Pago Pago Recipes
PAGO PAGO
Muddle the pineapple wedges in the base of shaker before adding the other ingredients and a tablespoon of chilled water. Add ice and shake well. Fine strain into the chilled glass. Garnish with a pineapple wedge and serve.
Provided by Make me a cocktail
Categories cocktail
Time 4m
Yield 1
Number Of Ingredients 5
Steps:
- Muddle the pineapple wedges in the base of shaker before adding the other ingredients and a tablespoon of chilled water.
- Add ice and shake well.
- Fine strain into the chilled glass.
- Garnish with a pineapple wedge and serve.
PAGO PAGO PASTA SALAD
From my old recipes
Provided by Lynnda Cloutier @eatygourmet
Categories Pasta Salads
Number Of Ingredients 14
Steps:
- In large bowl, mix pineapple chunks, mandarin oranges, macaroni, shrimp, red or green pepper and green onions.
- For dressing, in jar with tight fitting lid, mix oil, 2 T. reserved pineapple juice, 1/4 cup reserved Mandarin orange syrup, lime juice, vinegar, ginger, salt and ground peppers. Cover. Shake.
- Pour on and toss while pasta is still warm. Serve at room temperature. About 275 calories per serving. Serves 8 Source: My Old Recipes
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- Top with the remaining ingredients (including pineapple juice, if you’re not using fresh), add ice, and shake.
- Strain (double-strain if using fresh pineapple) into a chilled cocktail glass, and garnish with fresh pineapple and pineapple leaves.
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