Recipe: Apricot Salad and Dressing

This looks like fun! Maybe for a weekend get-together as you have to stuff the apricot halves. I can see a couple of people drinking coffee and putting this together on a Saturday morning, and then enjoying it early in the even with a nice adult beverage. (You know who you are.)

More Summer Jell-O Salads

“Can be unmolded in a plate size shredded lettuce nest … with sauce in center.”—Family Favorite, from Bayou Cuisine: Its Tradition and Transition (1970)


1 clove garlic, peeled, cut
3-oz. package lemon jell-o
1 C hot water, plus an additional ¾ C cold water
1 C celery, chopped fine
1 small can crushed pineapple, undrained
1 Tbsp lemon juice
Pinch salt
12 apricots, seeded, halved, stuffed evenly with 3 oz cream cheese, softened, seasoned with mayonnaise, onion juice, and lemon juice, all to taste

Pour hot water over jell-o in a bowl, stir to dissolve, the stir in additional cold water. Chill until mixture gets syrupy, then stir in celery, crushed pineapple and juice, lemon juice, and salt. Rub garlic around inside of a ring mold, place stuffed apricot halves around bottom of mold, pour jell-o mixture over all, and chill until congealed. After congealing, unmold salad and fill center with Dressing.


3 egg yolks, beaten well
4 Tbsp vinegar
12 big marshmallows, chopped (or 48 miniature marshmallows)
1 C pecans, chopped
1 C heavy cream, whipped, sweetened and flavored to taste

Combine egg yolks and vinegar in top of double boiler (or saucepan) and cook over boiling water (or low flame), stirring, until thickened. Cool, then add marshmallows, pecans, and whipped cream.