| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Salad |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(6-oz) orange Jello |
| 1 1/2 |
c |
Boiling water |
| 1 |
cn |
(46-oz) apricot nectar |
| 1 1/2 |
c |
Miniature marshmallows |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Flour |
| 1 |
|
Egg |
| 1 |
ct |
(12-oz) Cool Whip -or- |
| 2 |
c |
Whipped cream |
| 1/2 |
c |
Chopped pecans or walnuts |
INSTRUCTIONS
Dissolve gelatin in water. Stir in 2-1/2 cups apricot nectar. Sprinkle
1-1/2 cups miniature marshmallows over top of gelatin mixture in a 9x13 pan
or dish. Chill for 2 hours or until set. For topping, combine sugar, salt,
flour and egg in a medium saucepan. Add 1 cup apricot nectar. Cook over
medium heat to thicken, stirring constantly. Cool 20 minutes. Add Cool Whip
or whipped cream. Spread over gelatin mixture and sprinkle with nuts.
Yield: 12 servings.
JAN GATTIS (MRS. JAMES D.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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