Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks. Makes six servings.

Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Cook in slow cooker on low for 16-20 hours turning once. Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.

Wash luau and ti leaves removing stems and fibrous parts of the veins. Layer 5 luau leaves then place one piece each of chicken, pork, and fish on luau. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or rubber bands. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings.

Soak the dry banana leaves in water 10-15 min until they are soft. Take 2 and 2, make like tick tack toe. Add handful raw spinach in middle then top with chicken, pork, fish, and a sprinkle of sea/Kosher salt. (if using salt cod, you do not need too much extra salt.) Cover meats with more spinach. Fold the banana leaves crisscross, like weaving, and tie up with a rubber band. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings.

Rinse and drain turkey. Line a large baking pan with foil. Wash ti leaves in a sink of cold water with a few drops of dish soap then rinse. Remove fibrous part of the veins. Line baking pan with ti leaves radiating from center. Place two additional ti leaves across the middle of the pan. Place turkey on the ti leaves. Rub butter, salt, then liquid smoke on inside and outside of turkey. Place 4-6 ti leaves over the turkey. Fold leaves around the turkey.Crimp foil around turkey and cover pan tightly with additional foil. Roast in electric oven at 375 degrees F for 6 hours. Shred turkey and add in pan liquid to moisten meat. Makes 8-10 servings.

Cut up chicken into serving size pieces and set aside. In a large container combine all ingredients except the chicken and mix well. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve. Makes about 8-10 servings.

Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions. Makes about 6 servings.

9-12 pounds chicken wings, thighs, and breasts pieces 

Sauce Ingredients:
¼ cup Frozen pineapple juice concentrate
1/3 cup White wine
½ cup Chicken broth
¼ cup Shoyu/Soy Sauce
¼ cup Katsup
¼ Teaspoon powdered ginger or a pinch of fresh ginger
1-2 drops Worcestershire sauce

Wash chicken parts and pat dry with paper towels. Mix all sauce ingredients in bowl. Brush over chicken parts. Grill over barbecue for about 40 minutes. Turn and baste with sauce until chicken is done. Serves 10-12 people as a main course.

3 to 4 pounds of beef or chicken
Teriyaki Sauce:
2/3 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoons sherry or white wine
3 clove garlic, minced
1 inch piece ginger, crushed
3 stalks green onion chopped fine
1 teaspoon Chinese 5 spice (optional)

Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.
Grilled Teri-Beef and Teri-Chicken Sticks: A great way to make teriyaki beef or chicken when grilling is to slice the meat into thin strips before marinating. Then put on bamboo skewers and grill for 2-3 minutes per side. The meat comes out tender tasty and is easy to eat right off the stick.

Mix all ingredients in a bowl. Bake in oven preheated to 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut. Makes about 30 pieces.

Grease or spray a 5 cup microwave tube pan. In a medium bowl, combine all ingredients except corn/potato starch. Mix until smooth. Pour mixture into prepared pan and cover with plastic wrap. Microwave on high for 10 minutes rotating the pan several times. Let the mochi stand a few minutes. Run a knife along the edges of the mochi to pull it away from the sides. Invert onto a board dusted with corn/potato starch. Cut mochi into bite size pieces with plastic knife and roll in starch. Makes about 36 pieces.

HAWAIIAN SWEET POTATO PIE
2 large peeled sweet potatoes (baked or boiled)
1/2 stick salted butter
1/2 c. brown sugar
1/2 c. white sugar
2 large eggs, beaten
1/2 tsp. cinnamon
pinch of nutmeg
1/2 Tbs. pure vanilla extract
1 5 ounce can evaporated milk
1/4 cup crème of coconut
1/2 tsp. salt

Mix all ingredients except eggs with whisk or mixer until cream texture. Next add beaten eggs to mixture. Stir. Pour into an unbaked 9 inch pie shell. Bake at 350 degrees for 1 hour to 1 hour, 15 minutes. Cool thoroughly before slicing. Makes 1 pie.

To make the cake: Bake cake according to package directions substituting lilikoi juice for water. See below for frosting recipes.

To assemble cooled cake: Thickly frost the cake with all of the Chiffon frosting mixture. Glaze the top of the cake with lilikoi gel. Refrigerate until ready to serve.

Preheat oven to 350 degrees. Cream butter and sugar together and add eggs one by one, beating well. Stir the baking powder into the flour. Mix the lilikoi pulp and juice. Add flour and liquids in alternate portions to the creamed mixture and stir until blended. Pour into a greased and floured 13 by 9 inch cake pan. Bake for 30 minutes or until top of cake spring back when lightly pressed with finger.

Frost with a butter cream frosting: Mix 1 cup softened butter, 2-½ cups powdered sugar, and just enough milk to make a creamy consistency.

BANANA PINEAPPLE PUNCH
6 cups boiling water
5 cups sugar
Juice of 6 lemons
1 quart  orange juice
2 cups pineapple juice
6 mashed bananas
2 quarts ginger ale

Add sugar to boiling water. Once sugar dissolved mix in the lemon, orange, and pineapple juices as well as the banana mash. Mix well then freeze mixture. Take out of freezer shortly before needing and add 2 quarts bottle of ginger ale to the frozen mixture in punch bowl.

Mix all ingredients in a large punch bowl.

In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 40-70 people.

Shake ingredients (except the dark rum) and strain into a large glass about 1/3 full with crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple. Top with a dash of dark rum for that reddish color, or for sure inebriation 151 proof rum. Put an orchid in each drink for the full Hawaiian effect.

Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup of ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

Blend vodka, pineapple juice, and cream of coconut with one cup of ice in an electric blender at a high speed. Pour into a wineglass, decorate with the slice of pineapple and the cherry, and serve.