an of apricot or prune pastry filling, spoon 1 tablespoon of filling in center
Cream butter or margarine and sugar until fluffy.
Add egg yolks and rind; beat well.
Add flour, sifted with salt and soda; blend.
Spread in a shallow pan, 12 x 8-inch.
Cover batter with apricot filling.
Beat 1/4 cup sugar into egg whites gradually. Spread meringue over filling.
Bake in a 350\u00b0 oven for 40 minutes. Cut into slices while warm.
Skin chicken breasts and halve lengthwise.
Arrange in a 13 x 9 x 2-inch baking dish.
Sprinkle with salt and pepper.
In a mixing bowl, combine apricot pie filling, lemon juice, salt and nutmeg.
Stir in pecans.
Pour apricot mixture over chicken pieces; cover and bake in a 375\u00b0 oven for 55 to 60 minutes, or until chicken is tender.
Arrange chicken on rice; spoon apricot mixture on top.
Serves 6.
Mix rhubarb and sugar; let stand for several hours.
Bring to a boil for 8 to 10 minutes.
Add 1 package apricot jello and dissolve.
Add one can apricot pie filling.
Mash some with potato masher.
Heat again.
Do not boil.
Put in jars and seal.
Pour half of the milk into blender.
Add half of the apricot pie filling and half of the ice cream.
Cover; blend until ingredients are combined.
Pour mixture into glasses.
Repeat with remaining milk, filling and ice cream.
Makes 6 servings.
Mix the flour, crackers, coconut, brown sugar and baking powder.
Add the melted margarine.
In a 9 x 13-inch pan, spread 2/3 of the flour mixture, pressing down.
Pour the apricot pie filling over mixture.
Cover with remaining 1/3 of flour mixture. Bake at 350\u00b0 for 30 minutes.
Drain all canned fruits and cherries of all juice.
Add apricot pie filling and sliced bananas.
Stir well.
Chill.
(Bananas will not turn brown.)
ven and spread with Apricot Filling.
For the filling:
Place apricots
f using as a cake/pastry filling, chill (with plastic wrap pressed
Mix sugar, oil and vanilla.
Add eggs, one at a time; mix well.
Add dry ingredients (flour, soda and salt), mixing until well blended.
Add filling and nuts.
Pour into 9 x 5 x 2 1/2-inch loaf pans.
Bake in 350\u00b0 oven for 1 hour.
This recipe makes 3 loaves.
Ice bread with thin icing.
Place nuts or dried apricot pieces across top.
In a mixing bowl, combine the first 4 ingredients.
Add butter or margarine.
In a 7 x 11-inch baking pan, pat about 2/3 of the crumb mixture.
On top, spread 1 (10 ounce) container of apricot pastry filling.
On top, sprinkle the remaining crumb mixture. Bake at 350\u00b0 for 40 minutes.
When cool, cut into squares.
If desired, sprinkle with confectioners sugar.
To Make The Apple Filling: In a large skillet over
rease baking sheets.
Combine apricot preserves, coconut and walnuts; set
east 15 minutes.
For Filling:
Combine brown sugar, egg
In a saucepan, mix pie filling and pineapple.
Mix sugar and cornstarch together, then add to filling and bring to a boil. Cook until thick.
Let mixture cool.
Add sliced bananas and pecans to the cool mixture.
Pour into pie shells and chill.
Cover with Cool Whip.
Mix rhubarb and sugar. Let stand overnight. Boil for 10 minutes, then add pie filling and lemon juice. Bring mixture to a boil and add the Jell-O. Stir until Jell-O dissolves. Pour into jelly jars and seal. You can also use strawberry pie filling and strawberry Jell-O.
he baking sheet.
Combine filling ingredients, sprinkle over first disk
Mix well; chill and serve.
You can substitute peach pie filling for apricot pie filling and can of apricots for can of peaches.
You can top with Cool Whip, if desired.
Salad will last longer without bananas in it.
Drain oranges, pineapple and strawberries.
In a mixing bowl, combine oranges, pineapple, strawberries, peach pie filling, apricot pie filling and bananas.
Gently mix together.
Place in a beautiful crystal bowl for serving.
This is a wonderful fruit salad for special holiday dinners.
Serves 16.
oss to coat.
Spread apricot mixture over the crust. Sprinkle