Easy Luau

Course : Seafoods
Serves: 10
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6 medium ti leaves -- up to 8
3 pounds boneless pork -- beef, or chicken
1 pound salted butterfish -- soaked
2 teaspoons liquid smoke
4 pounds frozen luau leaves -- thawed drained

Preparation / Directions:

Cut and discard stems from ti leaves. Wash leaves; do not dry. Cut meat into 1 inch chunks. Rinse butterfish and remove skin; cut into bite-sized pieces. In a large bowl, mix meat with fish with liquid smoke. Line a large baking pan with foil; lay 3 to 4 ti leaves in pan. Add half of the luau leaves. Arrange meat mixture evenly on luau leaves; put remaining luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350F for 3 hours. Source: 100 Years of Island Cooking by Hawaiian Electric Company

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