Five-Cup Salad

Combine

• 1 c pineapple chunks, drained
• 1 c mandarin oranges, drained
• 1 c coconut
• 1 c sour cream
• 1 c mini marshmallows

If possible, refrigerate overnight. Easy to multiply.

**************************
I substitute my thick, plain yogurt for the sour cream, and sometimes a tin of sliced peaches (halved & drained) for mandarin oranges, which we can't often get here. It's called many things in cookbooks--ambrosia, for example--and sometimes people add chopped nuts or dates. I've seen it in different forms. It makes a good dessert, as well as a salad with dinner (especially for a sweet-toothed family like mine!).

Carrot & Pineapple Cake

Cream until fluffy:

• 3/4 c white sugar
• 3/4 c brown sugar
• 1-1/2 c salad oil

4 eggs--Add one at a time, beat well.

Stir together and add:

• 2 c flour
• 2 t baking powder
• 1-1/2 t baking soda
• 1 t salt
• 1-1/2 t cinnamon
• 1/2 t nutmeg

Then stir in:

• 2 c finely grated carrot
• 1 c drained, crushed pineapple
• (1/2-1 c nuts, raisins, currants--optional)

Bake in a 9"x13" pan (40 minutes) at 350F or in three round 8"-9" pans (30 minutes).

Mix for frosting:

• 6 oz cream cheese (I use my own very thick yogurt)
• 1/4 c butter
• 1 t vanilla
• 2 c icing sugar (1/2 box)

***************************

This recipe is from the Crocodile Cookbook, no longer in print and unavailable. The first few weeks after we arrived in Nigeria, we were assigned to housing that included a Crocodile Cookbook and a few food items in the cupboard. When I went to make this recipe with much excitement and anticipation, I was crushed to find the cake tasted terrible! It turned out that the bottle of groundnut (peanut) oil in the cupboard was rancid and totally spoiled the cake! It made quite a memory. Check your oil before you start cooking!

MRH Pickles

Mix:
1-1/2 c thinly sliced onions
12 c thinly sliced cucumbers

Sprinkle with 1/4 c salt. Add enough water to cover. Leave for 2 hours.
Drain off excess moisture. Do not rinse.

Add:
3 c sugar
1-1/2 c vinegar
1 t turmeric

Mix and refrigerate.

*******************************
This recipe makes the delicious fridge pickles we all know and love from MRH. I've been making them since Edna Robfogel was there, at least ten years. And they've been a hit ever since!