Thursday, January 31, 2013

269. How to Make Wonton Cones


Wonton Cones are just a cute party addition to any table.  They look fun, they are easy to use and they can be made up in advance.  I like that.  I made these three days before I used them and stored them in an air tight bag.  They were still fresh and crispy as the day I made them.

The cones can be filled with any type of filling:  mousse, salads, cheese, etc....

I have filled mine with an Oriental Salad Mixture (recipe will be shared on Sunday for Sunday Supper and Super Bowl Sunday).

These Wonton Cones are easy to make.  The tricky part is making sure the oil is not too hot and that you have the right tool to work with.

What is the right tool?  Well, I have seen a carrot used, a medal cylinder and a piping nozzle used for decorating cakes.  Hmmmmm.  Well, I decided to use the end of my wooden spoon.  It was an easy decision--I already had tons of wooden spoons, they would not get too hot in th oil and burn me and it made the cones exactly the same each time.  Perfect!

I have put together a step-by-step pictorial so that you can see how they are made.  The list of ingredients needed to make these cones is easy: oil, small amount of water and wonton wrappers.

Make sure the oil is 3 inches deep and the temperature is around 350 degrees (use a thermometer to insure the temperature is correct). If the oil gets too hot, the cones will get very dark.

Please be very careful.  You will be working with hot, hot oil.  The spoon is used as a tool to help you mold and retrieve the cones from the oil, you may be tempted to use your fingers here and there--use caution. 

The cooking time for each wonton is quick.  Maybe 30-45 seconds depending on how hot your oil is and how dark you want them to be.  Once you make a few of them, you will find the timing and rythmn of making the cones and it will move along quickly.  If you have a helper, some one who can make them while you cook them, that would be even better.  I did not have that option.

Place napkins near by so that you can let them cool before transfering them to an airtight container or bag.

The pictures below all contain wrappers that are not gluten free.  I have not made the cones using a gluten free recipe.  If you would like to try a gluten free version, this seems to be the best recipe out there from, Gluten Free on a Shoestring.  You will find the recipe here.


Place each wonton wrapper on your work surface.  The wonton's are more pliable if they are at room temperature.  Let them set out on the counter an hour before you make the cones.

Dip your finger in the water and start in the left corner.
While your finger is wet with water, drag it up one side and return to the corner.
Drag your wet finger down the other side.  Two sides are now wet with water.



Fold the corner so that the tip makes a trianle ontop of the wonton wrapper.

Take the one side of the wonton wrapper and fold it over the meet the other side (you want the two wet sides to overlap and seal the cone).
This is what you should have when the steps above have been followed.

Using the end of a wooden spoon, place it inside the wonton wrapper.  Make sure your oil is hot.  

Add the wonton to the oil, pushing it under the oil and rotating the spoon in a circle in your hand.  You are twirling the handle so that the oil is able to get to all of the sides of the cone.

The cone will start to bubble and you can see that it is turning a light brown.

At some point the cone may fall off of the spoon.  This is okay.  Push it under the oil to cook the inside.  Take the spoon handle and slip it inside the cone shape and pull it out of the hot oil.  You can also use a wire mesh frying spatula to retrieve the cone.

Tip the cone slightly so that the excess oil can drain out.

Let the cone cool for a few minutes and then you can handle them.  They can be filled right away or saved for a later date.

You can see some of the cones are darker than the others.  As long as they don't taste burnt, they are still good.  I found that the cones will continue to darken and cook once they are removed from the hot oil so keep this in mind.


Monday, January 28, 2013

259. Chocolate Chip and Banana Cake, gluten free


Isn't it funny that as an adult, sifting through childhood memories, there are things you just don't remember?   I don't remember seeing black banana's hanging around our home.  In fact, I just don't ever remember eating banana's as a kid.  My Mom hates banana's and so I think she never purchased them from the store.  I can still see her face if you evened mentioned eating a banana…lets just say it wasn't her prettiest look.

