Send your favorite vacation recipe and we will add it. Dining is romantic
and entertaining when eating oceanfront at Angel by the Sea. If you are lucky
you will see Dolphins - but it is alway amazing to watch the waves and hear
the oceans melody while sharing a meal with someone special.

Island Baked Shrimp-
1/2 cup Oils of Aloha Macadamia Nut Oil
2 cloves garlic, minced
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
Lemon wedged for garnish
French bread, thinyly sliced

In a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 F. Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and serve with French bread. Makes 4 servings.

Try with this:

A non-alcoholic drink that will refresh you on a hot summer day.

INGREDIENTS:

6 tea bags
1/2 cup sugar
4 cups boiling water
fresh mint
juice of 3 lemons
5 tablespoons pineapple juice

PREPARATION:

Place tea bags and sugar in a 2-quart pitcher.
Add 4 cups of boiling water.
Steep for 15 minutes.
Remove tea bags.
Steep fresh mint leaves in tea for at least 3 minutes.
Remove mint leaves.
Add lemon and pineapple juices.
Fill the pitcher with cold water.
Serve over ice.
Garnish with pineapple and fresh mint leaves.zSB(3,3);if(!z336){var zIsb=gEI("adsb");if(zIsb){zIsb.style.display="inline";zIsb.style.height="0px";zIsb.style.width="0px";}var zIss=gEI("adss");if(zIss){zIss.style.display="inline";zIss.style.height="0px";zIss.style.width="0px";}}

-Delight Guava(Hawaiin)

1/2 C. Sugar
1/2 C. Water
1 1/2 C. Guava Juice
1/4 C. Orange Juice
1 1/2 T. Lemon Juice
1/2 C. Pineapple Juice
1 Tsp. Grated Orange Rind
1 Bottle (28 oz.) Ginger ale, Chilled

Three simple steps to follow:
1) Combine sugar and water in a saucepan and simmer 10 minutes; cool.
2) Stir in juices and rind; chill
3) Add ice and ginger ale, before serving

This recipe yields 12 (4 oz) servings

Its your Time

Kadun Pika Version One - submitted by Tony Cruz
(Hot/Spicy Dish)

Great with friends and beer of course.

2 lb bag of chicken wings and drummets
2 cloves fresh minced garlic
1 tbsp crushed red pepper
3 cups Kikkoman soy sauce
2 tsp ground black pepper
1 tbsp sesame seed oil

Mix all ingredients in a pot. Bring to a boil at medium heat then reduce heat medium low and continue to cook until chicken is done. Serve as a chaser or as a main dish

relax

Cari
(Mango Chicken)

Not quite a soup, this dish is delicious with steamed rice

1 chicken
1/2 onion
1 tbsp. salt
1 tbsp. extra virgin light olive oil
1/2 cup finely chopped mango
1 cup grated coconut
1 tsp. mint leaves crushed
5 cups water

Cut chicken into small pieces. In a stock pot combine oil, onions, salt and mint leaves. Brown chicken pieces in mixture. Add water and cook until chicken is tender. Remove from heat.

In a separate bowl, strain coconut and mango through a cheesecloth to make 1 cup of liquid. Add 1 cup of water and add to chicken. Reheat, but do not allow to boil. Serves 4 to 6.

LOve LIfe

Bonelos Aga (Ripe Banana Donuts)

10 to 12 ripe bananas
1 cup flour
4 to 5 tbs sugar

Peel and thoroughly mash bananas. Add flour and sugar. Mix until smooth.
Drop by tablespoon into hot fat. Drain on brown paper and roll in sugar.

Contributor: Dorothy's Kitchen

Wayne Lange - La Habra, CA.

