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Recipe Name: Apricot Salad #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 20

Ingredients:
1 6-oz apricot gelatin
2 Ripe bananas, sliced
1 15-oz crushed pineapple
drained reserve juice
1 Cup(s) Boiling water
1 Cup(s) Cold water
1 Cup(s) Marshmallows
1/2 Cup(s) Sugar
1 Egg yolk, beaten
1/2 Cup(s) Pineapple juice
2 Teaspoon(s) Butter
2 Tablespoon(s) Flour
1 3-oz cream cheese
softened
1 Cup(s) Cool Whip
Directions:
Dissolve gelatin in boiling water. Add cold water. Stir in
marshmallows, pineapple and bananas. Pour into 2 quart dish and chill
until firm. Mix sugar, flour and pineapple juice and bring to a boil.
Slowly add egg yolk. Cook until clear and thick, stirring constantly.
Add cream cheese and stir until smooth. Let cool. Fold in Cool Whip.
Spread on gelatin. Refrigerate. MRS BILL HEIDELBERGER (CONNIE)
MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy
Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 10mg
Sodium: 3.1mg
Potassium: 55.1mg
Carbohydrates: 11.5g
Fiber: <1g
Sugar: 8.9g
Protein: <1g


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