Recipes and Another Stage in my Autumn Painting

I'm still working on this painting:

It's a little slower progression because of all the people in this painting.  You can click on the photos for a closer view.

A few readers have asked me for the recipes from a previous post.  The Jello Salad can be found on the blog Mennonite Girls Can Cook.  This is one of my favorite blogs and where I find alot of wonderful recipes.

"Slow-Cooked Pull Pork"

1 T. oil

3-1/2 to 4-lb. boneless pork shoulder roast, netted or tied

10-1/2 oz. can French onion soup

1 c. catsup

1/4 c. cider vinegar

2 T. brown sugar, packed

12 sandwich rolls, split

Brown roast in oil on all sides and then place in crock pot.  Mix remaining ingredients, except rolls, and pour over roast.  Cook on low for 8-10 hrs. (I cook mine overnight)  Discard string and shred meat with a fork or fingers. Spoon sauce from pan over top or serve with your favorite BBQ sauce.

"Coconut Cream Pie"

2 c. milk

2/3 c. sugar

1/4 c. cornstarch

1/4 t. salt

3 egg yolks, beaten

2 T. margarine

1/2 t. vanilla extract

1-1/2 c. sweetened flaked coconut, divided

9-inch pie crust, baked

Cook milk, sugar, cornstarch and salt in a saucepan over med. heat until thickened.  Cook for 2 additional min. stirring constantly.  Remove from heat.  Stir a small amount of this mixture into egg yolks.  Pour yolks back into saucepan and simmer for 2 minutes.  Add margarine, vanilla, and one cup coconut and pour into crust.  Spread meringue over pie and seal edges.  Sprinkle remainer of coconut on top of pie.  Bake at 350 degrees for 12 min. 

Meringue:

4 egg whites

7-oz jar marshmallow creme

Beat egg whites with electric mixer on high until very stiff peaks form.  Add marshmallow creme and beat for 4 minutes.