The Biker eNews Grill
July 2008 Edition

By Chef FatBoy

Greetings and welcome to "The Biker eNews Grill" where you'll find the very best in Biker food recipes by Bikers for Bikers. Each Month we'll post some of my own recipes and those received from Bikers all over the world. We like to thank everyone for all the great recipes we received these past few Months from Bikers all over the US and in England, many thanks and we can't forget about Melody's Desserts, they top off any meal! So, we hope you enjoy this Months recipes and please keep them coming!

If you want to join in the fun, send me your favorite recipes and we'll get them posted here for all to see and try. Please e-mail them to: fatboy@chef-fatboy.com and while you're at it, check out my website at: www.chef-fatboy.com for more wonderful Biker recipes and more. Oh! If you're into Wild Game stop by and see Old Grizzly Pete's tab, where there's always something good to eat. You'll be glad you did and so will I.

Ride safe and always EAT WELL!

Chef FatBoy

Kate’s Adobo Marinade
Submitted by: Kate & Eric Lewis, New Port Richie, Fl.

Ingredients:
3/4 C. lime juice
1/4 C. orange juice
6 garlic cloves minced
1 1/2 t. coarse salt
1 t. ground cumin
1 t. oregano
1/2 t. black pepper
Directions:
Puree in a blender until smooth. Use within a few hours of making marinade.

FatBoy’s Apricot and Habanero Glaze

Ingredients :
1 dried habanero pepper
1/2 teaspoon salt
1 tablespoon butter, optional
1 1/2 tablespoons dark brown sugar
12 whole golden raisins, chopped
3 tablespoons apricot preserves
1 teaspoon white wine vinegar

Directions:
In a large skillet heat about a half cup water over medium heat until it begins steaming. Carefully cut small slices from the dried habanero and finely chop those to accumulate about 1/2 teaspoon or so of flakes, adjusting to your taste and heat tolerance. You might want to wear rubber gloves when touching the pepper; at least be careful and don't touch your eyes until your hands have been thoroughly washed. Add the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to melt. Add the brown sugar; stir to dissolve. Add raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan and make sure all the gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should just brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat grilled chops or meat slices with the glaze by simmering the meats with the glaze for a couple minutes on each side. Spread a teaspoon or so on each serving plate and arrange meats on top. Mint sprigs and curls of orange peel could be used for garnish. For grilled meats, paint some of this glaze on both sides of the meat a few minutes before you remove it form the grill.

Chuck’s Plum Barbecue Sauce
Submitted by: Chuck Ryhms, New Mexico

Ingredients:
1/4 cup Onion; Chopped, 1 small
1/4 cup Butter Or Margarine
1/4 cup Chile Sauce
2 tsp Mustard; Dijon-style 16
1/2 oz Purple Plums
6 oz Frozen Lemonade; Thawed,1 can
* Plums should be drained, pitted and finely chopped

Directions:
Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Bubba J’s HD Style Rub
Submitted by: Jason Cassone, Kensington, Ct.

Ingredients:
1 T. garlic powder
1 T. onion powder
1 T. white pepper
1 T. black pepper
1 T. chili powder
1 T. ground red pepper
1 T. cumin
2 T. paprika

Directions:
Mix all ingredients together. Place mixture in a salt shaker and shake over foods during cooking. Sprinkle again before serving.

Bubba J’s Steak Rub
Submitted by: Jason Cassone, Kensington, Ct.

Ingredients:
1 medium onion quartered
2 heads of garlic peeled
2 T. oregano
2 t. fresh cracked black pepper
1 t. cumin seeds
3 T. parsley fresh and chopped
1 T. masa harina or cornmeal
1/4 C. white vinegar
1/4 C. orange or lime juice
1/4 C. oil

Directions:
Heat a cast iron skillet over medium heat. Toast the cumin for 1 minute. Remove from pan to a small plate. Add the onion and garlic and cook until browned on all sides and soft (4 - 6 minutes). Cool. Combine the oregano, peppercorns, cumin and cloves in a spice mill and grind to a powder.

