Coconut Pressed Sticks 1950 Recipes

COCONUT FISH STICKS

Steps:

• Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture. Set on a rack until ready to cook. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.

COWBOY COCONUT BARS

Steps:

• Crust: Preheat oven to 375 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 2-inch overhang on long sides. Whisk together flour, oats, and salt.
• Beat butter with brown sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Reduce speed to low and add flour mixture, 1 cup at a time, until dough comes together in large clumps.
• Firmly press dough into bottom of prepared pan. Pierce all over with a fork. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool slightly. Reduce oven temperature to 325 degrees.
• Filling: Combine butter, sugars, cream, and salt in a medium saucepan; bring to a boil over medium-high. Cook, stirring constantly, until mixture coats the back of a spoon, about 2 minutes. Remove from heat; stir in vanilla.
• Scatter chocolate chips and pecans on top of crust. Drizzle with caramel and sprinkle with coconut. Bake until coconut is golden and caramel is bubbling, about 20 minutes. Let cool completely in pan on a wire rack before cutting into bars. Bars can be stored up to 2 days in an airtight container at room temperature.

COCONUT PRESSED STICKS (1950)

Steps:

• Cream the butter , shortening and the sugar. Add eggs and the flavoring. Beat until light and fluffy. Add the water, blend thoroughly.
• Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly. Add coconut, Blend lightly. Chill thoroughly.
• Fill cookie press. Use the star plate. Form long strips of dough on unoiled cookie sheet. Cut in 2-1/2" lengths.
• BAKE in a moderate oven 375° for 8-10 minutes. yields: 7 dozen sticks