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
We are able to trace the history of written recipes way back into the distant past, in fact as far as the ancient Egyptians, and possibly even further than that. However, in the main part, these early recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius recounts how the ancient chefs were skilled in the use of many different spices and herbs, including a few you will know such as thyme, fennel and parsley. During the next few centuries, the powerful families of the West strove to lay on the most exotic banquets, and because of this cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, testing, and writing down popular recipes of the day. By the advent of the 20th century, recipe books are starting to become popular mostly due to higher levels of literacy, people having more free time and a general increase in wealth. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on this site. |
We hope you enjoy this Ambrosia Mold recipe.
