Inside the House

Heather’s Blog – June 3, 2010

On Sunday my twin nieces, who are members of the Baltimore Youth Orchestra, performed in a concert at the Meyerhoff Symphony Hall.  They both play the viola.  It was very exciting to see them play in such a grand venue.

After the concert the family gathered at one of my sister’s home for a barbecue. I brought Watergate salad, which was a big hit. I made a few adjustments to the standard recipe.

Watergate Salad

• 1 (20 oz.) can pineapple chunks in juice.
• 2 (3.4 oz.) packages Jell-o Pistachio Flavor Instant Pudding
• 1 cup miniature marshmallows
• ½ cup chopped pecans
• 1 (8 oz.) container thawed Cool Whip (Extra Creamy)

Directions: Drain juice from pineapple and reserve.  In a large bowl combine pineapple chunks, ½ cup pineapple juice, pudding, marshmallows, and nuts.  Fold in Cool Whip whipped topping.  Chill.