1/2 cup shredded coconut
1 cup milk
4 eggs
10 slices whole wheat bread
pinch cinnamon or allspice 1 teaspoon vanilla extract
4 oz. crushed pineapple
2 oz. chopped macadamia nuts
1 sliced banana

Recipe

Preheat oven to 475 degrees. BUTTER WELL two large baking sheets.

Blend together (in blender or food processor) pineapple, milk, the 1/2 cup of coconut, vanilla, and cinnamon or allspice until well mixed. Pour into large, shallow dish.

Dip bread slices into mixture until well absorbed on both sides. Arrange on well-buttered baking sheets. Bake until golden, turning over once. Remove from baking sheets.

Slice diagonally, top with nuts and banana and dust with powdered sugar.

Banana Daiquiri

* 1 1/2 oz Light Rum
* 1/2 oz Triple Sec
* 1 1/2 oz Lime Juice
* 1 tsp Powdered Sugar
* 1 Medium Banana, pealed
* 1 Cup ice

Blend until smooth

basic recipe- makes 50 half-cup servings. (punch-cup size) List of Ingredients

6 cups water
4 cups sugar
Heat over medium heat until sugar dissolves; don't boil.

5 bananas, mashed
1 46-oz. can pineapple juice
1 12-oz. can orange juice concentrate, diluted as can directs
3 tablespoons lemon juice

ginger ale as needed, 3 or 4 2-liter bottles per recipe

Mix the above and add to the sugar water. Divide into two freezeable containers and freeze until the day of the party.

About an hour before serving, remove from freezer just long enough to get soft around the edges. Place about half of a container (scoop it out with a big spoon) into a punch bowl. Pour a 2-liter bottle of COLD ginger ale over it. Replenish the ginger ale as needed.

The nice thing about this punch is that your punch-to-ginger ale ratio isn't all that critical - it tastes great any way you mix it. (Allow about 3 or 4 bottles of ginger ale when you prepare the punch.)

1 large , Banana
1/2 cup(s) , Nonfat Yogurt
1 tablespoon(s) , Sugar
1 cup(s) , Crushed Ice
1 teaspoon(s) , Fresh Lime Juice
1 small , Banana Slice

Combine the first 5 ingredients in a blender and blend until smooth.
Pour the smoothie into a large glass and garnish with a lime wedge or banana slice.

Gazpacho

1/4 cup red wine vinegar
1 tsp. minced garlic
2 tsp. sea salt
3 ripe yellow tomatoes, diced
3 ripe red tomatoes, diced
(or use all red tomatoes or all yellow tomatoes)
1 cucumber, peeled and diced
1 small red onion, diced
1 red pepper, diced
2 stalks celery, diced
2-3 T fresh parsley, chopped finely
2-3 T fresh basil, chopped finely
1/4 cup extra virgin olive oil
2 T fresh lemon juice
4 shakes of Tabasco
1 tsp. Worcestershire sauce
2 cups tomato juice
fresh ground pepper and additional salt to taste

Start by pouring the red wine vinegar into the bow you'll use to prepare the dish. In food processor with steel blade combine garlic with sea salt (or use mortar and pestle and then add salt mixture to food processor bowl.) Add tomatoes to food processor and pulse until tomatoes retain some chunks that are around 1/4-1/2 inch in size. Add this mixture to the vinegar.

Put cucumber and red onion into food processor, pulse to desired texture, and put into bowl. Repeat with celery and red pepper, pulsing together.

Stir parsley, basil, olive oil, lemon juice, Tabasco, Worcestershire, and tomato juice into vegetables in bowl. (Add more tomato juice if it seems too thick. ) Taste and season with fresh ground black pepper and more salt if needed.

Chill overnight.