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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ethel’s Jell-O Salad Recipe

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This recipe for Ethel’s Jell-O Salad is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can apricots
1 – 8oz. cream cheese
2 pkg. of lemon or apricot Jell-O
1/3 c. nuts
1 c. chopped celery
Directions:
Directions:
Heat juice from apricots and enough water to make 4 cups. Add to Jell-O and dissolve. Puree apricots and add to Jell-O. Add celery to mixture and Chill ½ of the mixture in a 9"x13" glass pan. After it is firm add softened cream cheese and nuts to the top of the chilled Jell-O, for a middle layer. Add other ½ of Jell-O mixture and chill.
Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
Ethel was Beth Ann's 4th grade teacher. David grew up with Ethel's son.

 

 

 

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