|American Heritage Cookbook|
|by Carla Capalbo|
Over 200 of the best regional recipes are presented in an easy-to-follow, step-by-step format, so you can sample the food that you love and learn ...
1 - 10 of 42 for apricot congealed salads
Result Page: 1
Drain apricots, save juice. ... Let Jello partially congeal. In a ... and cream cheese. Add Jello and mix well. Stir in pecans and mold. Yield: 6 servings.
Dissolve gelatin and ... water. Cool. Add apricots and pineapple; mix ... 9 x 13 x 2 inch dish and chill. When ready to serve, top with whipped topping.
Boil 2 minutes. ... set until partially congealed. Fold in: ... until congealed. Use 12 ounce Cool Whip; makes 2 (1 quart) mold or 9 x 12 inch casserole.
Dissolve Jello in hot water, stirring until completely dissolved. Cool. Add sour cream and stir until smooth. Add crushed pineapple and mix ...
Heat pineapple and juice in sauce pan until bubbly. Add jello, remove from heat. Stir until jello is dissolved. Let cool slightly. Pour into 8 by 8 ...
Dissolve Jello with boiling water. Cool and partially gel. Add fruit. Fold in Dream Whip. Refrigerate to set.
Mix Jello with ... nuts and bananas. Congeal. Serve with ... heat until thick. Beat well; spread over Jello and chill. Top with whipped cream, if desired.
Heat pineapple with juice to boiling point. Add Jello and stir until dissolved. Cool. Add buttermilk and chill. When consistency of egg whites, add ...
Mix ingredients as listed. Let set completely.
Bring crushed pineapple to a boil, remove from stove and pour Jello in with pineapple hot; let cool and pour buttermilk in and mix well. Then fold in ...
Result Page: 1
top of page