Title: Carrot- apricot casserole *** (grdg72b)
 Categories: Vegetables, Side dish, Main dish, Casserole
      Yield: 8 Servings
 
      1 pk Dried apricots; 11 oz
      1 cn Apricot nectar; 12 oz
      2 ea Bellgian carrots, drained; 2
    1/2 c  Firmly packed brown sugar
      4 tb Butter
    1/4 c  Slivered almonds
 
     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)