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KWANZAA
Celebration
Pork Tenderloin With Pineapple Salsa,
Pineapple Salsa,
Shrimp, Corn and Sweet Potato Soup,
Upside Down Pineapple Yam Cake,
Caribbean Rice,
Holiday Party Punch and
Green Berry Peppermint Punch
 (Family Features) - Kwanzaa was created in 1966 as a celebration of culture,
community and family and is derived from a Swahili phrase
meaning "first fruits." Kwanzaa is celebrated December 26
through January 1 and culminates with a feast on December
31. During the seven days preceding the feast, the menu
often includes sweet potatoes, pineapples, fruit beverages
and other foods that are native to lands where African
people have lived.
The focus of Kwanzaa is to introduce and reinforce the basic
African values of building and supporting family, community
and culture. These values are called Nguzo Saba, a Swahili
phrase meaning Seven Principles. The Seven Principals are:
Umoja (unity), Kujichagulia (self-determination), Ujima
(collective work and responsibility), Ujamaa (cooperative
economics), Nia (purpose), Kuumba (creativity) and Imani
(faith).
Kwanzaa also serves as a communal celebration to reaffirm
and reinforce the bonds between African people, strengthen
community and reaffirm common identity, purpose and
direction as individuals and as a world community.
A colorful punch and family favorite beverage that adds to
the celebration is Hawaiian Punch. It is available in six
flavors and provides 100% of vitamin C for an 8-ounce
serving. More recipes are available at www.hawaiian-punch.com.
The versatile sweet potato contains 140 calories and is an
important source of beta-carotene, vitamin C, potassium and
fiber. Louisiana sweet potato recipes can be found at
www.sweetpotato.org.
The exotic flavor of pineapple can be enhanced by using Del
Monte Gold pineapples which are twice as sweet and have four
times more vitamin C than traditional pineapples. Visit
www.freshdelmonte.com to learn more.
Pork Tenderloin With Pineapple Salsa
2 pounds pork tenderloin
1/2 cup teriyaki marinade, divided
Pineapple Salsa (recipe follows)
In large resealable plastic bag, combine 1/4 cup marinade
and pork; seal bag. Marinate in refrigerator for 30 minutes.
Remove pork from marinade; discard used marinade. Place pork
in a foil-lined oblong baking dish and roast in preheated
400°F oven for 35 to 40 minutes, turning roast and basting
with remaining marinade halfway through roasting. Slice pork
and serve with Pineapple Salsa spooned over each serving. Makes 8 servings.
Pineapple Salsa
2 cups fresh Del Monte pineapple chunks, coarsely chopped
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup finely chopped red onion
3 tablespoons minced fresh cilantro
1 tablespoon seasoned rice vinegar
1/4 cup finely chopped green onions (scallions)
1/8 teaspoon crushed red pepper flakes
Salt and pepper to taste
In large nonaluminum bowl, combine all ingredients.
Refrigerate until ready to serve. Makes about 3 cups.
Nutrition Information per Serving: calories 192 (22% from
fat), fat 5g, protein 27g, carbohydrate 10g, cholesterol
81mg, sodium 750mg
Shrimp, Corn and Sweet Potato Soup
1 red onion, chopped
1/2 cup chopped celery
1/2 teaspoon minced garlic
1 green bell pepper, seeded and chopped
2 medium sweet potatoes, diced or 2 (15-ounce) cans sweet potatoes, drained and diced
1 (16-ounce) bag frozen corn
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) can chopped tomatoes and green chilies
1 (6-ounce) can tomato paste
4 cups canned fat-free chicken broth
1 1/2pounds peeled medium shrimp
Salt and pepper to taste
Sliced green onions (scallions), optional
Coat a large pot with nonstick cooking spray and saute,
onion, celery, garlic and green pepper until tender. Add
sweet potatoes (if fresh),* frozen corn, cream-style corn,
tomatoes and green chilies, tomato paste and broth; bring
mixture to a boil. Add shrimp and continue cooking until
shrimp is done, about 10 minutes. Add salt and pepper to
taste. Garnish with green onions if desired. Makes 12
servings.
*Add precooked canned sweet potatoes at end of recipe.
