"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apricot Salad Recipe

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This recipe for Apricot Salad, by , is from Hermesch Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Hermesch
Added: Wednesday, March 25, 2009


1 (29oz.)can apricots, drained and mashed
1 (20oz.)can crushed pineapple, drained
2 (3oz.) boxes orange or apricot gelatin
2 c. cold liquids (from the drained fruit or cold water)
2 c. hot water
3/4 c. miniature marshmallows

1/2 c. sugar
3 tbsp. flour
1 egg, slightly beaten
1 c. apricot and pineapple juice ( cannot be water)
2 tbsp. butter
1 c. Dream whip

Combine both packages of gelatin and hot water. Add cold liquids. Add marshmallows and chill until slightly let. Add mashed apricots and crushed pineapple and chill

Cook sugar, flour, egg, fruit juice, until thick. Add butter. Stir in to melt. Add dream whip and put on top of salad.

Personal Notes:
Personal Notes:
This recipe came from Alvina Kress.




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