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Our LATTICE Recipes:
Stewed Crunchy Coleslaw

2 packages ramen noodles (beef or vegetable)
l package coleslaw mix (l lb)
l package broccoli slaw (found at Krogers)
l bunch green onions
l cup sunflower seeds
l cup slivered almonds or pumpkin seeds Dried cherries or sweetened dried cranberries
1/2 cup rice vinegar
1/3 cup combined olive oil and toasted sesame oil plus flavoring from ramen packets
Toast almonds in oven…be careful not to burn
Break noodles into tiny pieces.
Chop onions finely.

Mix noodles, onion, seeds, and almonds in large bowl. Mix in separate bowl rice vinegar, olive oil, toasted sesame oil and ramen seasonings.

Mix all together. Serve.

NOTE: Meg says to keep the first mixture separate from coleslaw mix with vinegars and seasons until just before serving. Susan actually mixes everything together and refrigerates. Add cherries or cranberries to taste.

From: Meg Anderson via Susan Howard to Sally McClintock, From Massachusetts to Colorado to Michigan USA

Norseha’s Pumpkin Pudding
1 can of pumpkin
1 can of Coconut Milk
1 cup of wheat flour
1/2 cup of Sugar
1/2 cup vegetable oil
3 eggs

Preheat oven to 350 degrees.
Mix eggs and sugar till sugar dissolves. Add pumpkin, coconut milk, and flour.
Grease a 9×9 pan with ½ cup oil. Pour mixed ingredients into greased pan.
Bake for 45 minutes until the top has slightly browned.
Bake for another 10-15 at reduced temperature (250 degrees) so that the center is fully cooked.
Let stand for 10 minutes before serving.

by Norseha Unin –

Jill’s Corn Soufflé (Corn Cake, Corn Pudding)

9×13 metal or glass pan (i.e. brownie pan)
Preheat oven to 350 degrees
2 cans of Creamed Corn
2 cans of Corn – drained
2 boxes of Jiffy Corn Muffin Mix (found in the baking section)
16oz of Sour Cream
4 sticks of butter (1 lb.) – melted
6 beaten eggs (optional) – will make a more cake-like soufflé

Mix all ingredients together. Pour in pan. Place pan on baking sheet. Put in center of oven.
Bake for 45-60 minutes until the top has slightly browned and the center is fully cooked.
Check at 45minutes to see if the center is fully cooked.
If it jiggles too much, it needs to remain in oven longer.
Let stand for 10-15 minutes before serving. Enjoy!

The eggs are optional. I have made it both ways. The eggs make for a more cake-like soufflé.

by Jill McKillips –

Judy’s Pretzel DessertServes 24

¾ cup margarine or butter, softened
3 tablespoons sugar
2¾ cups crushed pretzels (not too fine)
1 cup sugar
1 (8 ounce) package cream cheese, softened
1 (4 ounce) carton frozen whipped topping, thawed
2 cups boiling water
2 (3 ounce) packages raspberry gelatin
1 (16 ounce) package of frozen raspberries

In medium mixing bowl, cream together margarine and 3 tablespoons sugar.
Add pretzels. Press into 9 x 13 inch pan and bake 10 minutes in a preheated 350 ° oven. Cool.
In medium mixing bowl, beat together 1 cup sugar and cream cheese.
Fold in frozen whipped topping. Spread over cooled pretzel crust. Chill.
Pour boiling water over raspberry gelatin. Stir to dissolve.
Add frozen raspberries and stir until thawed. Chill until gelatin is slightly thickened.
Spoon gelatin over cream cheese layer. Chill until set.
Cut into squares and serve. Garnish with additional whipped topping, if desired.

by Judy Huynh –

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