Moscow-Pullman Daily News Blogs

I am featuring a new cookbook Saturday in my Cookbook Corner column in the Slice section.  It is titled “Selbu Church Komme og spise! Come and eat” and is the product of the woman at the Selbu Lutheran Church in LaCrosse, Wash.

It is a dandy little cookbook and will be sharing some of the recipes in my column you need to check it out.  However, I only have space for a few, so thought I would give blog readers a heads up and share one with you.  Details for ordering the cookbook will be included in the column.

The salad below was a favorite at the long-running annual smorgasbord.

Apricot Nectar Salad

• 4 cups apricot nectar

• 2 packages lemon Jello

• 1 large can crushed pineapple, drained

• 1 8-ounce package cream cheese

• ½ cup mayonnaise

• 1 cup celery, chopped

• ½ cup walnuts, chopped

Heat apricot nectar to boiling; remove from heat.  Add lemon gelatin, stirring to dissolve.  Stir in drained crushed pineapple.  Reserve ½ cup of this mixture; set aside.  Divide remaining gelatin mixture in half.  Pour one half into 2-quart mold; refrigerate until set.  Keep other half at room temperature.  Stir cream cheese to soften; gradually add mayonnaise, stirring to make smooth.  Add celery; remove from heat.  Add lemon gelatin, stirring to dissolve.  Stir in drained crushed pineapple.  Reserve ½ cup of this mixture; set aside.  Divide remaining gelatin mixture in half.  Pour one half into 2-quart mold; refrigerate until set.  Keep other half at room temperature.  Stir cream cheese to soften; gradually add mayonnaise, stirring to make smooth.  Add celery, nuts and reserved ½ cup gelatin mixture.  When refrigerated gelatin has set, spread cream cheese mixture over it.  Top with room temperature gelatin.  Refrigerate until set.

Serves 12 to 15.