s marinating, prepare the Tropical Marmalade by combining in a saucepan
Cook chicken in a skillet. Add Russian dressing, apricot marmalade and onion soup mix.
Simmer on low to marinate.
Serve over white rice.
Place chicken in a deep baking dish.
Sprinkle soup mix over chicken. Pour Russian dressing over soup mix and spoon apricot marmalade over the Russian dressing.
Cover with foil and bake 40 minutes in a 325\u00b0 to 350\u00b0 oven.
Remove foil cover and continue baking another 20 to 30 minutes.
Chicken makes own gravy. Prepare rice as directed. Serve chicken on warm serving platter with the rice and gravy on the side.
Place ham on microproof serving dish; set aside.
Combine marmalade, raisins, paprika and nutmeg in 1 c. glass measure. Cook on HI for 1 minute.
Spoon sauce over ham slice and cook on 70 for 3 1/2-5 minutes, depending on thickness of ham slice.
1-2 servings.
Total cooking time:
4 1/2-6 minutes.
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Pat the chicken pieces dry and place in a 9 x 13-inch baking pan. Cover the pieces with the apricot marmalade, then sprinkle on the soup mix and cover with the Russian salad dressing.
Bake for 1 hour at 350\u00b0.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
iagonal and serve with onion marmalade. ( Recipe Below).
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Balsamic Onion
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
nd apricots. Add 2 tbsp marmalade and stir well. In a
Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.
Heal oil in a medium saute pan over medium heat.
Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning.
Add remaining ingredients and simmer 20 minutes.
Cool marmalade and then store in refrigerator.
br>Sit in marmalade and let cool.
Spread apricot mixture over
br>Add the pecans, sugar, marmalade, cinnamon and cloves; set aside
ith salt and pepper. Mix marmalade, jam, ginger, garlic and mustard
Boil dried apricots 1 minute.
Drain on paper towel.
Mix cream cheese, onion and chutney or marmalade until well blended.
Fill apricot halves.
Dip in nuts.
Place the apricots and apricot nectar in a small saucepan
Stir in spicy mustard and marmalade. Remove from heat.
Prepare
now empty) pot.
Add marmalade to noodles.
(The hot
et them mix through the marmalade. They will help your mixture