|Grated coconut||5 Tablespoon|
|Radishes||1 1⁄4 Pound|
|Mustard seed||1 1⁄2 Teaspoon|
|Kidney beans||2 Tablespoon|
|Butter||2 1⁄2 Tablespoon|
|Sweet green peppers||1|
Grate radishes and cut pepper fine.
Add chopped parsley to pepper and heat in butter for 5 minutes over low heat together with mustard seed.
Add radishes and continue cooking over low heat until done.
Add the lemon juice to the coconut and stir into mixture, with the kidney beans.