8 ounces chopped dried apricots
7 ounces angel flake coconut
2/3 cup Eagle Brand milk
Chop apricots finely (I use apricot mash). Combine apricots, flaked coconut and Eagle Brand milk in medium bowl, mix well. Roll into small balls about 1/2-inch in diameter. Roll balls in toasted coconut. Place on a tray to dry.
A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.
A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.