I do standard home-canning with my apricots whole, and cook them as lightly as I dare (pits still in) ... Pop them into wide mouth jars and substitute brandy for the liquid!
Leave them for several months, and by holiday time they are wonderful gifts.
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Nice served over ice-cream or cake.
Jonathan Siegel

4 cups halved apricots
Sugar 1/2 to 1 cup
Tbsp Lemon Juice
tsp Almond Extract
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Boil one cup water with, from ½ to 1 cup sugar,  depending on the sweetness of fruit and personal taste,  it tends to be more sour when its frozen,  add 4 cups halved apricots and one tablespoon lemon juice,  bring back to a boil, cover lower heat simmer until tender, between 8-12 minutes, blend till consistency of baby food,  add 1 tsp almond extract, cool (I did overnight) and then process in your ice cream maker.
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Amber Archer

Helen Vaughan via Mary Helen Bondy

1 ½ c dried apricots
1 c water
2 ½ c flour
5 tsp baking powder
½ tsp soda
½ tsp salt
½ c sugar
½ c nuts
1 c sour cream
2 tbsp melted shortening

​Soak apricots ½ hour in warm water, drain and chop.  Sift flour, measure & sift w/baking powder, soda, salt and sugar.  Add nuts to flour.  Beat egg well, add milk, stir into flour mixture.  Add melted shortening, mix thoroughly.  Fold in chopped apricots. Pour into greased loaf pan.  Let stand 20 minutes. Bake 60 to 70 minutes 350 degree oven.  Pan 8 X 3 X4 or 4 large orange juice cans.
Note: This recipe came from a period when Orange Juice came in metal cans.

Call it by any name—Chicken Soup, Jewish Penicillin, Sopa de Lima, Pho, etc.—but just call it Delicious and Healthy.  I was lucky to grow up eating Chicken Soup on a regular basis.  In fact, in our household, every dinner, whether in cold or hot weather, started with hot soup served in large, deep, rimmed bowls.  Dad explained that the hot soup warmed the bowl for the entrée that followed and that was eaten from the same dish.  Mom espoused her theory that imbibing hot liquids on a hot day helped match body temperature with the ambient temperature and thus was cooling.  We drank lots of hot coffee, both at breakfast and after dinner.  I remember Mom packing up freshly fried chicken and hot potato salad and two thermos bottles filled with hot, not iced, coffee for a picnic my brother and I attended with a large group at the Indiana Sand Dunes along Lake Michigan just South of Chicago.  It was a very hot day, and we were the only ones who brought hot food.  Everyone else munched on cold sandwiches and drank many cold drinks but complained of being hot.  My brother and I were perfectly comfortable.  Maybe Mom was on to something, far-fetched as it seemed to me at the time.
 
Back to Chicken Soup. . .there are countless recipes depending on the regions of origin.  The Old World gave us Chicken Soup as made there and in this country by Jewish people.  When I was first married, we rented an apartment in a predominately Jewish community North of Chicago.  One day as I briskly walked to the local supermarket, I overtook three Jewish Bubbes heading there also.  I walked around and in front of them but slowed my pace when I overheard them talking about their plans for Shabat dinner.  Since childhood, I loved eavesdropping; this time I justified doing so by thinking I might learn something.  That something was reverence for food made with care and with love for the people who were going to eat it.  With a smile on my face and gratitude in my heart, I held open the store’s door for these three loving women.
 
In this hemisphere, Mesoamericans cooked Chicken Soup for centuries.  The current version is Sopa de Lima, thanks to the recipe’s lime juice.   The Far East gives us many Chicken Soup recipes, from ancient China to the delicious Vietnamese specialty, Pho.  Thank goodness for Vietnamese restaurants in Santa Fe.  If I begin to wilt after a day’s shopping and errand-running, I often revitalize with a bowl of Pho, which can also be made with meat other than chicken.  One of these days, I shall simply make it at home.
 
