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Results 31 - 40 of 125 for shredded carrot-pineapple salad
Sift together first 6 ingredients. ... little on the carrots and the pineapple if you make this 2 ... of serving time as it will become moist.
32. CARROT SALAD
Make jello according to directions ... set. Note: When I use pineapple, I use the juice of pineapple for part of the cold water you add to jello.
Combine all ingredients and mix well. Refrigerate. Makes about 4 to 6 servings.
Sift dry ingredients together into ... pan cake. Colors well with food coloring, when and if desired. Frosting to go with Carrot-Pineapple Cake.
Preheat oven to 350 degrees. ... slightly; stir in salad oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts, and pineapple sauce into flour mixture until ... and 1 teaspoon vanilla.
Preheat oven to 350 degrees. ... blended. Stir in carrots, pineapple, coconut, chopped pecans and ... confectioners' sugar at low speed, then beat.
Preheat oven to 350 degrees. ... blended. Stir in carrots, pineapple, coconut, chopped pecans and ... cinnamon; at high speed, beat until blended.
Beat eggs together with oil, ... Mix well. Mix pineapple, carrots and nuts; stir into flour ... frosting. Yield 1 (13x9 inch) cake or 2 layers.
Beat together the salad oil, eggs and sugar until blended. Add carrots, pineapple, coconut. Blend in the ... on cake after cooling 10 minutes.
Reserve a little pineapple juice for frosting. Combine and ... speed beat in carrots, pineapple, coconut, chopped pecans ... in center of cake.
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