Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Gelatin - Apricot Salad Recipes By Becky
Famous Authors (View All Authors)
Salads And Dressings - Gelatin -  Apricot Salad Recipes By Becky Post by :Vondre_Whaley Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2133

Click below to download : Salads And Dressings - Gelatin - Apricot Salad Recipes By Becky (Format : PDF)

Salads And Dressings - Gelatin - Apricot Salad Recipes By Becky

2 small or 1 large box of apricot Jello
1 large jar apricot baby food (8-10 oz)
1 (16 oz) can crushed pineapple, drained but save juice*
8 oz cream cheese
1 envelope dream whip
3/4 c sugar
1 heaping Tbsp flour
1 egg
1 Tbsp butter
1 c pineapple juice (add water to *juice retained to make a full cup)


Step 1: Mix Jello with only 3 1/2 cups of water. Add baby food and pineapple. Chill until firm in an 11x14 inch pan.

Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread on jello and chill until firm.

Step 3: Combine and cook until thick. Cool. Spread on top and chill.

*pineapple in own juice works the best



Apricot Delight Salad

2 small pk Apricot Jello
2/3 c Water
1 can Crushed pineapple, undrained
1 1/2 c Chopped nuts
2/3 c Sugar
2 Jars apricot baby food
1 can Condensed milk, chilled
8 oz Cream cheese


Combine Jello, sugar and water, bring to a boil and dissolve Jello. Remove from heat, stir in fruit; set aside to cool.

Combine milk and cream cheese, beat until smooth. Stir in Jello mixture, and nuts. Pour into mold or bowl and refrigerate.



Apricot Jello Salad

1 lge. pkg. Apricot Jello
1 C. Boiling Water
2 sm. jars Apricot Baby Food
8 oz. pkg. Cream Cheese
1 can (15 1/2 oz.) Crushed Pineapple
2/3 c. Sugar
8 oz. Cool Whip
1/2 C. Pecans, chopped
8 oz. Coconut


Dissolve Jello in 3 qt. bowl with 1 c. boiling water. Add baby food, softened cream cheese, crushed pineapple and sugar. Fold in Cool Whip, pecans and coconut. Refrigerate and Chill. Makes 3 quarts and lasts several days.



Apricot Jello Salad

1 lg. pkg. apricot Jello
2 lg. jars Jr. baby food (apricot)
1 (8 oz.) pkg. cream cheese
1 (8 oz) carton Cool Whip
1 lg. can crushed pineapple, drained
1/2 c pineapple juice
1 c. chopped walnuts


Add water to pineapple juice to make 1 cup. Boil. Add pineapple and Jello. Cool.

Beat cream cheese and baby food. Add to the cooled Jello. When syrupy, add Cool Whip and the chopped walnuts. Pour into 9 x 13-inch pan or large bowl.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Gelatin -  Apricot Salad By Connie Salads And Dressings - Gelatin - Apricot Salad By Connie

Salads And Dressings - Gelatin -  Apricot Salad By Connie
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.
PREVIOUS BOOKS

Salads And Dressings - Apricot Salad Salads And Dressings - Apricot Salad

Salads And Dressings - 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 syrupfrom fruits; cool. Add fruit and nuts and pour into lightly oiled 9x13 inch pan.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT