Mary Ann’s Oriental Ambrosia with Celery Seed Dressing

The ingredients for this recipe are too colorful to skip a photo this time. So I borrow this similar photo from Flickr user Ben Brown. Ingredients shown vary slightly from my recipe.

Oriental AmbrosiaToday is the first day of Spring and although I am still pretty much house bound I am watching the greening of our garden from my window, planning seed planting for someone else to do, and thinking of delicious salads we have enjoyed in the past.  This shrimp salad is a wonderful addition to your Easter buffet, and delicious for light meals through Spring and all summer long.  I first made it over 40 years ago when I was introduced to the flavor combination by a friend.

Mary Ann’s Oriental Shrimp Ambrosia

2 cups of peeled, cleaned, and cooked shrimp (fresh is best, but frozen works well)

1/2 cup toasted cashews

1 cup pineapple tidbits, drained

1 cup mandarin oranges, drained

1 small can sliced water chestnuts, drained

4 cup torn romaine or butter lettuce

1 cup diced celery

1/2 cup sliced green onions

1/4 cup chopped green peopper

1/4 cup coconut flakes

Place torn lettuce in large bowl.  Combine other ingredients and place on top. Serve with following dressing. If you prefer, set each ingredient out in a separate bowl and let those at your table choose and mix their own.  However, tossing everything together results in a beautiful, tasty combination!

Celery Seed Dressing

3/4 cup sugar

1/3 cup apple cider vinegar

1 teaspoon salt

1 teaspoon grated onion

1 cup salad oil

1 teaspoon celery seed

Combine first 4 ingredients in blender and mix. Add 1 cup oil gradually, until mixture thickens.  Add celery seed.

Funnel Cakes

I am sure most of you have seen these because they are so popular at booths in county and state fairs. This is one recipe I really not regret having a photo as well as a video to share with you!  The process is fun, the results dramatic, and very quickly disappear at our house.

Funnel Cakes

1 1/4 cups flour

1/4 teaspoon salt

3/4  teaspoon baking powder

1 teaspoon soda

1 egg

3/4 cup milk

your preference salad oil for frying

powdered sugar to use as topping

Mix dry ingredients in bowl, combine egg and milk, add to dry ingredients, and beat until smooth.. In a deep cast iron skillet,,heat 1 inch of oil.  Pour 1/4 cup batter into a funnel using your finger to cover the opening. .

Hold the funnel filled with batther over the heated oil, being careful not to spatter hot oil , remove your finger and slowly release the batter beginning in the center of the skillet and moving outward in a spiral. Brown 2 minutes, until golden crisp and puffy.  It will not be perfect, but the uneven spiral with its crispy goodness is perfectly delicious!  Repeat the process until all your batter has been used. You will have 5 or 6 funnel cakes, depending on size.  Drain well on paper towels, slide onto serving dish with wide spatula, and sift or sprinkle powdered sugar over top. Serve while hot.

YouTube videos of this are available for watching if you wish before you try this on your own.