Ambrosia is always good, although I usually think of it as dessert. I have a different recipe - well actually a bunch. We also really like a cold Wild Rice salad...not something others usually bring & quite tasty.
Fluffy Ambrosia
2 c fruit cocktail, drained
1 ripe banana, sliced
1 orange, segments or small can mandarin oranges, drained
1/4 c chopped nuts
1/2 c whipped cream or cool whip
1 c tiny marshmallows
10 oz maraschino cherries, drained
shredded coconut
Combine all but coconut. Chill one hour. Spoon into dessert dishes. Sprinkle with coconut. Yield: 4 - 6 servings
[NOTE: Any combination of gruits is good. Feel free to add or omit as desired.]
Wild Rice and Apricot Salad
6 oz wild rice
4 oz dried apricots, chopped
2 oz almonds, sliced or slivered
6 oz yogurt, plain or vanilla
3 oz raisins or Craisins ®
2 Tbl parsley
Make rice according to directions, using no seasonings or butter. Cool slightly & toss with remaining ingredients. Chill & serve cold.
Wild Rice with Cherries and Hazelnuts
Serves 4
1 c wild rice
2½ c water
¼ tsp salt
Brown sugar or pure maple syrup
½ c dried cherries or cranberries
½ c chopped hazelnuts/filberts, lightly toasted
Milk, soy milk, or cream
Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to a bare simmer. Cook for 1 1/4 hours, or until all the water is absorbed and the rice is tender and has "butterflied," or burst open. (If the grain has become tender but there is still water left, drain it off.) Remove from the heat, and stir in the sugar or maple syrup and the cherries. Serve hot, topped with chopped hazelnuts and the milk of your choice.