Thai -Samui health resort

steamed rice 1 cup
garlic chopped finely 1 clove
shrimp paste 2 tsp
cane sugar 1 tsp
fish sauce (optional) 1/2 tsp
fried dried shrimp 1/4 cup
green mango sliced finely 1/3 cup
egg 1
fresh lime 1
red hot chillies sliced finely 7
vegetable cooking oil 2 tbsp
shallots sliced thinly 3

Preparation

1) Heat 1 tbsp oil in a large pan or wok. Add the garlic and saute until fragrant.
2) Mix one tablespoon water with the shrimp paste and pour it in the wok, keeping the heat low. Add the sugar and fish sauce and mix well.
3) Still over low heat, add the rice and stir until it separates well - about one minute. Remove from the heat.
4) Beat the egg. Heat 1 tbsp oil in a frying pan and pour in the egg. Cook it as a thin crepe-like omelet. Remove it, roll it up and cut it into thin strips.
5) Divide portions of the rice onto plates. Add egg and sweet pork slices, dried shrimp and shallots, and mango, lime wedges, and chilies (shown in the photo.) Garnish with spring onions and coriander leaves.

hree organic non-dairy recipes from Tippy Heng, the chef for Shambhala at Parrot Cay.

King prawn salad with fresh mango and lime dressing (serves four people)

Ingredients:

8 cooked prawns
1/2 cup mint leaves
1 large firm mango (peeled and shredded)
1 small cucumber (peeled and shredded
16 cherry tomatoes (cut into halves)
1 cup bean sprouts
1 cup lime dressing (see recipe)
Procedure:

Mix all ingredients together (except the prawns) then divide the mix into four portions and place onto plate.
Place two prawns on each salad and serve.

Lime dressing:

Ingredients:

1/2 cup lime juice
1 tbsp palm sugar (or raw sugar)
1 clove garlic (crush finely)
2 hot chilies (crush finely)
1 tsp sea salt
Proceedure::
Mix Well

The Parsons Table(Myrtle Beach long time favorite)

Table House Vinaigrette - Parson's House

1 C. red wine vinegar
1.5 cups virgin olive oil
1 Tbsp. garlic, chopped
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. grain mustard
1/2 c. granulated sugar
1/2 tsp. salt
1/2 tsp. black pepper
Mix well. Pour in airtight container. Refrigerate 24 hrs. Shake well before serving. Makes 1-qt.

Grouper Parmigiana � Rossi's Italian Restaurant

1-8 oz. grouper filet
1 � Tbsp. onion, minced
1 oz. lemon juice
6 oz. butter
2 oz. Parmesan cheese, grated
2 � oz. white wine
1 egg yolk
6 oz. salad oil
1/2 tsp. dried mint
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 � ounce red wine vinegar
salt and pepper to taste
Prepare the dressing by whipping the egg yolk, red wine vinegar, mint, basil and oregano together in a bowl. Slowly pour in the salad oil. Season with sale and pepper. Set aside.
Make a lemon butter sauce by melting the butter and adding the lemon juice. Set aside.
Place the grouper on a broiler pan and top with minced onion. Then add the wine and one ounce of the lemon butter sauce. Broil the filet in the oven until it is half cooked � about 4 minutes. Take the fish out of the oven and pour the prepared dressing over top. Follow with the grated Parmesan cheese and slightly pack it down. Broil again until golden brown and serve with remaining lemon butter. Makes 1 portion.

SWORDFISH MEDITERRANEAN - Rossi's Italian Restaurant

4 fresh tomatoes (chopped)

1 oz red onion (diced)

1/2 tbsp. cilantro

1 tbsp. dill weed

1/2 oz. scallions (chopped)

juice form one lime

1 tbsp. garlic (minced)

2 oz. white wine

salt and pepper to taste

2 oz. feta cheese

4 (8oz.) Swordfish steaks

Combine the first 8 ingredients in a mixing bowl. Season to taste with salt and pepper. Grill fish. Top with Mediterranean mixture. Then top with crumbled feta cheese. Broil fish until the cheese is browned.

Fish with Green Sauce Recipe

Pat some butter or olive oil, salt and pepper on 4 or 5 fish fillets and broil quickly until they flake easily with a fork.

