Apricott Wraps
Mary H. Knopinski

1 (14 oz.) pkg. dried apricots
1/4 c. plum or apple jelly
1/2 c. whole almonds
2 T. soy sauce
1 lb. sliced bacon

Fold each apricot around an almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a toothpick. Place on 2 ungreased 10x15x1 -inch baking pans. Bake, uncovered, at 375° for 25 minutes, or until bacon is crisp, turning once. Meanwhile, in a small saucepan, combine jelly and soy sauce; cook and stir over low heat for 5 minutes, or until warmed and smooth. Remove apricots to paper towels; drain. Serve with sauce for dipping.

Yield: about 4 1/2 dozen.

Bacon Barbecue Roll-Ups
Diane Kardas

Drain 1 large can of water chestnuts or 2 small cans and cut in half. Wrap each water chestnut with a 1/2 slice of bacon and secure with a toothpick. Place in shallow pan and bake in 350° oven for 35 minutes.

While this is baking, prepare a sauce mixture of:

1 (14 oz.) btl. catsup
1 sm. jar strained baby peaches
8 T. sugar

When 35 minutes have passed, drain excess fat drippings from bacon. Then dip the bacon roll-ups in the sauce mixture carefully, so as not to get on exposed toothpick. Put in oven at 350° again, for 30 minutes. Remove and serve immediately.

Note: These bacon roll-ups can be frozen in advance for a party. Just before serving, place in oven for 30 minutes at 350°.

Variation: You can also cut up hot dogs in quarters (or use cocktail hot dogs). Dip in sauce and bake for 30 minutes at 350°.

Revised: August 12, 2006