Wednesday, October 31, 2012

APRICOT-PINEAPPLE GELATIN SALAD

This is another old recipe from Southern Indiana.

2 boxes (3-oz each) orange-flavored gelatin
2 cups boiling water
1 cup mixture of pineapple and apricot juices
10 large marshmallows, cut into small pieces
1 can apricots, mashed
1 can crushed pineapple

Dissolve the gelatin in the boiling water.  Drain the apricots and pineapple, saving the juices.  Stir the apricots and pineapple into the gelatin along with the cup of the juices.  Stir in the marshmallows.  Pour mixture into a dish and chill until set.

1 cup pineapple and apricot juices
2 tbsp flour
1/2 cup sugar
1 beaten egg
2 tbsp butter
1 cup whipped cream
grated cheddar cheese for garnish

Pour the juices into a small saucepan and stir in the flour until smooth.  Stir in the sugar; add the egg and stir until smooth.  Add the butter and cook the mixture, while stirring, over medium-low heat until thickened.  Remove from heat and cool; add in the whipped cream.  Spread the topping over the firmly set gelatin.  Sprinkle with grated cheddar cheese.

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