|Favorite Recipes from Great Midwest Cooks|
|by "Midwest Living"|
Great color photography and lively copy capture the spirit of the Midwest in this beautiful cookbook celebrating the bounty of America's heartland.
1 - 10 of 103 for raw carrot salad
Toss first 5 ... together mayonnaise and whipped topping that has been thawed. Gently mix into carrot mixture. Serve on lettuce leaf. Yield: 8 servings.
Put carrots through food chopper, add rest of ingredients and enough mayonnaise to mix it.
Combine oil and ... each addition. Add carrots and mix well; ... about 1 hour and 10 minutes. Cool in pan upright. Remove from pan, frost with orange glaze.
Combine sugar, salad oil and eggs. ... egg mixture. Add carrots, raisins, apples ... F. Frost with cream cheese frosting. Cake can be frozen. Serves 12.
Combine banana, sugar, ... mixture. Stir in carrots, nuts, and ... and cool on rack. Wrap and store overnight before cutting. Makes 1 loaf or 10 servings.
Beat eggs. Add ... smooth. Stir in carrots until blended well. ... 2/3 full). Bake at 350 degrees for 1 hour for large loaves. Bake 45 minutes for cans.
Combine oil, sugar ... well. Stir in carrots, pineapple and ... fluffy. If needed, add a little milk to give it spreading consistency. Add nuts and frost cake.
Beat the eggs, ... smooth. Stir in carrots until blended well. ... filling them no more than 2/3 full. Bake the bread at 350 degrees F. for about 1 hour.
Grease and lightly ... Stir in pineapple, carrots, and nuts. ... milk, and vanilla together until smooth. Fold in walnuts. Spread over cooled bundt cake.
Grease and lightly ... Stir in pineapple, carrots and nuts. Bake ... 1 1/2 hours. Cool 10 minutes in pan before unmolding. Frost with currant-nut icing.
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