Special thanks to all my relatives who are officially "fans" of the blog...keep up the good work at bringing these recipes to life! I wouldn't be here without you.
Alongside the chicken fingers, a popular dish at the afterparty was ambrosia, a salad that became popular in the 1970's. While totally horrifying to master chefs, it is the most amazing thing you will ever eat. It ranks right up there with a bacon, egg, and cheese on a cinnamon raisin bagel (trust me on this one). I would always bug my aunt to make this for every get-together we had when I was younger, and now I have written an easy recipe that seems to come pretty close to duplicating hers (thanks again, Donna!)
Recipe of the day: Ambrosia
½ bag mini marshmallows
1 small container sour cream
1 large can pineapple chunks-save juice to moisten as needed
1 medium can mandarin orange segments
¼ bag shredded sweetened coconut
Combine ingredients in large bowl. Moisten with reserved pineapple juice as needed. Refrigerate overnight (if possible and serve cold). If you make it ahead of time, make sure you stir it well as the juices may separate slightly.
My aunt posted her version of the recipe on FB today, so I wanted to edit this post to include what she wrote. Thanks so much to the entire McLaughlin family for your support and effort!
"My recipe is a little different than the typical ambrosia, that is why we call it heavenly salad. You need thirty regular size marshmellows cut in four. Drain two large cans of mandarin oranges and one large can pineapple tidbits. Mix all together with one container sour cream, chill overnight. Thanks for joining us yesterday! Love you!"
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