Hawaiian Teri Chicken

Doug Shumway

1 cup shoyu (see note on other teri chicken recipe)
1 cup water
1/3 cup sugar
thumb size fresh ginger, cut into thin slices

Mix, put in pan with chicken thighs.  Bake 350 for 2 hours.  (see other cooking notes in Uncle Bill's teri chicken recipe)

Hawaiian Teri Chicken

Uncle Bill Kelly

chicken thighs

1 cup shoyu (Aloha Shoyu is the best, use low sodium soy sauce if can't get shoyu)

1 cup sugar

ginger

garlic

Marinate overnight. Bake in juice.

Note: I have found Aloha Shoyu at Harmon's! We marinate and then BBQ, Bake, or I also cook in the sauce in the crock pot.  For thighs in the crock pot, 4 hours on low is probably good enough. Too long and the chicken gets dry. 

True Poly Style means no recipes with measurements.  It's all just a list of ingredients, and then done by taste. Happy experimenting!

Kalua Pork

3 lb pork butt
2 cups water
1 tsp liquid smoke
1/4 cup Hawaiian salt (or rock salt or sea salt)

Place pork fat side up in roasting pan.  Combine water and liquid smoke, pour over meat.  Sprinkle with salt.  Cover and roast in oven/crock pot at 400 degrees for 3 hours. Remove from pan and shred.  Serves 6.

Crock Pot French Dip
via Koa Hawks

1 4lb boneless beef roast (I usually use less)
1/2 C soy (I use low sodium tamari)
1 beef bouillon cube (I omit this if smaller roast otherwise au jus is salty)
3 whole black peppercorns
1t dried thyme
1t dried rosemary, crushed
1t garlic powder
1 bay leaf

Remove and discard all visible fat from the roast. Place trimmed roast in the crock.
In medium bowl combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, add enough water to almost cover the roast. Cover and cook on low 10 to 12 hours, or until meat is very tender.

Remove meat (and bay leaf) from broth, reserving broth. Shred meat with a fork and distribute on bread. Used reserved broth for dipping.

**Notes: It gets too salty using regular soy sauce, so a lower sodium option is a must. It was a little to "herby" for the masculine palate (at least the masculine palate in my house), so I'll make it again, but omitting the thyme, rosemary and bay leaf. (The feminine palate thought it was delicious!)

Melt-in-your-mouth Meatballs
from Kim Meyers Kruchek

1 1/2 lbs ground beef
1 large egg, slightly beaten
1/2 c. grated parmesan cheese
1/3 c. breadcrumbs (or enough to hold the meat together)
1-2 Tbsp. fresh minced garlic (or 1 tsp garlic powder)
1-2 tsp. salt or seasoned salt (or to taste)
1 tsp. fresh ground black pepper
1/3 c. milk (can use up to 1/2 c. milk) **I used 1/2 c.
1/2 tsp. dried oregano
1/4 c. chopped fresh parsley (or 2 Tbsp. dried)

1. Mix all ingredients together in a large bowl.
2. Shape into small meatballs, about 1" (at this point you can place on a jelly roll/baking sheet and freeze to use later, or cover with plastic wrap & refrigerate up to 24 hours before using)
3. Drop the meatballs into simmering pasta sauce, do not sir for at least 20 minutes or you will risk breaking the meatballs.
4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering, 40 minutes total should fully cook the meatballs).
5. After the 40 minutes, continue cooking sauce with meatballs in for as long as desired.

*******NOTE: You may also bake the meatballs at 350 degrees for 25 minutes or until cooked through.

******NOTE from JB: Not good with sweet and sour sauce, but excellent with tomato sauce!

Easy Homemade Spaghetti Sauce
Jen Brady

1 can (approx 15 oz) plain tomato sauce
1 can (approx 15 oz) stewed tomatoes, can be Italian seasoned
1 can tomato paste
Oregano to taste
Basil to taste

Mix all together and simmer for flavors to blend. Add the above meatballs, mushrooms, or whatever else you want. Serves 4-6.