Hello! Did you have a nice Easter? We had the most wonderful day and it was gorgeous to boot.
I have bunches of picture of the family and the table dressing--and our gorgeous shiny clove-studded ham--but that may be another post for another day.
We are doing spring cleaning around here and getting rid of the winter dust and folding up our wool blankets. It's such a relief to hear the birds chirping and see the tree branches rustle with the spring wind.
But I should offer something to you for taking the trouble of stopping by. I think it's something pretty good.
Although we baked a special ham glazed with brown sugar, spicy mustard and orange marmalade, the runaway star of our Easter meal was a fruit salad that took all of five minutes to throw together. I must say that I knew it was a star as soon as I read the recipe. It was out of a cookbook produced by Mrs. Wilkes' Boardinghouse in Savannah.
I found it when I was reading through Adam's mom's cookbooks during Christmas vacation. She has an amazing collection of all sorts of cookbooks--from Junior Leagues, churches and famous Southern boardinghouses.
I believe the cookbook I copied this recipe out of was dated 1983. If you run across a copy of this book, I'd advise you to snatch it up. It's teeming with other magical concoctions.
Mrs. Wilkes' Five Cup Salad
(this is an approximation)
1 cup sour cream
1 cup mini marshmallows
1 cup canned pineapple (drained)
1 cup canned mandarin oranges (drained)
1 cup shredded coconut (I used sweetened)
After you drain the fruits, mix everything together in a pretty bowl. Cover and refrigerate for at least a couple of hours. This served five of us, but was totally gone by the end of the day. You might want to double the recipe so you can have a spoonful of heaven at your leisure.
Try it and report back. Happy spring to you!