Over a Cup of Coffee: Making the pudding salad
Two weeks ago this column featured a recipe for “Pudding Fruit Salad.” Last week’s column addressed some concerns that Evelyn Tileston of Craig had about mixing up the pudding. Since the recipe calls for heating the fruit juice in the microwave for 2 to 3 minutes, Evelyn was concerned that the liquid would be so hot that the instant pudding would clump. I thought she had a good point.
So, today, just before sitting down to write this column, I tried mixing up the pudding. I used a small box of instant vanilla pudding since I didn’t want to make a big salad for just Lyle and me. I used half of the juice, too, from the mandarin oranges. I heated the fruit juice in the microwave for 2 minutes and added the pudding mix. Surprise! It stirred right up and turned out looking glossy. So I added the mandarin oranges and a banana. Because I didn’t use the pineapple, the mixture didn’t taste as sweet as it should have. I added some drained fruit cocktail and put it in the refrigerator to chill. Before supper I’m going to add some strawberries and maybe a little whipped topping to sweeten the salad up a little bit. (I changed the fruit ingredients a lot because my intention was to try out mixing the pudding with hot juice.)
I have made a pudding salad for a long time, using milk to mix up the pudding. The pudding consistency of this salad is thicker; maybe that’s the reason for the hot liquid. If you try the salad recipe, let me know what you think.
Because you are probably thoroughly confused, I’m repeating the “Pudding Fruit Salad” recipe again. Also, this column has a recipe for a “Chicken Macaroni Casserole.” Enjoy! And thanks again, Evelyn. I appreciated your call.
Pudding Fruit Salad
1 large box vanilla instant pudding
2 cans mandarin oranges, drain juice and reserve
1 or 2 cans chunk pineapple, drain juice and reserve
1 cup strawberries
Put 1 ½ cups reserved fruit juice in a microwave-safe bowl and heat in the microwave for 2 to 3 minutes. Add the pudding and stir. Add the fruit and chill.
Chicken Macaroni Casserole
1 ½ cups (6 ounces) uncooked elbow macaroni
2 cups grated Cheddar cheese
1 can (12 ounces) chicken, diced (1 ½ cups)
1 can cream of chicken soup, plus enough milk to make 2 cups
1 cup sliced, canned mushrooms
¼ cup diced pimento
Heat the oven to 350 degrees. Cook the macaroni as directed on the package. Drain water. Mix all of the ingredients with the hot macaroni. Pour the mixture into a buttered 2-quart casserole dish. Bake for about 60 minutes. Makes about 6 to 8 servings.
If you have recipes that you would like to share with readers, or if you have comments about recipes, please call me at 824-8809 or write to me at Box 415, Craig 81626. Have a wonderful Valentine’s Day!
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