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A couple of treats that are heavenly

Published Aug. 28, 2005

Heavenly hash is the recipe Velma Weinhardt requested. Many readers responded with a couple of variations, and we hope she will find them to her liking.

Rebekah LoBalbo's version is a summer favorite in her house. She says you can add nuts, blueberries and other fruit to suit your taste. Coral Craybill's recipe is made with Jell-O.

For: Velma Weinhardt of Belleair.

From: Rebekah LoBalbo of Tampa.

Recipe: Heavenly Hash Fruit Salad.

Heavenly Hash Fruit Salad

1 11-ounce can mandarin oranges, well-drained

1 16-ounce can pineapple chunks, well-drained

1 cup flaked coconut

1 cup minimarshmallows

1 cup pasteurized sour cream

Stir all ingredients together in large bowl. Chill for 2 hours. Serve.

From: Coral Craybill of Largo.

Recipe: Heavenly Hash.

Heavenly Hash

1 3-ounce package lemon Jell-O

1 cup boiling water

1 8-ounce can crushed pineapple, drained, juice reserved

1 small jar Maraschino cherries, drained, juice reserved

1 cup whipping cream, whipped

\ pound marshmallows, chopped

1 cup chopped walnuts

Dissolve Jell-O in boiling water. Add water to reserved pineapple and cherry juices to equal 1 cup.

Stir juice liquid into Jell-O liquid. Chill until Jell-O begins to set. Add whipped cream and remaining ingredients. Chill until ready to serve.

Recipe requests

Debbie Day is looking for a recipe for a topping her grandmother put on an 8-inch-square cake. She remembers it as a marshmallow topping that was drizzled with an unsweetened dark chocolate, which hardened.

It was more than 40 years ago, so Debbie is not sure it was marshmallow.

Ava Custer is searching for a recipe for lobster pot. It was made with chunks of lobster, butter and ingredients she does not remember. She would greatly appreciate a recipe.

Claire Schelle requests a recipe for tea biscuits. She remembers them being available in bakeries in Philadelphia.

They have a yellowish tinge, are mildly sweet, and had raisins and a different texture from regular biscuits.

You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.