Jo Ellen Doss

Coconut cake is a favorite thing of Jo Ellen Doss of Calhoun City to make. She learned how to make it from Glenda Funderburg, “one of the best cooks at Bethany Baptist Church”, who talked her through it over the phone.

Glenda told her the secret is using the milk of a fresh coconut, and Jo Ellen says it’s also keeping the cake in the refrigerator. Jo Ellen liked the cake so much the first time she made it, that she made it four more times, saying it’s a good recipe. The garlic mashed potatoes are also something she makes a lot and says they are easy.
Jo Ellen’s grandmother, Jimmie Ray Fox, taught her to make biscuits as a teenager when she started learning to cook and she still makes them that way today. She does cook a lot and loves it, collects recipes and likes to try new things (anything.) But her favorite time to cook is Thanksgiving when she prepares a traditional meal to enjoy with her brothers, Mike and Jeff Moore, and their families. And she always cooks her ham using brown sugar and mustard.
Jo Ellen cooks a big meal every Sunday for her family (usually 8-10 people). “The best part of my day is feeding my kids,” she said. She and husband, David, have three children, Andrea (Dustin) Williams, Derek, and Josh (Danica) Doss, and two grandchildren, Ryland and Ainslee. Her grandchildren love her macaroni and cheese and she makes hers with a little different twist–she uses buttermilk, and tops it with crushed Ritz crackers and butter, before baking it in the oven.

Coconut Cake
(Glenda Funderburg)
2 cups self-rising flour
Sift in 1 1/3 cups sugar
1/2 cup Crisco
1 cup sweet milk
2 eggs
1 fresh coconut
Frosting: 16 oz. Cool Whip, 2 cups sugar, 1-8 oz. sour cream, bag of Baker’s coconut (not frozen)
Mix flour, sugar, Crisco, eggs and milk. I use three 8″ cake pans. Flour and grease pans. Pour batter in pans and bake for 20-25 minutes at 350°. When cakes are cool, pour the milk out of the coconut on all three layers. Put on frosting, then sprinkle with coconut. I keep this cake in the refrigerator.

Roasted Garlic Mashed Potatoes
1 clove garlic
6 Russet potatoes
6 oz. cream cheese
4 Tbsp. unsalted butter
Place garlic in foil and drizzle with olive oil. Put in 350° oven until tender, about 25 minutes. Cut up and place potatoes in large pot and cover with water. Bring to boil and cook until tender, about 45 minutes. Drain. Add cream cheese, garlic and butter, and mash until smooth. Season with salt and pepper to taste.

Italian Meatloaf
1/3 cup milk
1 slice bread chopped
1 pound ground pork
1 pound ground chuck
I cup pepperoni chopped
1 cup onion
1/2 cup Parmesan cheese
2 cloves garlic minced
2 large eggs
1 tsp. salt
1 tsp. ground black pepper
1/2 can Rotel
Add pork, beef, pepperoni, cheese, garlic, onion, eggs, salt, pepper and Rotel. Form in oval shape and place in large baking dash. Cook for 55 minutes. Let stand 10 minutes before serving.

Green Beans with Red Pepper
1 1/2 lbs. fresh green beans
6 Tbsp. olive oil
1/3 cup water
3/4 cup sliced red pepper
1/2 cup chopped onion
Salt and pepper to taste
2 Tbsp. vinegar
2 Tbsp. sugar
In large skillet add olive oil, red pepper and onion. Cook until tender. Add string beans, water, sugar, vinegar, salt and pepper. Cook about 30 minutes or until beans are tender.

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