Green Sauce:
Mix:
1/2 Pkg. (4 oz.) cream cheese with chives softened
1 scant cup of Hellmans Mayonnaise
1/4 cup finely chopped fresh parsley
1/4 cup minced green onions
3 or 4 Tbs. fresh lemon juice
2 Tbs. grated sweet onion
Dash of Worchester Sauce
1 grated cucumber-press out all extra juice possible
salt & fresh ground pepper to taste
(optional for color-1/2 cup finely chopped fresh spinach leaves)

Serve the sauce on your broiled fish fillets. Enjoy.

Easy Baked Fish Fillets- Jan Dickerson
My sister Cary sent this fabo fish recipe

3 or 4 fish fillets (4 to 6 oz. each)
about 6 oz. fresh spinach
� c. fresh parsley snipped (or 2 t. dried)
2 teaspoons brown mustard
1 T. olive oil or sesame oil (can use up to 3 T. if you want to)
2 teaspoons lemon juice
1 T. soy sauce
1/8 to � c. sesame seed (white or black)
1/8 teaspoon cayenne pepper (2 shakes)

Spread clean spinach leaves in a large casserole dish sprayed w/ oil.
Lay rinsed fish fillets on top.
Mix up the remaining ingredients and pour over the fish.

Bake in a 450 degree oven 20 min. or so until fish is cooked.

On The Beach - TGI Friday
3/4 oz. vodka
3/4 oz. Midori (melon liqueur)
3/4 oz Chambord (Raspberry liqueur)
11/2 oz Pineapple juice
1 1/2 oz. Cranberry Juice
Mix together and pour over ice.

Lemon Drop - Bumstead's Pub
Ingredients:
Absolute Citron, Sugared rim, lemon slices
How to drink:
Run lemon around sugared rim to ger some sugar on it. Place the lemon in your mouth, drink the �itron, and bite on the lemon.

Bikini Martini - Papa's
Ingredients:
2 oz. Bombay Sapphire gin
1/4 oz fresh lime juice
1/4 oz Blue Curaco
1/4 oz Peach Schnapps
Preparation:
Shake ingredients together with ice. Strain and serve with lime garnish.

Turtle Pie - Baskin-Robbins
Ingredients:
Chocolate Cookie Crumb Pie Crust
1 qt. Baskin-Robbins Pralines and Cream Ice Cream

1C. Caramel Sauce 1 C. Pecans Preparation:

Allow ice cream to sit out long enough to soften, but do not let it melt! Spread ice cream into crust. Top with Caramel topping, and pecans.

If you want an extra rich flavor cook your pecans in real butter until they become aromatic and roast just a bit. I do not know if that works with margarine, I have only tried that with real butter.

Mighty Ice Cream Pie - Chili's
Ingredients:
1 Oreo Cookie Crust
1/2 Gallon Vanilla Ice Cream
1 (6 oz.) Pkg. Heath Bits
1 Cup Semi Sweet Chocolate Chips
1 Jar Chocolate Fudge Topping
1 Jar Carmel Topping

Preparation: Freeze pie crust, Heath bits and chips. When Heath bits and chips are frozen chop in food processor until fine. Put pieces back in freezer. Soften ice cream just until its workable (so bits can be stirred into ice cream with out melting ice cream. Place lightly thawed ice cream in a chilled mixing bowl and add heath bits and chocolate chips that have been processed. Stir and mix well. Place ice cream in frozen pie shell and refreeze. When pie has been in freezer for several hours and frozen well you are ready for the next step. Melt slightly 1/3 cup of the chocolate fudge topping so that it may stream when poured from a measure cup or spoon. The Carmel may stream with out heating, if not you should do the same as the chocolate topping. Remove the pie from freezer and stream chocolate and Carmel sauce on top of the pie and place back in freezer. When completely frozen cover tightly and will keep in freezer for several days.