My grandmother on the other hand did buy them and often had warm banana bread waiting for us when we would come for a visit.  The memory of fresh cookies and bread greeting us at the door when we would eagerly run from our still running car is something I do remember with fondness in my heart.

The banana bread recipe was one that I copied down and brought with me when I married Cory and we moved to Texas.  It was made often, sometimes with nuts and on occasion, without.  We loved it drizzled with icing or slathered with warm butter late at night.  It was a part of home that I could make when lonely or missing my family.  Once the bread was baking and the sweet aroma of baking bread was permeating the air,  my shoulders would relax, a sigh would be released and a smile would appear.

Banana bread has a special place in my life because it evokes memories that I do remember, if at times, I don't remember every detail.

I have missed this recipe and decided to try my hand at a chocolate chip and banana cake that was gluten free.   Why not a bread?  The answer is simple.  Do you remember having a certain candy as a kid and then as an adult you tried it and "they" had changed the recipe?  The taste was different, the texture not quite the same, heck, even the size was altered.  I didn't want that feeling of disappointment in my attempts to duplicate the recipe and have it fail.  I want to cherish this one memory I have of something great.

I have made chocolate chip and banana  muffins with ease.  The simple little bites are the perfect snack when you need something sweet.  They make my neighbors happy when a plate is sent to their home.  My kids smile, usually with chocolate still on their chins.

I made this recipe the first time in a tart pan (see picture above).  It is a bit strange but my family doesn't always like their cakes frosted, in fact, they would prefer no frosting make an appearance on any cake.  Some times you have to go against the desires of your family and splurge with a batch of frosting, and I did.  I made the cake again using cake pans and doubled the recipe.  I made the cake and it was moist, chocolatey and reminded me of the bread I had as a kid.  I could see the banana, see the specks and taste the goodness from this treat.  Life was and is good, not because the recipe is delicious but I can now pass on to my kids two recipes that they can add to their growing recipe collection, one from me and one from their great-grandmother.  The strands of time reaching from the past into the future through baking.



I had a request from my friend Jennifer over at Savory Simple to guest on her blog.  She is knee deep into a project that is taking up much of her time for the next little while.  I was honored that she would ask, me...ME…to be a guest.  Jennifer's blog is one of the first blogs that I followed when I  started my blogging adventure in the summer of 2011.

She is inspiring in her work. The recipes are wonderful and the photography equally charming and eye catching.  Jennifer is funny.  I love her sense of humor.  Little did I know that we would become friends and neighbors.  Well, neighbors, in that we are within driving distance of each other.  We both live close to DC. We met for the first time last summer at a wine tasting event through a mutual friend.

It was a fun experience to chat with the other bloggers, many of which I did not know, and then to meet  Jennifer and find that she was the face behind Savory Simple.

In the blogging community we each have many friends that we have never had the pleasure of meeting face to face so when on the rare occasion we do, its fun.

Jennifer is sharing my recipe for the Chocolate Chip and Banana Cake on her page today. HERE.

Please take a moment to say hello. I can guarantee that you will be equally inspired by what she is able to do in the kitchen, as I and many others are and have been.

Here's to a great week friends!

NOTE:  Many ask why I  would direct you to a site to find my recipe instead of posting it here.  It's similar to a pay it forward moment.  There will come a time in my busy life that I may not be able to attend to the necessities of running my blog because of other projects, family vacations, illness or such. In these times of need, I have asked others to guest for me.   This is a great way for my fans to meet someone new, for their fans to have a chance to meet me.  I want to help my friends and if this is one way that I can ease their burden, then I will.  I hope you understand.  Sherron

Friday, January 25, 2013

Sifting Through Life: My First Inauguration in DC



In my lifetime I have moved more times than most people would even consider possible or normal.  If you have read my blog for a while you know that my husbands job kept us moving around the country for several years as he worked his way up the company ladder and furthered his career.  When we were given an opportunity to come to the DC area we jumped at the chance to live so close to a historical city, community and region of the United States.