Nutrition Information per Serving: calories 153 (6% from
fat), fat 1g, protein 13g, carbohydrate 26g, cholesterol
81mg, sodium 513mg
Upside Down Pineapple Yam Cake
1 medium fresh sweet potato or 1 (15-ounce) can sweet potatoes, drained and mashed
4 tablespoons margarine, melted
1 cup light brown sugar
2 cups sliced fresh Del Monte pineapple rounds
8 maraschino cherries cut in half
2 tablespoons flaked coconut
1/4 cup walnut halves
1 (18.25-ounce) box yellow cake mix
1 teaspoon cinnamon
3 tablespoons canola oil
2 eggs
2 egg whites
1 1/4cups water
Place fresh* sweet potatoes and water in microwave-safe
dish; cover and microwave about 3 to 4 minutes until done;
drain and mash. Preheat oven to 350°F. Pour margarine into
bottom of 13x9x2-inch pan and sprinkle brown sugar evenly
over margarine. Arrange pineapple and cherry halves (cut
side up) on brown sugar. Sprinkle with coconut and walnuts.
In large bowl, mix together cake mix, cinnamon, sweet
potatoes, oil, eggs, egg whites and water. Carefully spoon
batter into pan over fruit. Bake 30 to 35 minutes or until
toothpick inserted in center comes out clean. Invert onto
serving platter; cool before serving. Makes 24 squares.
*Canned sweet potatoes are precooked.
Nutrition Information per Serving: (one square) calories 188
(24% from fat), fat 5g, protein 2g, carbohydrate 34g,
cholesterol 18mg, sodium 170mg
Caribbean Rice
1 medium sweet potato, diced or 1 (15-ounce) can sweet potatoes, drained and diced
1/4 cup water
4 cups cooked rice
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped green onions (scallions)
1/2 cup chopped red bell pepper
1 cup chopped fresh
Del Monte pineapple
1/4 cup pineapple juice
2 tablespoons vinegar
2 tablespoons olive oil
1/2 teaspoon ground ginger
Dash cayenne pepper
Salt and pepper to taste
2 tablespoons chopped peanuts, optional
Place fresh* sweet potatoes and water in microwave-safe
dish; cover and microwave about 3 to 4 minutes until done.
Drain. In large bowl, combine cooked rice, sweet potatoes,
black beans, green onions, red bell pepper and pineapple. In
small bowl, whisk together pineapple juice, vinegar, olive
oil, ginger, cayenne, salt and pepper. Carefully toss with
rice mixture; sprinkle with peanuts if desired. Refrigerate
until serving. Makes 10 servings.
*Canned sweet potatoes are precooked.
Nutrition Information per Serving: calories 237 (12% from
fat), fat 3g, protein 6g, carbohydrate 46g, cholesterol 0mg,
sodium 145mg
Holiday Party Punch
32 ounces Hawaiian Punch Fruit Juicy Red
12 ounces frozen orange juice, softened
1/4 cup ReaLemon Lemon Juice from Concentrate
24 ounces 7 UP
1 pint Raspberry sorbet, softened
16 ounces club soda, divided
In large punch bowl, stir together Fruit Juicy Red, orange
juice, lemon juice from concentrate and 7 UP. In a medium-
sized bowl, stir together softened sorbet with 1 cup club
soda. Add to Juicy Red mixture. Pour in remaining club soda.
Serve well chilled. Makes 18 2/3-cup servings.
Serving Tips for Punches: An ice ring is a beautiful
addition to a punch bowl. You will need a ring mold or bundt
pan that fits inside your bowl. Arrange sliced fruits,
grapes and/or berries in the mold. Add water to fill 3/4
full. Freeze until solid. Unmold.
If you are serving in a pitcher, take the same idea using
ice cubes. Drop small slices of fruit into ice cube trays.
Fill with water and freeze. Add cubes to pitcher just before
serving.
Green Berry Peppermint Punch
32 ounces Hawaiian Punch Green Berry Rush Drink
1/2 teaspoon peppermint extract
2 cups unsweetened pineapple juice
1 pint lemon sorbet, softened
24 ounces 7 UP, divided
Heat Green Berry Rush until just boiling. Stir in peppermint
extract. Let cool completely. In large pitcher or punch
bowl, combine Green Berry Rush and pineapple juice. In
medium-sized bowl stir together softened lemon sorbet with
half the 7 UP. Add to Green Berry Rush; mix with remaining 7
Up. Serve well chilled. Makes about 15 2/3-cup servings.
Serving Tip: Add a candy cane to individual glasses for
garnish.
SOURCE: Del Monte Gold™ Extra Sweet Pineapple
Hawaiian Punch®
Louisiana Sweet Potato Commission
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