Coconut Basmati Rice

1 3/4 cups basmati rice
1 can coconut milk
2 cups water
toasted coconut

Combine rice, coconut milk, and water in saucepan over medium-high heat.  Cook and stir until it boils.  Reduce heat and cover. Cook for about 15-20 minutes or until the water is all absorbed. 
Let stand for 5-10 minutes. Fluff.

To toast coconut:  Pull out a small skillet warm up on the stove add the coconut and stir until it is starting to turn brown dump into a bowl or plate.  You have to watch it or it burns fast.

You can substitute the basmati rice for regular white rice, but I wouldn't suggest it.  The basmati rice is amazing and does actually taste different.  Also make sure to wash and soak the rice, it makes it cook so much faster!

Adapted from: 365 Easy Vegetarian Recipes

Grandma Lich's Seven Layer Salad

1 Head of Lettuce-chopped
1/2 onion-sliced then broken apart
1 pkg frozen peas
1 head of cauliflower-sliced
2 cups sliced celery

Dressing: 
2 cups Miracle Whip or Mayo (it is an entire small jar)
3 Tablespoons sugar
1/2 cup parmesan cheese

Mix dressing.  Spread on top of salad and seal edges.  Top with 1# crisp bacon crumbled.Top thiswith 2 cups sharp cheddar cheese. Cover and set in fridge for 24 hours.  Toss and Serve!

One of my very favorite foods! Eat it within a day or so of "tossing and serving" because it starts to get a bit soggy.  Each one of us leaves out something when we make it.  Grandma cuts out the onions, mom the peas and I leave out the celery!