Tuesday, October 28, 2008

Holiday Decor Video

Hi Everyone,

My son is still very ill and I just haven't had time to blog in between taking care of him at home and running him to the hospital for tests.
I've been feeling very guilty about not posting anything new, though. You may have seen this already, but for those who haven't here is a great video featuring Stampin' Up! CEO Shelli Gardner and some fabulous Holiday place settings that she created using SU! products.

It's about 7 min. long, so grab a cup of coffeee or tea (or hot cider- yum!) and kick back for a few minutes.

Holiday Place Settings

Enjoy!

Laura

Monday, October 6, 2008

Hawaiian Wedding Salad

After numerous requests from family and friends, I am finally posting my recipe for Hawaiian Wedding Salad.

The orignial I use was copied by mother from my grandmother. (My mom has great handwriting). I posted a picture of the front of it below, so you can see how well-loved it is. You'll see a little note on the original recipe card from my mom to "make 1/2 batch for Guzdek's at a time". I'm guessing that means my dad's side of the family doesn't care for this as much as the rest of us because even though this recipe will fill a whole Tupperware Thatsabowl (holds 36 cups), when I make this for a party, there is never any left over. If there is, it doesn't last more than a day past the party.

Here's the recipe. If you follow it exactly, it should turn out great. Just be sure to watch the custard very closely.

Hawaiian Wedding Salad

3/4 C sugar
2 eggs
6 TBSP flour
1/2 tsp. salt
1 lb. Rosa Marina #37 pasta (also called Orzo)
2 cans pineapple chunks in juice
1C mandarine oranges
marachino cherries cut in 1/2 and drained
1 (12oz) or 2 (8oz) containers of cool whip

1. Drain oranges & pineapple in a colander over a bowl and reserve the liquid.
2 Cook noodles & drain, rinse well & cool.
3. In a med. sauce pan mix sugar, flour, salt & beaten eggs.
4.Pour juices slowly while stirring into sugar mixture.
5. Cook over med. heat until it boils, stirring constantly. It will look like a custard. Let cool.
6.Mix custard mixture with pasta, oranges & pineapple.
7. Put in bowl and cover. Refrigerate overnight.
Next Day
8. Mix cool whip with previous mixture; top with cherries and keep cool until served.

Here are a few tips from me:

•I usually beat the eggs right in the saucepan, then add in the dry ingredients. (saves cleaning an extra bowl). Turn the heat on after the eggs and dry ingredients are mixed, and start adding the liquid immediately.
•We were never sure if the mandarin oranges were supposed to be one cup, or one can. I use two small cans- works great.
•You may need to sprinkle in extra flour if you don't think the custard is getting thick enough, although it will thicken upon cooling.
•If your not sure how the custard is supposed to look, think about the consistancy of the custard in a custard donut.
•The custard takes forever to cool off, so make it early. I usually get it out of the hot pan asap and into a bowl. Then I will periodically stir it to help it release the heat.
•You don't need to chill overnight if you don't have time, but at least plan on a couple of hours.
•I like it best with only 12 oz of cool whip, so if you buy 8 oz containers, only use 1- 1/2.
• If you can't find marachino cherries past the holiday baking season, look where the drink/cocktail mixes are. That's where I found them this summer.
• If you have an Aldi market nearby, you can get all of the ingredients you need there with the exception of the orzo pasta. It will cost you about 1/2 as much at Aldi than at a regular supermarket. However, if you want the pineapple cans with a pop-top so you can alter them, you will have to look elsewhere. Most large supermarkets have them, but they are often cheapest at Target. Sometimes they are even on sale at Target.


Enjoy!