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Date And Coconut Dessert

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish 8 Servings

INGREDIENTS

1 lb Dates, stoned and finely
chopped
2 c Unsweetened shredded coconut
1 Egg
2 c Milk
Whipping cream

INSTRUCTIONS

This recipe was in the June 24, 1998 issue of the Los Angeles Times.
It was originally printed in the newspaper on May 2, 1926.  Sprinkle
alternate layers of chopped dates and shredded coconut in  buttered,
1-quart baking dish. Beat egg with milk and pour over top.  Bake at 325
until top browns, about 45 minutes. Serve warm with cream.  312
calories; 101 mg sodium; 31 mg cholesterol; 10 grams fat; 56 grams
carbohydrates; 5 grams protein; 1.75 grams fiber.  Posted to
JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net>  on Jun 29,
1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 28.1mg
Sodium: 126.1mg
Potassium: 177.1mg
Carbohydrates: 4.3g
Fiber: 1g
Sugar: 3.2g
Protein: 3.9g


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