Place everything in a blender and process to a paste. Scrape down the sides of the blender several times. Use right away or store in the refrigerator, covered in a jar. The Steak Rub keeps several weeks. Makes about 1 cup, use 1 - 2 teaspoons per pound of meat.

All Purpose Spice Rub
Submitted by: Tom Solek, Berlin Ct.

Ingredients:
1/2 C. chili powder
3 T. onion powder
2 T. cumin
3 T. paprika
1 1/2 T. garlic powder
1 T. brown sugar
1 t. cayenne pepper
1/2 t. dry mustard
1/2 t. lemon zest
1/4 C. hickory flavored salt

Directions:
Mix ingredients thoroughly and store in a tightly sealed jar.

Western Sunset Barbeque Sauce
Submitted by: Paul Franks, Fresno, Ca.

Ingredients:
3 (15 oz) cans tomato sauce
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/4 cup dark corn syrup
3 drops Tabasco sauce
2 tsp salt
2 tbsp. seasoned salt
1/2 tbsp. oregano
2 tsp garlic powder
2 onions, finely chopped
1/2 pound brown sugar
1 can crushed pineapple

Directions:
In large saucepan place tomato sauce, lemon juice, Worcestershire sauce, and corn syrup. Cook over medium heat, stirring constantly for 10 minutes. Add Tabasco sauce, salts, oregano and garlic powder. Cook 10 minutes, stirring occasionally. Add onions, brown sugar and pineapple, Cook 15 minutes longer, stirring occasionally. Let cool. Fantastic with burgers.

Teriyaki Barbecue Sauce
Submitted by: Tom Solek, Berlin, Ct.

Ingredients:
3/4 cup soy sauce
1 tablespoon sake or other wine
1/2 cup sugar
1 teaspoon grated or ground ginger
3 clove garlic or
1/8 teaspoon garlic powder
1/2 teaspoon Accent, optional

Directions:
Combine all ingredients in a re-sealable bag. Marinate meat in sauce for at least an hour before cooking. Broil or charcoal chicken, shrimp, beef, fish, ribs as desired. Serve with extra sauce heated.

Old Snake Eye’s Barbecue Sauce
Submitted by: Paul Franks, Fresno, Ca.

Ingredients:
1 1/2 cups ketchup
1/2 cup prepared chili sauce
1/4 cup prepared steak sauce
3 tablespoons dry mustard
2 tablespoons prepared horseradish
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon minced jalapeno chili pepper
1 tablespoon garlic juice or use fresh garlic
1 tablespoon Tabasco sauce, if desired

Directions:
Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve. Makes about 3 cups.

Kentucky Plain Moppin' Sauce
Submitted by: Shannon Robinson, Tyner, Ky.

Ingredients:
1 C. cider vinegar
5 T. Worcestershire sauce
2/3 C. oil
3 T. butter
1 whole lemon sliced with peel on
6 garlic cloves minced
1 T. grated fresh ginger
1 T. dry mustard

Directions:
Combine all ingredients in a saucepan. Heat for 15 minutes to blend the flavors. After it cools, strain the lemons out.

Bob’s Jack Daniel's BBQ Marinade
Submitted by: Bob Freeman, Chattanooga, Tn.

Ingredients:
1 1/2 cups olive oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 teaspoons salt
1/2 cup whiskey
1 tablespoon black pepper
1/2 cup wine vinegar
1/3 cup lemon juice
1 1/2 teaspoons parsley flakes
6 cloves minced garlic

Directions:
Combine all ingredients in pan. Can be used to marinate beef, pork or chicken. Marinate from 2-4 hours before cooking.

Bob’s Burned At The Steak" Marinade
Submitted by: Bob Freeman, Chattanooga, Tn.

