While not my favorite Easter dish, I though I’d still share it with ya’ll, since people in my family do really like it.
1/2 c. Chopped Onion (You want it about 1/2-1/4 in. dice. Think Spoon sized)
1 Tbsp Butter
1 Can Cream of Mushroom Soup
1/2 small Jar Cheez Whiz (1/2 c.)
1 c. Cooked Rice
10 oz. Frozen Broccoli, Cooked and Drained
Salt and Pepper to taste
1. Cook your broccoli and your rice
2. Saute onion in butter, add the cooked broccoli and rice
3. Heat soup over low heat and add Cheez Whiz.
4. Combine all ingredients
5. Pour into buttered casserole dish.
6. Cake at 325 deg. F. for about 20-30 mins or until thoroughly heated.
-Caramelized Salmon with a Orange-Shoyu Glaze
-Lemongrass Buerre Blanc
-Sauteed Mixed Vegetables
-Steamed Japanese Rice with Fired Basil Leaves
-Pineapple Fritters with Maui Mango Sauce
The Line Up
Hawaii! Did you know that there is nothing native to Hawaii? Everything has been brought in.
Ahi Poke is a marinated, raw, sashimi grade tuna dish. We paired it with some fried wanton wrappers. It was an interesting dish. I’m not a big fish fan, and it has a really strong fish flavor. The tuna was GIANT.
Caramelized Salmon with an Orange Shoyu Glaze with Lemongrass Buerre Blanc, Sauteed Mixed Vegetables, Steamed Japanese Rice, and Fried Basil Leaves.
Shoyu is another name for Soy sauce. The salmon was really good. Frying the basil was a scary experience, because of the high water content in the basil leaves, they pop when you put them in the hot oil. When you make the rice, you have to rinse it very very very well. I spent maybe 15 mins just washing it.
Pineapple Fritters with Maui Mango Sauce
These were really good. (I sliced the pineapple and that was a pain in the butt, but it was worth it) They had a cinnamon sugar added to the dough that went really well with the mango sauce. We made the mango sauce by scratch too!