Place chicken in baking dish, meat side up.
Mix apricot jelly, onion soup mix and Russian dressing.
Baste chicken with mixture and bake in oven at 350\u00b0 for 1 to 1 1/2 hours until chicken is done.
Keep basting chicken while baking.
he apricot and pepper pieces throughout the jelly.
Ladle the jelly into
Spread 2/3 of the apricot jelly onto that layer, then flip
Mix flour and baking powder; cut in butter.
Add sugar, almonds, eggs and all other ingredients except apricot jelly. Knead to a smooth dough.
Take a spring-form and flatten 3/4 of dough into pan.
Spread jelly over dough.
Take rest of dough and use rolling pin to flatten dough.
Cut about 1/2 inch strips and lay crisscross over jelly.
Bake at 325\u00b0 for about 20 minutes.
read; set aside. Spread the apricot jelly onto the remaining two slices
Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lie the banana atop the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the two ends of the tortilla over the tips of the banana and roll the other two ends of the tortilla over the mixture to form a burrito.
Mix the ingredients together and chill dough 3 to 4 hours. Take a teaspoon of dough and roll into a little ball.
Press finger to make a small indentation and fill with raspberry or apricot jelly.
Bake at 375\u00b0 for 12 to 15 minutes.
Sprinkle with confectioners sugar.
Place chicken in baking dish.
Put 1 teaspoon of apricot jelly on each piece.
Sprinkle entire package of dry onion soup over the 4 pieces of chicken.
Pour Russian dressing over all the pieces. Cook 1 hour at 350\u00b0 or until chicken is cooked.
illing ingredients except for the apricot jelly (Your raisins, sugar, butter, cinnamon
ime before serving, warm the apricot jelly. Add some water if necessary
Combine cake mix, egg, butter and water; mix well.
Fold in walnuts.
Spread on foil wrapped pizza pan.
Bake for about 15 minutes at 350\u00b0.
Cool.
Spread on whipped topping.
Next, arrange fruit in circular pattern.
Heat apricot jelly and 1 to 2 tablespoons water until well blended.
Brush on fruit.
Chill at least 30 minutes.
Cut pork into 1/2-inch chunks.
Coat thoroughly with flour. Brown in skillet with oil about 5 minutes.
Stir occasionally. Dissolve cornstarch in vinegar; stir in chili sauce, garlic powder and ginger.
Add to pork with apricot jelly.
Heat to boiling. Turn heat down.
Add peppers.
Cover and simmer 15 minutes.
Stir in oranges and pineapple.
Heat 2 minutes more.
Remove skin from all chicken parts except the wings.
Place in roasting pan or dish.
Add apricot jelly to each piece.
Spread soup mix over all chicken parts.
Cover all with dressing, salt and pepper.
Cook for 1 hour in preheated oven at 350\u00b0.
Combine jelly, soup mix and dressing.
Pour over chicken and marinate for 24 hours.
Bake uncovered for 1 1/2 hours at 350\u00b0. Makes 8 servings.
Mix together the jelly, French dressing and onion soup mix. Pour over chicken in a baking pan, making sure chicken is coated with mixture.
Bake for 1 hour (or until chicken is done) in a 375\u00b0 oven.
Delicious and easy!
emaining water and apricot jelly. Stir and cook until jelly is liquefied so
In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
reat as open jar of jelly, using within one month.
Grease a 15 x 10 x 1-inch jelly roll pan.
Line with wax paper.
Set aside.
I plan on making the jelly with a thermometer in the