Choose any of these login options:

Baked Papaya Mauna Kea Beach Hotel Kamuela Hawaii Chef Recipe

I am a career waiter/food server by trade and have had the pleasure of working in some of the finest Hawaii restaurants for the last 15 years or so, and counting. I have had the pleasure of learning some of the best Hawaiian Food recipes from some of the greatest chefs in Hawaii. Much of it is food I never would have thought to have eaten before, and when I do, it is usually quite astounding and well worth sharing.
In 1985 Benson & Hedges put out a promotional advertising book entitled "Recipes From America's Favorite Resorts" and includes few personal favorite recipes from the Chef of the Big Island's Mauan Kea Beach Hotel in Kamuela, Hawaii. From the Chef: "Hawaii's abudance of fresh fruit is a constant inspiration. Here's an example for an appetizer or luncheon entree:
Baked Papaya Mauna Kea. 
What You Need: 
  • 3 tablespoons sugar. 
  • 2 teaspoons cinnamon. 
  • 1-1/2 cups cottage cheese. 
  • 1-1/2 cups cream cheese. 
  • 2 tablespoons mango chutney, chopped. 
  • 1 teaspoon curry powder. 
  • 1/2 cup thinly sliced water chestnuts. 
  • 2 tablespoons white raisins. 
  • 3 papayas, cut in half lengthwise and seeded. 
  • 1/4 cup melted butter. 
Instructions: 
  1. Combine sugar and cinnamon; set aside. 
  2. Gently stir together cottage cheese, cream cheese, mango chutney and curry powder. Stir in water chestnuts and raisins.
  3. Place papayas in a 10 x 15-inch baking dish and fill cavities with cheese mixture. Sprinkle with reserved cinnamon sugar; drizzle with butter. 
  4. Bake in a preheated oven at 450 degrees for 15-25 minutes or until tender.
This recipe makes enough for approximately 6 people, or 2 or 3 big eaters who can't get enough... 



share on: Share it! Tweet it! Stumble it! Digg it! Email it!  |  Permalink  |  Tuckerstuff in Food | Comment on this
Reader Comments

Post a Comment
Author:
Email:
(Optional)
  
Reputation: 118 (96.8%)
Social Influence:  
Member Since:  May 2011
Last activity: 5/25/16, 4:50 pm