Before serving, stream Carmel and chocolate on plate, then place your slice of pie on top of the stream.

*Sydney's Sinful Sundae - Outback Steakhouse �
1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly. 3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some real (Reddi-Whip) whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each serving; upside down on the whipped cream. Serve with a spoon. Serves four.
*The secret to this recipe is to be sure the large scoop of ice cream is well-coated with that incredible, crunchy, toasted coconut.

Chocolate Fudge Squares With Mocha Glaze - Starbuck's

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped walnuts

Glaze:
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans

Preheat oven to 350 degrees. Butter an 8-inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to overbeat. Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.

Ruby Tuesday�s Strawberry Tallcake for Two
Makes 6 � two-people desserts

1 10-ounce package frozen strawberries in syrup
1 3/4 cups water
1 3-ounce package strawberry Jell-O
1 cup heavy cream

SPOUNGE CAKE

Defrost the frozen strawberries and pour the entire package, including syrup, into a blender or food processor and
puree for 10 to 15 seconds until smooth.

Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.

When the strawberry mixture comes to a boil, add the entire package of Jell-O, stir to dissolve, and remove the
pan from the heat to cool.

When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.

Beat the whipping cream until it is thick and forms peaks. Fold the cream into one of the bowls of the strawberry
mixture until well combined. This is your strawberry mousse. Cover and chill.

To the other bowl, add the remaining 1/4 cup of water. This is the strawberry syrup. Cover and chill this mixture as
well.
Defrost the frozen strawberries and pour the entire package, including syrup, into a blender or food processor and
puree for 10 to 15 seconds until smooth.

Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.

*Big Kahuna - California Pizza
1 hand-tossed crust or 1 prebaked Boboli crust
6 ox. tomato pizza sauce or marinara
4 oz. mozzarella cheese, shredded
1/4 cup mushrooms, sliced or canned
10 thin slices each yellow onions and green peppers
2 oz. black olives, sliced
3 roma plum tomatoes, sliced
4 oz. each ground been, pork breakfast sausage, Italian sausage, cooked, drained and crumbled
4 oz. Gouda cheese, shredded
4 oz. smoked ham, sliced thin
20 slices pepperoni
2 oz. mozzarella cheese, shredded
1 oz. Parmesan cheese, grated
Preheat oven to 450. Layer all ingredients evenly in order given. Pizza will be heavy, but that's why they call it the *BIG Kahuna.

Place on cookie sheet or pre-heated pizza stone for 12- 15 minutes or until golden brown and bubbly. Boboli crust will require less baking time.

* Make sure there's a little bit of each ingredient in every bite!

Table House Vinaigrette - Parson's House

Grouper Parmigiana � Rossi's Italian Restaurant

SWORDFISH MEDITERRANEAN - Rossi's Italian Restaurant

4 fresh tomatoes (chopped)

1 oz red onion (diced)

1/2 tbsp. cilantro

1 tbsp. dill weed

1/2 oz. scallions (chopped)

juice form one lime

1 tbsp. garlic (minced)

2 oz. white wine

salt and pepper to taste

2 oz. feta cheese

4 (8oz.) Swordfish steaks

Meatloaf with A Twist - Southern Market Restaurant and Gormet Shop

1 1/2 lb. ground beef chuck
1/3 C rolled oats, uncooked
1/4 onion, fine chop
1/2 C. catsup, divided
2 Tbsp. prepared horshradish, divided
2 Tablespoons milk
1 egg, lightly beaten
1/4 ts. ground black pepper
1/2 tsp. salt
2 tsp. Dijon mustard
1 tsp. parsley
1 1/2 Tbsp. brown sugar

In a bowl, combine ground chuck with oats, onion, half the catsup, 1/2 Tbsp. horseradish, milk, eggs, salt and prepare. Shape into four 1/2-inch by 4-inch loaves. Place on a lightly greased rack in a roasting pan. Bake at 350 degrees for 40 minutes. Combine remaining catsup and horseradish with brown sugar and mustard. Spoon mixture over meatleaves; back another 15 minutes or until thermometer registers160 degrees. Remove from oven; let rest a few minutes before sliciung

