Cookbook Recipes

Celery And Peas Braised Recipe

noreply@blogger.com (Lena Arun Kumar) — Wed, 5 Oct 2011 07:02:00 -0700

Ingredients:
2 cups celery slices, 1/4-in. thick
1/3 cup chopped onion
2 tablespoons butter
2 tablespoons water
1/2 teaspoon salt
1 package (10-oz.) frozen peas

Preparation Method:

In 2-qt. casserole combine vegetables, butter, water and salt. Cover. Microwave at High 6 Minutes. Stir. Add peas. Cover. Microwave at High 6 to 8 Minutes, stirring after 4 minutes. Makes 6 servings.

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Goan Chicken Curry

noreply@blogger.com (Lena Arun Kumar) — Tue, 4 Oct 2011 09:47:00 -0700

Items Required

8 medium sized pieces (about 800 grams) of chicken
2 big onion(s) finely sliced
2 bay leaves
4 green cardamoms crushed
2 green chilli(es) slit
1 tablespoon(s) tamarind paste or pulp
2 teaspoon(s) each of vinegar and sugar
2 cup(s) water
2 tablespoon(s) oil
salt to taste

For Vindaloo Marinade
1 teaspoon(s) each of cumin and coriander seeds
½ teaspoon(s) each of mustard seeds, black pepper and turmeric powder
2 whole red chilli(es)
2 cloves
½” piece cinnamon broken
2 teaspoon(s) each of ginger, garlic pastes

Preparation Method

Roast the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, till you get a pleasant roasted aroma.

Allow to cool and grind. Mix in the turmeric powder.

Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely.

Allow to marinate for a few hours preferably or atleast an hour if in a hurry.

Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds.

Add the sliced onions and fry till they are light brown in color.

Add the chicken along with the marinade and fry on medium level for about 3 minute(s) or till the chicken has lightly browned all over

Add the slit green chilli(es),water and salt. Cover and cook on low level for about 30 minutes or till the chicken is fully tenderised.

Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5 minutes. Add the vinegar and sugar.

Adjust the balance of sweet and sour as required.

TIP: Traditionally Goans like to have generous proportions of hot, sweet and sour tastes in this dish. However, these tastes can be toned down according to indiviual preferences.

Serves 4.

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Microwave Wheat Halwa

noreply@blogger.com (Lena Arun Kumar) — Mon, 26 Sep 2011 09:33:00 -0700

Items Required

250 g Whole wheat
625 g Sugar
2 cup Water
1/2 tsp Cardamom powder
15 nos Cashew nut
Cardmom powder
125 g Ghee
Red food color

Preparation Method

Soak wheat for 12 hours.Grind in a mixie adding 1 cup water. Strain through a seive to get a thick milk.

Grind again adding 1 more cup of water and strain again. You will be left out with only the husk in the seive.take a bowl add wheat milk,sugar ,cardamom powder and ghee.set microwave oven for 30 minutes.stir every two to three minutes.

Heat a pan add ghee and add sliced cashew nut and roast it.After 10 minutes add these roasted cashew into the bowl.stir well again microwave it .stir every 2 min.after 10 mins add food color and stir well.place the bowl into microwave oven.

Stir every 2 mins.after 10 mins halwa is ready.grease the plate.spread this halwa into the greased plate.After a minute slice it.

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Corn Flour Halwa

noreply@blogger.com (Lena Arun Kumar) — Mon, 26 Sep 2011 09:15:00 -0700

Items Required

1/2 cup Corn Flour
1 cup Granulated Sugar
A pinch Saffron(optional if using the artificial color)
6 to 7 pods Elachi (Take out the seeds and grind to a coarse powder)
A pinch Orange Red Color (Optional )
A handful Pistachio nuts chopped (Any kind of chopped nuts is fine)
3 tbsp Ghee
4 cups Water

Prepartion Method

Take Corn Flour in a Microwave safe bowl. Preferably a little big. I used the corning ware big size.

Pour 2 Cups of Water. Whisk well until there are no lumps.

Mix in the sugar and whisk until even distribution.

Add the Saffron.

Microwave on High for 2 minutes. Stir and again Microwave on High for 2 minutes. Repeat this until the conflour’s raw smell goes. If you think the content is thickening too quickly, add little water and stir until even distribution and again.

