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FareShare Gazette Recipes -- January 2006 - C's
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* Exported from MasterCook *
Cafe Soleil North African Eggplant Jam - 8 pts
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggplants -- diced
1 cup dried Mission figs
or Calimyrnia figs -- diced
1 onion -- finely diced
1/2 cup garlic -- minced
1/2 cup extra virgin olive oil
2 1/8 cups orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 cup honey
1/2 cup paprika
1/2 cup ground cumin seed
1/2 cup ground fennel seed
1/2 cup ground coriander seeds
1/2 cup fresh coriander -- aka cilantro, chopped
1/2 cup fresh mint -- chopped
Good pinch of salt and pepper
In a fair-sized pot, fry your onions and garlic with the olive oil until
golden.
Add eggplant and figs; stir for a few minutes.
Add all remaining ingredients, mix well; bring to a boil then reduce to low
heat and let simmer until all ingredients have melted into a coarse, jam-
like consistency (45 minutes to 1 hour).
Stir occasionally.
When ready, adjust savory-sweetness to taste by adding more salt or honey.
Serve with any variety of toasted flatbread such as pita. For best flavour,
you should roast whole cumin, fennel and coriander seeds and grind them in
a coffee grinder.
Chef Stéphane Prévost, Cafe Soleil, Banff, Alberta
Weight Watchers Canada
Contributed to the FareShare Gazette by Chupa; 8 January 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 282 Calories; 12g Fat (35.0% calories from
fat); 3g Protein; 47g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 10mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 1/2
Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Chicken and Mushroom Pie with Phyllo-Parmesan Crust
Recipe By : Bon Appétit, February 2005
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dried porcini mushrooms -- (1 1/2 ounce)
1 cup hot water
9 tablespoons butter -- divided
1 pound assorted fresh mushrooms -- (such as crimini,
stemmed shiitake and button mushrooms)
3 garlic cloves -- minced
2 cups low-salt chicken broth
3/4 cup Riesling
or other fruity white wine
2 ounces prosciutto -- (1 thin slice)
cut into thin strips
2 teaspoons grated lemon peel
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons cornstarch -- mixed with
1/2 cup water
12 sheets fresh phyllo pastry -- or
frozen, thawed
2 pounds skinless boneless chicken thighs -- excess fat
removed, thighs quartered
2 tablespoons chopped fresh Italian parsley
1/2 cup finely grated Parmesan cheese
Combine dried porcini and 1 cup hot water in small bowl; let stand until
porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add
fresh mushrooms and garlic; sauté until mushrooms are browned, about 8
minutes. Add porcini, porcini soaking liquid (leaving any sediment behind),
broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2
teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to
blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir
until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste
with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool
slightly, then cover and refrigerate.)
Preheat oven to 425F. Melt 6 tablespoons butter in small saucepan; remove
from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet
of plastic wrap, then damp towel). Brush phyllo sheet with some of melted
butter. Using both hands, gently scrunch buttered phyllo sheet into loose
ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with
remaining phyllo sheets and melted butter.
Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture
to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo
balls. Sprinkle Parmesan over. Bake 15 minutes.
Reduce oven temperature to 350F; bake until phyllo is golden and chicken
is cooked through, about 20 minutes longer.
Makes 6 servings.
Source : "Epicurious.com"
S(MC format by Chupa Babi): "06.24.05"
NOTES : Boneless chicken thighs give a moist result, but chicken breasts
work well, too. Mix wild mushrooms with cultivated button mushrooms for a
deeper flavor. Goes great with: Mashed potatoes flecked with chopped fresh
parsley or tarragon. What to drink: Chardonnay or Merlot.
Quick Trick: Phyllo pastry dough is scrunched to form the pretty
"biscuits" that top this pot pie.
Contributed to the FareShare Gazette by Chupa; 2 January 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 201 Calories; 19g Fat (77.6% calories from
fat); 7g Protein; 6g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 802mg
Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat.
* Exported from MasterCook *
Chocolate Raspberry Brownies
Recipe By :Julia Hainsworth, Mt. Morris, New York
Serving Size : 20 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups Hershey's Raspberry Chips
1/4 cup butter or margarine
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup sugar -- *see Note
1 teaspoon baking powder
* I used 1/4 cup each sugar and Splenda
Heat oven to 350 F. Grease an 8-inch square baking pan (or use nonstick
spray).
In a medium saucepan combine chips and butter. Cook over medium heat,
stirring constantly, until melted. Remove from heat. Add eggs and vanilla;
stir until well blended. Add flour, sugar and baking powder; stir until
well blended. Spread batter into prepared pan. Bake for 25 to 30 minutes
or until brownies begin to pull away from sides of pan. Cool completely on
a wire rack.
Source : "Hershey's Raspberry Chips Bag"
S(mastercook formatting by): "Bobbie"
Yield : "20 brownies"
NOTES : Bobbie's Note: These were delicious. I melted the chocolate and
butter in the microwave. I also used half Splenda/half sugar and cooking
spray. I also drizzled the brownies, while warm with a mixture of 1/3 cup
chocolate chips melted in the microwave with 2 tablespoons raspberry all-
fruit and 1 teaspoon butter. This made a light but delicious topping.
Contributed to the FareShare Gazette by Bobbie; 11 January 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 71 Calories; 3g Fat (36.4% calories from
fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 55mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Chunky Chocolate Peanut Butter Bars
Recipe By : Anne Byrn
Serving Size : 48 Preparation Time :0:20
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/4 ounces plain yellow cake mix -- (1 package)
1 cup chunky peanut butter
8 tablespoons butter -- melted (1 stick)
2 large eggs
2 cups semisweet chocolate chips
14 ounces sweetened condensed milk -- (1 can)
2 tablespoons butter
1 cup frozen unsweetened grated coconut -- thawed
or sweetened flaked coconut
2 teaspoons pure vanilla extract
Place a rack in the center of the oven and preheat the oven to 325F. Set
aside an ungreased 13- by 9-inch baking pan.
