CUB GRUB

HAWAIIAN SPECIALTIES

Pupu Anyone?
San Gabriel Valley, Long Beach & Verdugo Hills Councils

No luau would be complete without a pupu platter. This is basically a platter of hors d'oeuvres designed to whet the appetite for the forthcoming feast. It is the Hawaiian way to say, "He mai (welcome)!" For example, a pupu platter might contain sliced vegetables and fruit, lomi-lomi salmon cherries, lumpia, kim chee, and butterfly shrimp.

Pineapple Carrot Cake  
A tasty and refreshing dessert
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Cake Ingredients:

• 1 1/2 c. flour
• 1 1/2 tsp. baking soda
• 2 tsp. Cinnamon
• 1 tsp. Nutmeg
• 1/2 tsp. Salt
• 2 1/2 grated carrots
• 1 can (8 oz.) crushed pineapple, well drained
• 1 1/2 c. brown sugar
• 1 c. vegetable oil
• 3 eggs, lightly beaten
• 1/2 c. chopped macadamia nuts (unsalted)

Directions:

• Preheat oven to 325°F.
• Sift together flour, baking soda, cinnamon, nutmeg & salt.
• In a large bowl combine carrots, pineapple, brown sugar, oil, eggs and macadamia nuts.
• Stir in flour mixture.
• Pour batter into oiled and floured 9x9x2 inch cake pans
• Bake for 30 minutes.
• Cool slightly then remove from pan.
• When cooled frost with Cream Cheese Frosting.

Cream Cheese Frosting:

Frosting Ingredients:

• 1 pkg. (3 oz.) cream cheese, softened
• 1/4 c. butter, softened
• 1 tsp. vanilla extract
• 1 c. powdered sugar, sifted

Directions:

• Beat cream cheese until smooth.
• Add butter and vanilla; mix until well-blended.
• Gradually add powdered sugar while beating.
• Spread on carrot cake.

For a slight change in flavor, add finely grated orange peel to the frosting. Remember to wash the orange well!

Hawaiian Mango Bread
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Makes 2 loaves

This moist bread is delicious warm with butter for breakfast, as a side or as a light dessert.

Ingredients:

• 2 c. flour
• 2 tsp. baking soda
• 1 tsp. Salt
• 1 c. sugar
• 1 tsp. Cinnamon
• 1/2 c. raisins
• 3/4 c. vegetable oil
• 3 eggs, beaten
• 2 chopped, ripe mangos
• 1 tsp. vanilla extract

Directions:

• Combine flour, baking soda, salt & cinnamon; set aside.
• In large mixing bowl mix sugar, oil, eggs and vanilla until smooth.
• Stir in raisins.
• Add flour mixture and mix until well blended.
• Fold in mango.
• Pour into greased bread pans.
• Bake at 325°F for one hour.
• Cool. Served sliced.

Teriyaki Chicken or Beef Sticks
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Ingredients:

• 2 lb. sirloin tip steak or chicken breasts
• 1/2 c. Teriyaki sauce
• Skewers

Teriyaki Sauce
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Ingredients:

• 1/4 c. soy sauce
  1/4 c. mirin (sweet rice wine)
  1 tbsp. sugar

Directions:

• Wisk together teriyaki sauce ingredients.
• Slice steak or chicken diagonally into strips (2x1x1/4 inch thick).
• Marinate meat slices in teriyaki sauce for 30-45 minutes.
• Thread slices onto 4 - 8” skewers, using a back and forth motion.
• Barbeque or broil until browned.

Tropical Fruit Smoothies
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Scouts can work together to make their own tropical drinks.

Ingredients (suggested – use your Cubs’ imaginations):

• Mango juice,
• pineapple juice,
• orange juice,
• frozen banana pieces,
• frozen strawberries,
• mango pieces,
• pineapple,
• papaya,
• coconut...

Directions:

• Place the items into a blender with ice and mix.
• Top with whipped cream, cherry
• Add a paper umbrella.
  Hawaiian Gorp (trail mix)

Ingredients:

• Dried Pineapple
• Dried Banana chips
• Dried Papaya
• Dried Mango
• Macadamia nuts
• Toasted coconut

Directions:

Each Cub to mix his on in a proportion that he likes.

Sand Pudding

Ingredients:

• Vanilla Pudding
• Vanilla Wafers
• Gummy fish or worms

Directions:

• Make vanilla pudding.
• Have the scouts crush up vanilla wafers in a plastic bag and then put on the pudding.
• Add a gummy fish or worm or any beachy thing.

Haupia
(Coconut Pudding)
St Louis Area Council

Ingredients:

• 2 C. coconut milk,
• 1 C. milk
• 5 T. cornstarch
• 6 T. sugar

Instructions:

• In a saucepan, combine 1 C. coconut milk with the sugar and cornstarch.
• Heat over low, stirring constantly until thickened.
• Add the rest of the coconut milk and the milk; heat until thickened.
• Pour into an 8-in.-square pan and chill until firm.

DANDY SANDY DESSERT
Great Salt Lake Council

Ingredients:

• 16 oz. package vanilla sandwich cookies
• 2 cups milk
• 3.4 oz. boxes vanilla instant pudding
• 8 oz. tub whipped topping, thawed
• 10 oz. clear plastic cups (8)
• Decorative candies
• Paper umbrellas

Directions:

• Crush the cookies and set aside.
• Combine the pudding mix and milk.
• Mix as directed on the package.
• Chill for 5 minutes.
• Stir whipped topping and half of the crushed cookies into the pudding.
• Fill each cup with layers of crushed cookies, pudding mix, and more crushed cookies.
• Place in refrigerator for an hour
• Decorate.

SHAVED ICE

Ingredients:

• 2 cups ice
• 2 oz. flavored syrup

Directions:

• Crush 2 cups of ice in the blender and
• Spoon into 2 - 6 oz. cups.
• Pour 1 oz. of flavored syrup into each cup of crushed ice. 
• Garnish with fruit and or paper umbrellas.
• Enjoy!

ISLAND FRUIT FEAST
Great Salt Lake Council

Have a Hawaiian luau with lots of tropical food, such as fruit salad, bananas dipped in marshmallow and coconut, kiwi slices, pineapple wedges, watermelon balls served in a carved watermelon shell and scooped-out oranges filled with sherbet.

Cup o' Fish
Make an edible aquarium in a cup.
St Louis Area Council

Ingredients:

• Blue Jell-O
• gummi fish
• Clear plastic cups

Directions:

• Make blue Jell-O according to the directions on the box.
• Pour into clear plastic cups.
• Cool in refrigerator until partially set - about an hour.
• When partially set, place a few gummy fish in each cup.
  Try to push gummi fish down in the partially set Jell-O
• Put them in the refrigerator until they're completely set.
• Eat and enjoy!

BLUE AND GOLD FAVORITES

Blue and Gold Mints
Baltimore Area Council

This isn’t Hawaiian food, but these mints are definitely a Blue and Gold Banquet favorite!

Ingredients:

• 6 Tbsp margarine or butter,
• 2 Tbsp peppermint, or spearmint flavoring,
• 3 lbs. powdered sugar,
• 7 Tbsp water, colored with food coloring.
• Dash of salt.

Directions

• Cream butter,
• Add flavoring, salt and water.
• Add 2 lbs. Powdered sugar,
• Blend with mixer and
• Knead mixture with remaining sugar.
• Cut or shape mints.
• Spread on cookie sheet and refrigerate.
• Cover any unused portion to keep from drying.