o cool.
Blend together sour cream, 2 tbsp sugar, flour
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
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.
Bring 1 cup apricot nectar to a boil.
Sprinkle on 1 package jello, stirring until gelatin has dissolved.
Stir in 1 cup cool apricot nectar.
Pour this mixture into a lightly oiled mold and chill until set.
Bring 1 cup nectar to boil.
Sprinkle on 1 package jello; stir until dissolved.
Stir in 1 cup cold nectar.
Pour into lightly oiled mold; chill until set.
Bring remaining cup of nectar to boil.
Sprinkle on remaining package of jello; stir until dissolved.
Stir in evaporated milk.
Spread sour cream on set layer in mold.
Pour jello and evaporated milk on top.
Chill until set.
owl, mix pecan mixture and sour cream.
Crumble cookie dough
Cut butter into flour until it crumbs.
Add egg yolk and sour cream and blend together.
Chill several hours.
Divide into 4 parts.
Roll each part into a 10\" circle.
Spread preserves.
Sprinkle with coconut and pecans if desired.
Cut into wedges and roll into crescents.
Sprinkle with sugar.
Bake 20 minutes at 350 or until lightly browned.
egrees.
Set aside 5 apricot halves.
In a 2
br>SWEET AND SOUR SAUCE:
This recipe begins with a 19
eat softened cream cheese with apricot preserves and 1 tablespoon cake
fter each one.
Add sour cream, extracts and brandy mix
ime. Stir in chocolate mixture, sour cream and flour in 2
innamon and, separately, whisk together sour cream and milk. Add to
beat the egg yolks, Marscapone, sour cream, custard powder and sugar
ixing bowl, beat together EGGS, SOUR CREAM, CREAM CHEESE, SALT, and
Place the apricots and apricot nectar in a small saucepan
Roll out the pastry to a 10 inch circle. Chill.
Preheat the oven to 400\u00b0F. In a 10 inch oven-proof frying pan, heat the powdered sugar with 5 tbsp water and the butter, heat for 2-3 minutes, until golden and caramelized.
Remove from the heat. Place the apricot slices cut-side-down in the syrup. Place the pastry circle on top of the apricots and gently press down. Bake for 25-30 minutes. Allow to rest for 10 minutes, then gently invert onto a serving plate or platter. Serve drizzled with sour cream.
Pour 2 cups of the apricot nectar into a saucepan reserving
Be sure the onion soup mix is thoroughly combined before measuring.
Place the chicken pieces, skin side down, in an 8-inch baking dish or a 10-inch Corning Ware skillet without the metal trim.
Combine salad dressing, onion mix and apricot preserves. Spoon half over the chicken pieces.
Cook in microwave for 12 minutes.
Rearrange chicken pieces in dish and turn skin side up. Spoon remaining sauce on chicken pieces.
Cook 5 to 7 minutes longer.
Total cooking time: 19 minutes.
Recipe yields 4 servings.
rom the heat. Place the apricot slices cut-side-down in