snip

> >> 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.
>


Wow Wayne! This one sounds good and quick!

I'm saving it!

helen