6 oz apricot jello
8 oz cream cheese
1 cup sugar
5 tbsp milk
3 cup water
8 oz cool whip
16 oz can crushed pineapple
Directions
Combine pineapple,water, sugar and bring to boil. Add jello and blend
well. Put in large dish in refrigerator until set. Cream cream cheese
at room temperature and milk and beat into jello mixture. Let set
again. Then blend cool whip into the mixture and let set again. Make
night before. Serves 10 - 12.
Servings: 10 servings
Apricot Salad Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
Experts have tracked the existence of recipes way back into history, at least as far as the Egyptians, and potentially, even further back. However, mostly, these old cook books were just basic hieroglyphic recipes for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and dessert, a style of dining still practiced today. Aspicius informs us how the Roman cooks made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices like basil and rosemary. These new herbs and spices created an increase in publications on food, many of which still exist in private collections. By the arrival of the twentieth century, cookery publications are in high demand, due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Apricot Salad recipe.