With each move there were regrets and disappointments; I had skipped or chosen not to take full advantage of the areas in which we lived.  A few moves back I promised myself that I would not let that happen again.  I have drug my kids to more museums, parks and events than they like to recount in their short years on earth.  I worry that they may be burned out on the adventure and explorative spirit of our human nature because we have done so much of it already.

In November when President Obama won his second term, our family committed to traveling into DC to witness the inauguration.  It had nothing to do with party favoritism,  loyalty or my political views.  It was about sharing with my kids what their freedom to vote was all about.  I wanted them to see the process of swearing in a President of the United States.  It is important for my husband and I that my kids understand the process of electing a president so that when the time comes for them to vote, it is more than standing in line and placing a check in a box.  

This last election we followed every debate, every interview and news report.  We valued the opportunity that we had to listen and to hear the sides that each party favored and addressed.  Some things we agreed on and some things we did not.  What happened during this time, is that we became invested in our views.  We watched and discovered that other families and individuals shared our point of view, our thoughts about certain subjects; it unified us to a cause and a group of people.

As the months went by and January 21st got closer and closer, I started to get nervous.  I was entering and committing to something I had no idea of what to expect. It turned out that my husband was not going to have a chance to go with us.  Crowds have never been my favorite thing and I knew this crowd would be like no other that I had ever experienced. The closest experience I had to compare it to,  was when we went to NYC a week before Christmas of last year. I was right and wrong about a few things in comparing the two events.

I was right in the fact that one did not walk, we shuffled.  We were a wave of people that moved as one.  If you stopped the wave continued around you, like the waves in a pond when a leaf is dropped and is floating on the water.  The ripples continue around the leaf and reunite at the top.  Nobody really knew exactly where we were going; we followed the person in front of us hoping that we would eventually end up on the Mall of the Capital.  

I was nervous of losing Rye in the crowd so every once in a while we would point out specific places we would meet if our hands became unlocked.  First it was the castle and then it was the purple flag hanging from the Natural History Museum.  

We walked hand and hand or arm in arm the whole day.  WOW, I had not done that for years with her. She must have been 5 or 6 years old; as she aged she became more and more independent and could walk by herself, listening as we instructed her to stay by our side.  It was a day I won't soon forget.

Along with getting lost or separated I was afraid of the crowd.  I was afraid of a riot, a disgruntled person; this sounds silly but it was a genuine fear that I had.  I was worried that we would be in the wrong place at the wrong time.  This is something that we experienced in NYC, impatient holiday shoppers who reacted to being tired and frustrated with the masses of people.

Was I ever wrong!

Saturday night I came so close to canceling the trip. I begged it to rain--I said if it rained we would not go--so that I could sleep through my alarm and not face the unexpected.  The knot in my stomach was growing and the anxiety was rising.  I talked to Cory that night and he convinced me that we should go.

He was right.

I changed my attitude from one of fear and not wanting to go, to an appreciation and gratitude of being able to go.  I was one of the lucky ones to live so close that I could take my daughter and see this historical event.  I had the choice to brave the cold and the crowds; a choice that many others living outside of the US do not always have living in foreign countries.  Times are changing and more and more countries are following a voting system but it takes time to change a culture and thought process.  Ours is not perfect, but for the most part we don't have much to fear by voting.  I needed this experience, I just did not know it at the time.

We decided to leave our home at 8am and take our chances that we would get there and be able to hear and see everything from one of the many wide screens and speakers they had set up on the mall.  As we arrived to the train station, and boarded the Metro, my excitement started to mount.  In that moment, I was so glad that I came and brought Rye.  I knew that this would be a day that we would both cherish and reflect on as the years passed by.


