Recipe - Apricot Bread

1 pound Dried apricots; chopped
2 cup Sugar
2 cup Apricot nectar
1 teaspoon Salt
Three fourths cup Shortening
2 Eggs; beaten
2 teaspoon Baking soda
4 cup Flour
One half cup Chopped pecans

Preheat oven to 325ø. In a large saucepan combine apricots, sugar, nectar,
salt and shortening. Bring to a boil. Boil 5 minutes, remove apricots, and
set aside. Cool liquid and add eggs, soda, flour and pecans, mixing well.
Add reserved apricots. Place in 2 greased and floured 9x5 loaf pans and
bake at 325ø for 1 hour. Yield: 2 loaves.

ELLON COCKRILL (MRS. ROGERS)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.