APRICOT DESSERTS

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: BLACK BOTTOM APRICOT TART : : : 1 cup chocolate wafer crumbs : : 3 Tbsp. sugar : : 1/4 cup butter or margarine, melted : : 1 jar (26 oz.) DEL MONTE® Orchard Select® Apricot Halves : : 1 pkg. (8 oz.) cream cheese, softened : : 1 tsp. vanilla extract : : -------------------------------------------------------------------------------- : : Combine wafer crumbs, sugar and butter. Press evenly on bottom and sides of 9-inch removable bottom tart pan. Bake at 350°F, 6 to 8 minutes; cool.* : Drain apricots reserving 2 tablespoons syrup. Combine reserved syrup, cream cheese and vanilla extract. Spread on bottom of cooled crust. : Cut apricots in half; arrange attractively over cream cheese mixture. Chill. : : : *Tip: For an even quicker version, use a 9-inch prepared chocolate or graham cracker crumb crust. Fill as directed above. : -------------------------------------------------------------------------------- : : Prep Time: 15 minutes : Cook Time: 8 minutes : Chill Time: 1 hour : 8 servings : ----------------------- : GRANDMA'S APRICOT COBBLER : : : 1 jar (26 oz. ) DEL MONTE® Orchard Select® Apricot Halves : : 1 cup sugar : : 2 Tbsp. cornstarch : : 1/8 tsp. nutmeg : : 1/2 cup orange juice : : 1 tsp. vanilla extract : : 1-1/2 cups flour : : 2 tsp. baking powder : : 1/2 tsp. salt : : 1/2 cup butter or margarine, melted : : 1/2 cup milk : : 1 egg : : : : : -------------------------------------------------------------------------------- : : Drain apricots reserving 1-3/4 cups syrup (if necessary, add water to measure 1-3/4 cups). Combine 1/2 cup sugar, cornstarch and nutmeg in medium saucepan. : Add reserved syrup and orange juice; stir to dissolve cornstarch. Cook, stirring constantly, until thickened and translucent. Stir in vanilla. : Place fruit in 11x7-inch baking dish. Pour syrup mixture over fruit. : Combine remaining sugar, flour baking powder and salt. Stir in butter, milk and egg. Spoon batter over fruit. Place dish on baking sheet. : Bake in preheated, 375°F oven, 40 minutes or until golden brown. Serve warm with ice cream or whipped cream, if desired. : : Prep Time: 10 minutes : Cook Time: 40 minutes : 8 servings : : ------------------------------ : ORCHARD APRICOT POCKETS : : : 1 pkg. frozen puff pastry sheets (2) : : 2 jars (26 oz. each) DEL MONTE® Orchard Select® Apricot Halves, well drained : : 1/2 cup sugar : : : -------------------------------------------------------------------------------- : : Preheat oven to 375°F. Thaw puff pastry according to package directions. : Meanwhile, drain apricots and slice each half into thirds; set aside. : Place each thawed pastry sheet on a lightly floured surface and roll out to extend each side by about 1/2 inch. Cut each sheet into eight rectangles to make 16 total. : Fill bottom portion of each rectangle with 4 to 5 pieces of fruit; moisten sides with a little water and pinch closed to form a square. Place pocket on baking sheet and sprinkle generously with sugar. Cut 3 slits in top of each to allow steam to escape. : Bake 25 minutes or until golden brown. : : Prep Time: 45 minutes : Cook Time: 25 minutes : 16 pockets : : -------------------------------------------- : ====================== : : Ranch Taco Chicken Salad : Take the chill out of the season with this month's featured recipe, Ranch Taco Chicken Salad. With less than 10 minutes of cooking time, this warm Southwestern salad is just what you need to liven up your weekday menu. Use your favorite variety of prepackaged salad greens to save time in the kitchen. Add tender, spicy chicken and Cheddar cheese to make a balanced meal from just a few ingredients. Last but certainly not least, top it all off with spicy salsa and tasty KRAFT Ranch Dressing. Toss together your favorite ingredients to create this new salad with a south-of-the-border flavor! For a portable treat, wrap some of the Ranch Taco Chicken Salad in a tortilla for a delicious meal on-the-go. : Prep time: 15 Minutes : Cooking time: 8 minutes : 1 lb. boneless skinless chicken breasts, cut into strips : 1 Tbsp. each oil and chili powder : 1 pkg. (16 oz.) salad greens : 1 cup KRAFT 1/3 Less Fat Natural Shredded Reduced Fat Cheddar Cheese : 1 jar (8 oz.) salsa : 1 cup KRAFT FREE Ranch Fat Free Dressing or KRAFT Ranch Dressing : 1/2 cup crushed baked tortilla chips : : COOK chicken, oil and chili powder in large nonstick skillet on medium-high heat 8 minutes or until chicken is cooked through. : TOSS chicken mixture, greens and cheese in large bowl. : TOP with salsa, dressing and crushed chips before serving. : Makes 6 (1 1/2 cup) main-dish servings. : VARIATION: Spoon salad mixture onto flour tortillas; roll up.

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