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

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