Prize-winning recipes
provide taste of the Tropics

Salad dressing isn't just for salads anymore.

As nine recipe winners proved, dressings make good marinades, sauces and seasonings.

The winners of the Tropics "Dream-A-Dish" recipe contest competed in three categories: salads, pupus and entrees.

The contest was judged by chef Eric Faivre of the Village Steak and Seafood Restaurant at the Hilton Hawaiian Village.

The grand-prize winners created dishes using grilled taro, shrimp and chicken Reuben-style. They won two-night stays at the Hilton, plus dinners for four.

Runners-up won dinners at the Village Steak and Seafood Restaurant. They were: M. Christine Marrows, Ardis Tanaka, E. Shan Correa, Ana Char, Iris Uehara and Annie Usui.

Tutu's Tropics Taro Salad

Janet Yoda, Honolulu
Grand prize: Salad Category

2 cups cubed cooked taro
1 cup cubed cooked purple Okinawan sweet potato
1 cup cubed cooked fish or chicken
1 Japanese cucumber, sliced
1 large tomato, cut into wedges
1/2 cup broccoli florets
1/2 cup round onion, thinly sliced
1/2 cup or more Tropics fat-free Somen Dressing

In a large bowl layer all ingredients, except dressing, in the above order.

Just before serving, pour dressing over all and toss completely.

Serve by itself or on a bed of lettuce or pasta. Makes 4 to 5 servings.

Oriental Grilled Shrimp

Jeanne Hosaka, Hilo
Grand prize: Pupu Category

2 pounds shrimp (31-35 count)
2 cups Tropics Oriental Dressing
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
5 cloves garlic, minced
1 teaspoon sesame oil

Peel and devein shrimp, leaving tails on. Combine Tropics Oriental Dressing, mayonnaise, sugar, soy sauce, ginger, garlic and sesame oil; mix well. Stir in shrimp.

Marinate at least 3 hours. Grill or broil until done, about 2 minutes each side. Makes 12 servings.

Reuben Chicken

Judy Barreca, Kailua, Hawaii
Grand prize: Entree Category

1/4 cup Tropics Thousand Island Dressing
4 chicken breasts with skin
1-1/3 cup sauerkraut
4 slices Swiss cheese
1/8 cup melted butter or margarine for basting

Preheat oven to 375 degrees.

From wide end of chicken, carefully separate skin from meat leaving skin attached on the one side.

Spread 1 tablespoon of Tropics Thousand Island Dressing onto the meat. Top with 1/3 cup sauerkraut and cover with slice of Swiss cheese.

Carefully replace skin over ingredients, gently covering the chicken. Coat skin with melted butter.

Bake, covered, for 30 minutes. Remove cover; baste chicken with drippings and bake until done, about 20 to 30 minutes longer. Makes 4 servings.

Nutritional analyses for these recipes are unavailable.

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Star-Bulletin staff