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Superb Apricot Salad
Mrs. Allen W. Faul, McClusky, North Dakota
- 2 pkg. (3 oz.) or one 6 oz. pkg. apricot gelatin
- 2 cups boiling water
- 1 20 oz. can crushed pineapple, with juice
- 1 large can (no. 2-1/2) peeled apricots (save syrup)
- 1-1/2 cups miniature marshmallows
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Dissolve gelatin in boiling water. Drain and slightly mash
apricots. Add pineapple and apricots to the gelatin. Stir,
add marshmallows. Pour into flat container. Chill until firm.
Spread with topping. |
Topping:
Cook together (stove or microwave) until thick:
- 1 cup apricot syrup from canned apricots
- 1/2 cup sugar
- 2 tblsps. flour
- 2 tblsps. butter
- 1 egg, beaten
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When cool, fold in 1 cup of whipped cream. Spread over set
salad and top with shredded cheddar cheese. Very good and different. |
Macaroni Chicken Salad
Dorothea McKnight, Fredonia, Pennsylvania
- 1 cup macaroni, cooked and cooled
- 4 chicken legs and thighs, cooked and diced
- 1 cup peas, cooked and cooled
- 1/2 cup diced celery
- 1/2 cup chopped olives
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Combine above with your favorite salad dressing to taste. Slice
a boiled egg over it. Sprinkle with paprika. |
Blueberry Cake
Mrs. June Stone, Brewton, Alabama
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 3 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 1/8 tsp. salt
- 1/4 tsp. mace (or 1 tsp. lemon flavoring plus 1 tsp. vanilla)
- 1/2 cup milk
- 2 cups fresh blueberries
- 2 tsp. sugar
- 2 tsp. all-purpose flour
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Cream butter and 2 cups sugar until light and fluffy. Add
eggs one at a time, beating well after each one is added. Combine
the next 4 ingredients. Add to creamed mixture alternately with milk,
beating well. Coat blueberries with 2 teaspoons sugar and 2 teaspoons
flour. Fold into batter. Pour into a greased and floured 10-inch
tube or Bundt pan. Bake at 350°F. for 70 to 80 minutes. Yields
one 10-inch cake. Cover with glaze while still warm.
Glaze:
- 1-1/4 cups sifted powdered sugar
- 1 tsp. lemon flavoring
- 2 to 4 tsps. milk
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