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.
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 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.
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.
Drain all canned fruits and cherries of all juice.
Add apricot pie filling and sliced bananas.
Stir well.
Chill.
(Bananas will not turn brown.)
Boil or simmer together for 10 minutes.
Take from heat and stir in Jell-O, using a flavor that goes with the pie filling. Stir until dissolved.
Pour into sterilized jars and seal.
n dried fruit mixture.
Line pie plate with crust; pour in filling
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.
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.
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.
Preheat oven to 350\u00b0.
Spread pie filling in 9-inch square pan.
Beat cake mix, egg, extract and 1/3 cup water for 4 minutes. Pour over filling.
Sprinkle with coconut and pecans.
Drizzle with butter.
Bake for 40 minutes.
Serve warm.
Top with whipped cream.
ell blended.
If using dried fruit, fold it into the
Mix flour, sugar, butter, baking powder and salt; set aside 1/2 cup crumbs for top.
Add eggs and milk to remaining crumb mixture; stir.
Pour into a 9 x 13-inch pan; cover with pie filling.
Top with reserved crumb mixture.
Bake at 325\u00b0 for 45 minutes.
Serve warm or cold.
Serves a crowd.
Drain all fruit and mix in a large bowl. Add pie filling and chill. Slice bananas into salad just before serving.
Serves 8 to 10.
Slice bananas in a large bowl.
Pour can of apricot pie filling to cover bananas.
Add thawed frozen peaches and strawberries.
Mix and serve.
Heat pie filling until bubbly.
Grease and flour 9 x 9-inch cake pan.
Put apricots on bottom of cake pan.
Mix cake mix according to directions.
Pour cake mix over apricots.
Sprinkle pecans, coconut and brown sugar over cake mix.
Drizzle oleo over all.
Bake at 350\u00b0 for 40 to 45 minutes.
Combine peaches, pineapple, oranges, bananas and cherries in a bowl; mix gently.
Fold in pie filling.
Chill, covered, until serving time.
Yields 10 servings.
Drain the fruit, and mix together.
Stir 1 can apricot pie filling over the mixture.