4 Cups shredded Carrots
1 Small can Chunk or Crushed Pineapple, drained
1/2 Box White Rasins or Yellow Rasins
1/2 Cup more or less of Sugar
1/2 Cup or more of Mayonnaise
1/2 Cup Small Marshmallows if you like
Shredd the carrots and put in a bowl. Add the pineapple chunks and the rasins.Then add the mayo and the sugar. Just mix the sugar and mayo together in another bowl and then pour it over in the carrot mixture. Can add more or less sugar to your taste. You do not want this to be real wet.Stir. Ref. Can also add some marshmallows to this. About a hand full. But it will make it sweeter so watch the sugar.
Sunday, February 7, 2010
HOMEMADE BUTTER
3 Pints of whipping cream
1 Qt. of Buttermilk
Let sit out to room temp. Put in a glass jar and shake until butter is formed.Then sit in ice water and then remove butter from jar and add salt not a whole lot of salt. Ref.
1 Qt. of Buttermilk
Let sit out to room temp. Put in a glass jar and shake until butter is formed.Then sit in ice water and then remove butter from jar and add salt not a whole lot of salt. Ref.
PINEAPPLE COBBLER
1 Cup Self-rising Flour
1 Cup Milk
3/4 Cups Sugar
1 Can Pineapple Tidbits, partially drained
1 Can Cream of Coconut
1/2 Cup Sliced Maraschino Cherries
Preheat oven to 350. In a 2 quart sprayed baking dish mix the first three ings. until smooth. Add the next 3 ings. and blend again. Bake until the crust is golden brown and the center is firm. Serve warm. Can top with ice cream or Cool Whip.
1 Cup Milk
3/4 Cups Sugar
1 Can Pineapple Tidbits, partially drained
1 Can Cream of Coconut
1/2 Cup Sliced Maraschino Cherries
Preheat oven to 350. In a 2 quart sprayed baking dish mix the first three ings. until smooth. Add the next 3 ings. and blend again. Bake until the crust is golden brown and the center is firm. Serve warm. Can top with ice cream or Cool Whip.
OUT OF THIS WORLD BUNT CAKE
This cake is different as it does not have any flour in it. But it is very good.
2 Cups Granulated Sugar
1 Cup Butter or Blue Bonnet Marg.
5 Eggs
1 Cup Milk
1 (13 1/2)oz. Box of Graham Cracker Crumbs or 3 1/2 Cups
1Tablespoon Baking Powder
1 (6)oz. Pack of frozen shredded Coconut
1 1/2 Cup chopped Pecans
1 (20)oz. Can Crushed Pineapples, drained
1 Tablespoon Vanilla Extract
Spray a Bunt pan with cooking oil. Flour it also. Mix all the ings. except the pineapple together with a electric mixer. Now add the pineapples last and blend again.Pour in bunt pan. Bake at 350 for 1 1/2 hours or until a toothpick or straw comes out clean. Let cool before taking out of pan.
Frosting:
1/2 Cup Butter or Marg, softened
2/3 Cup Brown Sugar
1/4 Cup Milk
1 Cup Coconut
1 Cup Chopped Pecans
Mix all ings. together and put on cake. Put the cake on a ovenproof plate and put the frosting all over the top and sides of it. Put back in oven and let get hot and bubbly for around 5 minutes and is slightly brown. Watch and don't let burn. You can also make this in a 9 x 12 pan. Then put it in the oven and let get bubbly and brown.
2 Cups Granulated Sugar
1 Cup Butter or Blue Bonnet Marg.
5 Eggs
1 Cup Milk
1 (13 1/2)oz. Box of Graham Cracker Crumbs or 3 1/2 Cups
1Tablespoon Baking Powder
1 (6)oz. Pack of frozen shredded Coconut
1 1/2 Cup chopped Pecans
1 (20)oz. Can Crushed Pineapples, drained
1 Tablespoon Vanilla Extract
Spray a Bunt pan with cooking oil. Flour it also. Mix all the ings. except the pineapple together with a electric mixer. Now add the pineapples last and blend again.Pour in bunt pan. Bake at 350 for 1 1/2 hours or until a toothpick or straw comes out clean. Let cool before taking out of pan.
