Submitted by: Allan and Luvern Lofthus
1 package (12 oz) cranberries 2 oranges 2 apples 1/2 cup coconut 1/2 cup walnuts, chopped 1 cup sugar Put cranberries, oranges, apples and nuts thru salad shooter. Add sugar and coconut. Blend together thoroughly and chill in refrigerator at least 1 hour before serving.Monthly Archives:May 2011
May 1st, 2011 / Tags:Lofthus , Recipes / Categories: Recipe, Salads and Salad Dressings /
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May 1st, 2011 / Tags:Lofthus , Recipes / Categories: Recipe, Salads and Salad Dressings /
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Submitted by: Alland and Luvern Lofthus
1 bunch broccoli — separated in small pieces 1 head califlower — separated in small pieces 1 green or red pepper, chopped (may use both if prefer) 1 purple onion, chopped or separated into rings. Dressing: 1/2 cup vinegar 1/2 cup vegetable oil 1/2 cup mayonaise 1 teaspoon dry mustard salt Mix vegetables in large bowl. Mix up the dressing evenly and pour over vegetables, stir thoroughly. Let salad marinate over night in refrigerator before serving.
May 1st, 2011 / Tags:Lofthus , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
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Submitted by: Allan and Luvern Lofthus
1 box frozen califlower 1 box frozen brussel sprouts 1 box frozen broccoli 1 can mushroom soup 1 can golden mushroom soup 1 bag onion rings Cook the califlower, brussel sprouts and broccoli according to directions on box. Drain and put in baking dish. Add the 2 cans of mushroom soup. Spread onion rings on top. Cover and bake at 350 degrees for 30 to 40 minutes.Submitted by: Allan and Luvern Lofthus
Spread 1 cup raisins evenly in unbaked pie shell. Mix together: 3/4 cup sugar 2 egg yolks 3/4 cup sour cream 1 tablespoon cornstarch 1/2 teaspoon salt Pour this mixture over the raisins. Bake at 325 degrees until light brown. Make a meringue of egg whites and a bit of sugar, beat to stiff peaks. Spread on top of baked pie, and brown in oven.