Recipes Included On This Page Tomato Chutney Tomato/Mozzarella Appetizers Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Tomato Chutney Recipe By : Summer In a Jar, Debbie Arrington Serving Size : Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds ripe tomatoes -- cored and sliced [peel can stay on] 2 tart apples -- peeled, cored and finely chopped 2 large onions -- sliced 1 cup brown sugar -- firmly packed 1/2 cup raisins 1 cup white wine vinegar 1 teaspoon salt -- or to taste 2 chopped fresh chilies or 1/2 teaspoon cayenne 3 tablespoons mustard seed 2 tablespoons fresh ginger -- minced Combine all ingredients in a large enamel or stainless steel kettle. Cover and bring to a boil. Uncover and reduce heat to a simmer. Cook for about 2 hours, stirring often, until mixture has thickened. Ladle into sterilized jars, leaving 1/2-inch head space; wipe rims and seal tightly. Process in a hot water bath for 15 minutes. Cool and check seals. Store in a cool dark place for at least three weeks before using to allow flavors to mellow. Prep time: 30 minutes plus processing time Cook time: 2 hours Makes 3 pints Source: "Lansing State Journal 8-8-11" S(MC Formatted by:): "Bobbie" Yield: "3 pints" T(Cooking Time): "2:00" Recipe By: Summer In a Jar, Debbie Arrington, MCT News Service, Adapted from "The Classic Vegetable Cookbook" by Ruth Spear Contributed to the FareShare Gazette by Bobbie; 19 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Tomato/Mozzarella Appetizers Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Sungold cherry tomatoes, halved (or other small grape or cherry tomatoes) 20 fresh basil leaves 4 ounce ball fresh mozzarella cheese (or use the small marble-sized balls) salt and pepper to taste 1/2 cup balsamic vinegar 1/4 cup extra virgin olive oil 20 toothpicks Use the best quality fresh mozzarella! It comes in a container packed in water, with either two 4-ounce balls or a lot of the small ones. Mix oil and vinegar in a small flat bottomed dish. Cut the mozzarella into bite-size cubes. One ball will make 20-25 pieces. Marinate in the dressing for 10 minutes or longer. Using a toothpick, spear a half of a tomato, a piece of basil (folded or wrapped around a cheese cube), a mozzarella cube and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Contributed to the FareShare Gazette by Norm; 9 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 3g Fat (93.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1/2 Fat.

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