Chicken Burrito by CK
1 can refried beans
1 package tortillas
1 package shredded Colby Jack cheese
1 rotisserie chicken
1 package shredded lettuce
1 can diced tomatoes
1 jar salsa
1 package sour cream
Spread vegetarian refried beans in the center of each flour tortilla. Top with shredded cheese and shredded rotisserie chicken. Microwave until cheese melts. Top with shredded lettuce, diced tomatoes, salsa and reduced fat sour cream. Fold up and serve.

Coconut Transparent Pie by BDM

Prepare single crust 9 inch pie shell

Filling:
Beat until creamy: ¾ c butter
1 t grated lemon rind
Gradually add 1 c sugar, beating until light and fluffy
Add and beat thoroughly:
¼ salt
5 egg yolks
Stir in 1 ½ c coconut, pour into pie crust
Bake at 300˚ for one hour

Meringue:
Beat 5 egg whites until foamy. Add ¼ t cream of tartar and 2 T sugar. Continue beating, adding another 4 T sugar a bit at a time, beating after each addition. Beat until it will stand in peaks. Pile lightly on baked filling. Sprinkle with ½ c coconut, bake at 350˚ until delicately browned