Killer London Broil - Hard Rock Cafe
1 three lb. trimmed London Broil
2 tbsp. dark brown sugar
1 tbsp. beef base concentrate
1 tsp. chopped garlic
1/2 cup vegetable oil
1 tbsp. coarse ground black pepper
3 tbsp. light soy sauce
1 tsp. onion powder
1/2 cup warm water

Mix warm water with beef base and brown sugar to dissolve. Add all other ingredients together and mix will. Place London Broil in glass baking dish and cover top and bottom with marinade. Cover with plastic wrap and place in refrigerator for 6 hours. Grill until done and slice against the grain. Serve on hot French bread with sauteed mushrooms and onions. Top with shredded Swiss cheese and place under broiler until melted. (Serves 2)

Shrimp Salad � Sea Captain's House
2 lb. med. shrimp, boiled, peeled and deveined
3/4 c. mayonnaise
1/2 c. diced green bell pepper
1/2 cup diced celery
1/2 cup sweet salad cubes
1/4 cup capers
juice of 1/2 lemon
salt and pepper to taste

Mix all ingredients together in a bowl and enjoy!

She Crab Soup �Sea Captain's House
2 large onions diced
1 cup clarified butter
2 cups all-purpose flour
2 and 1/3 quarts half and half
1 quart heavy cream
1 and 1/2 tsp. ground mace
1 cup good sherry
1 pound fresh white crabmeat (must be good quality)
salt and pepper to taste

In large stockpot, cook onions in butter until soft. Add flour, reduce heat to low, stirring constantly for 15 minutes. Add milk products and continue stirring. Add remaining ingredients and simmer for 30 minutes, stirring frequently. Makes 1 gallon.

Tony Roma Ribs

2 cups ketchup, 2 cups vinegar, 1 cup dark corn syrup, 4 teaspoons sugar, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon Tabasco sauce, 4 full slabs baby back ribs.
1. Combine all but the ribs in a large saucepan over high heat. Beat with whisk until smooth. Bring to a boil; reduce heat and simmer uncovered 30-45 minutes until thickened.
2. Cut each slab of ribs in half and brush with sauce. Wrap ribs tightly in foil. Bake in 300 degree oven for 2 1/2 hours (place in oven with foil seams facing up).3. Remove ribs from foil and smother with more sauce. Grill or broil ribs 2-4 minutes on each side.

Shrimp Salad - Nibils at Surfside Pier
Plenty of shrimp, peeled and deveined
Hellman's Mayonaise
Diced cucumbers
Hidden Valley Ranch Dressing (dry packet)

Combinae all ingredients. chill at least an hour before serving. Enjoy!

Mahi Mahi with Cajun Grilled Sea Scallops - Bummz Beach Cafe

8 oz. mahi filets
2-3 large sea scallops
1/2 red bell pepper, cut into strips
2 cloves roasted garlic, chopped
Cajin seasoning

Grill mahi 3-4 minutes on each side. Season scallops with Cajun seasoning. Grill red bell peppers with roasted garlic. Add seasoned scallops and grill 1.5 to 2 minutes on each size depending on size. Do not overcook! Place mahi mahi on a bed of flesh lettuce and top with seasoned scallops.

Shrimp Scampi - Joe's Bar & Grill
13 jumbo shrimp
1 teaspoon tomato concasse (coarsely ground or chopped)
1 tsp. scallions
1/2 tsp. red onions
1-oz. lemon juice
splash of white wine
1 serving angel hair pasta, cooked

Combine ingredients in hot skillet. Cook until shrimp are done, about 3 minutes. Toss with angel hair pasta.

