Place the apricot halves and apricot juice in a blender and puree until smooth.
Pour into a cocktail glass with ice, add tomato juice and lemon juice and top with sparkling water.
Combine the aperitivo, lemon juice, tonic water and apricot juice. Add ice then pour into individual glasses and decorate with a slice of lemon.
ins, or until soft. Add apricot juice and 1/2 cup water
s browned and soft. Add apricot juice, 1 cup water and soup
Heat 1 tbsp oil over high heat. Cook pork neck for 3-4 mins, until browned. Set aside. Add remaining oil and saute onion, ginger, garlic and sambal oelek for 2-3 mins. Add spices and cook, stirring, for 1 min, until fragrant.
Return pork to pan. Add evaporated milk, chicken stock and apricot juice. Simmer, covered, for 40 mins. Uncover and simmer for another 15-20 mins, until pork is tender. Add chopped cilantro. Serve over steamed rice, sprinkled with toasted sliced almonds.
stirring, for 1 min. Add apricot juice and stock. Bring to a
ater; set aside.
Heat apricot juice.
Add gelatin, sugar, salt
Boil 2 cups water, and add jello till dissolved. Add 1 cup cold apricot juice. Chop the canned apricots fine and add with the remaining juice from the canned fruit to the jello. Add the crushed pineapple. Pour into 9 x 11 cake pan or your favorite jello mold. Chill till set.
Prepare topping to spread on jello when set. Mix together in a saucepan:1 cup apricot juice, 1/2 cup sugar, 1 egg beaten slightly, and 2 tablespoons cornstarch. Cook over med. - low heat till thickened. Add prepared pkg. of Dream Whip. Spread over chilled jello.
Drain the juice from the apricots.
Mash apricots through a sieve to make about 1 cup pulp.
Dissolve jello in 1 cup boiling apricot juice.
Stir in 1/2 cup cold water, salt, lemon juice and apricot pulp.
Chill until slightly thickened.
Whip 1 cup cream and fold lightly into thickened gelatin to give a streaked effect. Chill until firm.
Makes 8 servings.
Dissolve gelatin in boiling water in bowl. Add cold water and 1 cup pineapple-apricot juice. Chill until partially set.
Add pineapple, apricots and pecans. Pour into 9 x 9-inch dish. Chill until firm.
Drain fruit; keep apricot and pineapple juice separate.
Chill fruit.
Dissolve gelatin in hot water.
Add the apricot juice. Fold in apricots, pineapple and marshmallows.
Chill until firm, then add topping.
Drain sweet potatoes and cut into 1/2-inch slices.
Set aside drained
apricots,\tsaving\t1 cup apricot juice.
Place sweet potatoes
in
an 8-inch
Dutch
oven.
Mix brown sugar, cornstarch,
salt and cinnamon in a saucepan.
Stir in apricot juice and
bring
to
a boil.
Stir in apricots and margarine. Pour over sweet potatoes and bake for 30 minutes.
Drain fruit.
Keep apricot and pineapple juice separate. Chill fruit.
Dissolve jello in hot water and add apricot juice. Fold in apricots, pineapple and mini marshmallows.
Chill until firm, then add topping.
Keep apricot and pineapple juices separate.
Chill fruit. Dissolve jello in hot water.
Add apricot juice.
Fold in apricots, pineapple and marshmallows.
Chill.
Combine sugar and flour.
Add egg and butter.
Add pineapple juice; cook over low heat, stirring constantly until thick.
Cool.
Fold in whipped cream; spread over jello mixture.
Sprinkle with Cheddar cheese.
Chill.
Place the pineapple juice, apricot juice, ginger beer, soda water and lime juice in a large mixing jug and stir to combine. Pour into a serving jug and add the ice and lime slices. Serve immediately.
NB/Leftover punch can be frozen in a shallow tray to make a granita or slushie. Freeze until just set, then run a fork through the mixture to separate the ice crystals.
Cook apricots in water; drain and reserve juice.
Dissolve Jell-O in warm apricot juice and water.
Add salt and pour over apricots; chill.
When slightly thickened, turn into cold pie shell.
Chill until firm.
Top with whipped cream.
Mix together the soup mix, apricot preserves, Russian dressing and apricot juice.
Put apricots in a large casserole dish with chicken.
Pour mixture over chicken breasts.
Bake 1 hour covered, then uncover and brown.
Last 5 minutes put 1 apricot on each chicken breast.
Serve over rice.
Dissolve the jello in boiling water.
Add apricot and pineapple juice.
Mix well.
Chill until consistency of egg whites.
Then add apricots, crushed pineapple and marshmallows. Chill until firm.
Cook the pineapple and apricot juice (mixed), sugar, flour, butter and egg (beaten).
Cool the mixture.
Fold in Cool Whip.
Spread over the firm jello.
Chill for 6 hours or overnight.
Mix the first 6 ingredients and gel. Cook the pineapple and apricot juice, sugar, flour, egg and butter until thick. When cool, add the whipped cream. Spread over the firm gelatin mix and top with grated cheese.
Heat 2 cups nectar; add one pkg. of jello.
Put into mold and chill.
When jelled spread sour cream over jello.
Then heat 1 3/4 cup of apricot juice; add other box of jello and baby food.
When it begins to set pour over sour cream, allow it to jell completely.