Toasted coconut is actually quite delicious all by itselfpre heat your oven to 215place the shredded coconut on a flat cookie sheet, 15 minutes laterand there ya go! Otherwisedo the same thing with some almondswhen they come out of the oven, spritz them with a bit of water, dump them into the toasted coconutand presto!
INGREDIENTS: 16 ounces shredded coconut 1 can (14-15 ounces) sweetened condensed milk 2 teaspoons vanilla extract PREPARATION: Directions for coconut macaroons Mix all ingredients togetherDrop by teaspoonfuls onto generously greased baking sheetsBake at 350° for 8 minutesCool coconut macaroons slightly; remove to rackMakes about 4 to 5 dozen coconut macaroons.
1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed) 4 cloves garlic, minced 3/4 cup onions, chopped 1 cup butter (2 sticks) 1 tablespoon olive oil 2 cups chicken broth 3 eggs 1/2 cup fresh parsley, chopped 1 teaspoon paprika 1 lb turkey giblets, finely chopped 1/2 cup celery, chopped 1 cup chopped mushrooms 1/2-1 teaspoon Bell Seasoning (or rubbed sage) 1/4 teaspoon each: salt, pepper, onion and garlic powder a light sprinkling of cayenne pepper, if desired 1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutessauté 1 minute more and add chicken brothDissolve chicken bouillon in brothAdd paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepperAdd remaining butter and stir over low heat for 10 minutesStir package of stuffing cubes into broth quicklyLiquid will be absorbedTurn off heat but leave pan on stoveAllow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quicklyStir completely after adding each eggStuffing should be somewhat stickyIf it's not holding together, add 1/4-1/2 cup more broth and mix inLine the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded overSpray foil inside the pan with oil or non-stick sprayPat mixture into pan evenly, spreading with spatula or the back of a spoonDo not press heavilyShape into a bread loaf shapeBake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brownCut into 2 inch slices for each servingIt's easier to remove from the pan if you use a pancake flipper to cut the slices.