Poached Salmon Wrap - The Dining Room at Grande Dunes
1 spinich wrap
2 oz. mixed greens
4 tomato slices
1 thick red onion slice. separated
1 6 oz. salmon filet, poached in white wine, lemon juice, lemon pepper, and Old Bay.
1 oz. cucumber dill sauce

Place greens evenly across middle of wrap. Fan tomao slices and onion rings over greens; top with salmon and all except 1/2 tsp. of dill sauce. Use the remaining bit of dill sauce. Use the remaining bit of dill sauce as "glue" to seal the wrap closed

Caribbean Coconut Shrimp

1 lb shrimp peeled and deveined Batter:: 3/4 cup of flour 1 egg 1/2 tbsp baking powder 1/2 cup beer	Coating: 1/4 cup of flour 1 1/2 cup grated coconut 1 tbsp salt 1/2 tbsp ground pepper 1/2 tbsp ground cayenne pepper 1/2 tbsp paprika 1 tbsp garlic powder 1/2 tsp dried thyme 1/2 tsp oregano
Dip shrimp one at a time into batter and roll in the coating. Deep fry until golden and drain on paper towel.

Anchovies Restaurant - Fisherman's Pasta
12 scallops (30-40 count)
14 medium shrimp
2 oz. lump crabmeat
1/2 cup butter
1/2 quart heavy cream
1/2 cup Parmesan cheese, grated
12 ounces fettuccini, cooked al dente
Salt and pepper to taste

Melt butter in a skillet. Add scallops and shrimp and saute for about 2 minutes over meduim heat. Stir in crabmeat and heavy cream and cook until mixture becomes slightly thinkened. Remove from heat and add Parmesan cheese, salt and pepper. Mix well and pour over cooked pasta. Garnish with a lemon wedge and finely chopped parsley. Makes 2 dishes

Anchovies Restaurant � Lowcountry Grouper
2 8-oz. grouper filets
1 -cup flour
1 � cup butter
4 oz. fresh mushooms, sliced
1 large shallot, chopped
3 cloves garlic, chopped
1 cup dry white wine

Dredge grouper in the flour and saute in 1/2 cup of melted butter for 3 minutes on each side over medium heat. Pour butter off, add wine, shallots and mushrooms and simmer for about 3 minutes. Add chopped garlic and another 1/2 c. butter and cook for another 2 minutes, or until done to your liking. Place prepared filet on a serving dish and pour sauce over the top. Garnish with lemon slices. Serves two.

Divine Fish House - Grilled Mahi Mahi (with lobster and crab spanakopita)

2 oz. lobster
2 oz. lump crab
1 oz. cream cheese
1 - 5" square phyllo sheet
1 tsp. melted butter
1 - 7 oz. fresh mahi mahi filet
2 oz. fresh spinich, sauteed with lemon and garlic
1 oz. lemon basil beurre blanc
1 oz. raspberry sauce
1 oz. mango sauce

Mix lobster, crab and cream cheese. Place in phyllo sheet and wrap. Brush phyllo with butter and bake ay 350 degrees for 7 to 10 minutes. Grill mahi mahi to desired temperature. Place on plate. Cut spanakopita on bias and place pieces on both sides of fish. Finish with beurre blanc and fruit sauces.

Creamy Smoked Gouda Grits - Thoroughbreds
1 - cup stone ground grits
3 - cups chicken broth
1 - cup whipping cream
4 ounces shredded smoked Gouda cheese
Salt and white pepper
Bring broth and whipping cream to a simmer. Add grits. Cook 1 hour at low temperture, stirring often. When grits are soft, add cheese, salt and white pepper to taste. Enjoy!

Maryland Crab Cakes - Phillips Seafood
(Entree, serves 4)
1/3 C. mayonnaise
1 tsp. Dijon mustard
1 tsp. seafood seasoning (Phillips uses their own, of course)
1 tsp. lemon juice
1 cup crab meat
clarified butter

In large mixing bowl combine mayonnaise, mustard, seafood seasoning, lemon juice, parsley amd crackers. Fold in crab meat, being careful not to break the lumps. Form into 4 cakes and saute in clarified butter about 3 minutes on each side, until golden brown.