Microwave for 1 or 2 minutes, or until the content becomes a little semisolid and the Corn Flour raw smell disappears completely.

Grease a dish with Ghee and add the remaining Ghee, Ground Elachi and the chopped nuts to the content and stir until even distribution.

Cook again for a minute or two in microwave.

The consistency will resemble a jelly, somewhat semi solid, trying to set.

Immediately pour the content in the greased dish

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Microwave Cheese Grill Toast

noreply@blogger.com (Lena Arun Kumar) — Tue, 20 Sep 2011 03:32:00 -0700

Items Required

4 Bread slices ( White or brown )
1 Onion chopped in small bits
2 Green chillies chopped
1 Tomatoes chopped in small bits
1 small Capsicum chopped in small bits
Tomato sauce
Mozarella cheese (grated)
Mustard powder
Oregano
Salt to taste

Preparation Method

Start the microwave at the Pre-heat temperature of 250 degrees C.

In the meantime prepare the slices. Smear a layer of tomato sauce.

Then sprinkle grated mozarella cheese on it.

On top of it add a dash of chopped onions, green chillies, tomatoes, capsicum.

Sprinkle mustard powder, oregano and salt to taste.

After the microwave gets pre-heated, it gives a time of 10 min to get the ingredients ready.

Then push the stop button. Do not use the crust plate as ithe toasts would get soggy otherwise.

On the other hand put the metal rack and place the bread slices in such a manner that at a time 4 slices can be grlled.

Select the microwave+convection button at 600 deg C for 4 min.

Let it stand for a minute.

Enjoy the snack!

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Ricotta Cheese Burfi

noreply@blogger.com (Lena Arun Kumar) — Tue, 20 Sep 2011 01:52:00 -0700

Items Required

1 container Ricotta cheese
1 container Milk powder
1 container Sugar
1/4 cup Chopped pista and almond
1 PinchSaffron
3 or 4 Cardamom
Food color – Green or yellow
2 tbsp Butter

Preparation Method

First cut the tinda from top in sqr and deseed the tindas and then grind together til,nariyal,groundnut and mix the ingre together and fill the tindas and close them with their respective square pecies.

Then take the oil in a pan appox 3tblsp and heat it and sputter the sarso and add little haldi ,chilli powder in the tadka and add the stuffed tinda and the remaining masala and then add one bowl of beated curd and cream to it and keep it in the microwave and cook it for 10 min.

Next morning drain onions and pack them in a sterilised jar.

Put all the spices in vinegar and microwave for 6-8 minutes, until the vinegar starts bubbling.

Let it stand for 5 minutes, then strain it onto the onions in the sterilised jar.

Cover only when the ingredients become cool.

Leave for 2 weeks after which they will be ready for consumption.

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Tuna noodle cassersole

noreply@blogger.com (Lena Arun Kumar) — Sat, 17 Sep 2011 10:10:00 -0700

Item required
1 cup water
11/2 cups uncooked noodles
1 can (61/2 oz.) flaked tuna, drained
1 can (103/4 oz.) condensed cream of mushroom soup
1 can (4 oz.) mushroom stems and pieces, drained
1 can (17 oz.) green beans, drained 1/2 cup coarsely crushed potato chips

Settings: HIGH/DEFROST
1.    Pour water into 2-quart glass casserole; cover.
2.    MICROWAVE on HIGH for 3 to 5 MINUTES or until water comes to a boil. Stir in noodles. Recover and cook on DEFROST for 11 to 12 MINUTES or until noodles are tender. Drain and stir in remaining in-gredients except potato chips; recover.
3.    MICROWAVE on HIGH for 8 to 10 MINUTES or until hot. Let stand, covered, 5 minutes. Sprinkle potato chips on top and serve.

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Pheasant in mushroom cream sauce

noreply@blogger.com (Lena Arun Kumar) — Sat, 17 Sep 2011 09:09:00 -0700

Item required
1 pheasant (about 2 lb.), cut into pieces 1/4 teaspoon salt
Dash pepper
2 tablespoons chopped onion
1/2 cup sliced fresh or canned mushrooms Half of 101/2-oz. can condensed cream of mushroom soup
1 tablespoon cornstarch
1/4 cup sour cream
Parsley

Setting: DEFROST
1. In 2 or 3-quart glass casserole, arrange pheasant skin side down. Sprinkle with salt and pepper. Add onion, mushrooms and cornstarch mixed with cream of mushroom soup; cover.
2. MICROWAVE for 20 to 25 MINUTES or until pheasant is done, turning pheasant once. Stir in sour cream and garnish with parsley.
2 Servings

TIPS This recipe can easily be doubled. MICRO-WAVE covered, in 2-quart (12 x 7) glass baking dish, 36 to 38 MINUTES, turning once.
MICROWAVE on MEDIUM for 18to2O MINUTES.

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Spinach Stuffing Recipe

noreply@blogger.com (Lena Arun Kumar) — Thu, 15 Sep 2011 10:35:00 -0700

Ingredients:

1 pkg. (12-oz.) frozen spinach souffle
1/2 cup softened bread crumbs (about 1 slice)
1 teaspoon lemon juice
1/2 teaspoon instant minced onions
1/4 teaspoon salt

Preparation Method:

Remove from foil container. With sharp knife cut in half. Return half to freezer, place other half in 1-qt .casserole. Microwave at Medium 1 to 1 1/2 Minutes, until partially defrosted. Mash with fork.

Mix in crumbs, lemon juice, onion and salt. Stuffs 12 large mushrooms

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Macaroni and Cheese Recipe

noreply@blogger.com (Lena Arun Kumar) — Thu, 15 Sep 2011 10:14:00 -0700

Items Required:

1 cup hot tab water
½ cup elbow macaroni
1/8 teaspoon salt
1 tablespoon chopped onion
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
2/3 cup milk
¼ teaspoon Worcestershire sauce
½ cup shredded sharp American cheese (2 ounces)

Preparation Method:

In 1-quart casserole combine water, macaroni, and salt. Micro-cook, uncovered, till macaroni is tender, 7 to 8 minutes, stirring twice. Drain. In same casserole micro-cook onion in butter till tender, about 1 ½ minutes. Blend in flour, 1/8 teaspoon salt, and dash pepper. Stir in milk and Worcestershire. Micro-cook, uncovered, till thickened and bubbly, 2 to 3 minutes, stirring every 30 seconds. Stir in cheese till melted. Stir in macaroni. Micro-cook, uncovered, till bubbly, 1 to 2 minutes longer, stirring once or twice. Makes 2 servings.

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HARVARD BEETS RECIPE

noreply@blogger.com (Lena Arun Kumar) — Sun, 11 Sep 2011 01:53:00 -0700

Ingredients:

- 1 8 ¼ -ounce can sliced beets
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons vinegar
- 1 tablespoon butter or margarine

Preparation Method:

Drain beets; reserve ¼ cup of the liquid. In a 2-cup glass measure mix sugar, cornstarch, and 1/8 teaspoon salt. Stir in reserved liquid, vinegar, and butter. Micro-cook, uncovered, till thickened and bubbly, 1 minute; stir every 15 seconds. Stir in beets. Cook, covered, till hot, about 2 minutes 2.

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NEW HIGH PROTEIN HAWAIIAN FILLETS

noreply@blogger.com (Lena Arun Kumar) — Sat, 10 Sep 2011 23:34:00 -0700

This “Hawaiian fillets” is one of the best recipe in the fish recipies. It is very easy to do and simply flavoured recipe. It is also a tasty recipe too.
1 pound fresh or frozen fish fillets
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 8-ounce can pineapple chunks
1/2 medium green pepper,
cut into thin strips
1/4 cup vinegar
1 tablespoon snipped chives
Dash garlic powder
1/4 cup sliced almonds, toasted

Preparation method
1.Thaw fish, if frozen; cut into 4 serving-size pieces.
2.In a 1-qt casserole combine brown sugar and cornstarch.
3.Drain pineapple, reserving juice. Stir pineapple juice into brown sugar mixture.
4.Stir in green pepper, vinegar, soy sauce, chives, and garlic powder.
5.Micro-cook, uncovered, on 100% (HIGH) 2 1/2 to 4 1/2 minutes or until thickened, stirring every minute.
6.Stir in pineapple chunks, set aside.
7.In a 2-qt casserole arrange fish, placing thicker portions toward outside of casserole; cover with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 5 minutes or until fish flakes easily when tested with a fork, rotating dish a half-turn after half cooking time.
9.Drain well. Remove fish to a serving platter. Spoon pineapple mixture over fish.
10.Sprinkle with toasted almonds.

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Artichoke Dip Recipe

noreply@blogger.com (Lena Arun Kumar) — Sat, 10 Sep 2011 09:18:00 -0700

Ingredients:

- 1 (14 oz.) can artichoke hearts, drained and finely chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- ¼ teaspoon garlic salt Paprika

Preparation Method:

In 8-inch square glass baking dish. Mix chopped artichokes with mayonnaise. Parmesan cheese and garlic salt. Sprinkle with paprika. Microwave at HIGH (10) 5 to 7 minutes, until hearted through; stir after 3 minutes.

Total Microwave Cooking Time 5 to 7 Minutes
Makes 2 cups

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Shrimp In Special Garlic Butter Recipe

noreply@blogger.com (Lena Arun Kumar) — Sat, 10 Sep 2011 09:17:00 -0700

Ingredients:

1 lb. raw, shelled, deveined shrimp
1/2 cup (1/4-lb.) butter
2 tablespoons sauterne wine
2 teaspoons freeze dried or frozen chives
1/8 teaspoon instant minced garlic, crushed
1 to 2 drops liquid pepper seasoning (tabasco)

Preparation Method:

In 2-qt. casserole place shrimp. stir together butter, wine, chives, garlic and pepper seasoning, Pour over shrimp and stir to coat. (Butter mixture will solidify because of temperature of shrimp.) Insert temperature probe so tip rests on center bottom of dish. Cover with plastic wrap, arranged loosely around probe. Attach cable end at receptacle Microwave at HIgh. Set temp, set 1800. When oven signals, stir shrimp before serving with cocktail picks. Makes about 1 pound.

Note:

If desired, shrimp can be cooked in individual 10-oz. paper bowls. Fill bowls 1/2 full and microwave with probe. Approximate time is 1 to 2 minutes per bowl.

On modles not equipped with probe use minimum microwave time and check for doneness.

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Creamy Shrimp And Rice Recipe

noreply@blogger.com (Lena Arun Kumar) — Sat, 10 Sep 2011 09:14:00 -0700

Ingredients:

1 1/2 cups uncooked long grain rice
3 1/2 cups water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups (16-oz.) dairy sour cream
1 cup milk
1/2 teaspoon cooked shrimp
1 cup (4-oz.) shredded cheddar cheese

Preparation Method:

In 3-qt. casserole place rice and water. Cover. Microwave at High 20 MInutes, stirring after 10 minutes.
Add onion, green pepper, sour cream, milk, salt, pepper and shrimp. Stir well; then smooth top. Microwave at High 10 to 12 Minutes, stirring after 6 minutes, until hot.

Sprinkle cheese over top. Microwave at Hihg 1 Minute, until melted. Makes 6 to 8 servings.

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Shrimp In Parmesan Butter Recipe

noreply@blogger.com (Lena Arun Kumar) — Sat, 10 Sep 2011 09:12:00 -0700

Ingredients:

36 large raw shrimp, peeled and deveined
1 cup (1/2 -lb.) butter
3 tablespoons capers, including liquid
2 cloves garlic, minced
2 tablespoons lemon juice
1 cup (4-oz.) grated parmesan cheese

Preparation Method:

Butterfly shrimp by cutting each piece lengthwise halfway through and separating the 2 sides to form thin, flat piece of shrimp.

In 1-qt. measure place butter. Microwave at High 1 1/4 Minutes, until melted. Stir in capers, garlic and lemon juice. Pour 2/3 of butter in 12x8x2-in. dish. Arrange shrimp in sauce.

Top with cheese, then remaining butter, cover with wax paper. Microwave at High 6 to 7 Minutes, rotating dish 1/2 turn after 3 minutes, until shrimp is opaque and firm. Makes 3 to 4 serivings.

