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ambrosia.02
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1995-09-27
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From: NDooley@president-po.president.uiowa.edu
Newsgroups: rec.food.recipes
Subject: COLLECTION (2) Ambrosia
Date: 12 May 1995 09:57:48 -0600
Organization: Univ of Iowa
Message-ID: <199505101744.MAA45311@ns-mx.uiowa.edu>
Ambrosia
2 13 1/2 oz. cans (3 C.) frozen pineapple chunks
5 medium oranges
2 Fully ripe, flecked-with-brown bananas
2 C. white seedless grapes or halved grapes, seeded
1 3 1/2 oz. can (about 1 1/4 C.) flaked coconut
1 7-oz. bottle ginger ale (optional)
Whole maraschino cherries
Drain pineapple, reserving syrup. Pare oranges with sharp knife;
remove sections by cutting close to membrane, reserving juice (you'll
need about 2 C. orange sections).
Peel bananas, slice on bias, and place in the orange juice. Place half
of each fruit in bowl (in layers), sprinkle with half of the coconut;
top with remaining fruit. Pour reserved pineapple syrup over all;
chill thoroughly. At serving time, pour ginger ale over. Sprinkle
with remaining coconut and dot with whole maraschino cherries. Makes
8 to 12 servings.
Sherbet Ambrosia Cups
3 large oranges
1 pint orange sherbet
1 9-oz. can (1 C.) drained pineapple tidbits
1 3 1/2 oz. can (1 1/4 C.) flaked coconut
6 strawberries or maraschino cherries, halved
Aromatic bitters (optional)
Slice oranges in half lengthwise. Scoop out the fruit with a spoon
and break into sections. If "cups" tip, cut of sliver of peel to
level. Line bottom and sides of the cups with sherbet; freeze firm.
Combine the orange sections with remaining ingredients; chill. Just
before serving, fill orange cups with fruit; dash with bitters, if
desired. Trim with mint sprigs. Makes 6 servings.