Sweet & Tangy Meatloaf

E1 lb. Ground Beef
1 C. Plain Bread Crumbs
1 Egg
1/2 tsp. Garlic Powder
1 tsp. Worcestershire Sauce
1/3 C. Ketchup
1/4 C. Brown Sugar
1/4 C. Apricot Preserves (canned apricots - blended)

Glaze:
1/4 C. Ketchup
1/4 C. Brown Sugar
1/4 C. Apricot Preserves (canned apricots - blended)

Directions:

Preheat oven to 350 degrees.  In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves. Place in a greased 9x5 inch load pan.  Cook for 40-50 minutes.

In a seperate bowl combine ketchup, brown sugar and apricot preserves.  Remove meatloaf from over after it has cooked, spread on glaze and cook for an additional 20 minutes.

Apricot Nector

Wash and pit apricots.  Boil until soft.  Push through food strainer. 

5-5 ½  quart of juice
5-6 c. water
2 ¼ c. sugar
½ c. lemon juice

Mix together well.  Fill jars.  Wipe off jar rim.  Boil flats the place flats and ring on jars.  Process – Steam or hot water bath – pint for 20 min., quarts for 25 min.  Yeild approx. – 7 qts.

Apricots

Wash apricots, cut in half and take pit out.  Place in a bowl of 2 c. water and 2 c. lemon juice to prevent fruit from going brown.  Place apricot cut side down in bottle.  Fill to ½ inch head space.  Add ¼ cup sugar to pint bottles, 1/3 – ½ cup sugar to quart bottles.  Fill with water.  Wipe off jar rim.  Boil flats then place flats and rings on jar.  Shake jar until sugar dissolves.  Process – steam or hot water bath – Pints 20 min. Quarts – 25 min.

Apricot Chicken

Ingredients:
Chicken
8 oz. russian salad dressing
1 pint of apricot halfs w/ juice
2 tsp curry powder
1 pkg lipton onion soup

Directions:
Blend all ingredients, except for the chicken, in the blender.  Place Chicken in a 9x13 pan and pour mixture over the chicken.  Bake at 350 for 50 mins (check at 40 mins, has been over cooking).  Serve with rice.