| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 6 |
tb |
Flour |
| 3 |
c |
Milk |
| 2 |
c |
Cooked chicken; diced |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Pimento; sliced |
| 1 |
c |
Pineapple; diced |
| 3 |
|
Coconuts |
INSTRUCTIONS
Trim rough fiber from coconut shells. Saw in half crosswise. Combine oil,
flour and milk in a saucepan over low heat. Stire until you have a smooth
white sauce. Add chicken, salt, pimiento, and pineapple. Fill coconut
halves with chicken-pineapple mixture. Place in shallow baking pan. Bake at
350F for 1 hour. Coconut meat become firm and cannot be eaten.
Variation: Substitute tuna or turkey for chicken.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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