1 c Chopped dried apricots
3/4 c Water
16 oz Cream cheese, softened
3/4 c Orange marmalade
2 tb Milk
1 c Chopped pecans
Combine apricots & water in small saucepan. Bring to boil; cover, reduce heat, and simmer 10 minutes. Drain well. Beat cream cheese at medium speed with electric mixer, until it’s smooth and fluffy. Stir in the apricots and remaining ingredients. Serve on crackers. (Also yummy on an English muffin or bagel.) Yield: About 3 and 1/2 cups. Recipe from Southern Living magazine’s 1987 Annual Recipes book.