Ingredients:
2 large ribeye steaks
4 ounces good seasons Italian dressing
2 habanero peppers dried
2 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon pepper
1/4 teaspoon salt

Directions:
Make Italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habaneros. Remove and cut off stems. Remove seeds from one pepper but save seeds from one of the peppers. Place peppers in a blender and add all other ingredients. Blend well. Coat steaks generously. Marinate for 3-4 hours. Grill over hot charcoal fire. Look out hot.

A-1 Zesty Lemon Steak
Submitted by: Bob Freeman, Chattanooga, Tn.

Ingredients:
1/3 cup A-1 steak sauce
2 teaspoons grated lemon peel
1 clove garlic minced
1/4 teaspoon black pepper - coarsely ground
4 beef strip steaks, about 1" thick

Directions:
In small bowl, combine steak sauce, lemon peel, garlic and pepper; brush on both sides of steaks. Grill steaks over Medium heat for 15 minutes on each side or until done, brushing with sauce occasionally. Serve immediately.

Side Car Burgers
Submitted by: Matt Milis, Scottsdale, Az.

Ingredients:
2 eggs beaten
2 tablespoon whipping cream
2 tablespoon milk
2 slices bread torn up
1 tablespoon onion dried minced
1/2 tablespoon salt
2 teaspoons horseradish prepared
1/4 teaspoon pepper black
1/4 teaspoon thyme dried
1/2 teaspoon mustard dry
2 pounds ground beef lean
1/2 cup butter
1/2 cup catsup

Directions:
Light a charcoal fire. Mix eggs with cream and milk, then add torn-up bread onion, salt, horse- radish, pepper, thyme, and dry mustard. Stir well, let stand for 10 minutes, then stir well again, until all is well moistened and the bread is no longer in pieces. Add ground beef and mix well. Melt butter with catsup and keep warm. Measure out beef in 1/2 cup increments and form patties. Grill over hot coals on one side. Turn and brush with butter-catsup mixture. Grill other side. Serve hot.

BBQ Cheeseburgers - Arizona-Style
Submitted by: Matt Milis, Scottsdale, Az.

Ingredients:
1 pound lean ground beef
1/4 cup onion finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce split
Tomato sliced

Directions:
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties. Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.

Beef with Dry Spice Rub
Submitted by: Raymond Thomas, Springfield, Mass.

Ingredients:
3 tablespoon firmly packed brown sugar
1 tablespoon black peppercorns
1 tablespoon yellow mustard seeds
1 tablespoon whole coriander seeds
4 cloves garlic
2 pounds beef top round steak or London broil -- 1/2 inch
vegetable or olive oil
salt

Directions:
Place sugar, peppercorns, mustard seeds, coriander seeds and garlic in blender or food processor; process until seeds and garlic are crushed. Rub beef with oil; pat on spice mixture. Season generously with salt. Lightly oil hot grill to prevent sticking. Grill beef on covered grill over medium-low briquettes 16-20 minutes for medium or until desired doneness, turning once. Let stand 5 minutes before cutting across the grain into thin diagonal slices. Makes 6 servings.

Char-Broiled Rib Eyes
Submitted by: Raymond Thomas, Springfield, Mass.

Ingredients:
6 rib eye steaks 1" thick
1/2 pound butter
1 lemonhot sauce to taste
1 pound mushrooms sliced
white onions sliced
bell peppers sliced
tomatoes sliced
salt and pepper to taste

Directions:
Prepare ahead of time lemon sauce by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce. Wrap Mushrooms, peppers, onions, and tomatoes and garlic in a wire grill that closes to hold them. Put on grill, basting with lemon sauce and turning frequently. When almost done, Move to coolest area of grill surface. On hottest part of fire, put steaks on for five minutes about 2 inches from coals. Baste with lemon sauce and turn over. Grill for another 5 minutes for rare (total 10), 10 minutes for medium (total 15, 15 minutes for well done (total 20). Turn again and again as needed, basting as you please. Put on platter and dump vegetables over. Put remaining lemon sauce over top and serve.

