3/4 cup Arborio rice (only use that) cooked and cooled
One 16 to 20 oz can crushed pineapple drained
10 maraschino cherries drained and cut in quarters
1/4 or a little more maraschino cherry juice
1 medium can fruit cocktail
up to 1/4 cup miniature marshmallows (to soak up more juice as it sits in fridge, lasts 3 or 4 days)
1 large carton of Cool Whip Extra Creamy
Mix the cooled, stuck together Arborio rice (will be about 1-1/2 cup) with the drained pineapple with a whisk, gently, break apart the rice and the pineapple mixes in. Add the rest of the ingredients except Cool whip and gently toss together. Add Cool Whip. Some said 2 containers but one was fine. The extra creamy works well for this.
I remember my mom made it a couple times in the 50's, and we liked it then. When I found the recipe on the web in the last year, I've made it a couple times, and my daughter just loves it. Her favorite salad was the 5-ingredient fruit salad, pineapple tidbits, mandarin oranges, sour cream, coconut, can't remember any more of it, maybe cherries?
Oh, I have a new craving.
Chef's John's hot chocolate mix (used his link to Guittard cocoa rouge at Amazon, pricey) I make with Nestles Fortificada powdered milk (I always hated powdered milk but this is wonderful, made in Mexico, full cream milk). I got it at Walmart online. They say (did I post this before?) check the Mexican Aisle. It's a little expensive, $15 a large can makes 3 gallons, just right for me. Also got some Cremora. Sometimes I make the hot chocolate with my home brew Starbuck's coffee chopped up in a ziplock bag and blunt side of a meat tenderizer hammer. I heat water (or can use milk) to boiling, remove from heat. Add a couple smallish handfuls of chopped coffee beans (I keep them in the freezer). Cover and let steep for one hour, make it a little on the strong side, strain with very fine strainer, store in fridge. If you drink coffee, use that and mix the powdered milk in (it mixes best in lukewarm liquid).
What I eat with that but don't dunk is some wonderful bread I get at the store. It's expensive and I buy 2 at a time. Foccacia just covered with Asiago cheese mixed with something to make it stick. I cut four slices, brush on melted butter and toast in a 425 oven just until the edges are nicely browned and the inside just beginning to brown. Then when toasted, brush with a little more melted butter. It is so yum.
I'm trying to figure out how to make that bread and shape it right so the slices come out like what I have, doubt if I can pull that off unless the store gives me the recipe.
I also want to make Phyllis Stokes' square hamburger buns for that chicken cordon bleu when I get my Panini Press. It still in my amazon cart if they haven't taken it out. I'll get to it when I'm ready.