Recipe - Apricot Nectar Salad

1 cn (14oz) apricot nectar
1 Box (3oz) lemon gelatin
1 Box (3oz) orange gelatin
1 cn (20oz) crushed pineapple;
undrained
2 Bananas; mashed
1 cup Chopped pecans

Heat nectar. Add gelatin and stir until dissolved. Cool. Add pineapple,
bananas and pecans. Pour into 11x14 pan. When gelatin is set, cut into
squares and serve. Serves 1620 and makes excellent accompaniment for
turkey.

Source: HIGH COTTON COOKIN', From MRS DIGHTON EWAN (PAT), CLARENDON, AR

From Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted to EATL Digest 26 Jun 96

Date: Thu, 27 Jun 1996 01:39:23 0400

From: "Glen G. Hosey" hosey@EROLS.COM