1 cn (8 oz) crushed pineapple in
-juice (reserve juice)
2/3 c  Milk
1 tb Cornstarch
2    Eggs
4 tb Apricot preserves, divided
1/8 ts Ground ginger
1/4 c  Toasted, sweetened flaked
-coconut

TROPICAL CUSTARD

These can be either eaten warm from the e 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