Sunshine Salad

This is a treat my mom and Nana have made most of my life. It’s cool, refreshing, not too sweet, a little crunchy, and perfect. I make it in a big bowl (I don’t own a jell-o mold) and serve it with a spoon, but if you’re so inclined, you can make it in a mold and slice it. I don’t know how my version will do with fitting in a mold though, as this version uses more fruit than versions I’ve seen elsewhere on the internet.

You need:

  • 1 6oz (or 2 3oz) package orange gelatin
  • 2 cups boiling water
  • 1 14oz can mandarin oranges (in juice or light syrup)
  • cold water
  • 1 20oz can crushed pineapple (in juice)
  • 2 cups shredded carrots

Drain the mandarin oranges, reserving the liquid. Measure the liquid, and add enough cold water to equal 1 cup.

In a large bowl, combine 2 cups boiling water with the powdered gelatin. Stir until completely dissolved.

Add the 1 cup of water/mandarin orange liquid and the pineapple with juice. Stir and refrigerate until starting to set.

Fold in mandarin oranges and shredded carrots. Refrigerate until fully set.

Anna’s Favorite Margaritas

This recipe makes four (large) or more (smaller) margaritas.  It is absolutely important to use fresh juice if you can in any way get ahold of it (though obviously it can be squeezed beforehand). Also, I usually chill the Tequila and Cointreau as well, so I don’t have to do much with it once it’s mixed.

You need:

  • Juice of six limes (not key limes)
  • Juice of one orange
  • 1c. Tequila (8oz)
  • 1/2c. Cointreau (4oz)
  • 1/4c simple syrup – optional

The juice should total between 3/4 and 1c of fresh juice.  Depending on how sweet the limes/orange is, you may need the simple syrup.  Otherwise, mix all ingredients, and serve on the rocks in a salted-rim glass.