Thursday, March 12, 2009


I have made a few things this week, but I have been forgetting to tell you about them. One was not so great, so I think I will skip it. Another one has not had its picture made yet, so it is not ready. I think, today, I will tell you about the sweet salad I made for a funeral because I did capture its image before I headed out the door. Ambrosia. Sounds so Southern. You either love it or you hate it and it has a lot of ingredients that people hate in it. Doesn’t that description make you want to run to the kitchen to give it a try? I should be in sales!
I got the call yesterday to make funeral food. Of course I didn’t get the dessert option. Hey, salads can certainly be sweet. So, I pulled out my big notebook of recipes and picked one that I like. Full of sweet fruits, nuts, coconut, and marshmallows. I think this salad recipe was created with me in mind. Yum.
Very simple to make, but slightly boring looking. I always try to put some of the bright red cherries from the fruit cocktail on top with a little extra coconut and walnuts to make it look a little less like leftovers.
Now, if you see something in the ingredients list that you might turn your nose up at don’t think you can just leave it out. All items are necessary for that classic Ambrosia taste.

2 (11 oz) cans mandarin orange segments, drained
2 (15.25 oz) cans fruit cocktail, drained
1 cup chopped walnuts
2 cups flaked coconut
2 cups miniature marshmallows
1 (8 oz) container sour cream

In a large bowl, mix together the oranges, fruit cocktail, walnuts, coconut, and marshmallows. Fold in the sour cream. Chill for at least an hour, and stir again before serving. Yields 10 servings.

1 comment:

Kristen said...

I love ambrosia. My best friend makes hers the same way, but with the addition of coconut jelly. So yummy!