#3355 - Amish Shell Macaroni Salad

(by Shirley McNevich)

1lb. small shell pasta1/2 cup finely chopped celery (including some of the yellow leaves)
1/2 cup grated carrots
1/4 cup finely chopped onions (optional)
1/4 cup chopped green bell peppers
6 hard boiled eggs
2 cups Miracle Whip salad dressing
1/4 cup cider vinegar
3/4 cup white sugar
2 TBSP French's yellow mustard
paprika for sprinkling

Cook and drain pasta shells according to box directions--do NOT rinse. In a bowl add Miracle Whip, cider vinegar, white sugar and mustard--stir well. Peel and chop 5 of the hard boiled eggs. To the Miracle Whip mixture add chopped celery, grated carrots, chopped onions, chopped green bell peppers and chopped eggs--stir well. Add drained pasta shells--stir carefully to mix. Taste--if too sweet add more mustard or cider vinegar and stir again. If too sour, add a little more white sugar and stir again. Peel the last hard boiled egg, slice the egg and arrange the slices over the top. Sprinkle paprika over the egg slices. Cover and refrigerate overnight.

#2999 - Noodles and Ham

(by Shirley McNevich)

12oz. egg noodles
salt (according to egg noodle bag directions)
1/2 tsp. pepper
1/4 cup butter
1/4 cup chopped onions
1 cup chopped green bell peppers
1 cup grated carrots
1 cup cubed cooked ham (more if you wish)
1 cup frozen peas (thawed)
1 cup fresh grated Parmesan cheese (more if you wish)

Cook egg noodles with salt according bag directions. Drain the egg noodles but reserve 1/2 cup of the noodle water. Do NOT rinse the noodles. In a skillet over medium heat add butter--melt. Add chopped onions, chopped green bell peppers, and grated carrots--cook/stir until tender. Add cubed ham and peas--cook/stir until everything is hot. Add the drained egg noodles, reserved noodle water and pepper--cook/stir until heated through. After dividing mixture on to dinner plates, sprinkle grated Parmesan cheese over the top.

#2897 - Buttermilk Carrot Cake

(by Shirley McNevich)

2 cups sifted flour (measure before sifting)
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups white sugar
2 tsp. vanilla
1 - 8oz. can Dole crushed pineapple (well drained)
2 cups grated carrots
1 cup Baker's angelflake coconut
1 cup chopped walnuts
Frosting: 1 cup white sugar; 1/2 tsp. baking soda; 1/2 cup buttermilk; 1/2 stick butter; 1 TBSP Karyo clear corn syrup; 1 tsp. vanilla

In a mixer add canola oil, 2 cups white sugar and eggs--beat. Add 2 tsp. vanilla and 3/4 cup buttermilk--beat. Add 2 tsp. baking soda, cinnamon and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add drained pineapple, grated carrots, chopped walnuts and coconut--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 55 minutes--test with a toothpick for doneness. While the cake is baking make the frosting--in a saucepan add 1 cup white sugar, 1/2 tsp. baking soda, 1/2 cup buttermilk, butter and clear corn syrup. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add vanilla--stir well. Spread the hot frosting over the hot cake. Cool cake completely.

#2796 - Sunshine Salad

(by Shirley McNevich)

1 - 6oz. box lime Jell-O
1 - 20oz. can Dole crushed pineapple (drained but save the juice)
2 cups boiling water
1 carrot (grated)
1 cup grated cabbage
1/2 cup finely chopped celery

In a bowl add Jell-O and boiling water--stir until dissolved. In a measuring cup add the saved pineapple juice and add enough cold water for a total of 2 cups of liquid. Add the pineapple juice/water mixture to the hot Jell-O mixture--stir well. Cool mixture to room temperature, then refrigerate until it starts to gel. Remove from refrigerator, add crushed pineapple, grated carrots, grated cabbage and chopped celery--stir to mix. Pour the mixture into a 9 x 13 glass baking dish. Refrigerate overnight.

#2718 - Date Carrot Cake

(by Aunt Faye [Herman] Minier)

2 cups flour
1 TBSP baking powder
2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups canola oil
1 cup Domino's dark brown sugar (packed)
4 eggs
2 cups grated carrots
1 cup finely chopped dates
1/2 cup chopped walnuts OR chopped pecans
1 tsp. vanilla
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1/4 cup softened butter; 1 tsp. vanilla; 2 cups Domino's powdered sugar

In a mixer add brown sugar and eggs--beat. Add canola oil--beat. Add baking powder, cinnamon, salt and vanilla--beat. Add chopped nuts--beat. Add chopped dates and grated carrots--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add softened butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until creamy. Frost the cooled cake.

#1806 - Carrot Oatmeal Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Crisco shortening
1 1/2 cups white sugar
1 1/2 cups Domino's dark brown sugar (packed)
4 eggs
2 tsp. vanilla
2 cups grated carrots
4 cups Quaker quick oats
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts
1 cup Nestle's mini semi-sweet chocolate bits

In a mixer add butter and Crisco--beat. Add white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Add grated carrots and oats--beat. Slowly add flour--beat. Remove bowl from mixer--add walnuts and mini chocolate bits--stir with a spoon until mixed. Cover bowl and refrigerate batter for 4-6 hours. Remove batter from refrigerator--drop by tablespoonfuls on to greased cookie sheets (3" apart). Bake at 375 degrees for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing from cookie sheets.

#1762 - Garden Jell-O Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O OR or orange Jell-O
1 3/4 cups boiling water
1 cup grated carrots
1 cup drained Dole crushed pineapple
1/2 cup chopped walnuts

In a large bowl add Jell-O powder and boiling water--stir with a whisk until dissolved. Cool to room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add carrots, pineapple and chopped walnuts--stir. Pour the mixture into a mold or a serving dish--refrigerate overnight.

#1654 - Miracle Whip Carrot Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 1/4 cups Miracle Whip salad dressing
4 eggs
1/4 cup cold water
2 tsp. cinnamon
2 cups grated carrots
1/2 cup chopped walnuts

In a mixer add Miracle Whip, eggs, cold water and cinnamon--beat. Slowly add cake mix--beat until smooth. Remove bowl from mixer--add grated carrots and chopped walnuts--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Use our cream cheese frosting recipe #308 to frost the cake.

#1605 - Raisin Carrot Cookies

(by Kim [Knecht] Bickel - friend)

1 cup white sugar
1 egg
1/2 cup finely grated carrots
2 cups sifted flour
1/2 cup softened butter
1 tsp. lemon flavoring
1/2 cup raisins (place in a saucepan, cover with water, bring to a boil, cook for 5 minutes and drain)
2 tsp. baking powder
1/2 tsp. salt

In a mixer add butter, white sugar and egg--beat. Add salt and baking powder--beat. Add lemon flavoring and grated carrots--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-12 minutes.