Soak apricots in nectar overnight. Put 1 jar carrots into a two quart casserole. Top with half the apricots, half the apricot nectar, and 1/4 C brown sugar. Dot with 2 T butter, repeat layers. Sprinkle with almonds. Bake, covered at 350 degrees for 30 minutes, or until bubbly. 8 servings FROM: JEAN ALLEN (GRDG72B)
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 67 (38%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 15.3mg||5 %|
|Sodium 48.6mg||2 %|
|Potassium 62.1mg||2 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 27.3g|
|Protein 0.8g||1 %|
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Calories per serving: 175
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