Ingredients:2 cups carrots, grated10-oz. crushed pineapple, undrained3/4 cup raisins, or dried cranberries1 to 2 heaping spoonfuls of mayonnaiseDirections:Mix carrots, pineapple and raisins (or cranberries). Add only enough mayonnaise to make it creamy.Mark Moss, Eagle Bend, Minn.
Ingredients:1-1/2 cups apricots, ground2 cups coconut1/2 cup or 2/3 cup sweetened condensed milkDirections:Blend together and form into balls. Then roll in powdered sugar. Let set until firm.Mrs. Norman Engelbrecht, St. James, Minn.
Ingredients:2 tablespoons margarine1 medium onion, chopped2-1/2 cups chicken broth1 lb. carrots, peeled and sliced1-3/4 cups potatoes, peeled and diced1-1/2 cups skim milkSalt to tastePepper to tasteDirections:Melt margarine and saute onion. Add chicken broth, carrots and potatoes. Bring to a boil. Simmer until tender, 10-15 minutes. Transfer half of mixture to a blender. Puree. Return to pan with milk. Season with salt and pepper. Reheat, but do not boil. Serve.Ethel Sondreal, Reynolds, N.D.
Ingredients:1/2 cup butter1/4 cup brown sugar1 egg yolk1 cup flour1 teaspoon vanillaEgg white, slightly beatenWalnuts, crushedJam, jelly or candied cherriesDirections:Cream butter and sugar. Add egg yolk and mix well. Add flour and vanilla. Form into small balls and dip into slightly beaten egg white. Roll in crushed walnuts. Press hole in center, fill with jam, jelly or candied cherry. Bake at 325 degrees.Marlys Ekstrom, Minot, N.D.
Ingredients:2-1/2 cups frozen, shredded hashbrowns1/2 cup sour cream1 small can cream of mushroom soup, undiluted1 cup shredded cheeseDash saltDash pepperDirections:Mix together. Pour into a greased 1-quart baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 5-10 minutes. We like the favor of ranch sour cream. I also double the recipe.Rose Marie Schmiesing, Lucan, Minn.
Ingredients:1 pkg. lime Jell-O1 cup boiling water2/3 cup pineapple juice1 cup miniature marshmallows1 cup crushed pineapple1 cup salad dressing1-1/2 cups cabbage, shredded1-1/2 cups whipped cream1/2 cup nuts, choppedDirections:Prepare Jell-O with water and pineapple juice. Add marshmallows, pineapple, salad dressing, and cabbage. Mix and let set in refrigerator. When set, add whipped cream and nuts. Mix gently, but thoroughly. Put in cake pan or large bowl. Cool. Serve on lettuce leaf.Carla Renner, Zap, N.D.
Ingredients:3/4 cup raisins1 cup water3-5 whole cloves2/3 cup sugar1-1/2 tablespoons cornstarchDash pepper1 tablespoon butter1 tablespoon vinegar1 teaspoon lemon juiceDirections:Cover raisins with water, add cloves and simmer until raisins are tender. Combine dry ingredients and add to raisins stirring all the while. Cook and stir until thickened slightly. Add butter and remaining ingredients. Serve hot with ham. Can keep in refrigerator a long time and reheat. Enjoy!Garene Bibelheimer, Cathay, N.D.