Carrot- Apricot Casserole *** (grdg72b) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: Dried apricots, 11 oz
1 can: Apricot nectar, 12 oz
2 each: Bellgian carrots, drained, 2
1/2 cup: Firmly packed brown sugar,
4 tbsp: Butter,
1/4 cup: Slivered almonds,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp