In mixing bowl crumble shredded wheat with your fingers. Using a spoon stir
in the coconut and brown sugar. Pour in the melted butter. Stir together.
Line muffin tin cups with foil. Press the mixture onto the bottoms and up
the sides of foil lined cups. Bake at °350. Carefully peel the foil off the
nests. Fill the nests with fruity bird eggs: red or green grapes,
blueberries, strawberries, melon balls or drained canned fruit. This is
great at Easter with the little candy Easter eggs. We like it at Christmas
with red or green cherries and a spoonful of yogurt on top.
Recipe by: Sister-Melba Miles
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Sep 13, 1997
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