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Watergate Salad DaysFor today's newsletter we are promoting a fun, quirky recipe from the past - Pistachio Salad. You may have heard this chilled, green concoction refered to as Watergate Salad, named for the Washington DC hotel, a place whose glamourous reputation became eclisped by the political scandal in the 1970's. All in all it's a fine American dessert for this Fourth of July holiday. Let's celebrate living in the Land of the Free and the Home of the Brave!
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Enjoy this Texas Cooking recipe and have a great week!
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Originally found in the recipe files of Nina Zell Bradashaw Jones, this recipe persists in historical legand as the famous "Watergate Salad" proudly served at its namesake hotel in the 1970's. It's true origin probably comes from the marketing people at Jell-O, who sought recipes for their boxes of pistachio pudding mix.
- 1 package Jell-O brand Pistachio Pudding Mix
- 1 tall can crushed pineapple in juice
- 8 ounces Cool Whip dairy topping (one container)
- 1 cup small marshmellows
- ½ cup chopped pecans
- ½ cup marichino cherries
- If available, use a clear glass 3-quart salad bowl.
- Combine the pistachio pudding mix with the pineapple, including the juice. Stir thoroughly. Fold in the Cool Whip, mashmellows and pecans.
- Pour into a deep bowl. Cover with plastic wrap and chill at least two hours. Just before serving, decorate with cherries.
- Makes 6 to 8 servings.
The serving dishes in our photograph are Fiesta dinnerware.
New Cookbooks We're Reading
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
- What's a Zucchini? And Other Questions Americans Once Asked - The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
by Daniel Stone
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