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Sherried Shrimp Rockefeller Recipe

noreply@blogger.com (Lena Arun Kumar) — Sat, 10 Sep 2011 09:11:00 -0700

Ingredients:

2 pkgs. (10-oz. each) frozen chopped spinach
1 lb. medium to large raw shrimp, peeled, deveined
1 can (10 1/2 -oz.) condensed cream of shrimp soup
1 cup (4-oz.) shredded sharp cheddar cheese
3 tablespoons cooking sherry
2 medium slices fresh bread
3 tablespoons butter

preparation Method:

In 10-in square casserole or 12x8x2-in. dish place unwrapped, frozen blocks of spinach. Microwave at Defrost 10 minutes. Break up blocks. Microwave at High 3 to 4 Minutes more, until just completely thawed. With hands, saueeze out as much juice as possible. Spread over bottom of casserole. Distribute shrimp evenly over spinach.

In 1-qt glass measure stir together undiluted soup, cheese and sherry. Microwave at High 4 Minutes, stirring after 2 minutes, until cheese is melted. Set aside while preparing crumb topping.

Break bread in tiny bits or coarsley crumb in blender. Place in small glass bowl and add butter.

Microwave at High 1 minute, stirring after 1/2 minute, until butter is distributed among crumbs over top. Sprinkle with paprika, if desired.

Microwave at Hihg 12 to 14 Minutes, uncovered, rotating dish 1/2 turn after 5 minutes. Let stand, vovered, 5 minutes before serving. Makes 4 servings.

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Sweet And Sour Shrimp Recipe

noreply@blogger.com (Lena Arun Kumar) — Sat, 10 Sep 2011 09:09:00 -0700

Ingredients:

1 recipe sweet and sour sauce
1 lb. cleaned and cooked shrimp
1 can (8-oz.) pineapple slices

Preparation Method:

Stir together sweet and sour sauce, shrimp and drained pineapple slices. Microwave at High 6 to 8 Minutes stirring gently after 3 minutes. Makes 4 to 5 servings.

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Shrimp Newburg Recipe

noreply@blogger.com (Lena Arun Kumar) — Sat, 10 Sep 2011 09:07:00 -0700

Ingredients:

1/4 cup butter
1/4 cup chopped green onion
1 jar (4-oz.) sliced mushrooms, drained
2 tablespoons flour
1/2 teaspoon salt
1 1/4 cup milk
1/4 cup sherry
2 egg yolks
12 oz. frozen cooked shrimp, defrosted

Preparation Method:

In 2-qt. casserole place butter, onion and mushrooms. Microwave at High 2 to 3 Minutes, until bubbly. Stir in flour and salt. Microwave at High 5 to 6 Minutes, to blend.

Stir in milk. Microwave at High 5 to 6 Minutes, stirring after 3 minutes. Stir in sherry . Stir small amount of sauce into yolks. Add yolk mixture to sauce; stir well. Microwave at Medium 2 to 3 Minutes, stirring after 1 minute.

Stir in shrimp. Microwave at Medium 4 to 6 Minutes, stirring after 2 minutes, until heated through. Makes about 4 servings.

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How to prepare Wheat germ bread in home

noreply@blogger.com (Lena Arun Kumar) — Sat, 3 Sep 2011 23:59:00 -0700

tem required
1 cup warm water
1 package active dry yeast 1/4 cup packed brown sugar 11/2 teaspoons salt
2 tablespoons cooking oil 1 egg
1/2 cup wheat germ
11/2 cups unsifted all-purpose flour 1 cup unsifted all-purpose flour Melted butter

Settings: WARM/DEFROST
1. Combine warm water and yeast in large glass mixer bowl. Stir in brown sugar, salt, oil, egg, wheat germ and 1112 cups flour. Beat about 3 minutes at medium speed with electric mixer. Stir in remaining 1 cup flour to form a stiff dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes.
2. Raising: Place dough in greased large glass bowl; brush with melted butter and cover loosely with plastic wrap or wax paper. Place bowl of dough in 3-quart (13 x 9) glass baking dish containing 3 cups warm water.
3. MICROWAVE on WARM for 20 to 25 MINUTES or until bread is doubled in size. Punch down dough. Shape into a loaf and place in greased (8 x 4) glass loaf dish. Brush top with melted butter. Cover loosely with plastic wrap or wax paper. Return to dish with warm water.
4. MICROWAVE on WARM for 20 to 25 MINUTES or until doubled in size. Remove dish of water and uncover bread.
5. Baking: MICROWAVE on DEFROST for 10 to 11 MINUTES or until no longer doughy. Let stand 5 minutes. Turn out on rack to cool.

