FRUIT SALAD
1 lg. can chunk pineapple
1 can apricots (sm. halves, unpeeled)
Drain these and use the juice to make one large box of vanilla instant
pudding. Use only the juice to dissolve pudding. Beat with mixer. Add
fruits. Serve in small bowls and top with sliced bananas.
FRUIT STREUSEL COFFEE CAKE
1 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
1 egg
12 c. milk
1/3 c. oil
1 to 2 dozen apricots or plums
STREUSEL TOPPING
2/3 c. sugar
2/3 c. flour
1/2 tsp. cinnamon
4 tbsp. margarine
Stir dry ingredients together in bowl. Add egg, milk, oil; stir by hand
until batter is smooth. Turn into greased, floured 12x8 inch pan. Wash fruit
and dry, cut into quarters. Place on top of batter, skin side down as close
as possible so batter is covered. Mix streusel topping in same bowl.
Sprinkle crumbled mixture evenly over the fruit covered batter. Bake in
moderate oven 350 degrees for 40 minutes.
APRICOT PIE
2 (9 inch) pie crusts
2 c. uncooked, dried apricots
1 1/2 c. water
1 c. sugar (can use a little less)
1/2 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter
Preheat oven to 425 degrees. Prepare pie pastry and set aside. Cut dried
apricots into pieces. In medium saucepan, mix apricots with water, sugar,
salt, lemon juice, and butter. Bring to a boil. Cook 5 minutes, stirring
constantly. Cool 5-10 minutes. Pour filling into rolled out pie shells.
Cover with pastry strips, weaving them in a criss-cross pattern. Bake 30
minute or until crust is done.
CRANBERRY-APRICOT QUICK BREAD
1/2 c. margarine
3/4 c. sugar
2 eggs
3 c. flour
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. orange juice
1 tsp. grated orange rind
1 c. coarse chopped cranberries
1/2 c. chopped dried apricots
Beat margarine and sugar until fluffy. Add eggs, one at a time, mixing well.
Add combined dry ingredients alternately with juice, mixing well after each
addition. Stir in cranberries, apricots and orange rind. Pour into greased
and floured 9x5 inch loaf pan. Bake at 350 degrees for 1 hour and 15
minutes. Cool 5 minutes, remove from pan. Makes 1 loaf. Serve with sweet
orange spread. 1 tbsp. 10X sugar 1 tsp. orange rind Mix well, chill.
CROWN ROAST OF PORK WITH WILD
RICE STUFFING
1 crown roast of pork (6-7 lbs.)
2 (6 oz.) pkgs. wild rice mix
1/2 c. chopped onion (1 med. size)
1/3 c. chopped celery
1 clove garlic, finely chopped
1/4 c. (1/2 stick) butter or margarine
1/2 c. pine nuts
1 (8 oz.) pkg. dried apricots, chopped
6 tbsp. chopped, drained, preserved ginger
1/2 tsp. ground allspice
6 whole cloves
2 bay leaves
3/4 - 1 c. Madeira wine
1 (13 3/4 oz.) can beef broth
1. Preheat oven to hot, 400 degrees. Place roast on rack in long shallow
roasting pan
2. Cook rice according to label directions.
3. Saute onion, celery and garlic in butter in skillet just until tender,
about 5 minutes.
4. Combine sauteed vegetables, rice, pine nuts, all but 2 tablespoons of the
apricots, ginger and allspice in bowl; mix well. Spoon lightly into center
of roast. (Spoon any extra stuffing into buttered shallow baking dish; bake
during last 20 minutes of roasting.) Cover ends of bones and top of stuffing
with foil.
5. Roast in preheated hot oven, 400 degrees for 10 minutes. Lower oven
temperature to slow, 325 degrees. Roast for 30 minutes per pound of meat, 3
to 3 1/2 hours, or until meat thermometer registers 170 degrees when
inserted in thickest part of roast; do not let thermometer touch bone or
fat.
6. Remove roast to heated serving platter. Keep warm while preparing gravy.
7. To prepare gravy. Skim off and discard fat from pan drippings. Add
cloves, bay leaves, Madeira and broth to juices in pan. Cook over medium
heat, scraping up any browned bits from pan. Increase heat to high; cook
until gravy is reduced by a third. Strain into sauce boat. Serve with roast
and any extra stuffing. Garnish rib ends with kumquats, if you wish.
APRICOT WILD RICE AND CHICKEN
1 (6 oz.) box long grain & wild rice mix
6 boneless, skinless chicken breast halves
10 whole canned apricots
1/4 c. apricot brandy or apricot nectar
Preheat oven to 350 degrees and grease a 13"x8"x2" glass casserole. Prepare
rice according to the package directions, chop six apricots and stir into
the cooked rice. Spread the rice into the casserole, set aside. Saute the
chicken breasts in a non-stick pan sprayed with cooking spray for 2 minutes
on each side. Arrange the chicken pieces on top of the rice with the rest of
the apricots, halved, in between. Pour apricot brandy or nectar over the
top. Bake, uncovered about 20 to 25 minutes or until chicken is cooked.
Serve at once. Serves 6.
RICE - STUFFED CHICKEN
1/3 c. margarine, melted
Salt to taste
1 tsp. ground ginger
1/2 tsp. finely shredded lemon peel
1/4 tsp. garlic powder
1 1/2 c. cooked brown or white rice
1 med. apple, chopped (about 1 c.)
