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Letter From Home: 5/31/11 Recipe For Heavenly Orange Fluff

May 31, 2011

Spring seemed never to make an appearance in Madison for more than a fleeting day here and there over the past weeks.  The weather was too cool, the skies more clouds than sun, and the spirits of people were always dampened.  The flowers seemed to take it all in srtide with blooms lasting longer than the average spring.  But I could tell on some mornings the birds were not at all sure this was the best place to nest for the year.

Then Memorial Day came with temperatures soaring into the mid to upper eighties.  The sun lifted moods as people turned to cookouts and foods that were more suited to summer-like weather.

As such we turned to an old favorite salad recipe from my mom’s kitchen that is light and refreshing when the humidity is high. Better yet, it is easy to make and serve.  Several years back this recipe came to James from my mom.

Folks will think you put lots of effort into the salad, when in truth it almost makes itself.  Still, I need to thank James for the work he always does to make it look easy.

The results are incredible.

Heavenly Orange Fluff

Make the day before serving in a large glass cake pan…

2 pkg. orange gelatin (3 oz. each)

2 cups boiling water

1 small can of frozen orange juice (thawed)

2 (6 oz) cans of mandarin oranges, drained

1 large can of crushed pineapple (not drained)

Dissolve gelatin in boiling water and add frozen juice, undiluted.

Add orange sections and pineapple and studd well.

When set, cover with lemon topping:

1 cup milk

1 pkg instant lemon pudding

1 cup (half pint) whipping cream

Add milk to the pudding and meat until thick.

Whip cream and fold in to pudding.

Put on top of set jell-o mixture.

One Comment
  1. May 31, 2011 11:11 PM

    mmmmm… Wisconsin cuisine at its finest!

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