Apricot Nectar Punch Food

SPICED AMBROSIA PUNCH

Steps:

• In a 3- or 4-qt. slow cooker, combine first seven ingredients. Place cinnamon sticks, ginger, orange zest and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to slow cooker., Cook, covered, on low until flavors are blended, 3-4 hours. Discard spice bag. Serve warm. If desired, garnish with orange slices and lemon zest strips.

AILEEN'S PUNCH

Steps:

• In a punch bowl combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda.

APRICOT MIST PUNCH

Steps:

• Combine Apricot nector, pineapple juice, and concentrate in punch bowl.
• Stir in ginger ale.
• Add ice ring with lime slices etc.

APRICOT NECTAR PUNCH

Steps:

• Combine the apricot nectar, thawed orange juice, water and lemon juice in a large bowl.
• Stir until well blended.
• Add the pureed apricots and blend well.
• Immediately before serving, slowly stir in the ginger ale.

ANDY'S POT ROAST (WITH APRICOT NECTAR)

Steps:

• Brown roast on both sides in oil in large skillet set over medium high heat. Add apricot nector to almost cover meat. Stir vinegar into nectar. Add potato and carrot chunks. Cover with onion slices and add seasoning.
• Cover pan and simmer over very low heat 2 1/2 to 3 hours. Check occasionally and adjust heat or add more liquid as needed. Cook until meat is tender enough to fall off bone and vegetables are saturated with juices.
• I usually make this in the oven cooked at 325 degrees covered tightly for about 3 hours or until meat is tender. I'll brown the meat first and then put in a roasting pan and add all other ingredients. It would probably be great for a crockpot although I haven't tried it yet. This recipe is good with any chuck roast.

APRICOT NECTAR DESSERT

Steps:

• Line a greased 9x12 inch pan with chunks of angel food cake.
• Cook apricot nectar, corn starch, and sugar until thick.
• Pour sauce over angel food cake.
• Cool in refrigerator.
• Spread whipped topping over cake.
• Sprinkle with chopped walnuts and refrigerate until ready to serve.