Carrot Apple Soup 1 Tbsp. butter or margarine 8 medium carrots, thinly sliced 2 medium apples, peeled and chopped 1 medium onion 1 celery rib, thinly sliced 5 cups chicken broth 1/2 tsp. rubbed sage 1/4 tsp. tsp. pepper 1 bay leaf In large saucepan, melt butter. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer about 20 minutes or until carrots are tender. Remove bay leaf. Cook another 5 minutes. Puree 1/3 at a time in blender or food processor. Return to pan, cover and cook over medium heat until heated through. Yields six servings. Apricot Glazed Chicken 2 boneless skinless chicken breast halves 1/4 cup apricot all-fruit spread 1 1/2 tsp. Dijon mustard 1 tsp. honey 1 tsp. butter or margarine, melted Coat broiler pan with nonstick cooking spray; place chicken on pan. Broil 5 inches from heat for 2 minutes on each side. Combine remaining ingredients; brush half over chicken. Broil for 3 minutes. Turn chicken over; brush with remaining apricot mixture. Broil for 2 or 3 minutes or until juices run clear.
