Apricot Bars

Double dessert day.....yay!...........

Apricot Bars
Mrs. Joseph Fabac

1/2 cup brown sugar
1 1/4 cup flour, sifted
1 1/2 cup quick cooking oatmeal
1 teaspoon baking powder
3/4 cup butter or margarine
1 1/2 cups apricot jam

combine brown sugar, flour, oatmeal and baking powder. Cut in butter or margarine until mixture is crumbly. Line a 13 x 9 x 2-inch pan with 2/3 mixture. Spread on apricot jam. Cover with remaining crumb mixture. Bake 35 minutes at 325 degrees or until brown . cut into bars.

Apricot Salad

First off....Happy New Year everyone hope everyone had a great 2012 and if not hope 2013 will be better.

Apricot Salad
Mrs. Charles E. Christ

2 boxes orange gelatin
2 cups boiling water
1 can crushed pineapple, drained
1 can apricots, drained
juice from fruits
10 quartered marshmallow or 40 miniature marshmallows

Dissolve gelatin in boiling water. Add 1 cup juice, fruit and marshmallows. Pour into large baking dish and chill until firm.

Topping

1 cup juice from fruits
1/2 cup sugar
2 heaping Tablespoons flour
1 egg, beaten
2 Tablespoon margarine
1 package whipped dessert topping, prepared
1/4 cup cheese, grated

Melt margarine. Stir in flour, sugar and egg. Add juice and cook until thicken. When cool fold in prepared dessert topping. Spread over firm gelatin and sprinkle with cheese. Serves 15.

Apricot Dessert Bars

These could be great for that Superbowl party, dessert wise anyhow.

Apricot Dessert Bars
Mrs. Mary Frances Spalding

2 1/2 cups apricots, cooked and drained
3/4 cup sugar
1/4 cup apricot juice
2 cups sifted flour
1 teaspoon salt
1/2 teaspoon soda
3/4 cup butter or margarine
1 cup sugar
1 1/2 cup flaked coconut
1 1/2 cup walnuts, chopped

Combine apricots, 3/4 cup sugar and apricot juice. Cook over medium heat about 5 minutes, until slightly thickened. Cool. sift together flour, salt and soda. Cream butter or margarine and 1 cup sugar. Mix butter and flour together. Blend in coconut and walnuts. Reserve 1/2 cup crumbs, press remaining crumb mixture in bottom and half way up sides of greased 13 x 9 x 2-inch pan. Bake 10 minutes at 400 degrees. Spread apricot mixture over partially baked crust. Sprinkle with remainin crumb mixture. Return to oven. Bake 20 to 25 minutes or until golden brown. Cool. Cut into bars and serve with whipped cream.

Armenian " Suhanle" Lamb with onions and apricots

Ok, I have not tried this as lamb is hard to find and apricots are expensive and are hard to find.



Armenian " Suhanle" Lamb with Onions and Apricots
Mrs. Lloyd L. Mc Cullough

2 pounds breast of lamb, cut in large cubes
2 pounds small white onions
1 can tomatoes
2 teaspoon salt
4 cups steamed rice
1/2 teaspoon chili powder
20 dried apricots
2 quarts water
2 cups chinese noodles
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Boil lamb gently 30 minutes in 1 quart salted water. Add tomatoes, seasonings and onions. cook until onions are almost tender. add apricots and 1 quart water. Simmer slowly until apricots are tender. Combine rice and Chinese noodles and serve with stew.

Apricot Salad

Ok this is another salad from 1967 Kansan`s Silver Spoon Cookbook .

apricot Salad
Mrs. Jim Steward

2 boxes orange gelatin
2 cups hot water
1 can apricots ( No. 2 1/2 can) , drained and mashed
1 large can pineapple, drained
1 package miniature marshmallows
1 cup apricot and pineapple juice
2 Tablespoons flour
1/2 cup sugar
1 egg, beaten
1 cup whipping cream or whipped dessert topping

Combine gelatin and hot water. Combine apricots , pineapple, marshmallows, apricot and pineapple juice, flour, sugar and egg. Cook until thickened. Cool. Fold in whipped cream or whipped dessert topping. Add to gelatin mixture and chill.