Dear Heloise: I got your Ambrosia recipe from the newspaper and subsequently lost it. It is the one with pistachio pudding, walnuts, pineapple, etc. Help, please! — Nita Carlisle, via e-mail
Help is here! It's been a favorite Heloise recipe for a long, long time, and it's one that is easy to make and so delicious that it won't last long!
To make the pistachio ambrosia, you will need:
1 (16 ounces) can chunky pineapple
1 (8 ounces) can crushed pineapple
1 small package instant pistachio pudding
1 cup shredded coconut
1 cup chopped walnuts or pecans
12 to 16 ounces nondairy whipped topping, thawed
1 cup miniature marshmallows
In a large bowl, mix the contents of the pineapple cans. Next, sprinkle pudding on top, and don't stir or mix for 3 to 4 minutes. Combine nuts and coconut, and slowly fold into mixture. Last, carefully stir in whipped topping and marshmallows (don't overmix). Refrigerate for 2 hours or longer before it's ready to dive into!
Want to surprise people with another unusual but easy dessert? How about one with four main ingredients — Chocolate Tomato Soup Cake — or five ingredients — No-Mix Cherry-Pineapple Nut Cake? They are just darn tasty! For a copy of my cake pamphlet, please send $3 and a long, self-addressed, stamped (63 cents) envelope to: Heloise/Cakes, P.O. Box 795001, San Antonio, TX 78279-5001. After trying a new recipe, mark it with a grading system of stars or on a scale 1 to 10, so you will know how much everyone liked or disliked it. — Heloise
Dear Heloise: I am surprised by the fact that no one has complained about the spices and herbs in small, round plastic or glass containers. There is no way to accurately measure the amount one needs. The current container of cinnamon (in a plastic bottle) has a piece in the opening one can break out. With the long, skinny measuring spoons I have, I can get a reasonable 1/4 teaspoon out of the container. — Anita Gaede, Hudson, Wis.
Anita, you are right — these new containers can be frustrating. I usually save one of the larger containers and transfer to that for easy measuring right out of the bottle. — Heloise
Dear Readers: Let's talk spices! What spice did Christopher Columbus discover on his first voyage? According to the American Spice Trade Association, allspice! ASTA said, "The Spaniards were so eager to bring back this spice from the New World, they labeled the dried berries 'pimiento,' which means 'pepper,' based on its similar appearance to black pepper." — Heloise
Dear Heloise: One of my favorite hints is to cut the bottom off a gallon milk jug and use the top part as a funnel.
It has a handle, and most things will pour through the spout. If not, you can always make the spout bigger. This is quick for an emergency funnel, but I keep one available for use in my kitchen all the time. — P.J., Union Star, Mo.
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