killet over medium heat. Add apricots and 1/4 cup sugar
Place apricots in a bowl and add
ith 6 prunes and 4 apricots, interspersing the lemon slices among
Wash dried apricots or fresh apricots.
Add canned apricots. Add brown sugar.
Boil all at low heat and covered for about 20 minutes.
Cool slightly.
Cut mixture finely.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
oderate heat until hot, add apricots and gently stir until hot
Combine canned apricots, 3/4 cup sugar and
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
aucepan; reserve the apricots. Add the dried apricots to the saucepan and
Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon
Drain pineapple, peaches and apricots well. Combine with cherry pie filling sugar and juice. Bake in a 7x11 for a thicker casserole or a 9x13 for a thinner casserole. Top with walnuts or other nuts. Bake 350 degrees for 1 hour.
Top with toasted coconuts, if desired.
ize.
Meanwhile, for the apricots in dessert wine syrup, remove
he filling: if you're using apricots, put a square of chocolate
Drain pineapple and save the juice for topping.
Dissolve Jello in the 2 cups of hot water.
Fold in apricots (with juice), drained pineapple, and marshmallows. Chill until firm.
To make the topping, combine sugar and flour in a saucepan.
Blend in egg and butter.
Add pineapple juice, and cook over low heat, stirring constantly until thickened.
Cool thoroughly.
Fold in whipped cream, and spread topping over congealed salad.
Sprinkle with grated cheese, and chill.
If dried apricots are used, chop and soak in 1 cup water for 2 hours; drain.
(I prefer to use canned apricots.)