2 pkgs.orange jello
1 can crushed pineapple in juice
1/2 cup sugar
1 egg beaten
9 oz.tub cool whip
2 cups boiling water
1 can apricots
1 cup fruit juice
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
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.