| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Side dish, Main dish, Casserole | 8 | Servings | |
INGREDIENTS
| 1 | pk | Dried apricots; 11 oz |
| 1 | cn | Apricot nectar; 12 oz |
| 2 | Bellgian carrots, drained; 2 | |
| 1/2 | c | Firmly packed brown sugar |
| 4 | tb | Butter |
| 1/4 | c | Slivered almonds |
INSTRUCTIONS
Soak apricots in nectar overnight. Put 1 jar carrots into a two quart casserole. Top with half the apricots, half the apricot nectar, and 1/4 C brown sugar. Dot with 2 T butter, repeat layers. Sprinkle with almonds. Bake, covered at 350 degrees for 30 minutes, or until bubbly. 8 servings FROM: JEAN ALLEN (GRDG72B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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