Oh pshaw, on Thu 17 Aug 2006 05:31:00p, Helen Harrand meant to say...

>
> "Damsel in dis Dress" > wrote in message
> ...
>> Come on out. We know you're there. We have magic monitors and can
>> see you. Some of you should put some clothes on.
>>
>
>
> Oh CRAP!!!!!!! You *can* see me!!! BRB.......
>
> ok, now that I have pants on.......

You should probably move your PC out of the bathroom.

>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>>
>> Carol
>
>
> Am I good for now w/my chicken paprikash and eggplant casserole kinda
> procedure/recipes? I'm looking forward to seeing other folks' recipes
> tho!

You are with me.

I'm not a lurker, but here's a recipe that I haven't made in a very long
time. It originated with Stouffer's when they still had restaurants in
several majoy cities in the US. It's very rich, but also very good.


* Exported from MasterCook *

Stouffer's French Coconut Pie

Recipe By : Stouffer's
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
2 c Granulated sugar
1 t Cider vinegar
1 t Vanilla extract
1 1/3 Sticks butter or margarine
5 1/3 oz Can Baker's coconut
1 Unbaked 9" pie shell

Preheat oven to 425 degrees. Melt butter or margarine, set aside. Beat
eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and
vanilla and beat until well combined, about one minute. Add melted
butter or margarine and beat until thoroughly combined, about two
minutes. Add coconut and mix just until well distributed. Pour into
unbaked pie shell. Bake at 425 degrees for 10 minutes. Reduce
temperature to 350 degrees and bake for an additional 30-35 minutes,
until top is golden brown and filling is set. If pie appears to be
browning too quickly, reduce oven to 325 degrees and tent a piece of
aluminum foil loosely over top. Hold pie at room temperature for
serving. Serve with unsweetened whipped cream, lightly flavored with
vanilla.

Note: I prefer using the Southern Style shredded coconut, but the Angel
Flaked variety is acceptable.

--
Wayne Boatwright
__________________________________________________

God bless us cat lovers.