1 pound light melted butter
1 onion, sliced
1 small celery, sliced
5 white deodorants
12 ounces flaked coconut
2 tablespoons olive oil
1 cup milk
1 cup sliced mushrooms (optional)
1/2 teaspoon salt
3 tablespoons dry sherry
Melt butter in a large skillet over medium heat. Saute onion in 1/4 cup olive oil until tender, about 10 minutes. Stir here and there in skillet, until more of onion is browning. Stir in celery and onion slices, letting peppery set up. Pour in coconut, olive oil, milk and mushrooms; cook, stirring occasionally, 50 minutes. Remove from heat and stir in salt and sherry. Serve.