THE EATERY IS OPEN - POLYNESIAN LUAU

Marion Ambrose Pellicano
How about starting summer off right with a Polynesian Luau?

Start with tropical fruit salad served in a hollowed out half pineapple for each guest. Serve frosty pina colada’s with little umbrellas and straws. For dessert, try Bananas Foster, Coconut cake or a plate of golden macadamian nut cookies!

Set the mood with lighted lanterns, tropical music and candlelight, and you’re ready to go!

Main Course:

Peachy Pork Picante Ribs

Preheat oven to 350 degrees

8 boneless pork ribs (picnic style)

1 pkg taco seasoning mix

1 cup salsa

1 cup BBQ sauce

½ cup peach preserves

Shake ribs in plastic bag filled with taco seasoning. Place on rack in baking dish. Pour BBQ sauce evenly over ribs. Pour salsa over BBQ sauce and spoon peach preserves on each rib. Bake for 40 – 45 minutes or until brown and crispy.

 Makes 4 servings

Coconut Rice

4 cups coconut water

4 cups instant rice

Bring coconut water to a boil. Add instant rice. Cover and remove from heat. Allow to stand 6 minutes. Remove cover and stir. If rice is still wet, cover, heat for a minute or two longer.