Ingredients
11 oz mandarin orange segments well drai, ned
8 oz crushed pineapple well drained
1 cup milk
1 package vanilla pudding and pie mix (instan, t, 4-serving size)
1 cup non-dairy whipped topping thawed
1/2 cup mounds sweetened coconut flakes
1 packaged crumb crust (6 oz)
OPTIONAL
1 additional whipped topping
1 coconut
Directions
1. Chop orange segments. Lightly press orange pieces and pineapple
between layers of paper towels to remove excess moisture.
2. In medium bowl, combine milk and pudding mix; stir well. Add
whipped topping, stir well. Add coconut, oranges and pineapple; stir
well. Pour into crust.
3. Cover; refrigerate until firm enough to cut, 6 hours or overnight.
Cover; store in refrigerator. Garnish with additional whipped topping
and coconut, if desired. 8 servings.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master format courtesy of Karen Mintzias]
Servings: 8 servings
Ambrosia Cream Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
Academics have found proof that recipes existed way back into ancient history, in fact as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early recipes were just simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks used many different herbs and spices, including a few you will know like bay, fennel and dill. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to a torrent in cookery books, some of which are now in academic collections. During the following few hundred years, the powerful families of the West strove to serve the most extravagent banquests, and consequentially chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe books are starting to become popular as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Ambrosia Cream Pie recipe.
