| 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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