Day 1

What's on the menu:
Baked picnic shoulder
Home grown butterbeans
Potato Salad
3 layer coconut cake with strawberry jam between layers

I bake my picnic ham in a roaster pan wrapped in Reynolds wrap with about a cup of water. I put the top on the roaster and back the ham 350 degrees for 30 min. per lb.

Butterbeans are grown in our country garden, and I cook them with liquid chicken broth and water and also a pack of dry chicken broth and some butter buds for about an hour and 15 min.

Potato salad is made with our red potatoes from our country garden. I leave the peelings on and cut them in 8ths. Boil until done and drain. I add boiled eggs chopped, dill pickle chopped. I cut an onion in 4ths and just put it in there for flavor as I don’t like biting on a jiblet of raw onion. Then, I add 1 TB of regular mustard, and about ¾ cup mayonnaise (I use Duke’s) and salt and pepper to taste.

Recipe for cake I took from an old magazine over 15 years ago. It’s a Baker’s coconut ad recipe.

I box of white or yellow cake mix
1 package of (4 oz. serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling (I use coconut cream instead of vanilla.)
1 -1/3 cup of water
4 eggs
¼ cup oil
1- 1/3 cups of coconut
1 cup of strawberry jam

Frosting:
3 ½ cups Cool Whip
2 cups Bakers Angle Flake coconut

Combine cake mix, pudding, water, eggs, and oil. Beat at medium for 4 min. Stir in 1 -1/3 cups coconut.

Pour into 3 cake pans and bake at 350 for 50 min. or until done. Cool.

Mix cool whip and coconut and spread half of strawberry jam and part of cool whip mixture between each layer. Finish icing cake and sprinkle top and sides of cake with angle flake coconut.

Refrigerate.