| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(17-oz) apricot halves; drained |
| 2 |
pk |
(3-oz) jello (gelatin) apricot flavor |
| 2 |
c |
Boiling water |
| 1 |
c |
Cold water |
| 3/4 |
c |
Sour cream |
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Toasted slivered almonds |
INSTRUCTIONS
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Date: Mon, 1 Jul 96 10:21:52 EDT
Cut 6 apricots in thirds, dice the remaining. Dissolve gelatin in boiling
water; add cold water. Measure 2 cups and set aside. Chill remaining
gelatin until slightly thickened. Blend in sour cream and mayonnaise; fold
in diced apricots and the almonds. Pour into a 1 1/2 quart bowl. Chill
until set but not firm. Chill measured gelatin until thickened. Arrange
sliced apricots on creamy gelatin and top with clear gelatin. Chill til
firm, about 3 hours.
Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”