Around The House

Remember in the 70’s and 80’s you couldn’t go to a family reunion, pot luck supper or a company picnic and not have someone bring Watergate salad.  It was a staple at those functions.  I love Watergate salad, pudding, pineapple, pecans and those little marshmallows.  Oh so yummy, I always thought of it as a dessert on the salad table.

It was originally called Pistachio Pineapple Delight.  How or when the name changed is a mystery, no one knows for sure.  Some believe it is linked to the political scandal of the time.  Others believe it may have been served at the Watergate Hotel and they changed the name.  I think it may have been a little of both.  Of course it doesn’t really matter how it got its name, what matters is it is simply delicious and easy to make. Here is the recipe for Watergate salad:

WATERGATE SALAD

2 pkg. (4 serving) Jello-Pistachio instant pudding

2 cans (20 oz.) crushed pineapple undrained

2 cups miniature marshmallows

1 cup chopped pecans

3 cups (8oz tub) thawed Cool Whip

Mix dry pudding mix, pineapple, marshmallows and pecans in a large bowl until well blended.  Gently stir in the whipped topping; cover.

Refrigerate 1 hour or until ready to serve.  Garnish with additional Cool Whip and chopped nuts, if desired.

Makes16 servings, about 1/2 cup each.

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I would like to take credit for the Kraft Food and Family magazine but, it is not mine.  I do enjoy sharing recipes and ideas from the Kraft magazine.  Here is a recipe I tried this month.  If you like the taste of potato skins, you will like this dish.

Roasted Red Potatoes with Bacon & Cheese

1/2 cup Kraft Light Ranch Reduced Fat Dressing

1/2 cup Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese

1/4 cup Oscar Mayer Real Bacon Bits

2 lb. small red potatoes, quartered

1 Tbsp. chopped fresh parsley

Preheat oven to 350 deg.  Mix dressing, cheese and bacon bits in a large bowl.  Add potatoes; toss lightly.

Spoon into lightly greased 13×9 inch baking dish; cover with foil.

Bake for 40 minutes.  Remove foil; bake an additional 15 minutes or until potatoes are tender.  Sprinkle with parsley and serve.  Makes 8 servings, 2/3 cup each.

For more recipes from Kraft go to Kraftfoods.com.  To receive the magazine click here.

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