What's cookin' in the Virtual North Woods? Lots of good stuff. Stop in now and then and meet our featured chefs and get in on some good recipes.

Laura's found the way to a man s heart....... and this is the dish that leads the charge! We've heard rumors that this was THE bait that got Homer to bite the hook. So, ladies, take note. Get one or keep one with this culinary delight. Laura likes to cook and socialize and find 'things' in the woods. We've heard that she's been offered a cookbook deal and is being heavily recruited to host a weekly TV show somewhere in the big city teaching DINKS and yuppies how to cook REAL back woods food. Stay tuned.... we may see more of Laura.

Laura's Crispy Coconut Shrimp

1 pound medium sized fresh shrimp 1/4 cup flour 1/2 tsp. salt 1/2 tsp. dry mustard 1 egg 2 tblsp. cream 3/4 cup flaked coconut 1/3 cup packaged bread crumbs Vegetable oil (3 cups approx.) Chinese Mustard Sauce (recipe follows) 1. Shell and devein shrimp, but leave tails intact. 2. Combine flour, salt and dry mustard in one small bowl. Combine coconut and bread crumbs on a sheet of wax paper. 3. Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook. 4. Pour oil into medium-size saucepan to 2-inch depth. Heat to 350 degrees on deep-fat thermometer. 5. Fry shrimp, a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to drain. Keep warm in a slow oven (200 degrees) until all shrimp are cooked. Serve with Chinese Mustard Sauce and bottled duck sauce. Makes about 24 shrimp. Chinese Mustard Sauce: Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well-blended; refrigerate. Makes about 1/3 cup. Guaranteed to bring in a great catch! Laura says ENJOY!!