PCC KNOCK-OFF TRIFLE (TAKES 3 DAYS)

PCC KNOCK-OFF TRIFLE (TAKES 3 DAYS)

INGREDIENTS :

1 yellow cake mix (and ingredients according to package)

Passion fruit juice, 10-oz. can

1/2 can of 7-Up (6 oz.)

strawberry jam, large jar (approx. 20 oz.)

Lg pkg vanilla pudding and pie filling, not instant

1-1/2 tsp lemon juice

Sliced peaches, 2-3 large cans, drained

2 to 2-1/2 cups heavy whipping cream, whip this until stiff

Chopped nuts, to sprinkle on top

Maraschino cherries, to decorate top of finished trifle

INSTRUCTIONS:

DAY 1... After mixing cake according to package, bake 1/2 of the batter in a 9 x 13” pan (use other half of batter for something else or freeze for another time).  Be sure to reduce the baking time from what the package says (a knife poked in the middle should come out clean when it is done).  When cake is done, remove from oven and cool for about 10 minutes (do not remove from pan).  Then poke holes all over with a fork. Mix the juice and 7-Up together and evenly, slowly  pour over the cake.  Spread the jam over the cake.  Cover with plastic wrap and refrigerate for 2 days. 

DAY 3... Mix the pudding and pie filling according to the package, including the lemon juice. Let it cool.  Spread evenly over cake.

Add a layer of very well-drained canned peaches.  

Next, spread the stiffly whipped cream over the peaches (if the cream isn’t whipped enough, it will break down).

Sprinkle with chopped nuts (you can toast them if you want to) and the cherries.  Can be served now or kept in frig until ready to serve. I also like to add toasted coconut on top (or use it to replace nuts, if you don’t care for nuts).

PCC KNOCK-OFF SHOYU CHICKEN

PCC KNOCK-OFF SHOYU CHICKEN

This recipe is given in ratios, rather than specific amounts (as it had to be adjusted by the hundreds!).  It is similar to how PCC made their shoyu chicken in the mid-1970’s.  Shoyu is another term for soy sauce.  Back then PCC used Kikkoman soy sauce but personally, I prefer Aloha soy sauce.  Which brand you choose to use is up to your taste and budget!

INGREDIENTS AND INSTRUCTIONS:

*Soy sauce

*Sugar

*Water

Use 3 parts water to one part shoyu, add sugar to taste (a starting point would be about 2 Tbsp to each cup of shoyu).  (NOTE:  To give you an idea of proportion,1c. shoyu + 3 c. water + 2/3 cup sugar makes enough for about 20-25 medium chicken thighs.)

*Fresh garlic

*Fresh ginger

Use 2 parts garlic to one part ginger, mash together (or finely grate on a microplane).  Add to shoyu mixture for the marinade and sauce.

*Chicken thighs (do not remove skin or bone)

Marinate chicken in the shoyu-garlic mixture, reserving about 1/4 of the mixture for later. Refrigerate for at least one hour (or even overnight for a more intense flavor).

When ready to bake, drain off excess marinade.  Place chicken on a tray with edges (to prevent spills) and bake at 350 degrees for about 40 minutes (or until juices are no longer pink and meat is tender).

While chicken is baking, prepare sauce for glaze.  Boil the reserved shoyu-garlic mixture (NOT the part that the chicken soaked in, toss that!).  

When it comes to a boil, slowly add a mixture of water and *cornstarch, stirring constantly (about 2 Tbsp cornstarch and 1/4 cup cold water for each cup of shoyu mixture). Be sure the cornstarch and water is smooth before adding it. Continue to stir constantly over low heat until the sauce turns thick and clear.  Remove from heat. When chicken is done, remove from oven and brush all sides with this glaze.  Place chicken pieces on a pretty platter and garnish with *green onions or *parsley.  If you have extra sauce left, put it in a little bowl for those who may want more.  Serve with *rice.

PCC KNOCK-OFF POI BREAD

As I mentioned in the PCC Knock-Off Fried Rice post, this is from a friend who worked in the PCC kitchen in the mid-1970's. I haven't made it myself, but I have tasted it and it is ono (yummy)!  I am not sure how many loaves it makes, but as you only use 2 cups of batter per loaf, I think it makes quite a bit!  My guess would be about 4-5 loaves.

PCC-KNOCK OFF POI BREAD

[Note:  Needs to be refrigerated overnight.]

INGREDIENTS:

1-1/2 lbs poi (or use dehydrated poi and reconstitute according to package)

(NOTE: on the mainland, some Walgreen’s stores carry frozen poi from Hawaii.)

5 eggs

1-3/4 c cooking oil

3/4 c water

1 Tbs vanilla extract

1-1/2 c sugar

3 c flour

1 Tbs baking soda

1-1/2 tsp baking powder

3 Tbs cinnamon

1 c raisins (I prefer golden raisins)

1 c flaked coconut

INSTRUCTIONS:

With an electric mixer, mix thoroughly the first 5 ingredients.  Then add in the next six ingredients.  Do not over-mix the dry ingredients or bread will be tough, just stir enough to moisten.  Fold in the raisins and coconut.  REFRIGERATE OVERNIGHT, lightly covered (will rise a little).  When ready to bake, preheat oven to 300 degrees.  Stir mixture lightly, then put in well-greased bread pans, using only 2 cups of batter for each pan.  Bake for 30-45 minutes, until springs back when touched in center.  Cool for 10 minutes, then remove from pans.

PCC KNOCK-OFF FRIED RICE

PCC KNOCK-OFF FRIED RICE

When I lived in Laie, Hawaii (on the North Shore of Oahu), for 3 years in the mid-1970's, the Polynesian Cultural Center was the hub of activity for those of us who were students nearby.  Many of us worked there and we would hang out behind the scenes during breaks and after hours.  I was given this recipe and one for poi bread by a friend who worked in the kitchen (it has been reduced from enough to serve one thousand people or more!).  

INGREDIENTS:

1 c ham, in small cubes

2 eggs, scrambled in 1 Tbs oil

1/2 c carrot, grated

1/2 c green onions, sliced

3 c cooked rice

1 clove garlic, minced

shoyu (soy sauce, they used Kikkoman), to taste

oil, about 1 Tbs (adjust if needed)

Salt, to taste, if needed

INSTRUCTIONS:

Use an iron skillet or a griddle.  Scramble eggs in the oil. Add ham, carrots, and onion. Saute until carrot wilts, add garlic at end.  Add rice and mix well.  Continue cooking until rice starts to brown around edges (if needed, add a little more oil to prevent sticking).  Pour enough shoyu into mixture to make rice golden to medium brown.  Add salt, if needed (wait to see how salty the shoyu makes it first).