Lamingtons

Recipe from Core 5 magazine "Faces: Australia Through Time"

For cake:
4 eggs
3/4c sugar
1/2tsp vanilla
3/4c sifted cake flour
1/4tsp salt
1tsp baking powder

*preheat oven 375º
*in small bowl separate yolks from eggs, putting whites into larger bowl
*add vanilla and 1/4c of the sugar to the yolks and mix, set aside
*beat whites, adding remaining sugar gradually until stiff peaks form
*fold in yolk mixture
*add in flour, salt and baking powder, blend until smooth
*place into 9x12" or 10 1/2x15" pan that is lined with wax paper
*bake 12min, until center springs back when tested
*let sit in pan for 10min, then place on cooling rack and remove wax paper; cool completely
*cut into 12-15 squares, depending on size of pan

Icing:
2c powdered sugar
1 1/2T butter, melted
3T cocoa
boiling water
*mix first 3 with enough boiling water to make runny icing
*first dip square of cake into icing then roll in coconut
(I find it easiest to save one hand for the dipping, and the other for the rolling)
*leave on cooking rack to let harden/dry

Island Beef (Crock-Pot)

Recipe from The Best Slowcooker Cookbook Ever

2-2 1/2# beef  round steak, trimmed of fat
2 large onions, cut into 12 thin wedges each
1 (20oz) can unsweetened pineapple chunks, reserve juice
1/2c beef broth
5T red wine vinegar (divided as per directions)
3/4tsp garlic powder
3/4tsp seasoned salt
3/4 tsp sweet paprika
1/4tsp black pepper
1 green bell pepper, cut into 1" squares
1 red bell pepper, cut into 1" squares
3T brown sugar
1 1/2T cornstarch
2T soy sauce
2 large tomatoes cut into chunks

*cut beef into dtrips across grain, put into 3-4qt crockpot
*add onions, pineapple juice, broth, 3T vinegar, garlic powder, seasoned salt, paprika and black pepper; mix well; cover crock and cook on low 6h until beef is just tender
*increase to high and add bell peppers and brown sugar.  Mix cornstarch, soy and remaining vinegar.  Stir into crockpot and blend well.
*cook 45-60min until sauce thickens slightly.
*just before serving add pineapple chunks and tomato wedges

Polynesian Chicken and Rice

Polynesian Chicken and Rice Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups no-salt-added chicken broth
1 cup pineapple juice
3 tablespoons sugar
3 tablespoons reduced-calorie ketchup
2 tablespoons white vinegar
1 tablespoon low-sodium soy sauce

Vegetable cooking spray
1 tablespoon margarine
5 skinned chicken breast halves -- (6-ounce)
1 cup long-grain white rice -- uncooked
3 cloves garlic -- minced
1 cup sliced green onions -- (1-inch)
1 cup chopped red bell pepper
1 can unsweetened pineapple tidbits -- drained
2 tablespoons coarsely chopped cashews

Combine first 6 ingredients in a bowl; stir well, and set aside.

Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned.

Remove chicken from pan; set aside.

Add rice and garlic to pan, and sauté 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil.

Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed.

Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender.

(serving size: 1 chicken breast half and 1 cup rice mixture) Source:
"Cooking Light, March 1995, page 110"

Philippines Punch

________Recipe from "Extending the Table"
Mix and bring to a boil:
   3qt water
   3c sugar

Add:
2c lemon or lime juice (I added 1/2 and 1/2 both)
4c strawberry juice or pureed strawberried (I thawed some frozen ones and pureed them)
2c orange juice
4c pineapple juice (I just pureed canned pineapple with juice)
2c strong black tea

Mix well.  Chill before serving.