Lei Day in the Islands
Recipes

The Hawaiian Islands have always been known for their open-armed friendliness, welcoming guests with garlands/necklaces made of flowers  bestowed on the recipient with a traditional kiss. Visitors leaving the Islands, toss their leis onto the harbor waters. The leis eventually drift to shore symbolizing that the visitor will someday return.

Since 1929 the Hawaiians have honored this tradition and the coming of spring and summer,  with their own version of May Day, called Lei Day. They begin this auspicious day by giving leis to one another and decorating their towns and homes with garlands of carnation, kika, ginger, and jasmine blossoms and orchids. Some towns and schools hold lei making contests and pageants electing a Lei Queen and her court.

The festivities of hula, music, food and exhibits begin on May 1 and continue throughout the Islands for the month, with each island having its own style of lei:

Hawaii - lehua blossoms from the `ohi`a lehua tree which grows on the slopes of the volcanoes on the Big Island. The blossoms are red, white, yellow and orange, are said to be sacred to Pele, the goddess of volcanoes.

Kauai - mokihana, purplish berries with a scent of anise from a tree found only on Kauai, are strung like beads.

Kaho'olawe - hinahina, the stems and flowers of this silver gray plant found on the beaches of Kaho`olawe, are braided together to form a lei.

Lanai - kaunaoa, light orange thread-like strands of this parasitic vine are twisted together to form the lei.

Maui - lokelani blossom known as the pink "rose of heaven" is used.

Molokai - kukui or candlenut tree leaves, white flowers and nuts are braided together to make the lei.

Ni'ihau - pupu shells found along the shoreline of this island are strung to make the lei.

O'ahu - `ilima, delicate, thin yellow-orange blossoms with a velvety texture traditionally thought of as the Royal Leis as at one time only high chiefs wore them.

Lei Day brings back the spirit of "Aloha" to the islands and even though a lei last but a short time, it reminds the wearer appreciate the beauty and fragrance of flowers and the magic of friendliness and laughter that is the Islands.

Lei Day Recipes

Really Easy Fruit Salad for Six - Chop up 2 bananas, 2 apples, 2 oranges, 2 papayas and one can of peaches. Toss the fruit gently in a bowl with most of the juice from the peaches and chill for at least one hour before serving.

Macadamia Surprise - This great dessert is worth the preparation time and is one you can easily make the day before. Make sure to read the instructions through first and have all the ingredients on hand.

Crust Ingredients:
1 1/2 Blocks Margarine
3 T. Powdered Sugar
1 1/2 Cups Flour
1/2 Cup Chopped Macadamia Nuts
A Dash Of Cinnamon

Make the crust first by creaming together the margarine and sugar. Add in the powdered sugar, flour, chopped nuts and cinnamon and mix until well blended. Press the mixture into an ungreased 9" x 13" baking pan. Bake for 20-25 minutes until brown and set aside to cool.

First Layer ingredients:
1 Cup Boiling Water
1 Box (3 oz.) Lemon Gelatin
1 Pkg. (8 oz.) Cream Cheese
1/4 Cup Sugar
1 Container (4 oz) Whipped Cream Topping

Make the first layer by dissolving the lemon gelatin in boiling water and refrigerate until cool. Mix the cream cheese and sugar together and then add to the cooled lemon gelatin. Add in the container of whipped cream topping. Pour the first layer into the cooled crust. Chill this for at least two hours until firm.

Top Layer ingredients:
1 Box (6 oz) Flavored Gelatin
3 1/2 Cups Boiling Water
1/4 Cup Cold Water
1 Envelope Unflavored Gelatin

Finish off by dissolving the flavored gelatin in boiling water. Sprinkle the unflavored gelatin in the 1/4 cup of cold water to dissolve. When both gelatins are dissolved, combine them together and cool in the refrigerator. Do not let this mixture set. When cool, pour this over the first layer. Chill the dessert until firm and serve.

Go-Pi Chicken - A really different but tropical way to serve chicken.

1 whole fryer
4 tbs salt
2 slices go-pi (dried tangerine peel)
water

Sauce:
1 cup ginger (finely chopped or minced)
4-5 stalks green onions (minced)
3/4 cup vegetable oil
2 tsp salt .

Clean and trim fat from chicken then dry and rub salt on both the inside and outside of the chicken. Refrigerate over night. Bring enough water to cover the chicken to a boil, then add the go-pi and the chicken. Cook at medium heat for 45 minutes. Remove from pot and drain. Chill the  chicken in refrigerator, then cut into serving pieces. Combine and mix ginger sauce ingredients together then chill. To serve, pour sauce over chicken or serve sauce in a separate bowl.

Hawaiian Punch with a Punch that serves 18

1 Can (6 oz.) Frozen Pineapple Juice
1/2 C. Lemon Juice
1 C. Sugar
1 Bottle (4/5 qt) Claret
2 Bottles (28 oz. each) Ginger ale, Chilled

Mix pineapple juice according to the directions on the can then add the lemon juice and sugar. Stir until dissolved, then add wine and chill. Pour over ice in a large bowl. Gently add in the ginger ale.

Hawaiian Punch without the Punch but still great

1 Pkg. (6 oz.) Strawberry Gelatin
1/2 C. Sugar
1 Qt. Hot Water
1 Can (6 oz.) Frozen Lemon Juice, Thawed
1 Qt. Water
1 Bottle (28 oz.) Sparkling Water Or 7-Up, Chilled

Dissolve gelatin and sugar in hot water then cool. Add in the thawed lemon juice, one quart of water and the bottle of sparkling water. Pour over ice in a punch bowl and garnish with fresh mint and fruit slices of your choice.