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Post by Julie on Sept 28, 2002 11:14:05 GMT -6
MARINATED NOODLES AND CABBAGE
1 (3 oz.) pkg. Oriental noodles with chicken flavor, like Top Ramen 1/4 c. oil 3 tbsp. rice vinegar 1 tbsp. sugar 1/4 tsp. salt 2 c. finely shredded cabbage 1 (6 3/4 oz.) can chunk-style chicken, drained 1/4 c. sliced green onion 3 tbsp. fried sesame seed 3 tbsp. sliced almonds, toasted Green pepper rings
Break up the noodles. In a mixing bowl combine the seasoning packet from the noodle mix with oil, vinegar, sugar, 1/4 teaspoon salt and dash of pepper. Stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover. Chill several hours. Before serving stir in almonds and garnish with green pepper.
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Post by Julie on Sept 28, 2002 11:13:17 GMT -6
GARDEN VEGETABLE SALAD MOLD
2 (3 oz.) pkgs. lemon Jello 2 c. boiling water 2 c. cold water1 c. firm tomatoes, cut in 1 inch pieces & well drained 1/2 c. green pepper, cut in about 1 inch pieces 1/2 c. onion strips, cut about 1 inch long 1/2 c. cucumber, thinly sliced, peeled & scored with a fork 1/4 c. radishes, cut into thin slices 1/4 c. fresh green onion, chopped 1/2 c. raw carrots, coarsely shredded 1 c. green cabbage, shredded 1 1/2 tsp. salt 1/4 c. cider vinegar
Combine above ingredients. Dissolve 1 tablespoon unflavored gelatin in 1/4 cup cold water. Let stand 5 minutes. Add this to the above mixture. Refrigerate until consistency of unbeaten egg whites or soft custard. Combine the following while the above is congealing: Combine the 2 mixtures and pour into a 7 cup well-oiled mold or bowl. Chill at least 8 hours in refrigerator until firm.
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Post by Julie on Sept 28, 2002 11:12:53 GMT -6
STUFFED CABBAGE ROLLS
1 lb. ground chuck 1 c. rice Salt, pepper 1 cabbage, cored 1 can diluted Campbell's tomato soup 1 can Hunts tomato sauce
Put cabbage in hot water and boil for a few minutes, then separate your leaves and make your rolls with meat and rice mixture inside cabbage. Fasten with toothpick. Mix the soup and sauce and pour over cabbage. 4 quart pan, covered, medium heat for 1 to 2 hours.
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Post by Julie on Sept 26, 2002 7:00:54 GMT -6
Apple Butter 6 pound cooking apples 4 cup water 4 cup cider or apple juice sugar 1 teaspoon ground cloves 1 teaspoon ground ginger Wash the apples and chop roughly, leaving the cores and peel. Simmer gently, covered, with the water and cider until apples are soft. Work through a sieve or food mill and weigh the pulp. Allow 1 1/2 cups sugar for each 4 cups of pulp. Spread sugar in a baking dish or pan and heat it in a very low oven. Meanwhile, simmer the apple pulp until reduced by a third. Stir in the heated sugar and the ground spices. Simmer, stirring constantly, until creamy. Pour the butter into sterilized jars while still hot and seal them with screw tops (dome lid and metal cap).
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Post by Julie on Sept 26, 2002 7:01:34 GMT -6
Apple Cheddar Shortcake Yield: 6 servings SHORTCAKE 2 1/2 cup bisquick 4 oz cheddar; sharp, shredded 2/3 cup milk 1/3 cup butter; melted
APPLE TOPPING 3/4 cup brown sugar 3 teaspoons cornstarch 1/2 teaspoon cinnamon; ground 1/4 teaspoon salt 1 cup water 4 cup apples; peeled, cored, sliced
TOPPING Heavy cream; whipped or whipped topping
Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping.
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Post by Julie on Sept 26, 2002 7:01:57 GMT -6
Apple Pie Spice Yield: 1/2 cup 1/4 c Cinnamon 2 t Nutmeg 1 t Allspice 1 t Ground ginger Makes 1/2 cup. Stir into applesauce. Stir into crumb topping for coffeecake. Heat with apple cider. Pour through coffee filter before drinking. Simple Spice Cookies: sprinkle over sliced refrigerator sugar cookie dough before baking.
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Post by Julie on Sept 26, 2002 7:02:32 GMT -6
Apple Sauce Cake
Yield: 1 Cake 1 3/4 cup flour 1 teaspoon baking powder 1/4 teaspoon soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 cup butter; or shortening 1 cup sugar 1 egg; well beaten 1 cup raisins; finely cut 1 cup walnuts; chopped 3/4 cup apple sauce; hot Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg, raisins, and nuts and beat well. Add flour mixture, alternately with apple sauce, a small amount at a time, beating after each addition until smooth. Bake in greased loaf pan, 9-1/2x5-1/2x3 inches, in moderate oven (350 degrees F.) 1 hour, or until done.
