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Apricot Jello Salad -- Quad-Cities Online Recipe Book
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Apricot Jello Salad

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Ingredients

2 packages (3 ounces) lemon jello
2 cups apricot nectar
1 can (6 ounces) crushed pineapple
1 package (8 ounces) cream cheese
1/2 cup nuts, chopped
1/2 cup diced celery

Instructions

First Layer: Dissolve 1 package lemon jello in 1 cup hot nectar; add 1 cup cold water. Chill; before it sets add 1/2 can crushed pineapple. Pour in 9x9-inch pan and allow to set. Soften cream cheese with a little nectar. Blend in celery and nuts. Frost the firm jello layer with cream cheese mixture. Make second jello layer same as first. Chill. Pour into the cream cheese mixture.

Edith Polson
Prophetstown



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  Today is Saturday, Sept. 20, the 263rd day of 2014. There are 102 days left in the year.

1864 -- 150 years ago: Recruits can get $500 by enlisting now. Lt Jobe has a recruiting office on Illinois Street.
1889 -- 125 years ago: Superintendent Schnitger formally inaugurated the Rock Island and Davenport Railway Line of the Holmes system by putting on four cars to start.
1914 -- 100 years ago: Wires of the defunct Union Electric Co. are being removed by city electricians.
1939 -- 75 years ago: The Bishop Hill softball team won the championship in WHB"S Mississippi Valley tournament at Douglas Park.
1964 -- 50 years ago: A boom in apartment construction has hit Rock Island, with approximately 300 units either in or near the construction stage or due for an early rezoning decision.
1989 -- 25 years ago: Members of the Bi-State Metropolitan Planning Commission are hoping to revive their push for a new $70 million four-lane bridge spanning the Mississippi River.






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