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Pupu punches and pickles.

Pickled vegetables and fruit punches augment the pupu party on page 62; you can serve them with other meals, too. Pickled Maui Onions

2 medium-size Maui or other mild
 white onions, cut into 1-inch
 chunks; separate the layers


11/2 cups water

cup distilled white vinegar

1/2 cup sugar

3 cloves garlic, crushed

2 small dried hot red chilies

1 tablespoon salt Place onions in wide-mouth 1-quart (or slightly larger) jar. In a 1- to 2-quart pan, bring water, vinegar, sugar, garlic, chilies, and salt to boiling. Pour over onions; put leakproof lid on jar. Let onions cool, then chill at least 3 days or up to I month; turn jar over occasionally. Pour into a bowl; serve with toothpicks. Makes 1 quart. Per 1/2-cup serving: 36 cal.; 0.5 gprotein; B. 7g carbo.; 0. 1 g fat, 0 mg chol.; 413 mg sodium. Korean Kim Chee

2 pounds napa cabbage 1 1/2 cups water

1/2 cup salt

1/2 to 1 teaspoon cayenne

1/2 teaspoon crushed dried hot red

chilies

2 to 3 cloves garlic, minced

1/2 cup thinly sliced green onion Cut cabbage into 1-inch squares. Mix cabbage, water, and salt; let stand I hour. Drain cabbage and squeeze out liquid. Mix cabbage, cayenne, chilies, garlic, and green onion. Pack in a wide-mouth 1quart jar. Cover and chill at least 3 days or up to 1 month. Spoon into a bowl and serve with toothpicks. Makes I quart. Per 1/2-cup serving: 21 cal.; 1.5 g protein; 4.3 g carbo.; 0. 3 g fat, 0 mg chol.; 834 mg sodium. Guava Wine Cooler In a 3-quart pitcher or bowl, mix 2 cans (12 oz. each) cold canned guava nectar and 1 bottle (750 ml.) cold white Zinfandel. Just before serving, mix in 1 bottle (25 oz.) cold sparkling water. Add ice to cool. Makes 12 servings, 6-ounce size. Per serving: 79 cal.; 0.4 g protein; 9.9 g carbo.; 0. 1 g fat,- 0 mg chol.; 6.9 mg sodium. Pineapple Rum Punch In a blender, whirl until smooth I can (12 oz.) thawed pineapple juice concentrate, I can (12 oz.) thawed frozen coconut milk (optional), I 1/2 cups light rum or sparkling water, and 1/2 cup lime juice. Pour into a 3quart pitcher or bowl and stir in 3 cups sparkling water. Add ice to cool. Makes 12 servings, 6-ounce size. Per serving: 130 cal.; 0. 5 g protein; 16 g carbo.; 0 g fat,- 0 mg chol.; 2.4 mg sodium.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1989
Words:426
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