1 can crushed pineapple in juice, undrain, ed (8 oz)
2 cup boiling water
1 package jell-o brand orange flavor gelatin, (8-serving size)
1 3/4 cup thawed cool whip whipped topping
1 can mandarin orange segments, drained (, 11 oz)
1 1/2 cup kraft miniature marshmallows
1/2 cup baker's angel flake coconut
Directions
DRAIN pineapple, reserving liquid. Add cold water to liquid to
measure 1 cup.
STIR boiling water into gelatin in large bowl 2 minutes or until
completely dissolved. Stir in measured liquid. Refrigerate 1 1/4
hours or until slightly thickened (consistency of unbeaten egg
whites).
STIR in whipped topping with wire whisk until smooth. Refrigerate 10
minutes or until mixture will mound. Stir in oranges, pineapple,
marshmallows and coconut. Spoon into 6-cup mold.
REFRIGERATE 4 hours or until firm. Unmold.
To Prepare with JELL-O Brand Sugar Free Gelatin: Prepare as directed
above, using JELL-O Brand Orange Flavor Sugar Free Low Calorie
Gelatin Dessert and COOL WHIP LITE Whipped Topping.
Servings: 10 servings
Ambrosia Mold Recipe brought to you by Recipe Ideas
Categories: Beverage; Chinese; Fruit
The History of Recipes
It is quite possible to follow the history of recipes back into antiquity, certainly as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old cook books were just basic pictorial recipes for preparing food.
In fact, the oldest recipe in existence, according to historians are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, there are a couple of interesting recipe books which were published in the fourteenth century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that is popular today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of that period. Later on in the 1400s, the Crusaders brought back many foods and spices from Arab countries, including coriander, parsley, and rosemary. These new foods and tastes created a torrent in recipe manuscripts, many of which are kept safe in academic collections. For the centuries that followed, the powerful families of Europe competed with each other to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes were much in demand. However, it wasn`t until the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down the recipes of their peers. The introduction of the TV brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Ambrosia Mold recipe.
