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{{Wikifiedrecipe}}
 
 
===Ingredients===
 
===Ingredients===
   
 
* 4 cup [[apricot]] nectar
 
* 4 cup [[apricot]] nectar
*1 cup [[Chicken]] broth
+
*1 cup [[Chicken broth]]
 
*6 tbsp Pareve [[margarine]]
 
*6 tbsp Pareve [[margarine]]
 
*1/2 cup Chopped [[dried apricots]]
 
*1/2 cup Chopped [[dried apricots]]
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==See also==
 
==See also==
 
 
[[Category:Christmas Vegetables]]
 
[[Category:Christmas Vegetables]]
[[Category:Holiday Recipes]]
 
 
[[Category:Sweet potato Side Dish Recipes]]
 
[[Category:Sweet potato Side Dish Recipes]]
 
[[Category:Boiled Sweet potato Recipes]]
 
[[Category:Boiled Sweet potato Recipes]]
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[[category:margarine Recipes]]
 
[[category:margarine Recipes]]
 
[[category:cinnamon Recipes]]
 
[[category:cinnamon Recipes]]
[[category:Chicken Recipes]]
 
 
[[category:carrot Recipes]]
 
[[category:carrot Recipes]]
 
[[category:pepper Recipes]]
 
[[category:pepper Recipes]]
 
[[category:prune Recipes]]
 
[[category:prune Recipes]]
 
[[category:salt Recipes]]
 
[[category:salt Recipes]]
[[category:slaked lime Recipes]]
 

Revision as of 02:17, December 4, 2009

Ingredients

Directions

  1. Preheat oven to 400 °F.
  2. Generously Grease a 13-by-9-inch baking dish.
  3. Combine nectar, broth, margarine, apricots, Brown Sugar, Honey, Salt, Cinnamon and pepper into a large saucepan and heat until margarine melts.
  4. Add sweet potatoes and carrots; bring to a boil.
  5. Cover, cook until potatoes begin to soften, about 15 minutes.
  6. Using slotted spoon, transfer potatoes and carrots to prepared dish.
  7. Add prunes.
  8. Pour juices from pot over, press firmly to compact.
  9. Cover with heavy foil.
  10. Bake 30 minutes.
  11. Uncover and Bake until potatoes are tender and beginning to brown on top, about 55 minutes.
  12. Let stand 15 minutes.


Nutritional info per serving: 358 cal; 5g pro, 74g carb, 6g fat (15%), 7.6g fiber, .1mg chol, 431mg sod exchanges: .5 veg, 1.2 fruit, 3.3 bread, .1 meat, 1.3 fat


See also

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