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Looking for a recepie

Posted by on Jan. 25, 2009 at 3:26 PM
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Dont know much about it but i know it contains green apples and raisains and i think sour cream. Any ideas?

by on Jan. 25, 2009 at 3:26 PM
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Replies (1-5):
ashkyef3
by on Jan. 25, 2009 at 3:55 PM

My husband is a Chef and he said it sounds like Ambrosia Salad.  It was with Raisins, apples and heavy cream rather than sour cream.

ashkyef3
by on Jan. 25, 2009 at 3:58 PM

By the way, when my dear husband is not around to help me with recipes, I go to allrecipes.com.  You can click on the 'ingredients' tab and type in the ingredients you want or don't want and they will give you a list of recipes.  Good luck!

AN OUNCE OF EXAMPLE IS WORTH A GALLON OF ADVICE

RIGrandma
by on Jan. 26, 2009 at 4:06 PM

This may not be what you're looking for but it's YUMMY!

WALDORF SALAD SUPREME


4 med. apples, coarsely chopped (4 c.)

2 med. stalks celery, chopped (2 c.)

1 (15 oz.) can pineapple chunks in syrup, drained

1 c. miniature marshmallows

1/3 c. chopped dates (optional)

1 c. mayonnaise or salad dressing

2/3 c. coarsely chopped walnuts or pecans Toss together apples, celery, pineapple, marshmallows, dates, mayonnaise and nuts. Serve on salad greens. Serves 8.


NOTE: For traditional Waldorf Salad, delete pineapple, marshmallows and dates.


angie1679
by on Jan. 26, 2009 at 6:41 PM

Thank you ladies, if possible can i get the recepie for the ambrosia salad as well.

sahm_krystal33
by on Jan. 26, 2009 at 9:06 PM



Sour Cream Raisin Pie Recipe

Piecrust (see recipe)
1 1/3 C. seedless raisins
1 3/8 C. water
3 eggs, separated
2 C. sour cream
5 level T. flour
1/3 t. salt
1/4 C. sugar
1 t. vanilla extract
Meringue (see recipe)

Prepare and bake piecrust. Reduce oven heat to 350 degrees.

In 2-quart saucepan, bring raisins and water to boil and simmer about 8 minutes. Set aside.

In another bowl, whisk together egg yolks, sour cream, flour, salt, sugar and vanilla. (Save two of the egg whites for meringue.) Add to raisin mixture and cook until thickened, stirring constantly. Cool. Put filling in baked pie shell.

Prepare meringue. Top pie with meringue, spreading all the way to edges and mounding in the center. Bake in preheated oven 16 to 18 minutes. Cool.

Makes 8 servings.

Piecrust
2 C. flour
1/4 t. salt
1 C. solid vegetable shortening
1/2 C. water

In bowl, mix flour and salt. Cut in shortening until pea-size chunks form. Add water and mix with fork until ball can be formed. Divide dough in form, form into 2 balls, cover and store in refrigerator 1 to 2 hours. Handle as little as possible.

Preheat oven to 425° F.

Remove 1 ball of dough, saving the other for another pie. Roll out dough on lightly floured surface and fit into 9-inch pie pan, pricking crust several times with fork and weight with pie weights or dry beans. Bake in preheated oven 10 to 12 minutes, or until lightly brown.


Ambrosia Salad

 INGREDIENTS (Nutrition)

    * 1 (8 ounce) container frozen whipped topping, thawed
    * 2 1/2 cups shredded coconut
    * 1/2 cup chopped walnuts
    * 1 (8 ounce) can fruit cocktail, drained
    * 1 (8 ounce) can pineapple chunks, drained
    * 1 (11 ounce) can mandarin oranges, drained
    * 3 cups miniature marshmallows
    * 1 (10 ounce) jar maraschino cherries, drained (optional)
    * 1 teaspoon ground nutmeg
    * 1 teaspoon ground cinnamon

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DIRECTIONS

   1. In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

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