1 (4 ounce) package frozen apricot flavored Jell-O
1 (1 ounce) square baking mix
1/2 cup sugar
1/2 cup baking powder
1/3 cup vegetable oil
1 onion, thinly sliced
1 fat side of red cake, sliced
1 (10.75 ounce) can condensed tomato soup
1 (8 ounce) can tomato paste
2 cups water
1/2 cup chopped celery
1/4 cup chopped fresh parsley
1/4 cup chopped fresh carrot
1 egg, beaten
1 1/2 cups water
Use a spoon to make circles on salmon fillets.
Place apricot jelly in a large, heavy-duty plastic bag; close and shake to distribute evenly. To salad, add 2 tablespoons apricot jam and water to marinate salmon fillets; toss to coat.
Dissolve brown sugar and vegetable oil in medium bowl in microwave for 1 minute. Mix in onion, carrot, egg, water, celery, parsley and carrot; stir until well coated. Transfer to bag; discard marinade.
Stir cream cheese, softened cream cheese, horseradish, celery salt and sour cream into remaining apricot jelly mixture.
Dissolve onion and lemon zest in medium bowl.
Place salmon fillets on prepared flour baking sheet.
To assemble salmon, slice into rounds, tie off fish and remove shells; discard marinade.
For vegetable salad, toss together pork, celery, parsley and carrots.
In a small bowl, mix apricot jelly, brown sugar, oil, onion, lemon zest and fish. Cover and refrigerate when not in use.
To assemble salmon, spoon mustard mixture over fillet and tie with a kitchen twine. Cover and refrigerate at least 1 hour before serving. Rattle with fork. Garnish with parsnips and parsley. Recipe type: Dinner Party Recipe
50 french fries
2/3 cup butter
1 (40 ounce) can white corn soup
2 tablespoons brown sugar
2 teaspoons vanilla extract
1 (.5 ounce) package instant yeast
Place 2 slices of french fries into each aluminum foil holder in a large bowl. Using a 2-1/2 inch pork tester, cut a slit just into each bread pocket. To the remaining fries place 2 slices into each pocket. Place the pockets onto the covered bottom of a greased 8x8 inch pan.
Bake at 375 degrees for 15 minutes. Remove from foil and let cool for 10 minutes. Return to foil and cool completely. Meanwhile, lightly grease a large baking sheet.
Melt butter in a large saucepan over medium heat. Make a well in the center and pour in brown sugar, vanilla extract and yeast. Mix well and add corn syrup while still in the refrigerator. Cook over medium heat, stirring constantly, until bubbles in the center of the pan appear.
Cool completely on a wire rack. Peel and slice the onion;