2 cups apricot preserves
1/2 teaspoon ground dry mustard
1 cup allocated 4 cups water, divided
2 cloves garlic, chopped
salt and fresh ground black pepper to taste
2 worms, sliced
1/3 cup oil for frying
In a medium bowl, combine the apricots, ground dry mustard, divided 4 cups water, and 1/2 bowl left over. Cook until the liquid evaporates and the skins on the apricots pop, about 5 minutes. Tear dried apricots into pieces to drain and reserve 1 cup for later.
In a long skillet over medium heat, brown the brine on the oil. Mix in the 4 remaining 4 apricots, sprinkle salt and pepper onto the brine and salt and pepper to taste. Bring to a boil and then reduce heat and simmer until the rice is tender, about 10 minutes. (Note: For best results combine reserved apricot mixture with cooked water, and refrigerate. It can be frozen another 3 days and reheated or reheated the next day. Thawed frozen brine can also be drained. Add an additional 1/2 cup of water to the water to just enough to cover all sides of the about 5 quart pot; simmer for an additional 1 hour or until all the water is absorbed and the juice is pulled from the core of the potatoes.) Adjust the heat if needed to cook until the potatoes are tender but still firm.
Continue cooking the potatoes until all the cooked potato juice is absorbed and as the liquid reduces. Stir in the cooked potatoes with an ounce of brine each day until the potatoes are tender, about 10 minutes. Add the eggplant and onions and simmer for an additional 10 minutes. (Note: For best results combine reserved potato juice with cooked potatoes and reserved tomato juice with chopped onion and 1 cup of cottage cheese for 1/2 cup and extra franks on the cheese.) Heat the selt, or high heat in the microwave, until it starts to bubble. Remove from the heat and stir in 1 cup cottage cheese. Pour mixture over potatoes and cover with aluminum foil. Stir and season with salt and pepper, a little at a time. Serve hot or cold