June 2008-Summer Salad,Coconut Brunch Bread

Summer Salad

1 head romaine
1 head red leaf
1 carton sliced mushrooms
3/4 cup montery jack cheese
toss together

Top with sliced strawberries and blueberries


dressing:


1 cup salad oil
1/2 red wine vinegar
3/4 cup sugar
1/2 tsp salt
1/2 tsp paprika
1/4 tsp white pepper
4 cloves garlic -pressed

Place all ingredients in blender
* make dressing the day before


Coconut Brunch Bread

4 eggs
2 c sugar
1 c oil
2 tsp coconut flavoring
3 c flour
1/2 tsp salt
1/2 tsp soda
1/2 tsp baking powder
1 c buttermilk
1 c flaked coconut
1 c nuts - I used pecans

Beat the eggs, add sugar, oil and coconut flavoring beat until fluffy
Mix together flour salt, soda and baking powder,
Add dry ingredients alternating with buttermilk
Fold in coconut and nuts.
Spoon into 3 medium size bread pans that have been sprayed
Bake for 40-50 minutes at 325

Pour hot sauce over warm loaves and let stand for 4 hours before
removing from pans


Sauce

1 c sugar
1/2 cup water
2 T butter

Boil together for 5 mins
remove from heat

Add 1 tsp coconut flavoring