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

Apricot Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Apricot Salad, by , is from Zion Baptist Church WMU Recipe Book , 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!

Contributor:  
Contributor:  
Bernice Race

Category:
Category:

Ingredients:  
Ingredients:  
1 large can apricots, drained and finely cut
1 large can of crushed pineapple, drained
2 pkgs. orange jello
2 cups of hot water
2 cups combined apricot and pineapple juice
1 cup miniature marshmellows
*Reserve 1 cup of juice for topping*

Topping
cup sugar
2 Tbsp butter
1 cup fruit juice
3 Tbsp flour
1 cup whipped cream
grated cheddar cheese
1 egg slightly beaten

Directions:
Directions:
Dissolve jello in hot water; add fruit juice. Let stand until partly set
Add fruit and marshmellows
Pour into large dish and let set until firm
Topping:
Combine sugar and flour. Blend in beaten egg gradually add in juice
Cook over low heat until it thickens
Remove from heat and stir in butter
Cool. Fold in whipped cream Spread over jello. Top with cheddar cheese

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!