"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

Edie's Salad: Apricot Cheese Delight Recipe

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This recipe for Edie's Salad: Apricot Cheese Delight, by , is from Eat, Drink & Be Merry! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Scharf

Category:
Category:

Ingredients:  
Ingredients:  
1 can (29 oz) apricots drained & cut fine; save juice
1 large can crushed pineapple, drained, but save juice
2 packages orange Jell-O
2 cups hot water
1 cup apricot juice
1/2 cup pineapple juice
2 Tablespoons butter
3/4 cup miniature marshmallows

TOPPING
1/2 cup sugar
3 Tablespoons flour
1 egg slightly beaten

TOPPING FOR THE TOPPING
1 cup whipping cream, whipped
Grated cheddar cheese

Directions:
Directions:
Cook all ingredients (not topping) together with the pineapple & apricot juices until thick; let cool & add 2 Tablespoons butter. Let gel and put on topping; chill in refrigerator.
Later, whip the whipping cream, and top the salad with a dollop of whipped cream & the cheddar cheese. (sounds odd, but tastes great!)

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Who's Edie?? Edie Holtzheimer?

 

 

 

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