Summer and gelatin are two things that just seem to go hand and hand together. I admit I probably haven't made a gelatin salad in several years. In fact, right now, I can't remember the last time I made one. But yesterday when I was flipping through a new cookbook, Women's Circle Home Cooking, looking for some good recipes to try, I kept coming back to this Orange Mallow Ambrosia salad contributed by Jean Hugh from Bethel Park, PA.
On a whim, I had bought a package of orange gelatin the last time I went to Aldi's. That was the base for the recipe. I also had all the other ingredients so I quit looking for something to make to take to Hillcrest Thrift Shop this week and went to the kitchen ready to make Orange Mallow Ambrosia. I usually think of coconut when I hear the word "ambrosia" but this salad doesn't contain any coconut.
And it is just what these hot summer days call for.
ORANGE MALLOW AMBROSIA
1 (3 ounce - 4 serving size) package orange gelatin
3/4 cup boiling water
2 cups ice cubes
1 cup whipped topping, thawed
1 (11 ounce) can mandarin orange sections, drained
1 cup miniature marshmallows, white or colored
1 (15-1/2 or 20 ounce) can crushed pineapple, drained.
Dissolve the gelatin in the boiling water. (I heated the water in the microwave for about 1-1/2 minutes on High in my 4 cup measuring cup.)
Add ice cubes and
stir constantly until it starts to thicken, about 3 minutes. (I set my timer for 3 minutes.)
Remove any unmelted ice.
Add the whipped topping, blending until smooth.
Stir in oranges, marshmallows, and pineapple. (At this point I had to transfer my mixture to a larger mixing bowl. Next time I will start with this 4 quart bowl.)
Pour into a serving bowl or molds. (I used an 8 x 8 - inch square glass dish.)
I added a few more marshmallows so they generally covered the top of the dish.
I gently pressed them down in the mixture to wet them like the other ones were.
Chill until set.
On a whim, I had bought a package of orange gelatin the last time I went to Aldi's. That was the base for the recipe. I also had all the other ingredients so I quit looking for something to make to take to Hillcrest Thrift Shop this week and went to the kitchen ready to make Orange Mallow Ambrosia. I usually think of coconut when I hear the word "ambrosia" but this salad doesn't contain any coconut.
And it is just what these hot summer days call for.
ORANGE MALLOW AMBROSIA
1 (3 ounce - 4 serving size) package orange gelatin
3/4 cup boiling water
2 cups ice cubes
1 cup whipped topping, thawed
1 (11 ounce) can mandarin orange sections, drained
1 cup miniature marshmallows, white or colored
1 (15-1/2 or 20 ounce) can crushed pineapple, drained.
Dissolve the gelatin in the boiling water. (I heated the water in the microwave for about 1-1/2 minutes on High in my 4 cup measuring cup.)
Add ice cubes and
stir constantly until it starts to thicken, about 3 minutes. (I set my timer for 3 minutes.)
Remove any unmelted ice.
Add the whipped topping, blending until smooth.
Stir in oranges, marshmallows, and pineapple. (At this point I had to transfer my mixture to a larger mixing bowl. Next time I will start with this 4 quart bowl.)
Pour into a serving bowl or molds. (I used an 8 x 8 - inch square glass dish.)
I added a few more marshmallows so they generally covered the top of the dish.
I gently pressed them down in the mixture to wet them like the other ones were.
Chill until set.
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