BANANA MANGO CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pickles Relishes
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cider vinegar
3/4 c Firmly packed brown sugar
2 ts Madras curry powder
1 t Ground black pepper
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground white pepper
1/8 ts Ground red pepper
1/4 ts Minced garlic
6 md Bananas, sliced, divided
1 Jar mango slices, divided
1/4 c Raisins

1. Combine vinegar, sugar, curry powder, all three
peppers, salt, cinnamon and minced garlic in a 4-quart
non-reactive saucepan. Heat to simmer, stirring, and
cook for 1 minute.

2. Peel 4 bananas, slice and add to saucepan. Add 1
cup diced mangos. Heat fruit mixture and simmer,
uncovered, 10 minutes, stirring occasionally until
mixture thickens.

3. Slice and add remaining bananas to chutney. Add
remaining diced mangos and raisins. Stir to mix well,
remove from heat, cover and let stand 30 minutes.

4. Serve hot or cold with curries or as a condiment
with meat, fish or poultry dishes.

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Chilled Fruit Soup

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:30
Categories : Healthy And Hearty Desserts
Fruit Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups prunes — pitted and chopped
1 cup dried apricots — chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Sauterne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples — peeled,cored,diced
1 whole lemon — sliced
1/4 teaspoon salt
1/2 cup cherries — pitted

Soak dried fruits and tapioca in water 2-3 hours. Combine remaining
ingredients, except cherries, and add to first mixture. Bring to a boil and
simmer 20-30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill.

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Serving Ideas : Serve topped with whipped cream.

Nutr. Assoc. : 1201 0 1230 1482 0 0 0 0 0 0 0 0 0 314

Dressing

Recipe By : Mrs. Estil Monk
Serving Size : 8 Preparation Time :0:35
Categories : Side Dishes Stuffing
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Long Loaf Vienna Or Grecian Bread
6 Med Onions
1 Bunch Celery
1 Tsp Salt
2 Sticks Butter
1 Tsp Sage
1 Tsp Pepper
2 13 Oz. Cans Chicken Broth
Yellow Food Coloring — as needed
3 Eggs — beaten

Break bread in small pieces. Chop onions and celery and saute with salt
and pepper until soft. Spread on top of bread. Sprinkle sage and
pepper on top. Heat chicken broth and spoon it over this. Lightly stir
this so all will be moistened–not too wet. Cover. Let stand about 4
hours. Adjust seasoning. Add eggs with fork just before you bake it.
Do not stir it anymore than you have to. Bake at 450° until brown. Cut
in squares to serve.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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East Texas Red Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Soups
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil
2 pounds Chili meat
2 Large onions — finely chopped
1 teaspoon Garlic powder
1 tablespoon Leaf oregano
4 tablespoons Paprika
1/2 teaspoon Cumin
1 teaspoon Salt
28 ounces Can of tomato sauce
28 ounces Can of whole tomatoes
3 cups Water — divided
6 Dried ancho chili peppers — s
1 (4.5 oz) milk chocolate cand

Place oil in a 5 to 6 quart pan with meat and onions.
Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt
and tomato sauce. Chop the whole tomatoes into large pieces, then add to
mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally,
until peppers are soft.
Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with
the remaining cup of water and add to the meat mixture. Add the chocolate candy
bar and allow to simmer for approximately 1 hour.

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Tamale Perfection

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Beef Casseroles
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb bulk pork sausage
1 1/2 tbsp cold water
1 lb ground beef
1 c onion, chopped
1/2 c celery, chopped
1/3 c chopped green pepper
2 1/4 c tomatoes, canned
1 1/4 c whole kernel corn, frozen
2 tsp chili powder
1/4 tsp pepper
1 c cold water
1/2 c yellow corn meal
1 c black olives (optional)
3/4 c cheddar cheese — grated

Cook sausage, Add ground beef, cook and pour off fat. Add ingredients
through pepper. Cover and simmer about 15 minutes. Mix together and
gradually add to skillet, stirring constantly, 1 c. cold
water and corn meal. Stir until thickened. Pour into casserole.
Bake 350 degrees about 1 hour.

