WILD RICE CASSEROLE
1 lb. sausage (Tennessee Pride brand)
½ lb. Italian sausage
1 large can mushrooms
1 can spinach
1 large can sliced black olives
1 onion, chopped
3 pkg.  long grain wild rice
1 c. mayonnaise
Cook rice. Brown sausages and drain. Drain mushrooms, olives and spinach. Mix all together. Put into baking dish. Bake 1 hour at 350°F.
 
COCONUT CAKE
2 c. flour
2½ tsp. baking powder
½ tsp. salt
2/3 c. Crisco
1 c. sugar
3 eggs
1 tsp. vanilla
1 c. moist coconut flakes
2/3 c. milk
 Mix flour, baking powder and salt. Cream Crisco and sugar until light and fluffy. Add eggs. Beat thoroughly. Add vanilla and coconut. Add dry ingredients alternately with milk, stirring only enough to blend thoroughly. Do not beat. Bake at 350°F. for 30-35 minutes.
Frosting
¾ c. Crisco
3 c. powdered sugar
¾ c. chopped coconut
1 tsp. vanilla
 Warm water
Mix all ingredients together, then add enough water to reach spreading consistency.
TENNES...