Thoroughbreds - Creamy Mashed Sweet Potatoes

4 large sweet potatoes, 1/4 cup sour cream, 1/4 cup butter, softened, 2 limes,1 1/4 cup honey, salt and pepper to tasteBake sweet potatoes until very soft. Let cool a few minutes, then scoop out centers into mixing bowl. Add honey, butter, sour cream, and juice from limes. Season to taste with salt and pepper. Mash well. Savor!

Island drinks

Traditional Mai Tai Recipe from the Mai Tai Bar at the Royal Hawaiian Hotel

This is the authentic traditional Mai Tai recipe from the "Mai Tai" Bar at the Royal Hawaiian Hotel in Waikiki. The original Mai Tai was created by Victor J. Bergeron in 1944 and brought to Hawaii in 1953 at the Royal Hawaiian, Moana and Surfrider Hotels.

INGREDIENTS:

1 oz. Dark Rum
1 oz Light Rum
1 oz Orange Curacao
2 oz Orange Juice
1/2 oz Lime Juice
Dash Orgeat
Dash Simple syrup (bar syrup)

PREPARATION:

Combine all of the ingredients in the order listed in a Old Fashioned style glass over shaved ice. Stir with a swizzle stick. Garnish with a slice of pineapple and a cherry.

Harry Yee was a bartender at the Hilton Hawaiian Village Resort and Spa when in 1957 he was asked by a representative of Bols to create a new drink using the company's new Blue Curacao liqueur. The Blue Hawaii was born. There are numerous variations of this recipe, many using Creme de Coconut, but this is the authentic recipe.

INGREDIENTS:

3/4 oz. Light Rum
3/4 oz. Vodka
1/2 oz. Blue Caracao
3 oz. Pineapple Juice
1 oz. Sweet & Sour Mix

PREPARATION:

Combine all ingredients and mix well. If using ice, mix the ingredients in a blender. Serve in a tall glass. Garnish with a slice of pineapple and a cherry

This delicious blend of fresh Hawaiian pineapple juice, rum and coconut cream is one of the most popular drinks in Hawaii.

INGREDIENTS:

4 oz. fresh pineapple juice
3 oz. rum
2 oz. coconut cream
2 cups crushed ice

PREPARATION:

Pour all of the ingredients into a blender. Blend briefly at high speed. Strain into a glass and serve. Garnish with a slice of fresh pineapple and a cherry.

A fresh, delicious and refreshing drink for those who don't like hard liquor. Use fresh pineapple juice when possible.

INGREDIENTS:

1.5 qt. fresh pineapple juice
2 - 750 ml bottles of dry champagne, chilled
2 cups of dry white wine
3 cups of pineapple chucks in juice
1 pint strawberries
2 oranges sliced
1 lemon sliced
1 lime sliced
ice cubes as needed

PREPARATION:

Combine the pineapple juice, champagne, wine and pineapple chunks in a large punch bowl. Add ice cubes as needed. Decorate the punch with the strawberries, orange slices and lemon slices. Add additional ice as needed.

A refreshing and flavorful non-alcoholic treat for the whole family made with fresh bananas and mangoes.

INGREDIENTS:

4-6 ripe bananas
2 ripe mangoes
1 tablespoon honey
3 ice cubes
1/4 cup apple juice or coconut milk (depending on personal choice)

PREPARATION:

Blend all ingredients together until smooth.
Serve in a tall glass.

Compliments of Culinary Arts Program at Maui Community College.

This is for all those people who enjoyed a traditional Hawaiian Rum Punch on their trip to Hawaii and want to enjoy a summer treat as they remember their vacation. Approximate yield is about one gallon. With the addition of ice, it will serve twenty people.

