"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Apricot Salad Recipe

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This recipe for Apricot Salad, by , 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.

Contributor:  
Contributor:  
Anna D.
Added: Wednesday, May 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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