Thursday, June 4, 2009

Apricot Salad

2 jello

1 can crushed pineapple in juice

10 marshmellows/cut

1/2 cup sugar

1 egg beaten

9 oz.tub cool whip

2 cups boiling water

1 can apricots

1 cup fruit juice

2 tbsp.flour

2 tbsp.butter

mild cheddar cheese /grated

1;Dissolve jell-o in water.Drain both pineapple and apricots.

Combine and save the juice.Add 1 1/2 cups of the juice to the jell-o.Let thicken in the refrigerator.Mash apricots and finely cut marshmellows.Add apricots,pineapple and marshmellows to thickened jell-o.Let set until firm in refrigerator.

2;Melt butter,add flour and stir smooth while heating.

Slowly add sugar,juice and egg and continue to cook until thick.

Chill.Blend in cool whip.Spread over jell-o salad and sprinkle with cheese.

Fuyu Persimmon and Chinese Cabbage Salad

2 Fuyu persimmons

1/2 cup rice vinegar

2 tbsp.vegetable oil

1 tsp.mustard seed/crushed

1 head napa cabbage

1/4 cup plain yogurt

1/2 tsp.slt

4 tbsp.sesame seeds

1;Finely shred cabbage to get 3 cups

2Mix vinegar,yogurt,oil,salt,and mustard seed until well blended.Pour dressing over mixture and toss well.Add 3 tbsp.sesame seeds and toss again.Garnish with remaining seeds.

serves 4
Frosted Lime Walnut Salad

1 cup hot water

15 1/2 oz.can crushed pineapple

1/2 cup celery,diced

1/2 cup walnuts /chopped

2 tbsp.sour cream

3 oz pkg.lime jello

1 cup cottage cheese

1-2 tbsp.pimento/chopped

6 oz.cream cheese

2 tbsp.lemon juice

1;Mix jello with water in serving bowl.Chill until syruppy.Add pineapple,cottage cheese,celery,pimento and walnuts.

2;Whip togeather the cream cheese,sour cream and lemon juice.

Frost the top of salad.

serves 6

Frozen fruit salad

2 large cans apricot halves

12 oz.can frozen orange juice

6 bananas/sliced

1 large can crushed pineapple

2 cup sugar

1;Slice apricot halves.Mix canned fruit with their juice with the undiluted orange juice,sugar and bananas.Fill jello mold,muffin tins or serving dish.Freeze

2;Serve frozen.Keeps indefinately.

Good with Ham,fish and chicken