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Post by Julie on Sept 26, 2002 7:03:18 GMT -6
Apple Cranberry Pie Yield: 8 servings 1 Double Crust Pie Crust 3/4 cup sugar 1/4 cup corn starch 1 teaspoon cinnamon 5 cup apples; peeled & sliced 2 cup cranberries; fresh or frozen 1/3 cup corn syrup;light or dark 1 tablespoon butter; or margarine Milk Sugar Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine.
Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute. Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator.
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Post by Julie on Sept 26, 2002 7:03:43 GMT -6
Apple Almond Pie Yield: 1 Pie
1 Pie crust, single crust 3/4 cup sugar 1/4 cup corn starch 3 Eggs 1/2 cup butter or margarine, melted 1/2 cup corn syrup, light or dark 1/4 teaspoon almond extract 2 cup apples, peeled and chopped 1 cup almonds, toasted and sliced
GARNISH 1 apple, peeled & sliced thin 2 T almonds, toasted and sliced Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator.
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Post by Julie on Sept 26, 2002 7:04:12 GMT -6
Apple Pancakes Yield: 4 servings 2/3 cup flour; unbleached, unsifted 2 teaspoon sugar 1/4 teaspoon salt 4 eggs; beaten 1/2 cup milk 2 cup apples; peel & slice 3/4 cup butter or margarine 2 teaspoon sugar 1/4 teaspoon cinnamon Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 tablespoons butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm.
Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.
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Post by Julie on Sept 26, 2002 7:04:41 GMT -6
Apple Meringue Pie Yield: 6 servings
1 pie shell, 9" unbaked 1/2 cup sugar 1 tablespoon lemon juice 1/2 teaspoon cinnamon 1/4 cup powdered sugar 2 cup apples, grated 3 tablespoons butter 3 eggs; separated 1/2 teaspoon nutmeg 1 teaspoon vanilla Spread apples evenly in bottom of pie shell. In separate bowl, cream sugar and butter. Blend in lemon juice and 3 beaten egg yolks. Pour over apple. Sprinkle with cinnamon and nutmeg. Bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until peaks are formed. Gradually, add powdered sugar and vanilla, beating until meringue is stiff. Spread over top of pie. Return to oven. Reduce heat to 325 degrees. Bake 5 to 10 minutes longer, until meringue is lightly browned.
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Post by Julie on Sept 26, 2002 7:05:03 GMT -6
Apple Cinnamon Bread Yield: 8 servings 3/4 cup water 3 3/4 tablespoons apple juice concentrate 1/3 cup applesauce 3/4 teaspoon cinnamon 1 tablespoon brown sugar 1/3 teaspoon salt 1 1/2 cups whole wheat Flour 1 1/2 cups bread flour 1 1/2 teaspoons yeast Makes a medium (1 1/2 lb) loaf. Place ingredients in breadmaker according to manufacturer's instructions. Makes a beautiful high rising loaf with a warm cinnamon color. Definitely use the vital gluten as it rises much better. I use frozen apple juice concentrate. You could also add raisins or chopped apples, either fresh or dried, or even nuts might be nice.
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Post by Julie on Sept 26, 2002 7:05:35 GMT -6
Apple Dump Cake Yield: 12 servings 1 can apple pie filling 1/2 cups brown sugar 1 can crushed pineapple, drained 1 package yellow cake mix 1 can coconut; flaked 7 oz 1 can chopped pecans 1 cup margarine Grease a 9 x 13 pan with oil or food spray. Dump ingredients in pan in order given. Slice margarine into pats all over top of cake. Bake in 350 F. for about 50 minutes. Cut in small squares, or spoon out. Can be eaten hot or cold, but best served warm from oven with vanilla ice cream. Serve cold with whipped cream or topping. Variations: Add 1 c. raisins and a sprinkle of nutmeg to apple filling OR substitute fruit pie filling of your choice OR mix 1/2 apple filling and 1/2 cherry filling.
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Post by Julie on Sept 26, 2002 7:06:17 GMT -6
Impossible French Apple Pie Yield: 6 servings
6 apples; pared, sliced 1 1/4 teaspoons cinnamon 1/4 teaspoon nutmeg 1 cups sugar 3/4 cup milk 2 egg 2 tablespoons butter; melted 1/2 cup Bisquick
STREUSEL TOPPING 1 cup Bisquick 1/2 cup chopped nuts 1/3 cup brown sugar 3 tablespoons butter Grease pie pan. Mix apples and spices and put in pan. Beat remaining ingredients. Pour over apples. Blend topping ingredients together by cutting butter into remaining ingredients until crumbly.. Top with Streusel. Bake at 325 degrees for 55-60 minutes.
