Conference turris::cooks

    I looked for you!  Even my 1938 edition of Meta Givens did not have
    a recipie for a cooked fruit dressing.  I did have such a one at
    a friend's house a few years ago.  She proudly told me it was her
    grandmother's recipie and described how it was made.  My husband
    I both agreed that what we use is close and MUCH easier.  Ours is
    based on one served at the Nut Tree Restaurant near Sacramento,
    California.
    
    	8 ounces cream cheese, softened
    	7 ounces (one small jar) marshmallow fluff
    
    	Blend these together, then, gradually, thin to the desired
    	consistency.  The liquid used can depend on your taste or on
    	what it will be used with:  orange juice, pineapple juice, Grand
    	Marnier.
    
    I often leave this rather thick and serve it with fresh fruit prepared
    for dipping - much as you would do with vegetables and sour cream
    dip.  And it's SO VERY easy.
    
    	Dixie 

    In reference to Pat in .2 - I *did* find several recipies for
    "Ambrosia".  None of them used a dressing of any sort - just fresh
    fruit and there seems to be some dispute as to which fruits should
    be used to make an "authentic Ambrosia."  Always oranges and coconut,
    some say bananas are acceptable, tho optional, none used marshmallows
    or any other fruits.
    
    Yours, for the sake of culinary history -
    
    	Dixie

    Dian, last night I did a table-of-contents search through my 9 years
    of Southern Living Annual Recipe volumes, and came up with the
    following two recipes.  I don't know if either of them is what you're
    looking for; I suspect the first one will come closer.
    
    			Heavenly Ambrosia Salad Dressing
    
    1 egg, beaten
    1 tablespoon sugar
    1 tablespoon orange juice
    1 tablespoon vinegar
    1-1/2 teaspoons butter or margarine
    Dash of salt
    1 (8-ounce) carton commercial sour cream
    
    Combine first 4 ingredients in a saucepan; mix well.  Cook over
    medium heat until thickened, stirring constantly.  Remove from heat.
    Add butter and salt; stir until butter melts.  Chill.  Fold in
    sour cream.  Use as dressing for standard fruit ambrosia.
    
    
    
    				Ambrosia Custard Sauce
    
    2 egg yolks, beaten
    1/4 cup sugar
    1/2 cup milk
    1/2 cup whipping cream
    1-1/2 teaspoons rum
    
    Combine egg yolks and sugar in a saucepan.  Gradually stir in milk
    and whipping cream; cook over low heat until slightly thickened.
    Cool.  Stir in rum and chill.

    I haven't the foggiest idea if this is what your looking for or
    if it's any good. But it came from an lady here in the plant that
    everyone calls "Mom" and she used to manage a gourmet restaurant
    some where.
    
    Any way these recipes are from her, through me.
    
    Good luck.
    
    Per Mom, the first one is the quick and easy way, (#1)
    The next is suppose to be Mexican style, (#2 - I couldn't find any
    thing mexican in it though)
    The third is the hardest and the one used most often when she was
    in the restaurant business, (#3)
    And the last she forgot to tell me why it was there. (#4)
    And then finally the sauce which is used on any of these.
    
    Good luck .. now the choice is yours !!!!!!
    
    
    
    Easy Ambrosia
    
    
    Pile shredded fresh coconut with sliced oranges into sherbert
    glasses.
    
    Top with sauce.
         
    
    
    
    
    
    Mexican Ambrosia
    
    
    Heap shredded coconut over slice of fresh or drained canned pineapple.
    
    Top with sauce.
    
    
    
    
    
    
    Restaurant Ambrosia
    
    
    Peel and remove all membrane of two (2) large Valencia oranges.
    Cut and slice thin. 
    
    Chop three (3) ripe bananas (peeled of course) and combine and stir
    with the oranges. Keep these chuncky not mushy! :}
    
    
    Alternate layers of orange and banana mixture with with mixture
    of 1/4 cup confectioners sugar and 1 and 1/2 cups shredded coconut
    into individual dishes or bowls.
    
    Chill well and garnish with fresh strawberries.
    
    Then top with sauce.
    
    
    
    
    
    Deluxe Ambrosia
    
    
    Slice six (6) to eight (8) peeled oranges.
    
    In layers put with grated fresh coconut and confectioners suger.
    (Quantity is to your taste I guess).                      
          
    Add two (2) tablespoons grated orange rind to 1/2 cup heavy creame,
    (chilled).
    Whip cream until forms in soft mounds - stir in three (3) tablespoons
    sugar - pass with ambrosia
    
    
    
    Note: At least the ingredients are here... experiment if confussed
    
    and Good luck.
    
    Dottie
    

    Here's one from the New York Times Heritage Cookbook -
    
    1/4 cup lemon juice
    2 tablespoons sugar
    1 egg lightly beaten
    1 cup heavy cream, whipped
    
    Combine lemon juice, sugar and egg in top of double boiler.  Heat,
    stirring, until it thickens.  Cool.  Fold whipped cream into cooled
    mixture.  Makes about 2 1/4 cups.
    
    This one is from The Williamsburg Cookbook:
    
    Custard Sauce
    
    1 and 1/2 tablespoons cornstarch
    2 cups light cream, divided
    4 egg yolks
    1/2 cup sugar
    1 tsp vanilla
    
    Dissolve cornstarch in 1/4 cup of the cream.  Beat the egg yolks
    until light, then combine with the cornstarch.
    Heat the remaining cream, taking care not to boil, and add the sugar.
    Pour 1 cup of the hot cream adn sugar over the egg mixture, stirring
    constantly.  Return the cream to low heat, stir in the egg-cream
    mixture and continue to stir and cook 5 minutes until the sauce
    is slightly thickened.
    Add vanilla, blend thoroughly, and cool.
    
    
    TW