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contributed by Island Girl
SPICY CHICKEN WINGS
4 lbs. frozen chicken drummettes
1 cup flourSalad oil for frying
1 Red hot chili pepper (not the music group)
1/3 cupsugar
1/2 cup soy sauce
1/2 cup green onions chopped fine
1/4tsp. fresh ginger root, slivered
6 cloves garlic chopped
Thaw chicken: drain well. Dredge in flour. Heat oil.
In a small bowl, combine remaining ingredients.
Fry chicken until golden brown, then drain.
IMMEDIATELY dip into soy sauce mixture; remove and drain.
Haupia (coconut) Cake
1 pkg. (18.5 oz.) white cake mix
1 1/3 C water
2 egg whites
6 tbs. cornstarch
6 tbs. sugar
3/4 C water
1 can (12oz.) frozen coconut milk, thawed
1 C heavy cream, whipped and sweetened
1 1/3 C shredded coconut
Preheat oven to 350. Grease 13x9x2-inch pan. Prepare cake mix
according to package directions using the 1 1/3 C water and the egg
whites. Pour into prepared pan. Bake for 35-40 min.
Cool and split cake into 2 layers. In a saucepan, mix cornstarch with
sugar. Stir in the 3/4 C water and the coconut milk. Cook over low
heat, stirring constantly, until mixture thickens. Remove from heat and
cool slightly. Spread filling between layers and on top of cake. Cool
until filling is firm. Before serving, spread sweetened whipped cream on
top and sides of cake. Sprinkle with coconut.
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