We exited the train and were immediately stopped due to the line to get out of the tunnels.  We stood in line for almost an hour, shoulder to shoulder, with people of all walks of like, colors of skin and values; some smiling, many laughing and some stoic.  There were young children, teenagers, husband and wives, grandparents and every person in between.  We were all there for our own reasons, and yet, we were all there because of a common value and belief system.

This tugged at my heart.  I have never been involved in a march of any kind.  I knew that we were not marching for a cause; we were standing together in our beliefs.  Some of those beliefs that a few years ago, and even further back than a few years, we would not have been permitted.  The tears were so close to falling on several occasions as I looked around and thought to myself of how proud I was to be an American at that moment.

Leaving the subway was a breath of fresh air-literally!  The Metro was stuffy and hot.  We immediately found ourselves in the crowd making our way towards the Mall.  We walked for a long time to finally be told we could turn right and start entering the grassy lawn that stretched for quite a distant in both directions.

Within seconds of my feet touching the green grass, I cried.  Silently I wept with tears running down my cheeks.  It was a moment that my emotions overcame me to such a degree that I could not hold back.  I think my tears were a mix of gratitude and love.  My heart was full as I looked around and saw the faces of so many individuals and families.  Women that had fought for the vote; every color of skin was represented; all types of couples and families--we were all together, standing side by side.

This feeling and the tears would bubble up off and on that entire day.  The love I felt for people I did not even know, was incredible.  I wanted to hug everyone.  I did not though, that would have really embarrassed my daughter (she is still a teenager).

Our spot to stand on the Mall will forever be engrained into my memory.  We were about 50 feet from the carrousel; on the side closest to the Congress building next to the Castle.  We had a clear view of the building, the five flags hanging down, the dome and the statue on top.  With the help of the large speakers and large screens we were able to watch with perfect ease to those addressing the crowd, the swearing in, President Obama's speech and the music.  Kelly Clarkson did an amazing job, as did the other performers.

To see the crowd was amazing and as hard as I tried to capture the perfect picture  of the thousands of people in attendance, it was impossible unless  you could get up tall enough and look down.   Almost one million people strong.  We never heard a single cackle or harsh word.  My daughter and I were treated with respect, kindness and love from all those patrons in our immediate area.   We laughed with our neighbors, smiled and hugged.  

When it was over, I knew that I had been fed a feast.  My heart was full.  I had witnessed a part of history in the making.

Sitting at home and watching the news, it is hard to believe that I was there, quite literally in the middle of that massive crowd. 

I told my husband that if we should leave this area, I will have known that I experienced one of the greatest events that our nation has, the swearing in of a President.  Regardless of where you stand on policy or party association, we should be able to agree, that our right to vote and to choose is something we all have in common and can freely do; if, we but take the time to do it.



Thursday, January 24, 2013

268. Purple Potato Soup #Superbowlfood #Ravens




Football has been in my blood from the time I was a kid; sitting on my grandfather's knee watching the game every Monday.  My grandmother in the kitchen and the family planted in front of the TV. It was tradition.

When I married Cory he was not a sports fan and through the years I drifted away from watching the sport.  I played a lot of tennis and so we were drawn to the Grand Slams of the tennis world.  I would read the sports page and try to stay up to date with coaches and players but I soon ran out of time once my kids came to read the paper, much less the sports page.

We have lived in some pretty awesome cities with great teams:  Seattle and the Seahawks, Denver and the Bronco's and the Dallas Cowboys in Texas…ever hear of these teams?  Sure you have.

It was not until me moved to Maryland that my husband, after 25 years of marriage, decided to watch football.  Last year our first game together was the Patriots vs. Ravens.  We were bummed they lost but since it was our first game we did not have too much invested in to their loss.

This year though was a totally different story.  We became bigger fans--face paint, purple hair and even purple food managed to get into our line up.

