
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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pickling spices in a Mama's rhubarb and strawberry sherbet Wash berries, hull and mash. Press rhubarb through seive, add remianing
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n to 425 degrees F.
Chop up the fresh rhubarb and strawberries and place into the bottom of a retangular baking pan. (The exact amount of strawberries and rhubarb isnt necessary, as long as you have the 4 cups of fruit) Sprinkle the jello and Apple chutney * Apples are to be peeled, quartered and cored.
** Chili peppers are to be seeded and chopped.
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~-------------------------------------------------------------------------
In large preservin Impossible rhubarb streusel pie Heat oven to 375 degrees. Grease 9" pie plate.
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A tasty, chunky chutney tha Rhubarb cake Preheat oven to 325 degrees.
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boiled water. Cover & set aside to steep for 30 minutes.
In a large skillet, saute the onions in oil until translucent. Stir
in the garlic & rhubarb & saute f Apple and prune chutney Delicious with pork, ham or cheese.
About 6 cups
Bring all the ingredients to the boil in a fairly large pan. Reduce the
heat. Simmer (with a lid on the pan) for approximately 2 hours. When the
mixture is thick enough, pour the chutney in steril Cousin leda's banana chutney Peel and mash bananas. In a large casserole dish combine all of
the ingredients. Bake in a 350~ oven for about 2 hours, stirring
occasionally.
When thickened, ladle into sterilized jars and seal.
Makes about 2 pints.
Source: Aunt Rhubarb punch First prize Soups & Appetizers
Shirley Dobson, Moncton, N.B.
"My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the
1950s. Laura was a teacher and musician, a good cook and a beautiful
person. We like this drink Cranberry chutney In a medium saucepan, bring water to a boil. Add cranberries, sugar, brown
sugar, cinnamon, ginger, cloves, celery, and onion. Simmer for 15 minutes.
Add apples and simmer for an additional 10 minutes, or until apples are
soft. Remove from heat an Curry and chutney salad Combine all ingredients. Salt and pepper to taste.
Roti (unleavened bread) with sweet tomato chutney Bread:
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Make into equal size balls. Roll to flatten on a floured board.
Heat a nonstick pan (no oil). Cook 2 minutes.
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Stir to mix. Place on top rack of smoker. Cover smoker and smoke 4 to 5
hours, stirring chutney occ Barbecued chicken breasts with mango chutney Heat the oil in a saucepan over medium-high heat. Add the onion and garlic
and saut‚ for 4 minutes. Add the ginger and saut‚ for 3 minutes.
Add the chutney and bring to a boil. Lower the heat and simmer for 5
minutes. Add the lemon juice and water Hot tomato chutney Place all the ingredients except the cilantro in a large non-aluminum
saucepan and cook over medium heat, stirring, until the sugar is
dissolved. Continue to cook, stirring occasionally, until the mixture
thickens, about 30 minutes. Stir in the ci Mango chutney Boil until thick and brown.
Freezer strawberry-rhubarb jam RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
MEASURE crushed strawberries and finely chopped rhubarb int
o large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
MIX pectin and lemon juice in small bowl. Add A simple and potentially lethal chutney Cut the onion into matchsticks. Mince the garlic or cut into tiny
matchsticks as well. Peel the ginger and cut into thin matchsticks (1/2"
long, give or take). Add lemon juice, salt and pepper. Now add heat:
cayenne powder to taste and finely Rhubarb crunch Spread rhubarb out evenly in greased 11x7 pan or glass baking dish.
Combine in a sauce pan:
white sugar
corn starch
water
Cook
&
Stir until thick and clear.
Add vanilla.
Pour over rhubarb.
Combine remaining ingredients and sprinkle over mixture.
Bake Barbecued pork ribs w/apricot-chutney glaze 1) Several hours before cooking meat, cut orange in half. Rub juice on each
rack of ribs. Allow to marinate until cooking time.
2) Combine all other ingredients. Bring to simmer in a small saucepan.
Simmer for 2 minutes. Remove from heat. Set asid Another rhubarb muffins Preheat oven to 400°F.
Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar, set
aside.
In a large bowl, stir together flour, baking powder, and salt. Make a well
in the center. In another bowl, cream butter, beat in egg until smooth Cranberry black pepper chutney Cook shallots in butter in heavy saucepan over moderate heat, stirring
occasionally, until golden, 3-5 minutes. Stir in remaining ingredients and
simmer uncovered, stirring occasionally, until berries have burst and
chutney is thickened, about 20 minutes Peach & mint chutney Blanch the peaches. when cool enough to handle, slip off their skins.
Remove the pits, chop the flesh & set aside.
Heat oil in a medium sized saucepan. Add the onion & saute until
golden. Add the peaches & remaining ingredients, e Lentils curried with rhubarb and potatoes Cover lentils with water in a deep pot. Bring to a boil, reduce heat and
add raw sweet potato slices. Simmer until soft (about an hour). Remove
from heat, drain, and set aside.
Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, ad Spring rhubarb pudding Trim crusts from toast and cut into inch cubes; place in buttered 1-quart casserole. In saucepan, scald milk; add butter and stir until
melted. Pour over toast cubes. Allow to stand 15 minutes. Combine eggs, sugar, cinnamon, salt and rhubarb; stir i Apple and green pear chutney In a large, nonreactive pot, bring vinegar and brown sugar to a boil over
high heat. Add all other ingredients and turn heat to a simmer. Cook,
stirring occasionally, until thickened, about 45 minutes. Pour into
sterilized jars and seal.
Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6
minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can
be made 1 day ahead. Wrap in paper towels and store in resealable plastic
bags; refrigerate.)
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