---------- Recipe via Meal-Master (tm) v8.02
       Title: Laulau
  Categories: Hawaii, Fish, Luau
       Yield: 1 servings
     1/3 lb Butterfish or salmon
       1 lb Pork butt (brisket o.k)
      16    Luau leaves (see substitute)
       8    Ti leaves
        Cut fish into 4 pieces and soak in water for 70
   minutes. Cut pork butt into 4 pieces.  Prepare luau
   leaves by stripping outer skin of stem and leaf veins
   to prevent itching in throat when consumed. Wash and
   remove tough ribs from Ti leaves.  Lay 2 ti leaves on
   cutting board. Place 4 luau leaves in center. Place a
   piece of pork and a piece of fish on luau leaves. Fold
   luau leaves over meat and fish to form a bundle. Tie
   ends of ti leaves and steam for 3 to 4 hours. **** you
   may substitute 1 to 1 1/2 lb. spinach for luau leaves.
   Formatted by: Dorie Villarreal