Cucumber Salad
Refreshing and delicious!

Dressing:
2 Tbls. canola oil
1 Tbls. rice vinegar
3/4 tsp. toasted sesame oil
1/4 tsp. salt
a pinch of freshly ground pepper
1/4 tsp. crushed red pepper
1/8 tsp. sugar

1 English cucumber, thinly sliced
3 green onions, thinly sliced crosswise

In a small bowl, whisk together all of the dressing ingredients. In a larger bowl, place unpeeled and sliced cucumber slices, onions and vinaigrette. Toss and serve.

18 small red potatoes
3 medium-size carrots, peeled and cut into 18 pieces
1 (16 oz.) fully cooked kielbasa, cut into 18 slices (about 1 inch thick)
1 sweet green pepper, cored, seeded and cut into eighteen 1-inch pieces
1 large zucchini (about 3/4 lb.), cut into 18 chunks, about 1 inch thick
1/2 cup bottled honey-mustard dressing, extra for salad
6 metal skewers (15 inch)
8-10 cups mixed green salad mix

Prepare grill to medium heat. Place potatoes and carrots in medium-size saucepan. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium; simmer until fork-tender, 12-15 minutes. Drain and reserve.

Evenly divide kielbasa, potatoes, carrots, green peppers and zucchini on the metal skewers, alternating pieces. Brush generously with dressing. Grill skewers, covered, turning frequently to avoid burning and brushing with dressing, until vegetables are crisp-tender and meat is heated through, 10-12 minutes.

Serve over salad greens with additional dressing on the side. Serves 6.

4 cups sweetened flaked coconut
2 cups self-rising flour
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
2 large eggs

Preheat oven to 350°. Butter and flour a 9-by5-by 3-inch loaf pan, knocking out excess flour. Spread 3 cups coconut in a large shallow baking pan (1-inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes, watching carefully as edges burn easily. Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.

Stir together flour, ground coconut and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs one at a time, beating well after each addition. Whisk one cup water into flour mixture, then add egg mixture, whisking just until well blended.

Pour batter into loaf pan, smoothing top with a spatula and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices. Note: Bread slices more easily if kept, wrapped in plastic wrap, at room temperature one day.