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Post by Julie on Sept 26, 2002 7:06:51 GMT -6
Apple Delight Yield: 8 servings
2 eggs 1 cups sugar 1 teaspoons baking powder 1 teaspoons vanilla 1/4 teaspoon salt 3 tablespoons flour; rounded 1 cup fresh apple; in chunks 1/4 cup walnuts Beat eggs light. Add sugar slowly and beat well. Add flour, baking powder, salt and vanilla. Beat. Stir in apple chunks and walnuts. Bake in 6 x 9 inch pan. Double the recipe if you are using a 9 x 13 pan.
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Post by Julie on Sept 26, 2002 7:07:29 GMT -6
Apple Crisp Yield: 8 servings
5 cups apple slices or chunks 1 cups sugar or 1/2 c honey or 1/2 c brown sugar 2 tablespoons cornstarch; optional 1/2 teaspoon cinnamon; optional 1/2 cups butter 1 cups oatmeal 1/2 cups flour 1/2 cups brown sugar 1/2 cups chopped walnuts; optional Combine apples and sugar or honey (and cornstarch and cinnamon, optional). Place in greased 8 x 8 pan. Mix oatmeal and butter together until crumbly. Mix in flour, brown sugar and nuts into oatmeal and butter. Sprinkle over apples. Bake at 350 degrees for about 30-45 minutes, until apples are done and topping is browned. Serve warm with whipped cream. Can also substitute rhubarb, peaches, pears, or any fresh fruit in combination.
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Post by Julie on Sept 26, 2002 7:07:56 GMT -6
Apple Pie Cake Yield: 8 servings 1/4 cups shortening 1 cups sugar 1 egg 1/4 teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon baking soda 1 cup sifted flour 2 1/2 cups diced apple 1/2 cup chopped walnuts 2 tablespoons hot water 1 teaspoon vanilla Cream shortening. Add sugar and egg. Sift together dry ingredients and add remaining ingredients in order given. Place in greased 9” square or round pan (dough will be thick). Bake at 350 degrees for 45 minutes. Recipe can be doubled and baked in a 9 x 13 pan.
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Post by Julie on Sept 26, 2002 7:08:39 GMT -6
Apple Muffins Yield: 12 servings
20 ounce can apple pie filling 3 eggs 2 t apple pie spice 1 yellow cake mix Mix together. Put into greased muffin tins. Bake at 350 degrees for 25-30 minutes.
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Post by Julie on Sept 26, 2002 7:09:08 GMT -6
Candied Apple Tart Yield: 8 servings 2 cups Bisquick 2/3 cup whipping cream 2 tablespoons sugar 4 cups apples; thinly sliced -about 4 medium 1/4 cup Bisquick 1/3 cup brown sugar 1 tablespoon butter; firm 3/4 teaspoon cinnamon 2 tablespoons cinnamon apple jelly Heat oven to 425F. Mix 2 c bisquick, whipping cream and sugar until soft dough forms. Shape into ball. Pat dough into ungreased 12 inch pizza pan. Spread apples over dough. Mix 1/4 c bisquick, brown sugar, butter and cinnamon until crumbly; sprinkle over apples. Cover edge with 2 inch strip of aluminum foil to prevent excessive browning. Bake 5 minutes; remove foil. Bake 10 to 15 minutes longer or until edge is deep golden brown. Heat jelly until melted; drizzle over tart.
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Post by Julie on Sept 26, 2002 7:10:25 GMT -6
Bavarian Apple Torte Yield: 8 servings PASTRY 1/3 c Sugar 1/3 c Butter 1 tb Shortening 1/2 ts Vanilla 1 c Flour
FILLING 5 Apples; winesap, golden -delicious, Granny Smith 8 oz Cream cheese; room temp 1/4 c Sugar 1 Egg 1/2 ts Grated lemon peel 1/4 ts Vanilla 1/8 ts Salt Cinnamon sugar 1/2 c Sliced almonds Pastry: cream sugar, butter, shortening and vanilla. Blend in flour and pat into bottom and 1 1/2 inches up sides of greased 9 inch spring form pan. Place in 400F oven for 15 minutes. Pare and slice apples to make 1 quart (4 cups). Filling: Beat cream cheese, sugar, egg, lemon peel, vanilla and salt until smooth. Pour over pastry. Top with apple slices, cinnamon sugar and nuts. Bake at 400F for 40 minutes.
