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Congealed Salad - Apricot Recipe

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This recipe for Congealed Salad - Apricot, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pearl Helm
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large or 2 small cans of apricots, drained and cut fine (reserve juice)
1 can crushed pineapple, drained (reserve juice)
2 packages orange jello
2 cups hot water
1 cup of combined apricot and pineapple juice
cup miniature marshmallows

Topping:
cup sugar
3 tablespoons flour
1 egg, slightly beaten
1 cup reserved fruit juice
1 cup whipped cream
1 cup cheddar cheese, grated

Directions:
Directions:
Drain juice from fruit and reserve juice. Dissolve gelatin in 2 cups of hot water and add 1 cup juice. Reserve remaining juice for topping. Chill jello until slightly congealed. Fold in fruit and marshmallows. Pour into a 11X7-inch baking dish. Chill. After chilled, spread with topping and cheese.

Topping:
Combine in a sauce pan the sugar, flour and egg. Cook until thick. Gradually stir in 1 cup of reserved juice. Cook over low heat. Cool. Fold in whipped cream. Spread over gelatin. Sprinkle with grated cheese. Chill.

 

 

 

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