2 desserts might be good. How's this? I could make a bunch ahead of time.
CARIBBEAN COCONUT COOKIES
Ingredients
1/4 cup butter softened
1/2 cup granulated
sugar
1 egg
5/8 teaspoon lime juice
1/4 cup milk
1/8 teaspoon salt
2 cups all purpose
flour
1-1/2 teaspoons baking
powder
2 cups shredded coconut
How to make it
Preheat oven to 350 then grease cookie sheets.Cream
together butter, sugar and egg then stir in lime juice, milk and salt then mix
well.Combine flour and baking powder then add to butter mixture and stir in
coconut.Drop by teaspoonfuls onto baking sheets leaving space for spreading
then bake 20 minutes.
> From: [email protected]
> To: [email protected]
> CC: [email protected]; [email protected]
> Date: Thu, 25 Aug 2011 14:23:51 -0700
> Subject: RE: [tcrcooks] Menu...
>
> Ok, here are a few sites to look at for menu items:
>
> http://recipeisland.com/
>
> http://www.islandflave.com/recipes
>
> http://www.caribbeanchoice.com/recipes/main.asp
>
> For a start. I just google'd Caribbean recipies...
>
> So, with Terry's sense of urgency (we need that!) let's aim to have an
> outline of the menu by Saturday week, perhaps meet at my house with samples?
> Sure we can change later, but that of course comes at a cost.
>
> Cheers,
> Stefan
>
> -----Original Message-----
> From: Terry Holsinger [mailto:[email protected]]
> Sent: Thursday, August 25, 2011 3:54 PM
> To: galen falgout
> Cc: Stefan Creaser; [email protected]; [email protected];
> [email protected]; [email protected]; Matthew Zappitello
> Subject: Re: [tcrcooks] Menu...
>
> Ok, we only have 7 weekends till TCR IF we count this one.
>
> We need to get this menu figured out quick.
>
> We need to figure out exactly what DISHES (recipes) we are going to have
> and who is going to cook what. We need to test cook those dishes unless
> it is something that the cook is used to cooking, and need to make sure
> the different dishes fit together somewhat as a meal, sort of.
>
> Stef, home-made sausage is out, no time, we still need to go and
> select/collect the cow, kill the cow, butcher said cow, figure out how
> to cook a WHOLE cow (not just the choice bits) cook said cow, and also
> make sausage out of the other bits (also remember this will be a lean
> range feed animal so low on the fat content, same as the wild boar we
> SHOULD be getting , also will need to go and get that) and at the same
> time figure out the rest of the menu, purchase ingredients, prepare
> ingredients, and get out to and set up at the site (fill propane tanks,
> service cookers, haul trailers out, set up tables, find servers, etc,)
> then feed 500 folk on site. Not really enough time unless we all have
> all the weekends free till then and I know "we" don't.
>
>
> Sandi has given us two "side dish" options so far
>
> "Congri arroz: Cuban black beans and rice dish. Cheap, easy, and
> vegetarian. Often served with fried bananas/plantains.
>
> Jamaican cornbread: Spiced version of cornbread with coconut in it. Had
> it at the Jammin' House Cafe in Marble Falls. I can prob rip off the
> recipe."
>
> Clearly we are looking at cooking some Beef and wild pig, but how, and
> what else for a main? Chicken? Fish?
>
> Are we going to have appetizers (sausage bits?) for the line before (to
> help keep the grumbling down)?
>
> Desert may be Matt's suggestion of pineapple upside down cake.
> (Pineapple is pacific ocean in origin, correct?)
>
> Leaves the whole rest of the menu open......
>
> Terry H.
>
>
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