Hints From Heloise: The return of pistachio ambrosia
Dear Heloise: Help! I cannot find your recipe for PISTACHIO AMBROSIA, and my family would like me to make it! -- Marilyn D. in Massachusetts
Oh no, Marilyn! Here is my Heloise’s Pistachio Ambrosia recipe, which takes just minutes to make! It is delicious and probably won’t last long! Gather the following ingredients:
1 can (16 ounces) chunky pineapple
1 can (8 ounces) crushed pineapple
1 small box instant pistachio pudding mix
1 cup shredded coconut
1 cup chopped walnuts or pecans
12-16 ounces nondairy whipped topping (thawed)
1 cup miniature marshmallows
Take the cans of pineapple (with juice) and dump into a medium mixing bowl. Sprinkle the instant pistachio pudding mix over the pineapple and let it sit for a couple of minutes to be absorbed.
Gently fold in the coconut and nuts. Next, add the whipped topping and marshmallows. Don’t overmix! Place in the refrigerator for at least an hour or so before eating. So easy, yet so delicious! -- Heloise
P.S.: Clip this out right now and tape it inside a kitchen cupboard door.
Dear Heloise: I love to bake, but I am not very talented when decorating cakes and cookies. One day, I took a cookie cutter, placed it on top of the cake I had baked and used it as a guide to make pretty patterns with powdered sugar. Now I am constantly experimenting and coming up with more decorating possibilities after using sprinkles, frosting, powdered sugar and even melted chocolate! -- Nancy D. in Tennessee
How creative! Presentation is important with desserts. A colorful, tasty icing can make all the difference, too. I have cake decorating ideas using unique icings in my Heloise’s Cake Recipes pamphlet, which you can have by sending $3 and a long, self-addressed, stamped (65 cents) envelope to: Heloise/Cake, P.O. Box 795001, San Antonio, TX 78279-5001. An easy and simple homemade icing can be made by mixing powdered sugar, cherry juice and a drop of vanilla and food coloring, if needed. Spread on your favorite white or golden cake. Enjoy! -- Heloise
Dear Heloise: After cooking ground meat and draining off the grease, I never feel like I get enough of the grease off. To solve this problem, I lay paper towels on a plate, place the cooked ground meat on top of the towels, place more paper towels on top and gently press down with my hands. Even when there appears to be hardly any grease, I always get some transferred to the paper towels. -- Kay D. in Indiana
Dear Heloise: Here is a hint that I have used for years: While boiling pasta, I take the bowl that I plan to serve the finished pasta dish in and fill it with hot water straight from the kitchen faucet. I let it sit next to the sink on a trivet.
Once the pasta is cooked, I pour it into a strainer in the sink, letting the water drain out. Meanwhile, I dump the water out of the serving bowl and wipe all remaining water out before adding the pasta and sauce. I now have a warm bowl, which keeps the pasta from cooling as we eat dinner. -- L.W., via e-mail
NO TOOL REQUIRED
Dear Heloise: You don’t need a special tool to zest citrus. Simply use a paring knife to peel the outermost layer of peel -- the zest -- leaving any white pith behind, and then mince it. I’ve done this in a pinch, and it works fine. -- Penny, via e-mail
Send a hint to Heloise, P.O. Box 795000, San Antonio, Tex. 78279-5000, fax it to 210-HELOISE or e-mail it to Heloise@Heloise.com. Please include your city and state.
2012, King Features Syndicate