Recipe - Apricot-Walnut Strudel Cookies

4 cup Apricot nectar
1 cup Chicken broth
6 tablespoon Pareve margarine
One half cup Chopped dried apricots
2 tablespoon Brown sugar
One fourth cup Honey
1 One half teaspoon Kosher salt
One half teaspoon Cinnamon
One half teaspoon Ground pepper
5 pound Sweet potatoes; peeled and
cut or sliced up 1/4" thick
4 lg Carrots; pared and cut or sliced up
One fourth cup Pitted prunes

Preheat oven to 400 degrees F. Generously grease a
13by9inch baking dish. Combine nectar, broth,
margarine, apricots, brown sugar, honey, salt,
cinnamon and pepper into a large saucepan and heat
until margarine melts. Add sweet potatoes and
carrots; bring to a boil. Cover, cook until potatoes
begin to soften, about 15 minutes. Using slotted
spoon, transfer potatoes and carrots to prepared dish.
Add prunes. Pour juices from pot over, press firmly
to compact. Cover with heavy foil. Bake 30 minutes.
Uncover and bake until potatoes are tender and
beginning to brown on top, about 55 minutes. 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

Source: Miami Herald, 9/14/95
format: 8/9/96, Lisa Crawford
Posted to MMRecipes Digest V3 #216

Date: 10 Aug 96 00:07:53 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM