Recipes

Here are the recipes that Julie cooked at Mom and Dads last weekend!!

> Creme of Cocnut Cake
>
> 1 box white or yellow cake mix (I use Betty Crocker)
> 1 (15 oz.) can cream of coconut (at Publics Grocery this was in the Ethnic
> isle, but sometimes it is with the pinacalata)
> 1 (14 oz.) can Eagle Brand condensed milk
> 1 (16 oz) Cool Whip (at home I use the lite, but NOT fat free)
> 1 (7 oz) bag flaked coconut ( I use Baker's)
>
> In a 13x 9 pan, bake cake as directed on pkg. While still hot, punch
> holes (I use a straw or wood spoon handle) in the cake. Stir the Creme of
> Coconut and then pour all over cake. Now pour the condensed mile over the
> cake. Let cool for 30-40 minutes. Spread Cool Whip over the cake and
> sprinkle coconut on top. Cover and store in refrigerator.
> YUMMY!!!!!
>
> Bar - B - Q
>
> For a 4-6 pound Roast I buy 2 bottles of Barbeque. I use Krafts brand.
> One with Honey, one original. (medium size bottles). Well it depends if
> you like saucey taste or the sauce not so thick. Mix 2 -3 Tbs. Honey with
> sauce.
> I wash my roast and put in a 13x9 pan. I clean and de-string 4 stalks of
> celery sticks. Put 11/4 cups of water over roast. I then
> sprinkle salt to taste (1 scant teaspoon to 2 lbs. meat is what I do).
> Pepper to taste. I sprinkle Onion Powder (NOT ONION SALT) all over meat.
> I then put 3 teaspoons of chopped garlic all over roast. ( I buy it
> already chopped in a jar). Now lay the celery stalks on top of roast.
> Cover roast with foil and put in Preheated oven of 350 degrees and leave
> for 2 hours untouched. In about 1 1/2 hours, heat the B sauces and
> honey on low to pour over the roast when the 2 hours are up.
>
> After 2 hours lower the oven to 300 degrees and take 2 forks and shred
> roast and mash the celery up. Pour sauce all over
> roast and cook for at least 1 more hour if not 2. One can do this with a
> crock pot, but to me it taste better cooked in oven .
>
> Serve with Baked Beans, Slaw, Corn, or whatever and Yummy!
> Love Ya,
> Julie

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