Sprinkle 3/4 c. grated cheese over top and return to oven appx. 5
min.

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Title: Oh Henry Bars
Categories: Candies
Yield: 1 servings

MMMMM—————————-BASE———————————
4 c Oats; quick cooking
1/2 c Sugar; granulated
1 c Sugar; brown, packed
1 c Butter; melted

MMMMM————————–TOPPING——————————-
1 pk Chocolate chips;-6 oz.
1 c Peanut butter; crunchy

To make Base: Combine oats and sugars in large bowl. Add melted
butter and mix well. Press into greased 9X13″ pan and bake in
preheated 350F oven for 15 to 20 minutes. Cool for 20 minutes.
Meanwhile, prepare topping. Melt together chocolate chips and peanut
butter, stirring to blend. Spread on top of cooked cookie base and
refrigerate for 1 hour. Cut into squares before serving. Yield: 3
dozen

Source: _The Harrowsmith Country Life Baking Book_ posted by Anne
MacLellan

MMMMM

Title: Sweet Sour Texas Black-Eyed Pea Salad
Categories: Appetizers, Salads, Vegetables
Yield: 6 servings

1 c Black-eyed peas cooked
2/3 c Carrots cooked diced
1 md Onion, chopped
1 ea Green Bell pepper, chopped
3 tb Pimientos, chopped
1 ea Garlic clove, minced
1/4 c Sugar
1/4 c White vinegar
2 tb Worcestershire sauce
1/4 c Peanut oil
1/3 cn Condensed tomato soup

Combine all ingredients in a large bowl. Chill for 4 hours or more.
Serve on a bed of lettuce. Keeps well in refrigerator for 3-5 days.

Marjorie Luckenbach, Texas, Circa 1970

—–

Title: “TEX-MEX” MAC ‘N CHEESE
Categories: Casseroles, Cheese
Yield: 4 servings

1 lb Ground beef
OR ground turkey
1 Bell pepper — chopped
1 Onion — chopped
1/2 c Mushroom — sliced
1 cn Tomato paste
1/2 c Water
1 cn Whole kernel corn —
Undrained
Salt, pepper, seasonings —
As desired
1 pk Macaroni and cheese
OR Velveeta and Shells

In large skillet, brown the ground beef or turkey with
the chopped pepper, onion and mushrooms. Stir in the
tomato paste and water and corn. Cook the macaroni and
cheese according to package directions, adding milk
and margarine if required. Add the macaroni and
cheese to the beef mixture. Mix
well and serve.

Recipe By : Concord Hospital Admitting Cookbook,
Concord, NH

—–

Date: Tue, 17 May 94 10:09:36 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

From Beyond Alfalfa Sprouts and Cheese…

PASTA WITH CARROT SAUCE

3 cups vegetable stock
1 lb carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper
2 Tbsp fresh thyme or 2 tsp dried
1/4 cup red wine vinegar
freshly ground pepper
1 lb pasta shells, cooked al dente

Bring vegetable stock to a boil, add all ingredients except
pasta shells, and simmer until liquid has been reduced by half.
Toss shells into vegetables and serve.
Makes 8 servings (Per serving 232 calories, 3 grams fat)

1 1/2 tablespoons cornstarch
1/3 cup brown sugar, firmly packed
1/2 cup water
4 cups sweetened sliced peeled peaches
1 tablespoon butter
1 tablespoon lemon juice
batter topping (recipe below)
1 tablespoon white sugar

Batter Topping:

1/2 cup sifted flour
1/2 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons softened butter
1 egg , slightly beaten.

Makes: 6 servings

Mix cornstarch, brown sugar and water in large saucepan. Add peaches
and cook until mixture is thickened, about 15 minutes. Add butter
and lemon juice. Pour into an 8″ round baking dish. Drop spoonfuls
of batter topping over hot peach mixture. Sprinkle with white sugar.
Bake in hot oven (400 degrees) 40 to 50 minutes. Serve warm in
bowls. Taste good with ice cream or whipped topping.

Batter instructions:
Combine and beat with spoon until batter is smooth.
Drop by spoonfuls over hot peach mixture, spreading evenly.
It spreads over peaches during baking.