SALADS

APRICOT & PINEAPPLE SALAD

• 1 can (29oz) Apricots, drained and finely chopped
• 1 can (29oz) crushed Pineapple, drained
• 1 large pkg. Orange Jello
• 1 ¾ cup miniature marshmallows

• Drain fruits and reserve juice
• Dissolve Jello as directed on package
• Mix apricots, pineapple and jello together and put in pan
• Sprinkle marshmallows on top and let set until firm

FRUIT TOPPING

• ½ cup sugar
• 3 level TBSP flour
• 1 egg slightly beaten
• 1 cup combined juice from the apricots and pineapple
• 1 large pkg cream cheese
• Combine sugar, flour and blend in beaten egg
• Gradually stir in juice and cook over low heat, stirring constantly until thick
• Remove from stove and cool
• Beat in cream cheese and spread over Jello mixture.