It was like a crazy woman was unleashed inside of me when we started watching this year;  I LOVE the game of football.  I know it's rough and not for everyone, but to me, it is exciting.  Getting to know the players and each of their weaknesses and strengths bonds a person to the team.  I missed it.  It did not take me long to jump right back into stats, coaches and team members.  The difference is that the coaches and players I watched as a child are now the sports announcers calling the play by play action for the viewers and those listening on the radio.  Names that I grew up with-- Jimmy Johnson, Mike Ditka and Dan Marino--just to name a few, are older and wiser, like myself.  I am a legend in my own mind, like the players and coaches then and now. 

It's electrifying to see how a quarter back can lob a ball and place it perfectly into the hands of the receiver, like Torrey Smith.  My favorite is watching Jones receive the ball from a kick off and run it down, yard after yard, passing the other team as they try and stop him.  I can't forget Ray Lewis and those short runs.  Flacco passes him the ball and he goes for the first down. Each time he finds himself at the bottom of the pile.  On more than one occasion I have had to even yell at the TV, thinking I was helping him run the yards down the field….run Lewis run!

I made this soup for a local magazine that is coming out in February, our wedding edition.  The soup is beautiful and looks lovely on the table; of course, this was before we beat the Patriots last weekend.

SUPER BOWL XLVII here we come!

I really wanted the 49er's to win.  I wanted these two brothers, Jim and John Harbaugh,  to make history and have their teams play against each other for what may be a great family moment for their parents, spouses and kids.  Can you imagine being the parents?  To have them win on the same day, to make the cut, must have been an exhausting and thrilling Sunday afternoon for them.

When making this soup, you need to remember that the color is found through out the potato but the skin will make the soup a deeper  purple it is also where the nutrition is found.  I chose to keep the purple skins on and you can see in the pictures the pieces of dark purple.  I asked my family if it bothered them and they said no.  If this is an issue for you, then go ahead and peal them just knowing that your soup may be lighter in color.  I would also suggest using a Vitamix or Blendtec (I don't own either of these machines);  they will puree the potato and skins.  I used a regular blender.

As the big day approaches I am planning out our party for February 3, 2013.  It will consist of grape jello for the 5 year old, grape soda for the teenagers, purple potato soup for the adults and a whole table full of finger foods.  We love dips and finger foods on game day.

I will list a few of our favorites that can be found on the blog:

Purple Potato Chips

Jalapeno Popper Dip

Pizza Dip

Steak Spring Rolls


Broccoli Bites


Artichoke and Goat Cheese Mushroom Caps


Avocado Fries


Gyoza

Puff Pastry Buffalo Appetizer


Caprese Salad on a Stick


Reuben Dip

Maryland Blue Crab Dip


The purple potato, it turns out, is quite good for you.  I did some searching and learned that the benefits of eating them can add value to your diet by adding valuable antioxidants.  I found this article helpful in learning about them a bit more, I hope you do too.   GO HERE.

I served the soup in a set of espresso cups that I bought at an antique store. They were the perfect size for a sip or two and the little handle allowed them to be consumed without a spoon.  I also served a cold asparagus spear in each cup along with a piped sour cream heart.  You may want to consider something other than the heart on game day, maybe #1 or and "R" for Ravens.

The final note about this soup is that it can be made thick or thin.  I used the water that the potatoes were boiled in to blend the soup, added the few extra ingredients and to thin the soup,  I added cream.  The more cream you add the thinner and lighter purple the soup becomes.  We preferred ours to be creamy and thick.


Recipe: Purple Potato Soup


1 small bag of purple potatoes, washed and quartered

2 cups of water

2 cups chicken broth

1/2 cup of red onion, diced

1/2 teaspoon of minced garlic

1/2-1 cup of heavy cream

Salt and pepper

Garnish: sour cream, asparagus top, chives, parmesan cheese, bacon, etc....

In a medium pot, add water and chicken broth.

Add purple potatoes and red onion. Bring to a boil and cook until tender.