INGREDIENTS:

4 cups orange juice
4 cups guava juice
4 cups pineapple juice
1/2 cup grenadine, red
1 cup ginger ale
3 cups light rum
1/2 cup dark rum

PREPARATION:

Pour chilled juices into a large bowl, add grenadine, ginger ale and the light rum.
Add cubed ice and stir to mix.
Float dark rum over the punch. Do not stir into the punch.

Mo`o's Power Punch

1 Can (6 oz.) Lemonade concentrate

1 Can (6 oz.) Orange Juice Concentrate

1 Tsp. Vanilla

1 Tsp. Almond Extract

10 C. Water

1 1/2 C. Sugar

1 Quart Sprite



Three simple steps to follow:

1) Combine all ingredients except Sprite.

2) Stir to blend.

3) Add ice and Sprite just before serving.

IMPORTANT TELEPHONE NUMBERS

NORTH TOPSAIL BEACH TOWN HALL 910-328-1349 OR 800-687-7092

NORTH TOPSAIL BEACH POLICE DEPARTMENT 910-328-0042

NORTH TOPSAIL BEACH FIRE DEPARTMENT 910-328-2200

NORTH TOPSAIL BEACH PUBLIC WORKS 910-328-5297

NORTH TOPSAIL UTILITIES (SEWER) 910-327-2880

CHARTER COMMUNICATIONS 866-472-2200

ONSLOW COUNTY WATER 910-455-0722

JONES ONSLOW ELECTRIC 910-353-1940

ONSLOW COUNTY ADMINISTRATION 910-347-4717

ONSLOW COUNTY ANIMAL CONTROL 910-455-0182

ONSLOW COUNTY BOARD OF ELECTION 910-455-4484

ONSLOW COUNTY HEALTH DEPT. 910-347-2154

ONSLOW COUNTY REGISTER OF DEEDS 910-347-3451

ONSLOW COUNTY TAX OFFICE 910-989-2200

CHAMBER OF COMMERCE 910-329-4446 OR 800-626-2780

N.C. HIGHWAY PATROL 910-395-3917

U.S. COAST GUARD 910-256-3469

ONSLOW COUNTY SHERIFF'S DEPT. 910-455-3113

SEA TURTLE RESCUE 910-328-1000

HOSPITALS

NEW HANOVER REGIONAL (WILMINGTON) 910-343-7000

CAPE FEAR (WILMINGTON) 910-452-8100

ONSLOW MEMORIAL (JACKSONVILLE) 910-577-2345

U.S. NAVAL HOSPITAL (CAMP LEJEUNE) 910-450-4300

LOCAL BANKS

SURF CITY - BANK OF AMERICA 910-328-5551

SNEADS FERRY - FIRST CITIZENS 910-327-1371

HOLLY RIDGE - BANK OF AMERICA 910-329-4631

HAMPSTEAD - ANCHOR BANK 910-270-4108

HAMPSTEAD - (RCB) CENTURA BANK 910-251-5502

HAMPSTEAD - FIRST CITIZENS - 910-270-4407

TRANSPORTATION

ALBERT J. ELLIS AIRPORT (JACKSONVILLE) 910-455-2117

WILMINGTON INTERNATIONAL AIRPORT

U.S. AIRWAYS 1-800-428-4322

DELTA ASA 1-800-221-1212

BUS STATION - JACKSONVILLE 910-346-9796

SOUTHERN COACH COMPANY - JACKSONVILLE 910-577-4422

YELLOW CAB CO. - JACKSONVILLE 910-353-1111 OR 800-448-1141

Kadun Pika Version One - submitted by Tony Cruz(Hot/Spicy Dish)

Cari(Mango Chicken)

Fish with Green Sauce Recipe

Traditional Mai Tai Recipe from the Mai Tai Bar at the Royal Hawaiian Hotel

Kadun Pika Version One - submitted by Tony Cruz
(Hot/Spicy Dish)

Cari
(Mango Chicken)