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Email to Master Chef Don F. Easley Jr.      

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    Apricot Filling

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Yield: 2 quarts

    Notes: VARIATIONS:

    Fig Filling. Substitute 2 lb dried figs, cooked and chopped, for the apricots. Increase lemon juice to 1 cup.

    Prune-Date Filling. Substitute 1 lb cooked, pitted, and chopped prunes and 1 lb chopped dates for the apricots.

    List of Ingredients

    2 pounds dried apricots
    2 cups water
    1 pound granulated sugar
    4 ounces all-purpose flour
    1/2 teaspoon salt
    1/2 cup lemon juice
    1 pound margarine


    1. Cook apricots and water together. When cooked, chop apricots.

    2. Add sugar, flour, salt, and lemon juice to apricots. Cook to a paste.

    3. Blend margarine into hot mixture.




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