My most-requested Chicken Soup recipe is for Chicken Broth by the Rule of Three, but today’s Chicken Soup recipe is The Whole Enchilada Chicken Soup, a fairly recent addition to my recipe file, and it is much easier and quicker to make than Bone Broth.
For a complete meal, serve this soup with corn muffins or corn bread.  Recommended:
James Beard’s recipe for Helen Evans Brown’s Corn Chile Bread with green chile.
 
EnJOY

​This recipe for thick, satisfying chicken soup—from superb California cook Mary Porter—takes very little time to make but is very big on flavor.  Served with corn bread or corn muffins, it is a filling meal.  Recipe can easily be doubled or tripled to feed a crowd.
​~Hilda Joy

Brian Bondy
This recipe has its roots in Spain. Frito is similar to Ratatouille but many times more flavorful.     
Ingredients
Tomato sauce, we make our own but use Organic Crushed tomatoes if none is available
2 Summer Squash (Zucchini, yellow squash)
1 large Eggplant
2 Bell Peppers
1 large Onion
1 head Garlic (to taste)
¾ cup Olive Oil, (I prefer Extra Virgin first cold pressing because it’s got a strong flavor)
1 T Balsamic vinegar (optional)
 
While I have listed quantities, it is entirely according to taste and what is available.   
Peel and slice eggplant into medium slices, about a ¼”
Slice Zucchini or other summer squash, again about ¼”
Cut peppers into strips
Slice Onions, Chop Garlic

In a large pan heated on high, add olive oil, enough to just cover the bottom.  Add about a tsp. of garlic.  Enjoy the aroma.  Place the eggplant on the pan without overlapping.  You want them to absorb some oil and thoroughly cook so you can drizzle some on top if you want.  Salt them.  Flip them to cook on the other side and when they are done, remove them to a bowl.  Finish all the eggplant this way.  Then cook the rest of the vegetables one at a time.  First add some oil (not as much as with the eggplant), then garlic, cook the vegetable adding salt, and when it’s done (soft), add it to the bowl.  When all the veggies are done add some oil and garlic to the pan, then add tomato sauce or crushed tomatoes.  Let it cook a bit.  I add about a tablespoon of balsamic vinegar here (not required).  It’s not much for taste but the sugars should be good with the acid in the tomato sauce.  When it’s cooked a bit, add the vegetables and let it simmer for a few minutes, stirring it all together. 
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That’s it.  You can eat it hot, room temperature or cold.  Some people put it on bread and eat it like a sandwich.   I love to have bread with it for dipping and mopping it up.  It’s good over pasta as well.

In 2006 I created a cook book for my children and extended family. It included recipes and stories as well as family pictures.  This recipe was from my brother, David
Carol
 
This is my favorite recipe for Lamb.    The recipe comes from my brother David but in Abiquiu, it has become my favorite company dish,
 
Ingredients
6-7 lb leg of lamb (boned and butterflied)
1 cup olive oil
3 tbsp lemon juice
1 tsp salt
½ tsp pepper
2 tbsp chopped parsley
1 tsp oregano
3 bay leaves
1 cup thinly sliced onions
3 cloves thinly sliced garlic
 
Combine olive oil, lemon juice and spices in a shallow baking dish.  Mix thoroughly and add onions and garlic.   Lay meat on top and spoon some marinade over top of lamb.   Marinade for 24 hours turning several times.   Broil 30-40 minutes.   Watch the time!   The lamb cooks very rapidly over open coals if you are grilling (the way I make it).   The lamb will be lumpy after it is boned, so some sections will be well done while the thicker sections will be rare.  
 
Egg LemonSauce
Ingredients
3 egg yolks
2 tbsp lemon juice
1 tsp or more of arrowroot
1 tsp salt
Pinch cayenne
1 cup chicken stock
1 tsp finely chopped parsley

Over a very low heat combine egg yolks, arrowroot, salt and cayenne.    Blend until smooth.   Beat in lemon juice until smooth.   Add stock slowly and work until thickened, stirring constantly.   Stir in chopped parsley and serve.

Note:  I almost always double this sauce.  Use on the Lamb or Dolmades or veggies.  It's a perfect substitute for Hollandaise.