Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set asid

Preheat oven to 400F. Combine flour, oat bran, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Stir in egg, milk and apricots just until dough leaves sides of bowl. Divide dough in half; place on a lightly floured board and coat both

In a medium sized bowl, combine 2 cups apricots, brown sugar and grated orange peel. Spoon evenly into individual dessert dishes; top with frozen yogurt. Garnish with raspberries, remaining sliced apricots and slivered orange peel. Serve immediately.    br

Prep time: 0 mins Cook time: 0 mins Difficulty: ** Boil the sugar in enough water to make a syrup; add the apricots and simmer for several minutes. Strain and allow to cool. Add the alcohol, 2 cups of water and the rinds; pour off into a bottle and store for at least a mont

Wash apricots and soak overnight in water. Put apricots with juice in blender, add honey and whirl until smooth. Pour mixture into a bowl and whip in yogurt with a fork. Serve chilled.     strongServings:4/strong  

Combine milk,flour,eggs,butter and cinnamon in a blender or food processor.Process until smooth.Cover and refrigerate at least one hour or until mixture is consistency of heavy cream. Lightly brush bottom and sides of a 7" skillet with oil.Heat skillet,briefly,over medium l

Wipe apricots with a damp cloth. Do not soak or wash them, as this would make them too moist. Mince or chop them very finely. Add a few tablespoons confectioners sugar to taste, and knead thoroughly by hand, wetting your hands from time to time to make a smooth, soft, slightly m

Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 20 to 25 quarts an average of 2 1/4 pounds per quart. Quality: Select firm, well colored mature fruit

Prepare jars, lids and boiling water bath. Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots a

In a medium bowl mix all ingredients. Makesabout 1 1/4 cups. Serve with chicken. Recipe By : Good Housekeeping     strongServings:1/strong  

1/4 c unsalted butter 1/4 c all purpose flour 6 cloves minced garlic 1 lemon juiced 6 c chicken broth 28 oz artichoke bottoms water : packed : cn (two 14 oz) drained : rinsed : Freshly ground black pepper 1. Melt butter over low heat in a heavy b

*Toast walnuts for 5 to 8 minutes in 300 F. oven or toaster oven. Combine dressing ingredients; mix together well. Arrange salad ingredients in bowl. Pour dressing over them. Sprinkle with walnuts. Yield: 6 to 8 servings From 1991 "Shepherd s Garden Seeds Cat

Measure water into 1 2 cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork. Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments fo

To make salad: Measure water into a 2 cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork. Peel and segment oranges over a large stainless steel bowl to catch excess ju

Filling: ======== Soak your golden raisins in plum wine overnight or longer. Depending on the ingredients available to you, mix appropriate quantities up so as to fill the dough. You can certainly use more or less of each ingredient to suit your individual tastes. You

Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to blend flavors, stirring occasionally. (Can be made 2 days ahead. Cover; chill.

Wash & bend asparagus discarding the tough ends that break off. Cut diagonally into three inch pieces. Fill a large pot with water & bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse in cold water. Place with pepper strips in a large serving bowl &

Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables. Adjust seasonings

VINAIGRETTE: 1. In a saucepan, over medium heat, simmer the apples and honey in water until tender. 2. Cool in the pan and remove the apples. 3. Place the apples in a food processor or blender and puree. 4. Add vinegar, garlic, mustard, lemon juice and brandy to the apple puree

1. From colored surfaces of orange and lime, grate enough of the orange peel to make 1 teaspoon.&20; 2. From center of orange and lime, cut 1 or 2 thin crosswise slices apiece; wrap slices airtight and chill. Ream 3 tablespoons juice from orange, 1 tablespoon juice from lime. I

* stems peeled and fiberous ends removed. 1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 2. Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3 5 minutes or

1 Grate 2 tsp orange zest (colored part of peel); place in small bowl. Squeeze juice. To orange zest, add butter, l Tbs.orange juice, cilantro, ginger and l/4 tsp each salt and pepper. With portable mixer, beat to blend. Place on plastic wrap; roll up to form 3 in. log, twisting

Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remaining ingredients and whisk them vigo

Scald milk and cream (heat until bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15 minutes, stirring constantly. Mixture should be thick and smooth. Light

Whip egg whites stiff and add 1/2 of the sugar. Beat egg yolks til thick and add rest of sugar, cold water, vanilla and salt. Fold egg yolk mixture into egg white. Slowly add flour and baking powder and pour batter into oblong pan. Bake at 375 for 12 15 min. Beginning at narrow

This Australian recipe, a very moist cake, not what we d call a pudding, has taken Down Under by storm. you ll find it on restaurant and dinner party menus across that country. This version was printed recently by the New York times. TO PREPARE CAKE: Preheat oven to 350 deg

Put a layer of cubed bread in buttered souffle dish that will hold 1 1/2 quarts. Mix apples, sugar and spices. Cover bread with a layer of apples. Dot with butter; add a little lemon juice and rind. Repeat layers, ending in bread cubes, until dish is well heaped. Cover and bake

Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain. Wash strawberries, then hull. Cut strawberries in half; combine with asparagus. Combine dressing ingredients; toss aspar

Preheat oven to 325F. Cook prunes in lemon juice and 2 cups water until they are soft. Remove cooked prunes with a slotted spoon. Put liquid over lowest possible heat and reduce it by half. Stir flour into sour cream and whip the mixture into the prune liquid. Simmer together fo

Place chicken, water, and desired amount of salt in heavy pot. Bring to boil. Reduce heat and simmer for approximately 1 1/2 to 2 hours, skimming foam off top as necessary. Add more water, as necessary, so you will end up with 3 quarts of chicken stock. Remove chicken and set as

Put sugar, cornstarch, salt and 1 3/4 cups of milk in heavy sauce pan. Cook until firm. Add egg yolks to remaining 1/4 cup of milk and mix well together. Add to hot mixture. Cook until eggs are done. Add vanilla. Pour over crumbled vanilla wafers and sliced bananas. Cover with

Combine everything except the vanilla and pineapple and cook over medium heat, stirring constantly until thick. Remove from the heat and add the pineapple and vanilla. Pour into the shell after cooling slightly.     strongServings:6/strong

Pour boiling water over raisins and let stand 15 20 minutes. Pour off. Pour sugar and cinnamon over raisins. Mix well. Add eggs and sour cream. Pour into bottom crust and make a lattice top crust. Bake for 15 minutes at 375F or until crust is brown. From: Pat s Gre

Cream shortening and sugar until light and fluffy; beat in eggs. Sift next 4 ingredients. Add alternately with apples to egg mixture. Stir in lemon rind and nuts. Bake in floured, greased 9x5x3 inch loaf pan in preheated 350 oven for approximately 40 to 50 minutes. Cool before s

Place apple juice in a NON aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale. br

In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into a 9 in. square baking pan. Chill

1/2 lb red grapes 1/2 c almond slivers toasted 1 c vanilla yogurt 1 ts cinnamon 1/4 ts ground ginger 1/2 ts nutmeg 1 TB apple cider Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes an

Avgolemono is easy to make and creates quit a stir at a formal dinner party. It is an almost ethereal sauce, light, foamy, and a beautiful pale yellow color. It is a great accompaniment to roasted meat or chicken, or poached fish, and it is heartily recommended for boiled artich

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do no

1. Combine the egg yolks and cornstarch in the top of a double boiler. Beat with a whisk until the mixture is light and frothy. 2. Add the hot broth or water, beating with a whisk all the time. Cook over simmering water until the sauce starts to thicken. Never let this sauc