10 minutes. Remove Hospitality, aloha (love or the spirit of giving) and ohana (family) are some of the key values in Hawaiian culture. These values also play an important role in the celebration of holidays as they are a special time of gift-giving, visiting with loved ones and feasting. A perfect way to incorporate these elements into your next holiday gathering is to create a lunch or dinner buffet. Using buffet service allows guests to relax, reflect and celebrate the seasons, much like the Hawaiian culture does with a luau.



The following are some hiwahiwa (festive) and ono (delicious) recipes and tips provided by for adding a touch of paradise to your holiday buffet.

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 d'cor. 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.

Food: Bread plays a major role in most holiday meals, and has prepared a menu guaranteed to sweep your family and guests away to the islands for the La nui (holidays).

Islander Artichoke & Spinach Dip

2 loaves (16 ounces) 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.

Cranberry Macadamia Nut Stuffing

6 cups (8 ounces) 1/2 loaf - 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.

Rocky Road Bars

1 16-ounce loaf 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

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. We suggest taking a different approach to the traditional main course by allowing guests to make their own sandwiches. Or for a post-holiday buffet substitute the sandwich platter with 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 Dinner Rolls (12-pack, account for 2 per person) near the platters of meat and cheese.

Turkey Sandwich Supreme

1 16-ounce loaf 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 foil and slice into wedges. Can be served hot or cold. Preparation time: 20 minutes. Makes 6 servings.

10 minutes. Remove Hospitality, aloha (love or the spirit of giving) and ohana (family) are some of the key values in Hawaiian culture. These values also play an important role in the celebration of holidays as they are a special time of gift-giving, visiting with loved ones and feasting. A perfect way to incorporate these elements into your next holiday gathering is to create a lunch or dinner buffet. Using buffet service allows guests to relax, reflect and celebrate the seasons, much like the Hawaiian culture does with a luau.

The following are some hiwahiwa (festive) and ono (delicious) recipes and tips provided by for adding a touch of paradise to your holiday buffet.

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 d'cor. 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.

Food: Bread plays a major role in most holiday meals, and has prepared a menu guaranteed to sweep your family and guests away to the islands for the La nui (holidays).

Islander Artichoke & Spinach Dip

2 loaves (16 ounces) 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.

Cranberry Macadamia Nut Stuffing

6 cups (8 ounces) 1/2 loaf - 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.

Rocky Road Bars

1 16-ounce loaf 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

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. We suggest taking a different approach to the traditional main course by allowing guests to make their own sandwiches. Or for a post-holiday buffet substitute the sandwich platter with 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 Dinner Rolls (12-pack, account for 2 per person) near the platters of meat and cheese.

Turkey Sandwich Supreme

1 16-ounce loaf 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 foil and slice into wedges. Can be served hot or cold. Preparation time: 20 minutes. Makes 6 servings.