Glitfoods

Recipes!

New recipes for using Great Lakes apricots!

Featured Recipes:
  Apricot Macadamia Snowballs
  Mimi's Apricot Chicken
  Emi's Apricot Breakfast Spread

Apricot Macadamia Snowballs

Ingredients:

6 oz.	GREAT LAKES' Ready-to-Eat Dried Apricots
1 Tbs.	Sugar
1 cup	Packaged Sweet Coconut
1/4 cup	Apricot Jam
1 cup	Macadamia Nuts

Using a food processor, blend all ingredients except coconut, pulsing until mix forms a mass. Shape rounded teaspoons of mix into balls. Roll and press coconut onto balls. Chill, loosely covered, for 4 hours or overnight.

Mimi's Apricot Chicken

Ingredients:

1	Whole Chicken Breast (boned and skinned)
2 Tbs.	Soy Sauce
3 Tbs.	Rice Wine or Dry Sherry
1 Tbs.	Grated fresh Ginger or Ground Ginger
6 oz.	GREAT LAKES' Ready-to-Eat Dried Apricots, diced
1 cup	Rice
1 cube	Chicken Boullion
1/2 cup	Chopped Walnuts
1 can (8oz)	Sliced Water Chestnuts
1	Medium onion, diced
2 Tbs.	Chopped Parsley
dash	Basil, Marjoram & Cilantro

1) Marinate chicken overnight in soy sauce, wine or sherry and ginger. Save marinade.
2) In a medium pan, cover apricots with 1 cup of water and simmer until soft and done. (about 5 minutes)
3) In another medium pan, add chicken to 1 1/2 cups of boiling water and simmer for 10-15 minutes or until cooked through. Remove chicken and cut into bite size pieces. Save water.
4) Add 1 1/2 cups of water to saved chicken water and add rice, diced onions, chicken boullion . Slow boil until rice is soft. (about 15 minutes)
5) Combine all ingredients including leftover marinade in a large casserole dish and bake at 350 degrees for 40 minutes or until heated through.

Emi's Apricot Breakfast Spread

Ingredients:

6 oz.	GREAT LAKES' Ready-to-Eat Dried Apricots
6 Tbs.	Cream Cheese (light)
2 Tbs.	Non Fat Yogurt, Plain
1 tsp.	Honey

Blend ingredients together in a food processor until well pureed. Great spread on bread, bagels, or crackers!