Carrot Apricot Casserole (pareve or dairy)
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8 oz apricots, dried
12 oz apricot nectar*
1 lb carrots, tiny, whole
3/4 cup brown sugar, packed down
1/2 cup almonds, slivered or chopped
margarine or butter
*NOTE: sometimes it is hard to find k/p apricot nectar so soak apricots in water (just enough to keep covered. You will have to add water every so often for at least 24 hours. Then continue recipe as if the water is the nectar). Soak apricots in apricot nectar for several hours or until softened. Preheat oven to 350. In greased 2- quart casserole, arrange in layers half of the carrots and half of the soaked apricots. Dot with margarine and half of the sugar. Repeat the 3 layers and sprinkle with the almonds. Bake for 40 to 45 minutes. Serves 6.
Passover Topics
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
