INGREDIENTS

INSTRUCTIONS

TROPICAL CUSTARD
These can be either eaten warm from the microwave or made ahead,
refrigerated, and then eaten cold.
Preparation Time: 2 minutes Cooking Time: 13 minutes
Grease six 5 or 6 oz custard cups. Drain pineapple juice into glass
measure. (there should be 1/3 cup) In a small microwave safe bowl, use
whisk to combine milk, pineapple juice and cornstarch. Microwave on Hgh 3
minutes or until thickened, stirring after each minute. In vowl use the
whisk to beat eggs until frothy. Add pineapple, 2 tbsp of the apricot
preserves, and ginger.  Gradually stir warm milk into eggs.
Divide ixture evenly among custard cups, pouring about 1/3 cup mixture into
each cup.   vegetables add to the snack. If you prefer English muffin can
be used in place of the corn muffin.
Preparation Time: 2 minutes Cooking Time: 3 minutes
1 can (8 oz) vegetarian beans in tomato sauce 1/4 cup frozen corn kernels
1/4 tsp chilli powder 1/4 tsp dried oregano 1 corn muffin 1/4 cup shredded
cheddar cheese 1 green onion, sliced (optional) Green-pepper rings, cherry
tomatoes, and avacado slices, for garnish (optional)
In small microwave safe bowl, combine beans, corn, chili powder, and
oregano.  Microwave on High 2 1/2 minutes stirring once, until heated
through.  Stir corn muffin lenghtwise into 4 pieces. Spoon bean mixture
over muffin slices.  Top with cheese and green onion, then garnish with
green-pepper rings, cherry tomatoes and avacado slices if desired.
Yield:2 servings
Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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