Raggedy Ann Salad Recipes

RAGGEDY ANN SALAD--JUST FOR KIDS

Steps:

• ARRANGE AS FOLLOWS:.
• Place the peach half on a plate with the half of egg above it for the head.
• Tuck the ruffled lettuce under the peach half body.
• The celery sticks are the arms and legs.
• The raisins will the stuck in for the eyes,nose, buttons, and the two shoes.
• Put the cherry slice in for the mouth.
• Arrange the grated cheese around the head for the hair.

RAGGEDY ANN AND ANDY SALADS

Steps:

• Place 1/2 cup lettuce each on four plates. Place peach halves, cut side down, on lettuce. On each peach, place two raisins for eyes and two cherry halves for mouth. Arrange carrots around peach for hair.

RAGGEDY ANN SALAD

Steps:

• Assemble according to picture and ingredient list.
• Notes: I didn't have hard cooked eggs so I used a scoop of cottage cheese for the Head. For the Mouth I used a piece of red bell pepper. For the Body, I used apricot halfs.

RAGGEDY ANN AND ANDY SALAD

Steps:

• Place 1/2 cup lettuce on four separate salad plates.
• Place peach halves, cut side down, on lettuce.
• On each peach, place two raisins for eyes and two cherry halves for mouth.
• Arrange carrots around peach for hair (crosswise shred for Andy and lengthwise shred for Ann).

RAGGEDY ANN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Cream the shortening, brown sugar and white sugar together until light and fluffy. Beat in the vanilla salt and eggs.
• Sift the flour, baking soda and baking powder, add to the creamed mixture and stir to combine. Stir in the oats, rice cereal, coconut and nuts. Mix to combine.
• Form dough into walnut sized balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. These cookies should still be very soft when taken from the oven. Place on a cooling rack and let cool completely before storing in airtight containers.

RAGGEDY ANN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Cream the shortening, brown sugar and white sugar together until light and fluffy. Beat in the vanilla salt and eggs.
• Sift the flour, baking soda and baking powder, add to the creamed mixture and stir to combine. Stir in the oats, rice cereal, coconut and nuts. Mix to combine.
• Form dough into walnut sized balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. These cookies should still be very soft when taken from the oven. Place on a cooling rack and let cool completely before storing in airtight containers.