Puree potatoes/onions with garlic and water/chicken broth until smooth. If using a blender, be very careful about adding hot liquid and sealing the lid. I suggest, tilting the lid, cover the top with a kitchen towel and slowly start blender.

While blending, add enough cream to achieve the consistency you desire.

Taste and season with salt and pepper. I always find it needs more salt than you would think.

Store soup, until ready to use, in an air tight container.  To reheat, simmer on the stove until warmed through.

Asparagus spears were easy to make. I added them to a microwave safe bowl with an inch of water and laid the spears on the bottom.  Cooked on high for 4 minutes.  Ran them under cold water, cut them to the size I needed, sprinkled them with salt and stored them in the fridge until I needed them.  Do not over cook them or they won't stand tall in the serving bowl.

The sour cream was placed in a bag with the corner snipped and piped onto the hot soup right before I served them.



Written by Sherron Watson











Tuesday, January 22, 2013

267. Artichoke and Goat Cheese Mushroom Caps


Goat Cheese and I have long been at odds over whether or not I should continue trying to find a brand or flavor I enjoy.  It has taken me several failed attempts to find the one that agrees with my taste buds.

The cheese that I discovered at Whole Foods is produced at a Maryland Farm.  I found it to be the right balance of creamy with a mild flavor that is unique to goat cheese.  I can't quite find the right word, it is not sour or tart; astringent might be too harsh to describe something that should be appealing to our culinary desires.  I believe the word I am looking for is puckery.  Goat cheese causes my cheeks to pucker and my mouth to water, reminiscent of a lemon wedge.  For this reason I have struggled to find a goat cheese that I enjoy.


Cherry Glen Goat Cheese Company has a wide range of goat cheese available to the public.  I am not sponsored or being asked to write about this company.  In my mind, to find something that has made me reconsider my outlook on goat cheese is deserving of a shout out.

I decided to combine the goat cheese with artichoke hearts, red bell pepper, chives, parmesan cheese and zucchini.  The filling is rich, creamy and full of flavor.

While I enjoy a delicious and hot mushroom cap, I don't always have time to throw something in the oven.  For this reason, I chose to try the filling in a tomato shell (a hollowed out cherry tomato). It was equally delicious.`


Tomatoes and mushrooms come in a variety of sizes.  You need to decide what size you want your guest to enjoy, one bite or two, and possibly more if you go to a larger variety.  For my pictures I tried to find those that were close to the same size.  It makes me happy to see a plate of tomatoes or mushrooms that are balanced and uniform, maybe my OCD slips into the kitchen every once in a while.

Of course you would need to look at your menu and decide if you need or want a hot or cold appetizer to serve.   Ultimately the decision would need to be made based on your guest list, menu and time allowed to prepare your menu.

The filling can be prepared up to two days in advance.  The mushrooms and tomatoes can both be filled the day before and stored in the refrigerator covered.  The mushrooms should be baked and served right before you and your guest are to dine.

Serving the two items is easy.  The tomatoes are a bit more challenging because they may not be flat on the bottom; they will have a tendency to roll around the plate if you do not secure them.  I chose to pipe a bit of sour cream. This will  "adhere" them to the serving tray.  It works well,  does not affect the flavor of the appetizer, and adds a design element to the presentation.  I used cute individual ramekins that I found at a cooking store to serve the mushrooms to my guest.

This quick amuse-bouche filling will be made again, with the same goat cheese mentioned above.  To say that goat cheese made the dish might be a far reaching idea--  all of the ingredients combined added to the whole recipe-- but it has elevated goat cheese up the ladder of foods that I now enjoy.   It took time for me to appreciate its unique flavor but I am glad that I kept going back to the cheese counter in search of something that worked for me.

Are you one to keep trying a specific type of food if you don't like it the first time around?  If so, what was it?  What changed for you: texture, type, preparation or brand?

Enjoy.

