1. Pound chicken, veal, beef, cut in individual serving pieces. You can use cut stew meat also, pound the pieces. 2. Spray Pam in a two guart casserole dish or 9X13 baking dish. 3. Place the spinach in a layer on the bottom of pan. If frozen, thaw and layer. 4. Add chopped celery. 5. Add yellow and red peppers. 6. In medium bowl add salad dressing, apricot preserves, soup mix, garlic and optional ingredients if desired. Mix well. 7. Layer the first meat, cover with sauce. Layer the second meat. Cover with sauce. The last layer is the shrimp. Pour the sauce over the top. 8. Cover. Refrigerate. 9. Bake 350* oven 1 hour covered. 10. You may use one meat and onion soup mix if you wish. 11. This is a great company meal, pass the bamboo skewers, tongs to stab the meats and plenty of napkins. You can double or triple this recipe. Just add more pans. Recipe is very forgiving and you can add other chopped veggies if you wish. 12. Serve with hot rice or hot buttered noodles. 13. I did not include the time for cooling in the preparation. The flavors are stronger if left for at least 6 hours. You can also prepare and bake immediately. 14. Note: There are 12 servings of meat and shrimp in this recipe, if you allow 4 ounce servings. Cut it down if you wish, then half the dressing mixture. Don't cut the vegetables. 15. Postscript: There was at least two cups of sauce the last time I made this. I cooked 1 cup of raw rice in the sauce later on. It was a wonderful side dish. ---------------------------------------------------------------------------
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