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Food
Oranges, other fruits make a delightful ambrosia

Thursday, August 02, 2001

In Greek mythology, ambrosia (meaning immortality) is food for the gods. In the world of Kitchen Mailbox it means a scrumptious, fluffy concoction made of gelatin, whipped topping and mandarin oranges -- a perfect dessert for the hazy, lazy days of summer.

 

All of today's recipes call for mandarin oranges. What is a mandarin orange? A tangerine is a mandarin orange, and a mandarin orange is a category of an orange with loose skin (it's skin that easily slips off).

There are several varieties of mandarin oranges. The mandarin oranges you find in the can are for the most part Japanese satsuma oranges. Other types of mandarin oranges are Clementine, Dancy and the tangerine, according to "The Food Lover's Companion" by Sharon Tyler Herbst.

Catherine J. Catanzaro of Bon Air was looking for a dessert called Mandarin Orange Ambrosia. The dessert was orange and fluffy with mandarin orange segments. This recipe was sent by Dolores Osman of Green Tree.


AMBROSIA

3-ounce package orange gelatin
2 cups orange soda
9-ounce container whipped topping, thawed
11-ounce can mandarin oranges

Heat orange soda to boiling. Add soda to gelatin. Stir until dissolved. Chill until thickened, but not set. With electric mixer or food processor, whip gelatin mixture and thawed topping together. Gently fold in mandarin oranges. Refrigerate until ready to serve.

Diane Wallace of Uniontown sent a recipe for Orange Mandarin Fluff Pie. She suggested serving the filling minus the pie shell. We did and it worked.

ORANGE MANDARIN FLUFF

1 cup evaporated milk
11-ounce can mandarin orange segments with syrup
3-ounce package orange gelatin dessert
2 tablespoons lemon juice
1 teaspoon lemon rind

1/4 cup sugar

Place evaporated milk in ice cube tray or bowl to chill until crystals form around the edge.

Drain mandarin orange segments, reserving syrup. Heat syrup to boiling; add gelatin, lemon juice, rind and sugar. Stir until gelatin dissolves. Chill until consistency of unbeaten eggs whites.

Whip evaporated milk until it begins to form soft peaks. Gradually beat in gelatin mixture. Fold in orange sections. Refrigerate until set.

Janet Erfort of South Park submitted this salad recipe.

WHIPPED FRUIT SALAD

8-ounce can crushed pineapple, undrained
3-ounce package instant pistachio pudding
1/2 cup maraschino cherries, chopped
2 11-ounce cans mandarin oranges, undrained
8-ounce container whipped topping, thawed
8 ounces sour cream

Combine all ingredients. Place in refrigerator to set.

Requests

Mary Ann Pike of Upper St. Clair writes: "My absolute favorite dessert was the Italian Dream Cake that Dave and Busters used to serve. They apparently have removed it from their menu. Would anyone have a recipe for a cake like this? It was basically a yellow batter cake with a butter cream icing. It was coated in toasted coconut, and I think the batter had coconut in it also. I also think there were ground walnuts or hazelnuts in the batter. Not a lot of spices, no citrus flavors."

A request from Ethel Garizas of Ross: "I have been searching for a recipe made with whole boiled potatoes and a sauce made from fresh peppermint and, I believe, vinegar, water and condiments. It was unusual and tasty. Is it possible someone in the reading area has this recipe?"

Nancy Thompson Handler of New York City: "I am looking for a recipe for the Dudt's birthday cake from the 1950s. I think it was a white or yellow cake with walnuts pressed into the sides and, of course, roses on the top. The secret of both the cake and icing was that it was not too sweet."

Helen McKeown of Brighton Heights would like a recipe for deviled eggs mixed with shredded cucumbers.

Dottie Baker of Wheeling, W.Va., thinks it would be great if someone would send the recipe for the cabbage soup that was served at the now-closed Big Boy restaurants.

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