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"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

Apricot Salad Recipe

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This recipe for Apricot Salad is from The Erickson Family Cookbook Project, 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:  
2 pkg. apricot gelatin
2 cups hot water
1 3/4 cups cold water
1 #2 can crushed pineapple (drained but keep for topping)
2 cups small marshmallows
2 bananas sliced
1/2 cup nuts

Topping:
1/2 cup sugar
1/2 cup pineapple juice
2 tbsp. flour
1 whole egg
2 tbsp. oleo
Directions:
Directions:
Combine salad ingredients.
Congeal overnight or for several hours.
Make topping.
Combine in double boiler: sugar, pineapple juice, flour, egg and oleo.
Stir until thick like custard.
Cool.
Add one 3 oz. pkg. cream cheese, whipped and 1 envelope whipped dream whip.
Mix with custard and spread on top of gelatin mixture.

 

 

 

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