Recipes Included On This Page Apricot Ginger Chutney Apricot Jell-O Mold Asparagus With Ham and Toasted Cheese Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Apricot Ginger Chutney Recipe By : Canadian Living's Best - Fruit Serving Size : 16 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups coarsely chopped peeled apples -- (1.5 L) 4 cups packed dried apricots -- halved [1 3/4 lb/875 g/1 L] 3 cups white wine vinegar -- (750 mL) 1 cup golden raisins -- (250 mL) 1/2 cup grated ginger root -- (125 mL) 8 garlic cloves -- slivered 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon hot pepper flakes -- (1 mL) 4 cups granulated sugar -- (1 liter) In a large heavy non-aluminum pot, combine apples, apricots, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; bring to boil. Cover and reduce heat to low; simmer for 10 minutes or until apricots are plumped. Stir in sugar and return to simmer. Cook, stirring almost constantly, for 20 minutes or until thickened. Remove from heat. Pour into eight 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 10 minutes. Let cool. Makes 8 cups (2 L). Author's note: Truly gingery and studded with soothing apricots and apples, this chutney is adapted from a recipe by Madhur Jaffrey; Indian-cooking TV personality, teacher and author. From Canadian Living's Best - Fruit by Elizabeth Baird and the Food Writers of Canadian Living Magazine and The Canadian Living Test Kitchen; 1997. ISBN 0-345-39844-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; trace Fat (0.3% calories from fat); trace Protein; 62g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Apricot Jell-O Mold Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces canned apricots -- drain, reserving juice 6 ounces orange Jell-O 3 cups sour cream Enough water added to apricot juice to make 2 cups Cherries, nuts and Cool Whip -- for garnish Dissolve apricot Jell-O in the 2 cups of boiling juice and water mixture. Stir until dissolved. Mix pitted apricots with sour cream using electric mixer or blender, blend well. Add to Jell-O mix and blend well. Pour mixture into lightly sprayed mold you have sprayed with non-stick spray. Chill until firm and ready to serve. Unmold onto lettuce leaves on a pretty platter. Decorate around platter on lettuce leaves with drained Maraschino cherries and nuts. Serve Cool Whip on the side to dollop on a serving of the Jell-O mold. Contributed to the FareShare Gazette by Patty; 4 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus With Ham and Toasted Cheese Recipe By : FamilyTime Favorites Serving Size : 6 Preparation Time :0:05 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds thick stalk asparagus -- (about 30 spears) 3 thin slices ham -- cut into thin strips 3 tablespoons butter -- melted 6 ounces fontina cheese -- grated Steam the asparagus until tender, about 10 minutes. Arrange the spears in a buttered, shallow baking dish. Top with the ham and drizzle with the butter. Cover with cheese. Place under the broiler for 3 to 4 minutes until the cheese is bubbling hot and lightly browned. Source : "Family Time Daily Recipe" S(mastercook formatting by): "Bobbie" Copyright : "Copyright (c) 1999 - 2001 FamilyTime.com, Inc." Start to Finish Time: "0:19" T(Cook Time): "0:14" NOTES : Use as a side dish or a tasty main course! Bobbie's Note: This was absolutely wonderful! I made one change. I had no fontina cheese so used shredded asiago cheese. We served this as a side dish with chicken. Contributed to the FareShare Gazette by Bobbie; 27 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 22g Fat (69.2% calories from fat); 19g Protein; 3g Carbohydrate; 0g Dietary Fiber; 87mg Cholesterol; 1174mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 1/2 Fat.

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