Connie posted 12-12-98 12:32 PM
Apricot Salad
1 (1 pound, 14 ounce) can peeled apricots
1 (1 pound) can crushed pineapple
2 (6 ounce) pkg. orange jello
2 cups hot water
1 1/2 cups syrup drained from fruits
1/2 cup chopped pecans
1/2 teas. vinegar
1/2 cup sugar
3 Tbl. flour
1 egg, beaten
1 can syrup from fruit
2 Tbls. butter
1 cup cream, whipped
1/4 cup longhorn cheese, grated
Drain fruits, reserving syrup. Cut apricots into small pieces.
Dissolve gelatin in hot water. Add 1 1/2 cups syrup from fruits. Cool. Add fruit and nuts. Pour into lightly oiled 9x13 inch pan. Chill until firm.
Mix sugar, vinegar, flour, egg and one cup syrup. Cook, stirring constantly, until thickened. Add butter. Cool.
Whip cream and fold in. Spread over gelatin layer and sprinkle with cheese. Refrigerate. Can be made days ahead.
Cut into squares
and arrange on lettuce on large tray for buffet.
Serves 16
posted by Connie 11-17-100 2:59 PM
Apricot Salad
1 (16 ounce) can peeled apricots (save juices)
1 (3 ounce) pkg. apricot or orange gelatin
1/2 cup boiling water
1 1/2 cups juice (add enough water to make)
1 (3 ounce) pkg. cream cheese, cut into small cubes
1/4 cup chopped nuts
Dissolve gelatin in boiling water. Stir in 1 1/2 cups water/saved juices. Chop up the drained apricots, add to gelatin along with the cubed cream cheese and nuts. Pour into salad mold and chill until set. Serves 4 to 6.