Buffets allow for an impressive

and festive setting in a limited dining space and can accommodate service

for large groups of people. Remember that because the food is all presented

at the same time, your table should be arranged with artistry and care.

Tips for hosting a holiday

buffet:

- Position plates at the

beginning of the buffet table and napkins/silverware at the end for convenience.

- Placemats, table runners

and lace can take the place of time-honored heavy linen tablecloths.

- Arrange food logically

in the order that guests would serve themselves, place appropriate condiments

next to that menu item.

- Bring interest to a

specific dish or add dimension to your table by placing foods at different

heights, using inverted bowls or boxes covered with linens/tablecloths,

etc.

- Use candles in various

shapes and sizes to add ambiance to the table.

- Silverware can be wrapped

in paper or cloth napkins and placed in a basket for easy access. In place

of napkin rings, silk flower leis can be cut and tied to napkins to hold

them together.

- Flowers play an integral

role on the buffet table, whether used as the centerpiece or as additional

décor. Arrangements made of traditional holiday flowers and plants

such as poinsettias, holly, ivy and berries will enhance the decor.

- Pineapples are the universal

symbol for hospitality and what better way to welcome guests into your

home than with pineapple decorations on the table!

- Bamboo placemats can

be placed under hot dishes to serve as hot pads.

As for food, bread plays a

major role in most holiday meals, and King's Hawaiian has prepared

a menu guaranteed to sweep your family and guests away to the islands

for the La nui (holidays).

King's Hawaiian Islander

Artichoke & Spinach Dip

2 loaves (16 ounces) King's

Hawaiian Sweet Bread

1 cup mayonnaise

1 cup sour cream

1 package (1 ounce) Ranch-style

dip mix

1 can (13 to15 ounces) artichoke

hearts, drained and chopped

1 package (10 ounces) frozen

chopped spinach, thawed and well drained

1 can (8 ounces) sliced water

chestnuts, drained and chopped

Carefully hollow one loaf,

leaving 1 inch on sides and bottom. Cube removed bread and additional

loaf. Place bowl and cubes on baking sheets and bake in pre-heated 350-degree

oven for 10 minutes or until golden brown. Blend mayo, sour cream and

dip; mix together in a large bowl. Add artichoke hearts, spinach and water

chestnuts; mix well. Cover and refrigerate until well chilled. Transfer

to bread bowl and serve with toasted bread cubes.

King's Hawaiian Cranberry

Macadamia Nut Stuffing

6 cups (8 ounces) 1/2 loaf

- King's Hawaiian Sweet Bread

1 cup chopped celery

1/2 cup chopped onion

1/4 cup margarine or butter

1 teaspoon dried sage, crushed

1/2 teaspoon.dried thyme, crushed

1/4 teaspoon pepper

1/2 cup macadamia nuts (chopped)

1/2 cup dried cranberries

1/2 cup chicken broth

1 to 2 tbsp. chicken broth

(optional)

Cook celery and onion in margarine

or butter in a small saucepan until tender. Remove from heat. Stir in

sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery

mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth,

tossing to moisten. Use to stuff one 6 to 8-pound turkey. (Transfer any

remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken

broth, if desired, for extra moistness; cover and chill casserole until

ready to bake. Bake the casserole, covered, in a 325-degree oven during

the last 30 to 45 minutes of turkey roasting until stuffing is heated

through. Serves 6 to 8.

**Tip: To make 6 cups dry

bread cubes, cut 3/4 loaf of bread into 1/2-inch square pieces. Spread

in a single layer in a shallow pan at room temperature, loosely covered,

for 8 to 12 hours.

King's Hawaiian Rocky

Road Bars

1 16-ounce loaf King's

Hawaiian Sweet Bread

1 12-ounce package semisweet

chocolate morsels

1/2 cup butter or margarine

1 1/2 cups miniature marshmallows,

divided

1 cup chopped pecans, divided

1 10.8-ounce package non-dairy

whipped topping

1 cup vanilla yogurt

Lightly coat a 13 by 9 by 2-inch

baking dish with nonstick spray. Cut bread into 1-inch cubes and place

into an extra large mixing bowl. Set both aside. In a saucepan, melt chocolate

and butter over low heat; stirring constantly. Remove from heat. Reserve

1/2 cup marshmallows and 1/2 cup pecans for garnish. Stir in whipped topping,

and remaining marshmallows and nuts. Combine chocolate mixture with yogurt.

Blend well. Fold chocolate mixture into bread until all chunks are well

coated. Spoon into baking dish until evenly spread. Garnish with reserved

marshmallows and nuts. Cover with plastic wrap and refrigerate until firm.

Cut into squares to serve. Makes 12 to16 servings. Preparation time: 20

minutes

King's Hawaiian Bread

Sandwich Platter

A time-honored tradition practiced

during the holidays is to serve turkey, ham, or other types of meat as

the main course at family meals. King's Hawaiian suggests taking

a different approach to the traditional main course by allowing guests

to make their own King's Hawaiian sandwiches. Or for a post-holiday

buffet substitute the sandwich platter with King's Hawaiian Turkey

Sandwich Supreme using leftover turkey.

Prepare the meat of your choice

to your liking, slice it and arrange it on a platter, serve hot or cold.

On an additional platter arrange various cheeses, lettuce, tomatoes, onions,

and any other topping that you feel your guests may enjoy. Conventional

condiments can accompany seasonal ones such as cranberry sauce and gravy.

Arrange King's Hawaiian Dinner Rolls (12-pack, account for 2 per

person) near the platters of meat and cheese.

Turkey Sandwich Supreme

1 16-ounce loaf King's

Hawaiian Bread

1/4 cup Ranch-style dressing

10-ounce deli-sliced turkey

breast

1 cup shredded mozzarella cheese,

divided

1 10-ounce packages frozen

chopped spinach, thawed and drained well

1/2 cup finely chopped onion

4 fresh plum tomatoes, diced

Preheat oven to 350 degrees.

To prepare bread for sandwich filling, slice off top. Set aside. Carefully

hollow out loaf within 1 inch of sides and bottom. Reserve removed bread

for other use. Brush inside and top of bread with dressing. Line bottom

of shell with turkey. Toss together 1/2 cup of cheese, spinach, onion

and tomatoes. Spoon over meat. Sprinkle with remaining cheese. Replace

top. Wrap loaf in foil. Bake 1 hour. Cool 10 minutes. Remove foil and

slice into wedges. Can be served hot or cold. Preparation time: 20 minutes.

Makes 6 servings.

In addition to these recipes

provided by King's Hawaiian, other holiday food items can be added

to enhance your buffet table. Find additional recipes and information

on where to find King's Hawaiian bread and rolls by visiting www.kingshawaiian.com.

Back

to Dining Guide Home Page | Back

to the top of the page