Find Recipes Instantly! (Type the Recipe name or any Ingredient) Apricot Salad These salads (this send and the next few)are from a cookbook put together by members of Lascassas Baptist Church. 2 (3 oz.) Apricot Jello 2 sm. jars apricot baby food 2/3 c. sugar 1 can sweet condensed milk 2/3 c. water 1 (8 oz.) cream cheese (softened) 1 (20 oz.) can crushed pineapple (undrained) 1 1/2 c. chopped nuts In saucepan combine Jello, sugar, and water. Heat until Jello is dissolved. Remove from heat; add pineapple and baby food. Cool. Combine sweet condensed milk and cream cheese.Beat until smooth. Add to Jello mixture and stir in nuts. Pour in 9x13-inch pan and chill. Chicken-Cranberry Salad 1 env. Knox unflavored gelatin, softened in 1/4 c. cold water 1 tsp. lemon juice 1/4 tsp. salt 1 c. mayo 1 env. Knox unflavored gelatin softened in 1/4 c. cold water 2 c. diced cooked chicken breasts 1/2 c. diced celery 1 can whole cranberry sauce 1/4 c. chopped pecans 1 tsp. lemon juice 1/2 c. cold water 1/2 c. English Walnuts, chopped For chicken layer: Dissolve 1 envelope of gelatin over hot water. Mix mayo, chicken, celery, pecans, water, lemon juice, and salt; add to gelatin. Spread into a 10x6x1 1/2 inch Pyrex dish. Refrigerate, letting set. For cranberry layer: Dissolve 1 envelope of gelatin over hot water. Mix gelatin with cranberry sauce, lemon juice, and walnuts. Spread over chicken layer. Chill. Cut in squares. Congealed Applesauce-Red Hot Salad 1/3 c. Red Hots candy 2 (3 oz.) pkgs. cream cheese, softened 1 (6 oz.) pkg. lemon Jello 1/4 c. half and half 2 c. boiling water 2 T. mayo 1 (16 oz.) can applesauce Dissolve Red Hots candy and Jello in boiling water. Stir in applesauce and chill until partially set. Combine cream cheese, half and half, and mayo in a small mixing bowl. Mix until smooth. Stir in the applesauce mixture for a "swirl" effect. Pour into large mold or individual molds. Chill until set. Macaroni Shrimp Salad 4 c. cooked shell macaroni 1/2 lg. green pepper, chopped 2 lg. cans shrimp, drained and de veined 5 eggs, boiled and chopped 1/2 c. mayo 1 lg. onion, chopped 1/2 c. salad dressing 1/2 c. chopped celery Mix all ingredients and chill overnight. Makes 10 - 12 servings. Celebration Layered Salad Planning Tip: Prepare the salad through Step 3 the night before serving. Dressing 1/2 cup each light mayonnaise and reduced-fat sour cream 1/4 cup buttermilk 1 Tbsp fresh lemon juice 1/2 tsp minced garlic 1/4 tsp salt 1/8 tsp freshly ground pepper Salad 6 cups bite-size pieces romaine lettuce 1 yellow bell pepper, diced 1 cup walnut pieces 1 1/2 cups finely shredded red cabbage 1 box (10 oz) frozen tiny (petite) peas 1 1/2 cups each shredded carrots and thinly sliced celery and red radishes 1 cup (4 oz) crumbled blue cheese 1 scallion, thinly sliced 1. Have ready a 4- to 5-qt serving bowl, preferably glass (so the layers are visible). 2. Whisk Dressing ingredients in a small bowl until blended. 3. Layer Salad ingredients in bowl in order given. Spread dressing over the top. Cover with plastic wrap; refrigerate overnight. 4. To serve: Sprinkle with scallions. Toss salad to mix or spoon through the layers.