Carrot Apple Soup\r\n1 Tbsp. butter or margarine\r\n8 medium carrots, thinly sliced\r\n2 medium apples, peeled and chopped\r\n1 medium onion\r\n1 celery rib, thinly sliced\r\n5 cups chicken broth\r\n1\/2 tsp. rubbed sage\r\n1\/4 tsp. tsp. pepper\r\n1 bay leaf\r\nIn large saucepan, melt butter. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. \r\nAdd broth, sage, pepper and bay leaf; bring to a boil. \r\nReduce heat; cover and simmer about 20 minutes or until carrots are tender. Remove bay leaf. Cook another 5 minutes.\r\nPuree 1\/3 at a time in blender or food processor. \r\nReturn to pan, cover and cook over medium heat until heated through. \r\nYields six servings.\u00a0\r\n\r\nApricot Glazed Chicken\r\n2 boneless skinless chicken breast halves\r\n1\/4 cup apricot all-fruit spread\r\n1 1\/2 tsp. Dijon mustard\r\n1 tsp. honey\r\n1 tsp. butter or margarine, melted\r\nCoat 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. \r\nBroil for 3 minutes. \r\nTurn chicken over; brush with remaining apricot mixture. \r\nBroil for 2 or 3 minutes or until juices run clear.