Ambrosia salad

Ingredients

• 1 can (11 ounces) mandarin oranges, drained


• 1 can (8 ounces) pineapple chunks, drained


• 1 cup miniature marshmallows


• 1 cup sweetened shredded coconut


• 1 cup sour cream

Directions

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Nutrition Facts

Reviews

This delightful fruity salad has been a family favorite for sixty years and was served with Easter dinner. The recipe was passed to our family my great aunt. We use the miniature fruit flavored marshmallows, which gives the salad a spring color.

My mom has made this ever since I can remember. She passed it on from NaNa. My family just loves it. Feels like home!

This recipe was passed down to me by my mother almost 50 years ago. The correct name is "5 Cup". We still make it every Thanksgiving, Christmas and Easter in remembrance of my Mom!

I love this fruit salad. The only thing that I do differently is use a cup of Dannon's light and fit vanilla yogurt instead of the sour cream. That yogurt is soooo delicious in this recipe. I sometimes add green grapes cut in half and always double the recipe.Try it with the Dannon's light and fit vanilla. Outstanding !

My family has been making this for as long as I can remember. One tip is to mix the sour cream, coconut, and marshmallows together first, before mixing in the pineapple and mandarin oranges. This helps keep the mandarin oranges from being crushed by too much mixing.

This is so simple and tasty. Great dish to bring to potlucks.

I have been making this for years my family loves it

Very good! So simple with just a few ingredients. I will be making it again!

Alton brown mac and cheese

Ingredients

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

1/2 cup yellow onion, finely diced

1/2 teaspoon paprika

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Directions

1. Preheat oven to 350 degrees F.


2. In a large pot of boiling, salted water cook the pasta to al dente.


3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.


4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.


5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.


6. Remember to save leftovers for fried Macaroni and Cheese.

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