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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Apricot Salad Recipe

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This recipe for Apricot Salad is from Carol's Country Cookbook, 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:  
29 oz. can Apricots, drained and cut-up, save juice
29 oz. can Crushed Pineapple, drained, save juice
2 3 oz. pkg. Jello (lemon, orange or apricot)
2 c. Water, hot
1 c. Fruit Juice, from drained fruit
Directions:
Directions:
Bring water and juice to a boil. Add the jello and stir until dissolved. Cool. Add fruit and pour into mold, serving bowl or cake pan. For topping, mix together 1/2 c. sugar, 1 egg, 3 T. flour, 1 c. juice and 2 T. butter (opt.). Cook until thick. Cool. Fold in 1 - 4 oz. carton of Cool Whip. Spread on the jello mixture. Sprinkle with 1/2 c. shredded cheddar cheese.
Personal Notes:
Personal Notes:
We serve this salad for Easter Dinner at our house. It seems so "spring-like"!

 

 

 

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