March 2005

Current Cooking

Coconut Carrot Casserole

1/4 (one fourth) cup margarine, softened

1/2 (one half) cup sugar

2 eggs

1/3 (one third) cup milk

1 teaspoon vanilla

3 16-ounce cans sliced carrots, drained, mashed

1/2 (one half) cup flaked coconut

 Topping:

1/2(one half) cup packed brown sugar

1/2 (one half) cup chopped pecans

1/4 (one fourth) cup all purpose flour

2 tablespoons margarine, melted

In a mixing bowl, cream margarine and sugar. Add eggs, milk, vanilla and carrots. Mix well. 

Stir in coconut. Pour into greased 2 quart baking dish. Combine topping ingredients. Sprinkle over carrot mixture. Bake uncovered at 350 degrees for 35-40 minutes or until golden brown and bubbly.

-Submitted by Becky Johnson, Conyers, who receives a $25 credit on her WEMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

Handy Tip

Don't block the vent holes on electronics like DVD players, satellite receivers and TVs.   The excess heat build up lead to premature failure.

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