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Firefighter Ronnie Donato
Patchogue Fire Department
SWEET POTATO WITH PINEAPPLE RAISIN GLAZE

 

2 LARGE SWEET POTATOS

PEEL AND SLICE YAMS INTO ½” RINGS.
PLACE INTO BOILING WATER AND BOIL 10 MINUTES. STRAIN.

PREPARE GLAZE WHILE POTATO BOILS:
½ CUP PINEAPPLE JUICE
¼ CUP CHOPPED CANNED PINEAPPLE
¼ CUP RAISINS, COMBINED IN A SAUCEPAN OVER LOW HEAT.
1 TBSP COLD WATER
1 TSP CORNSTARCH, STIRRED TOGETHER UNTIL SMOOTH.
ADD TO SAUCEPAN, STIRRING UNTIL GLAZE IS WARM AND SLIGHTLY THICKENED.
DRIZZLE WARM GLAZE OVER STRAINED POTATOES. SERVE.

COCONUT CHICKEN WITH HAWAIIAN SAUCE

1 FULL CHICKEN BREAST, BONELESS
4 TBSP BUTTER FOR FRYING
1 CUP FLOUR
2 EGGS
1 CUP SWEET COCONUT FLAKES

FILET CHICKEN AND CUT INTO FINGERS.
BEAT EGGS IN A BOWL.
COMBINE FLOUR AND COCONUT FLAKES.
COAT CHICKEN FINGERS WITH EGGS, THEN
DREDGE CHICKEN IN FLOUR MIXTURE.
MELT BUTTER IN HOT FRYING PAN.
FRY CHICKEN FINGERS UNTIL GOLDEN AND DONE.
SERVE WITH SAUCE ON THE SIDE.

SAUCE:
4 OZ CREAM OF COCONUT
4 OZ PINEAPPLE JUICE
1 OZ COCONUT WATER, COMBINED IN A SAUCEPAN OVER LOW HEAT.
2 TSP CORNSTARCH
1 OZ COLD WATER, STIRRED TOGETHER UNTIL SMOOTH.
ADD TO SAUCEPAN, STIRRING UNTIL SAUCE IS WARM AND SLIGHTLY THICKENED.


 
   

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