ool.
Finely chop the apricot halves and puree them through
Boil the first 3 ingredients together for 5 minutes and cool. Mix cream cheese, baby food and sugar.
Add the cheese mixture to the slightly set Jell-O.
Then add the Cool Whip and pecans.
This makes a large recipe, to make a smaller salad, use 1/2 cup less water.
Drain pineapple, reserving juice for topping.
Combine apricot nectar and water in a saucepan; bring to a boil.
Add gelatin; stir to dissolve.
Stir in pineapple, marshmallows and bananas. Pour into shallow 2-quart dish.
Chill until firm.
Cover with topping.
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Dissolve jello in boiling water; add sugar.
Blend in the cream cheese with a fork.
Add can of crushed pineapple and apricot baby food.
Refrigerate.
Chill can of milk.
When jello starts to set, take milk out of the refrigerator and beat until stiff.
Fold partially set jello into cream.
Chopped nuts can be used for garnish.
This is a large salad; could fill a 2-quart mold or 2 (1-quart) molds.
Serves about 12.
Bring pineapple and sugar to full boil.
Cream cheese together with jello.
Add to pineapple and sugar.
Stir until dissolved. Remove from heat; add water and nuts.
Refrigerate until jello starts to mold.
Whip Dream Whip and fold in.
(I double this recipe when I use it.
This salad keeps well in the refrigerator.)
Bring to a boil the Jell-O, sugar and water.
Remove from heat and add cream cheese, baby food and pineapple.
Mix thoroughly. Chill bowl and beaters; beat milk until it thickens.
Fold into Jell-O mixture.
Top with ground or chopped nuts.
Chill until firm.
This recipe makes a lot, but it keeps well in refrigerator.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
ork in pan.
Make salad; Line crispy tortillas with romaine
Drain apricots and reserve 3 tablespoons syrup for the dressing.
Toss together the lettuce, spinach, celery, carrot and onion rings in a salad bowl.
Place tuna in the centre of the greens.
Arrange tomatoes around the edge of tuna, alternating with the apricot halves.
Sprinkle with nuts.
Serve with Apricot Soy Dressing.
For Dressing, thoroughly blend all ingredients together using beater or whisk. Makes about 1 cup.
Mix sugar, water and pineapple (not drained).
Cook over low heat and simmer a few minutes until it boils.
Add Jell-O.
Remove from heat.
Soften cream cheese; cut into small pieces.
Whip cream cheese into Jell-O mixture.
Add another cup of cold water to mixture while beating in cream cheese.
Place in refrigerator until it begins to congeal.
Fold in Cool Whip.
Pour into shallow 9 x 13-inch dish.
Best if left in refrigerator overnight.
This recipe may be halved.
Drain the apricots and reserve the syrup plus 6 of the apricot halves.
Cut the remaining apricots in half.
Combine salad dressing, honey, 2 tablespoons syrup and halved apricots.
Fold in whipped cream.
Pour into a 9-inch pie pan and freeze.
When frozen, arrange halved apricots on top.
Garnish with maraschino cherry halves.
Makes 8 to 10 servings.
Dissolve jello in boiling water; add sugar.
Blend in the cream cheese with a fork.
Add can of crushed pineapple and apricot baby food.
Refrigerate.
Chill can of milk.
When jello starts to set, take milk out of the refrigerator and beat until stiff.
Fold partially set jello into cream.
Chopped nuts can be used for garnish.
This is a large salad; could fill a 2-quart mold or 2 (1-quart) molds.
Serves about 12.
Bring to simmer jello and pineapple, then add sugar, baby food and cream cheese.
Cook until cream cheese melts.
Chill 1 hour. Whip Carnation milk until frothy and fold into salad.
Soften cream cheese with the apricot tapioca pudding.
Set aside.
Boil the jello, sugar and pineapple until dissolved and then cool.
Add apricot mixture to the boiled ingredients.
Add Cool Whip.
Do not drain the pineapple before cooking it.
Combine gelatin and pineapple in saucepan; bring to boiling point.
Add sugar, apricot puree and cream cheese; simmer until cream cheese melts, stirring constantly.
Remove from heat to cool.
Chill until partially congealed.
Chill milk in freezer tray until ice crystals form around edge.
Whip until stiff peaks form.
Fold into apricot mixture.
Pour into a 9 x 13-inch pan. Chill until firm.
Sprinkle nuts over top.
Yields 15 servings.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
tir in the pineapple and apricot baby food.
Chill until
Mix jello and pudding; stir in water.
In a saucepan, cook until boiling point.
Remove from heat and add miniature marshmallows.
Stir to dissolve, then add apricot halves with juice.
Stir well.
Pour into 9 x 13-inch baking dish.
Chill overnight.
Pour hot apricot nectar over jello.
Stir until jello is dissolved.
Add lemon-lime soda and stir.
To this, add the apricots, oranges, bananas and coconut.
Pour into a mold or individual molds and chill.