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Results 91 - 100 of 340 for pineapple-carrot salad
Combine sugar, flour, soda, baking ... oil, vanilla, eggs, pineapple, carrots and apple; beat well. Stir ... Yield: enough for on 3 layered cake.
Grease and lightly flour a ... and salt. Drain pineapple, saving syrup. Add pineapple ... Stir in pineapple, carrots and nuts. Bake at 325 ... Frost with currant-nut icing.
Combine all ingredients except lettuce; stir well. Cover and chill for 2 to 3 hours. Serve on lettuce leaves. Yield: 6 servings.
94. CARROT SALAD
Mix all ingredients together and let stand in refrigerator about 2 hours before serving.
Mix together first 6 ingredients. Add oil and eggs. Mix well. Add remaining ingredients and mix well in electric mixer. Pour into 3 (9 ...
Mix everything up in a bowl and put it back in the refrigerator to get cold until you're ready to eat. Mom's note: stir well before ...
Sift together dry ingredients. Add liquids; stir together. Add remaining ingredients and mix together. Bake in a greased and floured 9x13 ...
Place carrots, pineapple and raisins in a medium bowl. Combine remaining ingredients; pour over carrot mixture and stir well. Chill before serving.
99. CARROT CAKE
Bake at 350 degrees for 45-60 minutes.
100. CARROT RAISIN SALAD
Soak raisins in pineapple juice for 30 minutes. Drain and add to other ingredients; mix well. Makes 8 servings.
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