Ingredients
- 2 bellgian carrots
- 2 1/2 c firmly packed brown sugar
- 4 tb butter
- 1/4 c slivered almonds
- 1 package apricots (dried)
- 1 package apricot nectar
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) ----