"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Watergate Salad, by Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large can crushed pineapple 1 9 oz. container of Cool Whip 1 box instant pistachio pudding mix 1 c. miniature marshmallows 1/2 c. finely chopped pecans or walnuts
Drain pineapple and reserve syrup. Place pudding mix in large bowl and add about 4 T. of the pineapple juice or enough to make a soft paste and pudding turns bright green. Mix well. Add drained pineapple, whipped topping, marshmallows, and chopped nuts. Mix well until mixture is fluffy and increases in volume. Refrigerate until thoroughly chilled.
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