"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Very Special Apricot Salad Recipe

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This recipe for Very Special Apricot Salad, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Warns Hubbard Smith
Added: Saturday, July 23, 2005


1 1#-13-oz. can peeled apricots, drained
1 13-1/2 oz. can crushed pineapple, drained
1 6-oz. pk orange Jello
2 C. hot water
2-1/2 cups syrup from drained fruits.
1/2 C. chopped nuts
1 C. miniature marshmallows
1/2 C. sugar
3 T. flour
1 egg slightly beaten
2 T. butter
1 C. heavy cream
1/4 C. shredded Cheddar cheese

Drain fruits, reserving syrup.
Cut apricots into small pieces.
Dissolve jello in boiling water, then stir in 1-1/2 cups reserved syrup.
Cool, then add fruits, nuts and marshmallows to partially set Jello.
Turn into 9x13x2" pan and chill until firm.
Mix sugar, flour, egg, 1 cup reserved syrup in saucepan and cook and stir until thickened.
Stir in butter and then cool.
When cold, whip the cream until stiff and fold into cold custard mixture. Spread over the set gelatin mixture.
Sprinkle with the grated cheese.
Cut into squares and serve on lettuce leaf cups.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1/2 hour plus chilling time
Personal Notes:
Personal Notes:
This is really good. For some reason, we now prefer a big green salad.




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