September 2008 Recipe-of-the-month

Monkey Bread
from Caralee
10-12 servings
Preheat oven 325º

1/2 Cup Butter
1 Cup Brown Sugar
3 Tbs Cinnamon Divided
1/2 Cup Sugar
2 12oz tubes refrigerated biscuits but into quarters

Instructions:
Melt Butter, brown sugar and one Tbs cinnamon in a small pan. Heat until bubbly. Set aside. Blend white sugar and remaining cinnamon in small bowl. Roll biscuits in white sugar mixture; then arrange in a greased bundt pan. Pour brown sugar mixture over top of biscuits. Bake at 325 for 30 minutes or until golden brown. Let stand for several minutes to set before turning bread out. Serve warm.

**Add thinly sliced Granny Smith apples for added zip!

Here is a recipe that we should have used last month at Pismo:

Raccoon Kabobs
(Also known as "Ringtail Surprise")

from Jonathan

Two pounds, reasonably fresh raccoon, cut into one-inch cubes; one-half cup homemade French dressing; two green peppers, cut into squares; one large onion, cut into one-inch pieces; one-third pound mushroom caps.

Place raccoon cubes in a ceramic bowl and pour dressing over cubes. Let marinate two or more hours. Remove cubes, reserving marinade. Alternate raccoon cubes with pepper squares, onion pieces and mushroom caps on skewers. Brush all with reserved marinade and broil over hot coals until done to desired degree. Turn frequently and baste with marinade as needed.

Serves six.