Orange Apricot Jello Ring Salad Food

APRICOT GELATIN SALAD

Steps:

• In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13x9-in. dish. Sprinkle with walnuts if desired. Chill until firm.

APRICOT FLUFF

Steps:

• In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

ORANGE-APRICOT JELLO RING SALAD

Steps:

• Drain apricots, reserving 1 1/2 cup of syrup.
• Puree apricots in blender. You will need 2 cups of puree
• Combine reserved syrup, jello and salt. Heat to a boil to dissolve jello.
• Remove from heat, add orange juice, puree, lemon juice, stir to melt the orange juice.
• SLOWLY, pour lemon lime soda down the side of the pan to help keep the bubbles. Mix gently with an up and down motion to keep bubble in.
• Pour into a 6 1/2 cup ring mold. Chill until firm about 6 hours or over night un-mold on a platter. If using mayo and whipping cream, place mixture in the center of the ring. Garnish with green grapes, pineapple or any fruit of your choice.

APRICOT SALAD

Steps:

• In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
• In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
• Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

ORANGE-APRICOT JAM

Steps:

• Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
• Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

APRICOT JELLO SALAD

Steps:

• Bottom:.
• Drain appricots and pineapple, reserve liquid.
• Dissolve jello in 2 cups hot water.
• Add marshmellows and stir until melted.
• Add 1 cup of reserved liquid.
• Combine remaining ingredients and put in a 9X13inch pan.
• Refrigerate until set.
• Topping:.
• Put 1 cup reserved liquid in a sauce pan, heat.
• Mix the sugar and flour, add to liquid.
• Add 1 beaten egg.
• Cook to boiling until thickened.
• Remove from heat and add the butter (margarine).
• Cool then add 2 cups cool whip (dream whip).
• Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).

APRICOT JELL-O SALAD

Steps:

• SALAD:
• Dissolve Jell-O in boiling water, add 1 cup fruit juice. Set aside to cool. Stir in apricots, pineapple and marshmallows. Pour into 9x13 pan and refrigerate until firm.
• TOPPING:
• Combine sugar and flour. Stir in juice and cook over low heat, stirring constantly until thick and clear. Add small amount to beaten egg, then stir egg into mixture and cook thoroughly. Add butter and set aside to cool.
• When cool, fold in Cool Whip and spread over Jell-O. Sprinkle with cheddar cheese and refrigerate.

APRICOT ORANGE VINAIGRETTE

Steps:

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

MANGO GELATIN SALAD

Steps:

• Place mangoes and cream cheese in a food processor; process until blended., In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cold water, then mango mixture. Pour into a 8-cup ring mold coated with cooking spray or a 2-qt. serving bowl. Refrigerate until firm, about 4 hours. If using a ring mold, unmold onto a serving plate. If desired, serve with mint and cranberries.