Categories: Spreads, Toppings 
      Yield: 6 servings 
  
      1 c  Chopped dried apricots            3/4 c  Orange marmalade 
    3/4 c  Water                               2 tb Milk 
     16 oz Cream cheese, softened              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.