Charcoaled Chuck Roast
Submitted by: Raymond Thomas, Springfield, Mass.

Ingredients:
1-3 lb. boneless Chuck Roast
2 teaspoons seasoned meat tenderizer
1 cup red wine vinegar
1/4 cup olive oil
3 tablespoon lemon juice
1 tablespoon instant minced onion
2 tablespoon dried thyme leaves
1 bay leaf -- crushed
1 teaspoon medium-grind black pepper

Directions:
Sprinkle one side of roast with 1 tsp. meat tenderizer. Pierce deeply with a fork and turn over. Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish, combine vinegar, oil, lemon juice, onion, thyme and bay leaf. Add roast and turn to coat. Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill. Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled. Sprinkle meat with pepper and place in same dish. Cover again and microwave on high 5 minutes. Turn roast over and microwave on high 5 minutes more. Immediately, grill over hot coals for 30 to 30 minutes for medium doneness. Slice meat diagonally, serving juices with meat.

FatBoy’s Florida Citrus Grilled Steak

Ingredients:
1 6 ounces c orange juice concentrate thawed
1/2 cup A.1. Steak Sauce
1/4 cup dry sherry
3 clove garlic minced
2 beef club or strip (8-ounce) steaks -- about 1-inch thick

Directions:
In a small bowl, combine orange juice concentrate, steak sauce, sherry and garlic. Place steaks in glass dish; coat with 1/2 cup orange juice mixture. Cover; chill 1 hour, turning occasionally. In a small saucepan, over medium heat, heat remaining orange juice mixture; keep warm. Remove steaks from marinade. Grill over medium heat for 4 minutes on each side or until done, turning once. Serve steaks with reserved warm orange sauce.

Cynthia s Grilled Beef Tenderloin
Submitted by: Cynthia Gray, Palm City, Fl.

Ingredients:
1 trimmed beef tenderloin** 3-1/2 to 5 lbs.
Marinade and Sauce
2 cups soy sauce
2/3 cup dark sesame oil
6 large garlic cloves chopped
2 tablespoon fresh chopped ginger

Directions:
Place the tenderloin in a non-aluminum pan. Mix together the soy sauce, oil, garlic and ginger, and pour 1/2 of the marinade over the tenderloin. Reserve the remaining for the sauce. Cover the beef with plastic wrap and marinate overnight in the refrigerator. Remove the tenderloin from the pan and place it on a charcoal grill over a low fire, covered. Cook until rare (the internal temperature should be 140F), turning if necessary. Remove from heat. If cooking in the oven, bring the remaining marinade and pan juices to the boil and pour over the meat. Serve hot or cold.

Bourbon Tuna Steaks Submitted by: Cynthia Gray, Palm City, Fl.

Ingredients:
4 tuna steaks
1 cup bourbon
Vegetable oil
Salt and freshly ground pepper to taste

Directions:
Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. Preheat the grill. Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving.

Jim’s "Hot" Grilled Trout
Submitted by: Jim DeMaria, Avon, Ct.

Ingredients:
1/4 cup lemon juice
2 tablespoon margarine melted
2 tablespoon vegetable oil
2 tablespoon parsley chopped
2 tablespoon sesame seeds
1 tablespoon Tabasco hot sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout about 1 pound each

Directions:
In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional TABASCO sauce.

Jim’s Grilled Fish
Submitted by: Jim DeMaria, Avon, Ct.

Ingredients:
4 fish steaks
1/4 cup lime juice
2 tablespoon vegetable oil
1 teaspoon Dijon mustard
2 teaspoons fresh ginger root -- grated
1/4 teaspoon cayenne pepperblack pepper

Directions:
For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks. 1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals.

Jim’s Barbecued Fish
Submitted by: Jim DeMaria, Avon, Ct.

