ATLANTA - There's a new World of Coca-Cola in downtown Atlanta and an old world of Coca-Cola in recipe boxes and cookbooks around the globe. Sweet, sour and inimitable - Coke beckons creative cooks as a secret ingredient.

For more recipes, check out "Classic Cooking With Coca-Cola" by Elizabeth Candler Graham and Ralph Roberts (Celebrity Books, $12.95), available at the museum.

Arroz con Coco y Pasas



8 servings

Hands on: 10 minutes (but you've got to keep an eye on it)

Total time: About 1 hour

I've long heard about a Colombian dish of rice cooked in Coca-Cola, and I was finally able to track it down in the scholarly food journal "Gastronomica."

The recipe is fascinating: You cook coconut milk until it reduces - first to a thick paste, and then until it breaks into oils and curdled solids, which brown and crisp. Then you add rice, cola and raisins, The result? Moist, Coke-brown rice with a sweet, subtle caramel essence. Believe it or not, the coconut flavor trumps the Coke.

It took some tinkering to get the desired effect. You should get the kind of coconut milk that separates into solids and water in the can rather than the smoothly emulsified coconut milk. (A Taste of Thai brand, sold in mainstream supermarkets, and Chaokoh brand, sold in Asian markets, both work.) You'll also need a heavy-bottomed enamel or cast-iron pot so you can reduce the coconut without burning it.

●3 (14-ounce) cans coconut milk

●1 tablespoon oil, as needed

●2 cups rice

● 1/4 cup raisins

●2 teaspoons salt

●4 cups Coca-Cola

Place the coconut milk in a large, heavy-bottomed pot. Bring to an active boil and continue cooking about 15 minutes over medium-high heat. Run a wooden spoon periodically around the bottom to make sure it isn't sticking. If so, turn down the heat a bit and keep checking.

When the coconut milk is as thick as frosting and the bubbles burst like moon craters, reduce the heat to medium and continue cooking. The mixture will turn glassy and the bubbles will look like pinpricks. Stir in a teaspoon of oil, and then another if needed, to encourage the mixture to break.

Stirring constantly, let the mixture break into oil and solids. Once the solid bits start to brown, take the pot off the heat and carefully transfer the contents to a heatproof container. If using the heavy-bottomed pot to cook the rice, wash and dry it. Add the remaining teaspoon oil to the pot along with the coconut mixture, rice and raisins and stir over medium heat for 2 minutes until rice glistens and is fragrant. Add the salt and Coca-Cola. Bring to a boil; cover pot with a heavy, tight lid. Cook over medium heat for 10 minutes. Reduce heat to low and cook another 10 minutes. Let rest 10 minutes before uncovering.

Adapted from a recipe in "Gastronomica: The Journal of Food and Culture" (Winter 2005)

Per serving: 591 calories (percent of calories from fat, 55), 7 grams protein, 62 grams carbohydrates, 4 grams fiber, 38 grams fat (32 grams saturated), no cholesterol, 563 milligrams sodium.

Coke and Jack Slushies



4 servings

Hands on: 1 minute

Total time: 20 minutes

I set out to make a Coke sorbet but could never get a texture that held in the freezer. Yet one failed attempt yielded a delicious Coke and lime slushie right from the machine. My kids loved it. I liked it well enough, but needed a little something to temper the sweetness. Then I saw that bottle of Jack Daniel's. Duuuuude ....

●2 (12-ounce) cans cold Coca-Cola

●6 ounces limeade concentrate

●6 ounces bourbon, chilled

Combine the cola and limeade with a whisk, then freeze in an ice cream machine according to manufacturer's directions. Divide frozen mixture into four chilled glasses. Chase away the kids. Drizzle each serving with 1 shot of bourbon. Serve with a spoon or a straw.

Per serving: 256 calories, trace protein, 39 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 7 milligrams sodium.

Coca-Cola Glazed Wings

4 servings

Hands on: 10 minutes

Total time: 30 minutes

Atlanta cooking teacher Virginia Willis came up with this sweet-hot treat that has become a recipe favorite.

●1 cup Coca-Cola

●Juice of 2 limes

●1 1/2 cups light brown sugar, firmly packed

●3 jalapeno peppers, chopped

●3 pounds chicken wings (12 to 14)

●Coarse salt and freshly ground black pepper

●2 jalapeno peppers, sliced, for garnish

In a small saucepan over high heat, bring Coca-Cola, lime juice, brown sugar and chopped jalapenos to a boil; reduce heat to medium-low and simmer until syrupy, about 10 minutes.

Cut off the chicken wing tips, reserving for another use, and halve chicken wings at the joint. Place the halved wings in a large bowl. Season with salt and pepper. Pour about half the sauce over the wings and toss to coat. Keep the remaining sauce warm in the small saucepan.

Place the oven rack 4 inches below the broiler. Heat the oven to broil 30 minutes before cooking. Line a rimmed baking sheet with aluminum foil. Place an ovenproof rack on the lined baking sheet.

Place the glazed wings on the prepared baking sheet. Transfer the wings to the oven and broil for 10 minutes per side, brushing with the reserved glaze every 5 minutes. Transfer to a heated platter, garnish with the sliced jalapeno peppers and serve immediately.

Per serving: 438 calories (percent of calories from fat, 28), 19 grams protein, 61 grams carbohydrates, trace fiber, 14 grams fat (4 grams saturated), 59 milligrams cholesterol, 81 milligrams sodium.

Coca-Cola Cake

15 servings

Hands on: 15 minutes

Total time: 1 hour

This is our favorite recipe for the Atlanta classic. The cake gets a nice, light crumb from the bubbly Coke and buttermilk and the secret addition of mini-marshmallows that melt into the batter. It also tastes like Coke. Not lame chocolate cake, but Coke.

For the cake:

●2 cups granulated sugar

●2 cups all-purpose flour

●1 1/2 cups mini-marshmallows

● 1/2 cup (1 stick) butter or margarine

● 1/2 cup vegetable oil

●3 tablespoons unsweetened cocoa

●1 cup Coca-Cola

●1 teaspoon baking soda

● 1/2 cup buttermilk

●2 eggs

●1 teaspoon vanilla extract

For the frosting:

● 1/2 cup (1 stick) butter

●3 tablespoons unsweetened cocoa

●6 tablespoons Coca-Cola

●1 (16-ounce) box confectioners' sugar

●1 teaspoon vanilla extract

●1 cup chopped pecans

To make the cake: Preheat oven to 350 degrees. In a bowl, sift together sugar and flour. Add marshmallows. In saucepan, mix butter, oil, cocoa and cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9-by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately.

To make the frosting: Combine butter, cocoa and cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve.

From "Great Cooks of the South Entertain Southern Style" published by The Atlanta Journal-Constitution

Per serving: 547 calories (percent of calories from fat, 42), 4 grams protein, 28 grams carbohydrates, 2 grams fiber, 26 grams fat (9 grams saturated), 58 milligrams cholesterol, 229 milligrams sodium.