"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apricot Jello Salad Recipe

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This recipe for Apricot Jello Salad, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmyn Young
Added: Sunday, February 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups apricot nectar--cold
2 small lemon jello
1 16 ounce carton of sour cream
1 can of Apricot Halves--drained
Marachino Cherries--Optional

Directions:
Directions:
Heat half of the Apricot Nectar and add lemon jello.Mix until jello is dissolved. Add remainder of cold Apricot nectar and mix well. Pour small amount of jello mixture into a mold pan. Place Apricot halves around the bottom of the mold pan cut side up. Then place marachino cherries on top of Apricot halves. Pour half of jello mixture over Apricots. Refrigerate and let set up. The other half of the jello mixture should be kept at room temperature to be used later. Spread sour cream evenly over set jello. Pour the rest of the jello
slowly over sour cream. Refrigerate and let set up.
Serve over lettuce or just plain

 

 

 

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