APRICOT RICE

Side dish for pork chops or ham

1 can (15 ¼ oz.) apricot halves, undrained

water to equal 2 ¼ cups with apricots

1 tab. butter or margarine

¼ cup celery, chopped

1 cup rice

¼ cup golden raisins

½ tea. ground ginger

pepper to taste

¼ cup slivered almonds

In blender or food processor, puree the apricots until smooth; set aside. In skillet sauté celery until tender. Add water, raisins, ginger, pepper and apricot puree; bring to a boil. Add rice; return to a boil. Remove from heat; stir in almonds. Pour into an ungreased 13X9” baking dish. Cover and bake at 350° for 1 hour. (Check baking time.) Meat that is browned first can be placed on top if desired.