can crushed Pineapple well drained

Melt the butter in a heavy pan, add rice and brown slightly. Stir in the remaining ingredients. Bring to a boil, stirring. Move to another burner set at low. Cover and cool on low for 20 minutes or until all the liquid has been absorbed. (It may need stirring occasionally, during the cooking.) Allow to sit for 5 minutes before serving.

When I cooked this for the Luau, I cooked it for a larger group and learned it needed more liquid. In researching the equivalents, it was 1 cup of rice to 20 oz of water. You may need 1 and 1/2 cans of coconut milk instead of the foil 2 cans. I've written this recipe as nearly as possible to that recipe using standard ingredients. I had gotten some canned coconut in water from a Spanish grocery store, something I have not seen in most stores. So using flaked coconut is a little different, but should work as well. Enjoy! Carol


Chicken Sauce for Hawaiian Haystacks
Recipe Source: My Kitchen Cafe

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
1/z onion (about 1/2 cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt 1/2 teaspoon pepper 1/4 cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don't add it to the skillet now, you'll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp Cheddar cheese, green onions, mandarin oranges and chow mein noodles.