1/2 c. chopped nuts
1/2 c. cut-up prunes
1/2 c. cut-up apricots
1/4 c. chopped celery
1 (3 lb..) broiler-fryer chicken
2 tbsp. margarine, melted
1/4 tsp. paprika
Mix 1/3 cup melted margarine, salt, ginger, lemon peel and garlic powder;
toss with rice, apple, nuts, prunes, apricots and celery. Create a cavity in
chicken by pulling neck skin away from the breast. Stuff this area first.
Fasten neck skin to back with skewer, and fold back wings so tips touch.
Fill body cavity lightly. Place any remaining stuffing in small, ungreased
baking dish; cover and refrigerate. Place in oven with chicken the last 30
minutes of roasting. To roast chicken, tie and skewer drumstick to tail.
Place chicken, breast side up, on rack in shallow baking pan. Mix 2
tablespoons margarine and paprika; brush over chicken. Roast uncovered at
350 degrees until thickest parts are done and drumstick meat feels soft,
about 1 1/2 to 2 hours. Serves 6 to 7.
APRICOT RICE PUDDING
1-1/2 c. cooked short grain rice
1-1/2 c. skim milk
1/4 c. sugar
1 tbsp. butter or margarine
1 egg yolk
1/2 c. chopped apricots, cooked or raw
1 tsp. vanilla extract
Combine rice, 1 cup of milk, sugar, and butter in 2-quart saucepan. Cook
until thick and creamy, about 20 minutes, stirring occasionally. Beat egg
yolk with remaining 1/2 cup milk. Stir egg mixture and apricots into rice
mixture. Cook 5-7 minutes, stirring occasionally. Add vanilla. Stir well.
Serves 4.
MILLION DOLLAR SALAD
1 c. apricots
1 c. pineapple chunks
2 bananas
1 box vanilla pudding (instant)
Mix apricot, juice only, in vanilla pudding. Pour over fruit.
APRICOT - CREAM SALAD
1 lb. dried apricots, pitted
2 c. water
1 pkg. (6 oz.) orange-flavored gelatin
15 lg. marshmallows, diced
2 c. dairy sour cream
2 tsp. lemon juice
Lettuce leaves
Combine apricots and water in saucepan; bring to a boil. Reduce heat and
simmer 12 minutes, or until apricots are soft. Drain apricots, reserving
cooking liquid. Prepare gelatin according to package directions,
substituting reserved apricot cooking liquid for part of the water.
Refrigerate until partly thickened. Meanwhile, mash apricots or puree
apricots in food processor or blender. Add mashed apricots to partly
thickened gelatin. Pour mixture into a lightly oiled 1 1/2 quart mold.
Refrigerate until firm. In a bowl, combine marshmallows, sour cream and
lemon juice. Refrigerate, covered, overnight. To serve salad, unmold gelatin
onto a platter lined with lettuce leaves. Serve marshmallow mixture as a
dressing for salad. 6 to 8 servings.
APRICOT SALAD
1 (3 oz.) box orange Jello
1 c. boiling water
1 (6 oz.) jar apricots baby food
1 c. Cool Whip
Add water to gelatin. Stir until dissolved. Add apricot baby food. Chill and
fold in Cool Whip.
SPICED APRICOTS OR PEACHES
1 (14 oz.) can apricots or peaches
1/4 c. cider vinegar
1/2 c. sugar
12 whole cloves
1 (2-inch) stick cinnamon
Drain apricot liquid into saucepan. Add vinegar, sugar, whole cloves, and
cinnamon. Add fruit, simmer uncovered 10 minutes. Refrigerate.
APRICOT COBBLER
1 c. Bisquick baking mix
1/3 c. milk
1 tbsp. brown sugar
1 tbsp. soft butter or margarine
1/4 tsp. nutmeg
1 (17 oz.) can apricot halves
Ice cream
Heat oven to 400 degrees. Mix all ingredients except apricot halves and ice
cream with fork to a soft dough. Spread in ungreased 8x8x2 inch baking pan.
Pour apricots (with syrup) over batter. Bake 25 to 30 minutes. Serve warm
with ice cream. 4-6 servings.
APRICOT COBBLER
2 3/4 c. mashed fresh apricots, pitted but not peeled (20 to 25 sm.
apricots)
1 c. apple juice
1 c. pitted dates
1 tsp. cinnamon
1/3 c. oatmeal
1/3 c. dates
1/2 tsp. cinnamon
Spread apricots evenly in the bottom of a 6 x 10 inch baking dish. Pour
apple juice in a blender and add dates. Puree, then add 1 teaspoon cinnamon.
Pour over apricots. Make topping by grinding oatmeal, dates, and 1/2
teaspoon cinnamon in blender.
APRICOT COBBLER
1 pkg. ready to bake biscuits
1 (No. 2 1/2) can peeled apricot halves
3 tbsp. flour
3 tbsp. brown sugar
1/4 c. honey
Pour apricot juice into small saucepan; reserve drained apricots. Add flour
and sugar to juice; place over medium heat; cook, stirring constantly, until
mixture thickens. Remove from heat. Place apricot halves in oblong glass
baking dish, 10 x 6 x 1 1/2 inches. Pour cooked juice over apricots. Arrange
biscuits over apricots. Pour 1/2 teaspoon honey over each biscuit. Bake in
350 degree oven for about 25 minutes or until biscuits are brown.
|