Ingredients:
1-1/2 pounds firm whitefish fillets such as red snapper or halibut
Marinade:
1 small onion; chopped
1/4 teaspoon ground cloves
1 tablespoon brown sugar
1 teaspoon chili powder
1/4 cup cider vinegar
1/4 teaspoon cayenne pepper
2 tablespoon catsup
2 tablespoon dry mustard
1 teaspoon Worcestershire sauce
Directions:
Combine all sauce ingredients in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the marinade. Place fish steaks or fillets in a baking dish and spoon some marinade over them, coating all sides. Marinate in the refrigerator for 1 hour. Pour off marinade into a small pan and heat to boiling. Grill the fish over hot coals, basting with a teaspoon of the marinade on each side. Remove fish when internal temperature reaches 155F or the fish is just flaky and the translucent color is gone.

Captain s Fillets
Submitted by: Captain Crusty, Boca Raton, Fl.

Ingredients:
6 8 ounce trout fillets or salmon
1/4 teaspoon pepper
1/2 cup melted butter or oil
2 teaspoons salt
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco sauce
paprika
Directions:
Combine ingredients, except paprika, in a small bowl. Place the fillets in a greased, hinged wire grill or on skewers. Baste fish with sauce and sprinkle with paprika. Cook about 4 inches from hot coals for 5-6 minutes on each side, or until fish flakes easily when tested with a fork. Baste frequently. Sprinkle with paprika when serving.

Cheesy Fisherman s Grill
Submitted by: Captain Crusty, Boca Raton, Fl.

Ingredients:
213 gram canned red Alaska salmon
2 small crab or 1 large crab*
15 grams butter or margarine
15 grams plain flourmilk for stock -- (see recipe)
2 fresh tomatoes skinned de-seeded and chopped
1 tablespoon freshly chopped parsley
salt
freshly ground black pepper
75 grams fresh parmesan grated
Directions:
*(ask the fishman to dress it for you, but retain the small legs for garnish) Drain the can of salmon, reserving the juice. Make the juice up to 150 ml (1/4 pint) with milk. Set aside. Put the salmon and crab meat into a bowl. Melt the butter in a pan and stir in the flour. Gradually add the fish and milk stock to make a smooth sauce. Add the chopped tomatoes and parsley, season well. Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes. Sprinkle the Parmesan over the top of the salmon mixture and place under a moderate grill for 6-8 minutes or until the cheese is golden brown.

Capt’s Golden Salmon Steaks
Submitted by: Captain Crusty, Boca Raton, Fl.

Ingredients:
4 salmon steaks
1 tablespoon onion grated
2 tablespoon lemon juice
4 tablespoon butter melted
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
paprika
parsley
1 lemon cut in wedges

Directions:
Place steaks on greased grill. Combine onion, lemon juice, salt and pepper and thyme, with butter. Baste steaks with one-half of the butter mixture. Cook about 6-8 minutes per side or until steaks flake easily with a fork. Garnish with paprika and parsley, add lemon wedges.

Grilled Garlic Shrimp
Submitted by: Captain Crusty, Boca Raton, Fl.

Ingredients:
12 large shrimp ( 1 1/2 lb )
1/2 cup mixed herbs( basil, tarragon and oregano
1 clove garlic minced
1/2 teaspoon shallots minced
3 tablespoon olive oil -- extra virgin

Directions:
Peel shrimp and sprinkle with salt and pepper. In bowl, combine herbs, garlic, shallots and shrimp. Oil a cookie sheet with olive oil. Place shrimp in a pan and grill 2 minutes on each side or until pink on each side. Then place in oiled sheet and bake in a 350 preheated oven for 2 minutes or until browned. Serve as an appetizer.

Grilled Ginger Salmon
Submitted by: Julie Lewis, Daytona Beach, Fl.

Ingredients:
Marinade:
1 cup orange juice
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 tablespoon grated ginger root fresh
salmon fillet or steaks or salmon steaks

Directions:
Blend together and pour into shallow glass pan. Add either salmon filet or salmon steaks and marinate for 30-60 minutes. Grill on hot barbeque until fish just flakes.

