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

Apricot Salad Recipe

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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!

Bernice Race


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*

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

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
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




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