Frosting:
1/2 Cup Butter or Marg, softened
2/3 Cup Brown Sugar
1/4 Cup Milk
1 Cup Coconut
1 Cup Chopped Pecans
Mix all ings. together and put on cake. Put the cake on a ovenproof plate and put the frosting all over the top and sides of it. Put back in oven and let get hot and bubbly for around 5 minutes and is slightly brown. Watch and don't let burn. You can also make this in a 9 x 12 pan. Then put it in the oven and let get bubbly and brown.
JOYCE'S CUCUMBER SALAD
One of my friends who was a great singer in our church gave this recipe to me. Everyone loved her recipe of this salad. We all miss her so very much as she was the type of person who would help you all she could and was always so kind.
1 Medium Box of Small Shell Maccorni, cooked and drained
1 1/2 Cucumbers, chopped
1 Green Bell Pepper, chopped
1 Can of Peas, drained
1/2 Cup or more of Kraft mayonnaise
1/2 Teaspoon Celery Salt
Salt and Pepper to taste
Cook Macaroni until done but not mushy. Drain. Run cold water over it and drain again. In a bowl put the macaroni and pepper, peas and cucumbers last. Add the celery salt and the salt and pepper then add the mayo. Stir and chill. Can add more bell pepper and cucumbers. I always add more cucumbers to this.
1 Medium Box of Small Shell Maccorni, cooked and drained
1 1/2 Cucumbers, chopped
1 Green Bell Pepper, chopped
1 Can of Peas, drained
1/2 Cup or more of Kraft mayonnaise
1/2 Teaspoon Celery Salt
Salt and Pepper to taste
Cook Macaroni until done but not mushy. Drain. Run cold water over it and drain again. In a bowl put the macaroni and pepper, peas and cucumbers last. Add the celery salt and the salt and pepper then add the mayo. Stir and chill. Can add more bell pepper and cucumbers. I always add more cucumbers to this.
JUDY'S MACARONI SALAD
1 Pint Jar of Walmart Brand Mayonnaise
1 Medium Box of Creamnettes Macaroni
1 Green Pepper. shredded fine or diced fine
2 Carrots, shredded fine or diced fine
2 Stalks of Celery, shredded fine or diced fine
1 Medium Onion diced
1 Tomato, seeded and chopped
5 Large Boiled Eggs, diced
Salt
Cook Macaroni and drain. Don't over cook or they will be mushy. Run cold water over them and drain again. Put the macaroni in a bowl and add the
shredded pepper, onion, celery and carrots. Shred these fine. Add the mayonnaise and the chopped eggs. Stir. Then add the tomato last. Also add the salt. If not making a big bowl don't use the whole jar of mayo. Just use around half of the jar. The Walmart brand is what makes this so good. Chill.
1 Medium Box of Creamnettes Macaroni
1 Green Pepper. shredded fine or diced fine
2 Carrots, shredded fine or diced fine
2 Stalks of Celery, shredded fine or diced fine
1 Medium Onion diced
1 Tomato, seeded and chopped
5 Large Boiled Eggs, diced
Salt
Cook Macaroni and drain. Don't over cook or they will be mushy. Run cold water over them and drain again. Put the macaroni in a bowl and add the
shredded pepper, onion, celery and carrots. Shred these fine. Add the mayonnaise and the chopped eggs. Stir. Then add the tomato last. Also add the salt. If not making a big bowl don't use the whole jar of mayo. Just use around half of the jar. The Walmart brand is what makes this so good. Chill.
JUDY'S STIR FRY
1 Tomato, Seeded and diced into pieces
1 Onion, Diced
1 Green Pepper, Diced
1 Summer Squash, Diced
1 Zucchini, Diced
Salt and Pepper
Cornmeal to taste
Wash and dice all the vegs. Put some olive oil in a skillet or regular oil and put vegs. in. Fry slow. When half done add some cornmeal to cover all of this and finish frying slow. Don't let cornmeal scorch. Cornmeal will be light brown.
1 Onion, Diced
1 Green Pepper, Diced
1 Summer Squash, Diced
1 Zucchini, Diced
Salt and Pepper
Cornmeal to taste
Wash and dice all the vegs. Put some olive oil in a skillet or regular oil and put vegs. in. Fry slow. When half done add some cornmeal to cover all of this and finish frying slow. Don't let cornmeal scorch. Cornmeal will be light brown.
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