Now for Ms. Melody's Awesome Desserts!! OH! Yeah!

Melody’s Raspberry Cheesecake Cookie Pizza
Yield: 16 servings

Ingredients:
3/4 c Butter or margarine
3/4 c Sugar1 Egg yolk
1 tsp. Vanilla
1 1/2 c All-purpose flour
8 oz Cream cheese; softened
1 Egg1 tbsp. Sugar
1/3 c Seedless raspberry preserves
1/4 c Sliced almonds; toasted
Directions:
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350~F oven about 25 minutes or till golden. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. Makes 12 to 16 servings

Melody’s Coconut Mango Cheesecake

Ingredients:
Crust:
1 1/2 c Graham cracker crumbs
1 1/2 c Sweetened shredded coconut Toasted
1/4 c Sugar
1/2 c Unsalted butter (1 stick) Melted
Filling:
4 pkg. Cream cheese -- (8 ounce) Room Temperature
3/4 c Sugar3 lg. Eggs
1 lg. Egg yolk15 oz Cream of coconut canned
1 c Whipping cream1 c Sweetened shredded coconut
2 lg. Fresh mangoes
Directions:
Directions: Prepare: 15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets, Mangoes: halve, pit, peel, sliced. Heat on Med. Until the Mangoes are soft, set aside, let cool.
FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling.
FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.

No Bake Crumble Cheesecake
Submitted by: Rita Rose, Newington, Ct.

Ingredients:
1 Env Gelatin
1/2 c Mini-Chocolate Chips
1/4 c Milk cold
1 Graham Cracker Pie Crust, 9 Inch
1 c Milk boiling
2 - 8-Oz. Pkgs. Cream Cheese
1 c Cookie Crumbs
1/2 c Sugar
1 tsp Vanilla Extract

Directions
In blender, sprinkle gelatin over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add cream cheese,  sugar and vanilla and process until blended. Arrange chocolate in bottom  of crust. Pour in gelatin mixture; sprinkle with crushed cookies. Chill until firm, about 2 hrs.

Daytona Cheesecake This is heaven! Probably the best cheesecake I've ever tasted!
Submitted by: Jim Lang, Ormond Beach, Fl.

Ingredients:
2 Packages (8 oz. each) cream cheese at room Temperature.
3/4 c Sugar
4 large Eggs
1 c Light or regular sour cream
2 tbsp. Orange-flavored liqueur *
1 tsp. Vanilla Crust (recipe follows)
Orange Sauce (recipe-follows)
1 lb (about 1 large) firm-ripe -mango
Fresh mint (optional) * (or 1/2 teaspoon grated-orange peel)

Directions
In a large mixing bowl, beat cheese and sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, liqueur and vanilla; beat until blended. Pour over crust. Bake in a 325F oven until center of cake jiggles only slightly when gently shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead, cover and chill up until the next day.)

Spoon about 1/3 of the lukewarm orange sauce over cheesecake, to within 1 inch of sides. Peel mango. Cut fleshy cheeks off each side of pit, then cut off remaining fruit. Cut mango into thin slices 4 to 5 inches long. Arrange over cheesecake, overlapping slightly. Spoon remaining sauce over fruit and cake to within about 1/4 inch of side.

Cover; chill until sauce is set, about 30 minutes or up to 8 hours. Run a knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake into wedges. Makes about 12 servings.

Here’s Jim’s Crust recipes he uses.

CRUST: Mix 1 1/2 cups finely crushed crisp coconut macaroon cookies with 1/4 cup (1/3 pound) melted butter or margarine. Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 325F oven until lightly browned, about 15 minutes.

ORANGE SAUCE: In a 2- to 3-quart pan, mix 3 tablespoons sugar and 4 teaspoons corn starch. Stir in 2/3 cup orange juice and 3 tablespoons orange-flavored liqueur (or orange juice). Stir over high heat until boiling. Cool to lukewarm.

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