Food Columnist Judi Leaming recommends "A Wunderful Cookbook for Beach Bums" and plans to try the Fiesta Dip, Baked Coconut Shrimp and Peanut Butter Delight Bars.
In 2008, a spirited group of friends who’d rather be on the beach than in the kitchen pooled their efforts and some “saucy” photos to produce “A Wunderful Cookbook for Beach Bums.”
Their goal was “to provide you with some of our best recipes that will allow you to: 1) have more time at the beach; 2) wow your friends and family with an awesome appetizer, dinner or dessert at the end of a great day; and 3) at the same time, raise money for an incredibly courageous and fine young man!”
The young man is Robbie Wunder, grandson of one of the beach bums, who was seriously injured in a diving accident. In addition to their recipes, the ladies dared to don their red hats (and not much more!) to provide the photos that appear on each page of their treasured book.
Because I’ve been devoting most of my time to getting ready for the 2011 Delaware State Fair, I haven’t had the opportunity to test these recipes. But I feel confident that you’ll enjoy these quick-fix recipes that will allow you to spend more time on the beach … or in your garden … or curled up with a good book ...
1 (8-ounce) package dry leek soup mix
1 cup mayonnaise
1/2 cup sour cream
1 medium tomato, chopped
2 cups shredded Monterey Jack cheese with jalapeno peppers
Combine all ingredients, and gently stir to mix well. Cover and refrigerate for several hours before serving with crackers.
Baked Coconut Shrimp
(It’s a long list of ingredients but quick preparation.)
1 pound uncooked, peeled, de-veined medium shrimp, thawed if frozen
3/4 cup apricot preserves
1 tablespoon fresh lime juice
1/2 teaspoon ground mustard
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon salt
Dash ground red pepper
1 tablespoon fresh lime juice
1 cup shredded coconut
2 tablespoons butter, melted
Rinse and pat dry shrimp and set aside. Prepare serving sauce by combining apricot preserves, lime juice and ground mustard in a small saucepan. Mix and cook over low heat, stirring occasionally, just until preserves are melted. Pour into serving dish, cover and refrigerate. Move oven rack to lowest position, and preheat oven to 425 degrees.
In one shallow bowl, combine and mix flour, brown sugar, salt and pepper. In another shallow bowl, combine egg and lime juice and mix. Place coconut in a third shallow bowl. Coat each shrimp with flour mixture, egg mixture and then coconut. Place on lightly greased rack of a broiler pan. Drizzle with butter. Bake for 7 to 8 minutes until shrimp are pink and firm and coating is light brown. Serve with the prepared Serving Sauce.
Peanut Butter Delight Bars
1/2 pound butter, room temperature
1 (16-ounce) box confectioners’ sugar
2 cups crunchy peanut butter
2 cups graham cracker crumbs
1 (12-ounce) bag semi-sweet chocolate chips
Beat butter until creamy. Add sugar, and mix well. Add peanut butter and cracker crumbs, and mix well by hand. Press into greased 9- by 13-inch pan. Melt chocolate chips, and gently spread over the top. Refrigerate for 10 minutes, then cut into small squares. Cover and return to refrigerator.