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Indian Garlic french bread

noreply@blogger.com (Lena Arun Kumar) — Sat, 3 Sep 2011 23:45:00 -0700

Item required
1 loaf French bread
1/3 cup butter or margarine
1/2 teaspoon garlic salt or 1 clove garlic

Setting: HIGH
1. Cut bread into 1/2-inch slices, but do not slice all the way through loaf. In small cup or dish, melt butter with garlic (about 30 sec.).
2. Brush mixture on each slice of loaf. Place in oven on paper towels.
3. MICROWAVE for 45 SECONDS to 1 MINUTE or until loaf feels warm.
1 Loaf

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Toffee Cookies

noreply@blogger.com (Lena Arun Kumar) — Mon, 29 Aug 2011 13:42:00 -0700

Items Required

1 cup (crystal) sugar
3/4 cup butter
1 egg
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup toffee bits
Granulated sugar to sprinkle on top

Preparation Method

1. Heat oven to 350 degrees F. Mix sugar, butter, egg and vanilla. Beat until creamy (2 minutes).

2. Add flour, baking powder and soda, beating on low until combined, about 2 minutes.

3. Stir in toffee bits. Shape into 1″ balls and roll in additional sugar. Place 2″ apart on ungreased cookie sheet; flatten with the bottom of a glass that has been dipped in sugar.

4. Bake for 9-11 minutes until edges are brown. DO NOT OVERBAKE.

5. Sprinkle with more sugar while warm. Remove from cookie sheet while still warm; cool on wire rack.

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Milk Peda

noreply@blogger.com (Lena Arun Kumar) — Mon, 29 Aug 2011 13:38:00 -0700

Items Required

3/4 cup Milk powder
1 can Sweetened condensed milk
1 tbsp Butter
1/4 tsp Cardamom/elaichi powder
Few strings saffron crushed or whole
Few chironji/ sunflower seeds slightly dry roasted, to garnish, optional

Preparation Method

Whisk together milk powder, condensed milk in cardamom powder

You can also beat the mixture nicely using a fork. Add butter and whisk again for a min.

Stir in the saffron n mix well . Now microwave this mixture on high for 2 mins. Remove, let cool slightly, so that you can handle it with your hands.

Grease your hands with a little ghee, make small balls of the mixture while its still warm and flatten slightly or roll in desired shapes.

Garnish with sunflower seeds/ saffron strands. You can also use a toothpick to decorate.

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Fruit Custard

noreply@blogger.com (Lena Arun Kumar) — Mon, 29 Aug 2011 13:06:00 -0700

Items Required

50 gms custard powder
500 ml. milk
100 gms sugar
Chopped seasonal fruits (according to taste)

Preparation Method

1. Mix custard powder in ½ a cup of cold milk. Keep it aside.

2. Microwave sugar and milk in a microwave safe bowl at 100% power for 6 – 7 mins or till it boils.

3. Add custard powder (in ½ cup cold milk) to the mixture. Stir in between.

4. Microwave at 60% power for 7 – 8 mins or till thick.

5. When cool, add cut fruits to it, put in the mold and set in the refrigerator.

6. When set, remold it on a serving plate. Garnish with fresh fruits while serving.

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Coconut Custard Pie

noreply@blogger.com (Lena Arun Kumar) — Mon, 29 Aug 2011 13:02:00 -0700

Items Required

4 eggs
1/2 cup granulated sugar
1/4 teaspoon salt 1 teaspoon vanilla
2 1/2 cups milk, scalded
1 3 1/2 -ounce can flaked coconut
1 9-inch unbaked pastry shell, chilled
1/4 cup brown sugar
2 tablespoons soft butter or margarine

Preparation Method

Beat eggs slightly; stir in granulated sugar, salt, and vanilla. Gradually stir in milk.

Reserve 1/2 cup coconut; add remainder to custard.Pour into pie shell.

Bake in hot oven (400Â°) 25 to 30 minutes or till knife inserted halfway between edge and center comes out clean.

Cool.At serving time, mix reserved coconut, brown sugar, and butter; sprinkle on top of pie.

Broil 3 to 4 inches from heat 2 to 4 minutes or till lightly browned.

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