"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Apricot Salad, by Anna D., is from Thank Goodness For Home Made Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. of Large Apricot Jello 2/3 c. Water 2/3 c. Sugar 8 oz. Cream Cheese 1 can Crushed Pineapple 2 Jars Apricot Baby Food 1 Large can of Evaporated Milk, chilled
Put jello, water and sugar in saucepan and bring to a boil. Dissolve cream cheese into mixture. Add the pineapple and baby food. Mix together and cool. Whip the chilled evaporated milk in a chilled bowl until stiff. Fold cooled jello mixture into beaten milk. Pour into a large bowl and sprinkle with nuts, if desired.
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