Monday, January 25, 2010

Pineapple Limeade

Pineapple Limeade
1 can pineapple juice (46 oz)
1 8oz bottle lime juice
2 liters sparkling water OR 1 1/2 qts. cold water (I use this lesser amount because a full 2 liters is too watery in my opinion).
1/2 to 1 cup sugar (to taste)

Mix and serve.
submitted by: Sherie Christensen

Coconut Syrup

Coconut Syrup
Ingredients
• 1 (14 ounce) can coconut milk
• 1 cup flaked coconut
• 3/4 cup brown sugar
Directions
1. In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

And if anyone is interested in buying it instead of making it themselves, these websites are for the actual coconut syrup my sister would get in Hawaii, and they are delicious!
http://www.hawaiiansunproducts.com/coconuts.html
http://www.abcstores.com/browse.cfm/4,70.html
submitted by: Jodi Sparks

Coconut Crusted Perch

Coconut Crusted Perch
1 egg
1 Tbsp milk
1/2 tsp salt
2/3 cup crushed Ritz crackers
1/2 cup flaked coconut
1 lb (1 pkg) frozen perch fillets, thawed
vegetable oil for frying
Whisk together egg, milk and salt. Place in a shallow bowl. In
another shallow bowl combine crushed Ritz and coconut. Dredge each
fillet first in the egg mixture then in the cracker mixture. Heat
about 4 Tbsp oil in a frying pan until hot. Fry fillets 2 minutes on
each side (until fish flakes easily with a fork) then transfer to
paper towel-lined plate. You may need to remove coconut pieces, etc.
from the oil with a slotted spoon between each batch and replenish the
oil a little. You can serve the fillets with a sweet and sour sauce
if desired.
submitted by: Saralynn Jensen