My First Pistachio Mallow Salad
I made this salad for a church picnic years ago. I was so nervous. Would anyone try it? It looked so green and fluffy. Well, it was the first dish to disappear. I still laugh at that.
This recipe matters because it’s pure joy. It’s not fancy. It’s sweet, creamy, and full of happy little marshmallows. It proves food can be just for fun. What’s the first dish you ever made for a crowd?
Why These Old Recipes Matter
These dishes are like time machines. They take us back to family tables. They remind us of simpler times. That feeling is so important to hold onto.
They also matter because they are easy. No one needs to be a chef. You just mix and chill, or mix and bake. That’s my kind of cooking. It brings people together without stress.
The Magic of Pineapple
See a pattern here? Pineapple is in almost every recipe! It’s not just for pizza. It adds a sunny sweetness. Doesn’t that smell amazing when you open the can?
Fun fact: Pineapple has an enzyme that can tenderize meat. That’s why it works so well with the ham in the casserole! Do you have a favorite way to use pineapple? I’d love to know.
A Sweet Potato Surprise
The sweet potato casserole is my grandson’s favorite. He calls it “orange dessert.” He doesn’t know it’s a vegetable! The pineapple keeps it moist. The marshmallows get all toasty on top.
It’s a perfect bridge dish. Is it a side or a dessert? You decide. I say it’s both. Which do you think it is—a side dish or a sweet treat?
Salads That Aren’t Just Lettuce
Back in my day, “salad” meant many things. It could be jiggly, creamy, or fruity. Like the Ambrosia or the Cranberry Gelatin. They were special occasion food.
Their bright colors made the table happy. The gelatin salad is so pretty with red grapes. It shimmers in the light. Making food beautiful is a simple gift to your family.
The Cozy Ham Casserole
This casserole is a full meal in one dish. It’s cozy and creamy. The pineapple cuts through the rich cheese. It turns leftover ham into something new.
That’s the real lesson here. Good cooking is often about using what you have. It’s about making something comforting. What’s your favorite cozy casserole to make?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| frozen whipped topping | 1 carton (16 ounces) | thawed |
| instant pistachio pudding mix | 1 package (3.4 ounces) | |
| green food coloring | 6 to 7 drops | optional |
| DOLE Pineapple Tidbits | 1 can (20 ounces) | undrained |
| miniature marshmallows | 3 cups | |
| chopped pistachios or walnuts | 1/2 cup | |
| Additional whipped topping | optional | |
| sweet potatoes | 6 medium | |
| DOLE Crushed Pineapple | 1 can (20 ounces) | drained |
| butter | 1/2 cup | cubed |
| sugar | 3/4 cup | |
| eggs | 2 | beaten |
| vanilla extract | 1 teaspoon | |
| ground nutmeg | 1/2 teaspoon | |
| salt | 1/2 teaspoon | |
| large marshmallows | 15 | |
| DOLE® Mandarin Oranges | 1 can (15 ounces) | drained |
| DOLE® Pineapple Tidbits | 1 can (8 ounces) | drained |
| miniature marshmallows | 1 cup | |
| sweetened shredded coconut | 1 cup | |
| sour cream | 1 cup | |
| cherry gelatin | 1 package (6 ounces) | |
| DOLE Crushed Pineapple | 1 can (20 ounces) | undrained |
| boiling water | 1-1/2 cups | |
| whole-berry cranberry sauce | 1 can (14 ounces) | |
| seedless red grapes | 1-1/2 cups | halved |
| chopped pecans | 1/4 cup | |
| uncooked wide egg noodles | 2 cups | |
| chopped celery | 1/2 cup | |
| butter | 2 tablespoons | divided |
| cream cheese | 1 package (8 ounces) | cubed |
| whole milk | 3/4 cup | |
| cubed fully cooked ham | 2 cups | |
| DOLE Crushed Pineapple | 2 cans (8 ounces each) | drained |
| Worcestershire sauce | 2 teaspoons | |
| salt | 1/2 teaspoon | |
| pepper | Dash | |
| dry bread crumbs | 1/4 cup |
My Pistachio Cloud Salad
Hello, dear! Pull up a chair. Let’s make my Pistachio Cloud Salad. It’s a fluffy, sweet treat. My grandkids call it “the green stuff.” They always ask for seconds. It’s perfect for a sunny day picnic. Doesn’t that sound nice?
You just need a big bowl and a spoon. The magic is in the folding. Be gentle, like you’re tucking in a baby. I still laugh at that time I used a whole bottle of food coloring. We had a very green Thanksgiving! Ready? Let’s begin.
Step 1: Grab your biggest mixing bowl. Plop in the whole tub of whipped topping. Sprinkle the pistachio pudding mix right on top. Add a few drops of green coloring if you like. It makes it look like a spring meadow. Stir it all together until it’s smooth and green.
Step 2: Now, open that can of pineapple. Don’t you drain it! The juice makes everything sweet and moist. Pour it right into the green cloud. Then, add all those tiny marshmallows. Fold them in gently. You want to keep it fluffy. (My hard-learned tip: Let the whipped topping thaw first. Otherwise, you’ll have a lumpy fight!)
