---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Side dish, Main dish, Casserole
       Yield: 8 servings
       1 pk Dried apricots; 11 oz
       1 cn Apricot nectar; 12 oz
       2 ea Bellgian carrots, drained; 2
     1/2 c  Firmly packed brown sugar
       4 tb Butter
     1/4 c  Slivered almonds
      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