Pistachio ambrosia recipe makes a comeback

Dear Heloise: I’m looking for the recipe for ambrosia. I had your recipe, but I lost it. Steve, via e-mail

Steve, this old family recipe is delicious as a dessert or as a side dish.

Heloise’s Pistachio Ambrosia

1(16 ounces) can chunky pineapple

1(8 ounces) can crushed pineapple

1small package instant pistachio pudding

1cup chopped walnuts or pecans

1cup shredded coconut

12-16ounces frozen whipped topping (thawed)

1cup miniature marshmallows

Use a large bowl to mix the cans of pineapple together, then sprinkle the dry pudding mix on top and let sit for 3 minutes. Mix the nuts and coconut together and gently fold into the mixture. Slowly fold in the whipped topping and marshmallows, then refrigerate for at least 2 hours before serving.

For more fun and tasty recipes, you can receive my All-Time Favorite Recipes pamphlet by sending $5 along with a long, self-addressed stamped (59 cents) envelope to: Heloise/Favorite Recipes, P.O. Box 795001, San Antonio, TX 78279-5001.

Add a small jar of drained maraschino cherries to this dish, then serve in pretty, large wine or sherbet glasses with a sprinkling of cinnamon sugar on top. Heloise

Dear Heloise: When I carried my “green” bags to the grocery store, I used to just lay them in the baby seat. Eventually, they became covered with groceries. When I got to the checkout counter, I had to dig them out. I have solved that with a bag clip. I just clip them to the back of the seat on the basket side of the cart. No more digging out the bags at the checkout counter. Norma J. from Maryland

Dear Heloise: I grew up in the South and love to eat bacon and country ham for breakfast. I hate when bacon curls up, and bacon presses often are too small to cook a whole pan at one time. I discovered that using an old pie pan was the perfect fit. I could even sear the ham without having to worry about popping grease. Just remember to use oven mitts, because the pie pan gets hot, too. Sheila in Tennessee

Dear Heloise: When I freeze bulk chicken breasts, I divide them into two, three or four per package, put them in freezer bags and press them flat. This allows me to grab known quantities based on recipe and guest count, reducing leftovers. They also defrost in half the time and stack nicely in the freezer. Frank Gable, Reading, Pa.

SBlt Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.