Step 3: Cover the bowl with a lid. Pop it in the fridge for two hours. This lets the flavors become friends. The marshmallows get a little soft. It’s the best part. Before serving, you can add another dollop of topping. Then, sprinkle on the chopped nuts for a little crunch. Do you think this is a salad or a dessert? Share below!
Cook Time: 2 hours (chilling)
Total Time: 2 hours 15 minutes
Yield: 8 servings
Category: Salad, Dessert
Three Fun Twists to Try
This recipe is like a favorite story. You can tell it a new way each time. Here are three ideas to make it your own.
Berry Blast: Skip the food coloring. Fold in a cup of fresh raspberries instead. Their pink color is so pretty.
Tropical Dream: Use coconut pudding mix. Add a handful of toasted coconut flakes with the nuts. It’s a vacation in a bowl.
Crunchy Cookie: Right before serving, crush some shortbread cookies on top. It adds a buttery, sandy crunch. The kids love this one.
Which one would you try first? Comment below!
Serving It Up Just Right
This salad is a happy side dish. It goes with so many things. I love it next to baked ham or roasted chicken. The sweet and savory tastes dance together. For a pretty plate, serve it in little glass cups. Top each with one perfect pistachio.
What to drink? For the grown-ups, a glass of chilled Riesling wine is lovely. It’s sweet, too. For everyone, I make big pitchers of iced tea with lemon. The tartness cuts through the sweetness perfectly. Which would you choose tonight?
Keeping Your Vintage Salads & Casseroles Fresh
These recipes are perfect for making ahead. Let’s talk storage. The Pistachio Mallow and Ambrosia salads love the fridge. Cover them tight. They stay happy for two days. The gelatin salad needs the fridge too. It will keep for four days.
For the casseroles, let them cool first. Then wrap the dish well. They can live in your fridge for three days. You can also freeze them before baking. Just add the marshmallow or breadcrumb topping on bake day. I once froze a ham casserole for a busy week. It was a lifesaver!
Reheating is simple. Warm casseroles in the oven at 350°. This keeps the texture just right. Batch cooking matters. It gives you more time with family. It turns a busy night into a cozy one.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems. Here are easy fixes. First, a watery salad. Always drain canned fruit well. Let it sit in a strainer. I remember my first ambrosia was a puddle. Draining fixed it.
Second, marshmallows browning too fast. If they burn, cover the dish with foil. Bake it a bit longer. This matters for a pretty, gooey top. Third, a sauce that won’t thicken. For the ham casserole, let the cream cheese melt slowly. Keep stirring on low heat.
This patience makes a smooth, rich sauce. Fixing small issues builds your confidence. It makes the food taste just like you dreamed.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use gluten-free noodles for the ham casserole. Check pudding and gelatin labels.
Q: How far ahead can I prepare them?
A: All salads can be made 1-2 days ahead. Assemble casseroles a day before baking.
Q: What’s an easy ingredient swap?
A: Use plain yogurt instead of sour cream in the Ambrosia. It’s just as tasty.
Q: Can I double a recipe for a crowd?
A: Absolutely. Use a bigger baking dish. Just add a few more minutes to the bake time.
Q: Any optional add-ins?
A: A fun fact: a dash of cinnamon in the sweet potato casserole is my secret.
Which tip will you try first?
From My Kitchen to Yours
I hope you try these classic recipes. They are full of sweet, cozy memories. Cooking them makes your house smell like love. I would love to see your creations.
Share a photo of your finished dish. Pin it to your board so you remember. Let’s keep these wonderful old recipes alive together.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Chloe Hartwell.
Top Classic Recipes You Are Not Making
Description
Unlock timeless flavors! Discover classic recipes you’ve forgotten but will absolutely love to make again. Easy, delicious, and totally nostalgic.
Ingredients
Recipe 1: Pistachio Mallow Salad
Recipe 2: Pineapple Sweet Potato Casserole with Marshmallows
Recipe 3: Ambrosia Salad
Recipe 4: Quick Cranberry Gelatin Salad
Recipe 5: Pineapple Ham Casserole
Instructions
- Pistachio Mallow Salad: In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and DOLE Pineapple Tidbits. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.
- Pineapple Sweet Potato Casserole with Marshmallows: Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain; cool slightly. Peel potatoes and place in a large bowl with butter and sugar; mash. Add drained DOLE Crushed Pineapple, eggs, vanilla, nutmeg and salt; stir to combine. Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
- Ambrosia Salad: In a large bowl, combine the DOLE Mandarin Oranges, DOLE Pineapple Tidbits, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.
- Quick Cranberry Gelatin Salad: In a large bowl, dissolve gelatin in water. Stir in DOLE Crushed Pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.
- Pineapple Ham Casserole: Cook noodles according to package directions; drain. In a large skillet, sauté celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, DOLE Crushed Pineapple, Worcestershire sauce, salt and pepper. Transfer to an ungreased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Notes
- Nutrition information is not provided for these recipes.
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