In large bowl, cream butter, then slowly beat in eggs.
Mix in coconut, sugar, flour, cocoa, salt, vanilla and nuts.
This makes a heavy batter.
Spread in greased and floured 9 x 13-inch pan. Bake in preheated oven 45 to 50 minutes or until cake tests done.
Drain pineapple; add marshmallows.
Mix cherries, sugar, salad dressing and cream cheese.
Mix well.
Fold in whipped cream.
Add nuts and coconut, if desired.
Chill and serve.
Drain pineapple and mix together.
Place in graham cracker crust.
Refrigerate 3 to 4 hours before serving.
Quick and easy. \"$Million $Dollar Taste.\"
Mix lemon juice and condensed milk and stir until thickened. Fold in Cool Whip, pineapple and pecans.
Pour into pie shells. Cool in refrigerator and serve.
Makes 2 Million Dollar pies.
Layer in order in a 9 x 12-inch pan. (Glass is pretty for the layers of salad.)
This salad keeps very well in the refrigerator hours before serving time.
Dissolve lemon jello in 1 cup boiling water.
Add pineapple juice and cool.
Add all remaining ingredients, except whipped cream and cheese.
Let set in refrigerator until it begins to jell.
Soften cheese and whip cream.
Add cheese to cream and then add to jello mixture and return to refrigerator.
Place ingredients into square pan.
Cut into squares and serve as salad or desert.
ork in pan.
Make salad; Line crispy tortillas with romaine
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon
nd olives in a large salad bowl.
In a small
nd add them to the salad.).
Make the dressing: Mash
he dressing while preparing the salad.
Preheat oven to 350