Recipe - Date And Coconut Dessert

1 pound Dates; stoned and finely
chopped
2 cup Unsweetened shredded coconut
1 Egg
2 cup Milk
Whipping cream

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.

1. Sprinkle alternate layers of chopped dates and shredded coconut in
buttered, 1quart baking dish.

2. Beat egg with milk and pour over top.

3. Bake at 325 until top browns, about 45 minutes.

4. 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 JEWISHFOOD digest by Harriet Neal queenbe@earthlink.net on Jun
29, 1998, converted by MM_Buster v2.0l.