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Post by Julie on Sept 26, 2002 7:10:52 GMT -6
Apple Coffee Cake Yield: 8 servings CAKE 2 c Bisquick 3 tb Sugar 1 Egg 2/3 c Milk; or cold water 2 c Apples; peeled & thinly-sliced, about 2 medium 2 tb Nuts; chopped
TOPPING- 1/4 c Butter 2/3 c Bisquick 1 ts Cinnamon 1/2 ts Nutmeg
GLAZE 1/2 c Powdered sugar 3 tb Milk Heat oven to 400F. Grease a 9 x 9 inch pan. Prepare topping by combining Bisquick, brown sugar, cinnamon and nuts in a small bowl. Cut in butter until mixture is crumbly. Set aside. Cake batter: combine sugar, egg and milk. Beat vigorously 30 seconds. Spread half of the batter in pan. Arrange apple slices over batter. Sprinkle with half of the streusel topping. Spread remaining batter over apples and top with streusel topping and top with nuts. Bake about 25 minutes. Cool. Glaze: mix together glaze ingredients and drizzle over cake.
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Post by Julie on Sept 26, 2002 7:11:16 GMT -6
Apple Crumb Coffeecake Yield: 6 servings 1 1/4 c Sugar; divided 1 tb Cornstarch 1/2 ts Cinnamon 1/4 ts Nutmeg 1 tb Light corn syrup 2 c Apples; peeled and chopped 1/4 c Currants 2 1/2 c Flour 3/4 c Margarine; softened 1/4 ts Salt 1/2 ts Baking powder 1/2 ts Baking soda 1 Egg 3/4 c Buttermilk vegetable shortening spray In 2 quart saucepan, combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg. Add corn syrup, apples and currants. Cok over medium heat, stirring frequently until mixture thickens. Remove from heat and cool slightly. In a large mixing bowl, combine flour and remaining 3/4 cup sugar. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Remove 1/2 cup and set aside for topping. To remaining mixture, stir in salt, baking powder and baking soda. Mix egg and buttermilk together. Add dry ingredients to egg-buttermilk mixture, stirring only until combined. Spray a 9 inch round cake pan with vegetable spray. Spread 2/3 of the batter over bottom of pan. Spread 2/3 of the apple mixture over batter. Dot with remaining batter and apple mixture, spreading evenly. Sprinkle with reserved crumb mixture. Bake at 350F for 45 minutes. Cool slightly before serving.
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Post by Julie on Sept 26, 2002 7:11:40 GMT -6
Apple Pizza Dessert Yield: 12 servings 8 oz Frozen bread dough; thawed one-half frozen loaf 8 oz Cream cheese; softened 1/4 c Sugar 1 Egg 1 ts Vanilla 4 c Apples; peel & thinly sliced 2/3 c Sugar 1/4 c Flour 1 ts Cinnamon
TOPPING 1/3 c Flour 1/3 c Brown sugar 2 tb Margarine; softened 1/2 c Slivered almonds Place bread dough on greased 12 inch deep dish pizza pan. When thawed completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15 minutes. Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup flour and cinnamon. Arrange evenly over cream cheese mixture. In a small mixing bowl, combine 1/3 cup flour and brown sugar. Cut in margarine until mixture is crumbly. Add almonds. Sprinkle evenly over apples. Bake at 350F for about 40 minutes, or until golden brown. Serve warm or cold, with whipping cream, whipped topping or ice cream.
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Post by Julie on Sept 26, 2002 7:12:02 GMT -6
Apple Fritters Yield: 12 servings 1 c Flour 1 t Baking Powder 1/4 t Cinnamon 2 Eggs 1/2 c Milk 2 Apples, chopped Mix dry ingredients. In separate bowl, beat eggs. Stir in milk and apples. Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 F oil. Fry until golden brown. Drain and serve sprinkled with powdered sugar, and/or maple syrup. Makes 12-15.
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Post by Julie on Sept 26, 2002 7:12:27 GMT -6
Apple Bread Yield: 12 servings 4 c Flour 2 t Baking Soda 1 t Salt 2 t Cinnamon 2 c Sugar 4 Eggs; beaten 1 c Vegetable Oil 1/4 c Sour Cream 2 t Vanilla 2 c Chopped Apples 1 c Chopped Nuts Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Makes 2 loaves.
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Post by Julie on Sept 26, 2002 7:13:05 GMT -6
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.
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Post by Julie on Sept 26, 2002 7:13:28 GMT -6
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.
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Post by Julie on Sept 26, 2002 7:13:52 GMT -6
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.
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Post by Julie on Sept 26, 2002 7:14:17 GMT -6
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.
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Post by Julie on Sept 26, 2002 7:14:49 GMT -6
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.
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