"The Coco Oysters Tropicana or the Curried Variation are Comfort Food for the Home Group's Recreation..."

Coco Oysters Tropicana

Ingredients:

24 chucked oysters (drained)

1/4 c starch

1/4 c goat cheese

2 c cream (31% M.F.)

1 c coconut cream

2 c chicken broth

1 truss of lemon grass (Filipino corner store)

4 cloves garlic

1 onion (minced)

2 large potatoes (cubed)

2 tsp salt

2 tsp blk pepper

2 tblsp canola oil

2 handfuls parsley

Instructions:

Sautee the condiments in canola oil until softened.

Take the liquids into a stockpot (medium) and add in the truss of lemon grass.

Add in the goat cheese to melt, the oysters and potato and bring to a boil, then simmer the mixture for 30-35 mins over MED heat.

Serving Suggestion: Serve with parsley sprinkled on top and crackers on the side.

Curried Oysters and Conch Shell Tropicana

Ingredients:

24 chucked oysters (drained)

1/4 c starch

1/3 c goat cheese

2 c cream (31 % M.F.)

1 c coconut cream

2 c chicken broth

1 truss lemon grass

4 cloves garlic (minced)

1 onion (minced)

2 large potatoes (cubed)

2 tsp cardamon

2 tsp corriander

2 tsp cumin

2 tsp nutmeg

2 tsp vanilla, liquid

2 handfuls chives

Instructions: follow the same pattern or method as above: sautee, add in wet ingredients, followed by dry ingredients and bring to boil, then simmer over MED heat for 30-35 mins.

Serving Suggestion: Serve with chives sprinkled on top and crackers on the side.

Smoothie Mint-Chocolate Shake Suggestion: Look in your Internet cookbook for a recipe with natural flavourings from your favourite mint liquer with choco chips delight for your paired smoothie snack tonite.