Apricot Orange Ring Mold Food

CELEBRATION PUNCH

Steps:

• For ice ring, in a bowl, combine orange juice and water. Pour 2 cups into a 4-1/2-cup ring mold. Freeze until solid. Top with fresh strawberries and mint. Slowly pour remaining juice mixture into mold to almost cover strawberries and mint. Freeze until solid., For punch, place thawed strawberries in a blender; cover and puree until smooth. Pour into a large serving or punch bowl. Add the apricot nectar, orange juice concentrate, water, lemon juice and sugar; stir until sugar is dissolved. Just before serving, stir in ginger ale and add ice ring.

APRICOT GELATIN MOLD

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.

FRUIT PUNCH

Steps:

• Gather the ingredients.
• Prepare the frozen concentrated juices with water according to instructions. Mix all the fruit juices, cover, and chill thoroughly in the refrigerator.
• Add cold ginger ale right before serving.
• Serve the fruit punch over crushed ice. If desired, add slices of lemon and/or orange just before serving. Enjoy.

APRICOT ORANGE RING MOLD

Steps:

• Drain apricots (reserve juice) and put into blender. Heat juice to boiling add orange gelatin and stir until dissolved. Add orange juice concentrate, lemon juice, and lemon-lime soda. Pour into ring mold and chill until firm. Unmold on lettuce leaves and serve with fresh fruits

RASPBERRY ORANGE MOLD

Steps:

• Prepare jello according to package directions, but only use 1 cup cold water so that it will gel thickly. Gel until firm in the refrigerator.
• Place jello into blender with ice cream (can use up to 4 cups of ice cream), and blend well until mixture is a creamy bright pink.
• Pour mixture into bowl and fold in drained fruit.
• Pour into mold and re-gel; that is, pour into jello mold and refrigerate until set and firm.
• Unmold and serve.

APRICOT ORANGE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.

APRICOT ORANGE MARMALADE

Steps:

• Coarsely grate and keep the zest.
• Separate the orange segments.
• Combine orange segments (minus membranes), zest, apricots and sugar.
• Bring to a boil over medium heat.
• When mixture begins to boil, start mashing.
• Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
• Hot pack and seal.
• Hot water bath 15 minutes.