Recipe:  Artichoke and Goat Cheese Mushroom Caps

Makes 1.5 cups of filling.

1 tablespoon of chives, diced small

1 (14 oz) can of artichoke hearts in water, drained

22 oz of goat cheese

1/2 cup grated parmesan cheese

1/2 cup of finely diced zucchini

1/4 cup of finely diced red bell pepper

Salt to taste

Dice up artichoke hearts. If you find a tough leaf;remove it.

Combine above ingredients together until well combined.

This dip is excellent used in mushroom caps and baked at 350 degrees for 30 minutes or served cold in hollowed out tomato cups.

Filling can be made up to 3 days in advance. The tomato cups and mushroom caps can be prepared the day before. Heat and serve mushrooms right before party begins. To anchor tomato cups, I used a dab of sour cream on the plate to keep them from rolling around the plate.






Sunday, January 20, 2013

265. Ambrosia Salad #SundaySupper #RetrorRecipe


Ambrosia Salad was a childhood favorite.  I just never realized it.

The salad I grew up with was referred to as fruit salad with whipped cream.  Maybe amongst the adults the real title was shared but for those younger than 10 pretty much used the title already stated.

It varied from year to year.  I honestly don't recall having coconut or marshmallows too often in our fruit salad.  I am sure this was because of a personal choice made by my grandmother.  In general, we did not each much coconut.  I can only assume it was not a family favorite.

I was delighted to learn that for our Sunday Supper group we were going to explore the recipes that focused on Then and Now.

I very much remember the Then of my life and relish in the Now every day.

My own little family does not love this salad as I did whilst a youngster.  It may be the nuts or the whipped cream, who knows.  On rare occasions I do make this in a much smaller size and devour it over the course of a few days.

Can you blame me?  Nuts, mandarin oranges, pineapples, bananas, coconut, marshmallows and bananas...ooh la la.  How could I have forgotten the maraschino cherries (the best part in my opinion).

I took the liberty of using the ever coveted color scheme of the 70's--orange and avocado-- to shoot my pictures this week.  I simulated a Lazy Susan by using my pizza stone.  I have not, in my lifetime, ever owned a Lazy Susan ( I always felt bad for Susan).

We all have different idea's of what--Retro or Then and Now-- are in our own lives.  From my point of view if was the 70's and to others it could be as far back as the 40's, 50's or 60's.  Only you can decide which decade you want to revisit in terms of Then and Now and Sunday Suppers.

Below you will find the list of our group along with their selections.  I cannot wait to see which point in time they selected their dishes from, and to learn if they updated the recipe or kept it as is.



Recipe:  Ambrosia Salad

1 can of mandarin oranges, drained and diced
1 can of pineapple chunks, drained and diced
1 jar of maraschino cherries, drained and halved
1 banana, sliced
1/2 cup of chopped pecans
1/2 cup of shredded coconut
1/2 cup of mini-marshmallows
1/2-1 cup of heavy whipped cream
1 teaspoon of sugar
1 teaspoon of vanilla

In a large bowl combine first 7 ingredients.

In a small bowl combine the last 3 and beat until cream is thick.

Combine the two bowls.  Store salad covered and in the refrigerator until ready to serve.

NOTE:  The size of can's I used for the mandarin oranges and pineapple were between 10-10.75 ounces.  The cherries, I purchase the smallest bottle I could find.

All of the listed amounts can be adjusted or omitted on what your family likes or does not like.  I actually enjoyed the marshmallow and coconut after years of not having it made this way.

NOTE:  If you would like to use whipped coconut milk in place of the whipped cream here is a link to how to do that:   GO HERE.


Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!


Sunday Supper Retro Appetizers:
Sunday Supper Retro Salads:
Sunday Supper Retro Breads and Sandwiches:
SundaySupper Main Dishes:
Sunday Supper Retro Sides and Veggies:
Sunday Supper Retro Desserts and Cocktails:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.



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