Place the cake mix, peanut butter, melted butter and eggs in a large mixing
bowl. Blend with an electric mixer on low speed for 1 minute. Stop the
machine and scrape down the sides of the bowl with a rubber spatula. The
mixture will be satiny and thick. Reserve 1 1/2 cups of the mixture for the
topping. Transfer the remaining mixture to the pan. Using your fingertips,
press the mixture evenly over the bottom of the pan so that it reaches the
sides. Set aside.
For the filling, place the chocolate chips, condensed milk and 2
tablespoons butter in a medium-size heavy saucepan over low heat. Stir and
cook until the chocolate is melted and the mixture is well combined, 3 to 4
minutes. Remove the pan from the heat; stir in the coconut and vanilla
until well distributed. Pour the chocolate mixture over the crust, and
spread it evenly with the rubber spatula so that it reaches the sides of
the pan. Using your fingertips, crumble the reserved crust mixture and
scatter it evenly over the chocolate. Place the pan in the oven.
Bake the cake until it is light brown, 25 to 30 minutes. Remove the pan
from the oven and place it on a wire rack to cool for 30 minutes.
Cut the cake into 48 bars. Remove the bars from the pan with a metal
spatula, and serve.
Store these bars, covered in plastic wrap or aluminum foil, at room
temperature for up to 3 days or in the refrigerator for up to 1 week. Or
freeze them, wrapped in foil, for up to 6 months. Thaw the bars overnight
on the counter before serving.
Makes about 48 bars.
Source : "Chocolate From The Cake Mix Doctor"
S(ISBN) : "0-7611-2538-8 (hc) - 0-7611-2271-0 (pb)"
Copyright : "Copyright 2001 by Anne Byrn"
T(Baking) : "0:30"
NOTES : The Peanut Butter Chocolate Bars in The Cake Mix Doctor were an
instant hit. We baked those bars on press stops and for book signings from
coast to coast, and they remain a countrywide favorite. When I tried the
recipe with chunky peanut butter, I found the bars had just the right
amount of crunch. The original recipe called for pecans as well, but I
omitted them here. Another winner!
The Cake Mix Doctor Says: These bars can be baked, sliced. and then frozen
in a plastic container. If you need a last-minute gift or a potluck
dessert, remove the plastic container from the freezer and let the bars
thaw en route!
Bobbie's Note: Very tasty bars. They should cook the full 30 minutes. They
were very soft even after cooling off. Next time, I would chill them a bit
and then cut them.
Contributed to the FareShare Gazette by Bobbie; 14 January 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 116 Calories; 8g Fat (59.1% calories from
fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 65mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Cola Oriental Chicken - 4 pts
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless chicken breast halves
1 can diet cola
1 cup ketchup
1 green pepper -- sliced
1 onion -- sliced
Mix coke and ketchup together in a large pan. Add onions and peppers.
Bring to a boil and add the chicken breasts. Simmer covered for about an
hour. Remove the chicken and cook the sauce with the lid off until it
thickens. Serve with rice.
Description : "4 pts"
Source : "DeeDee's WW Recipes"
S(MC format by Chupa Babi): "12.09.05"
Contributed to the FareShare Gazette by Chupa; 12 January 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 81 Calories; trace Fat (2.9% calories from
fat); 1g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 713mg
Sodium. Exchanges: 1/2 Vegetable; 1 Other Carbohydrates.
* Exported from MasterCook *
Continental Rice Cake
Recipe By : The Rice Cookbook; The Australian Women's Weekly
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs -- separated
75 grams caster sugar -- (1/3 cup)
[very finely granulated sugar]
5 milliliters grated orange rind -- (1 teaspoon)
75 grams rice flour -- (1/2 cup)
40 grams finely ground almonds -- (1/3 cup)
60 milliliters orange juice -- (1/4 cup)
30 milliliters Cointreau -- (2 tablespoons)
Filling
300 milliliters thickened cream -- (10 fluid ounces)
[whipping cream
or cream with at least 35% fat]
2 milliliters grated orange rind -- (1/2 teaspoon)
10 milliliters caster sugar -- (2 teaspoons)
Grease a deep 20 cm (8-inch) round cake pan; line the base with baking
paper; grease paper.
Preheat oven to moderate (350-375F/180-190C).
In a small bowl, beat the egg yolks, first amount of sugar and orange rind
with an electric mixer until pale and thick then transfer the mixture to a
large bowl. Fold in the rice flour, almonds and orange juice.
Beat the egg whites in a small bowl until soft peaks form; fold into the
batter in two batches.
Pour into the prepared pan and bake about 25 minutes. Let stand about 5
minutes before turning onto a wire rack to cool.
Split the cake in half; brush half with the liqueur. Spoon the filling into
a piping bag fitted with a star tube and pipe onto half the cake. Place the
other half of the cake on top. Dust with powdered sugar if desired.
You can decorate the cake with extra whipped cream, shredded orange rind
and crystallized violets if desired.
Filling:
Beat the cream, second amount of orange rind and sugar in a small bowl with
an electric mixer until firm peaks form.
Recipe best made on the day you are going to serve it. Store, covered, in
the refrigerator. Only the unfilled cake is suitable for freezing.
From The Rice Cookbook; The Australian Women's Weekly; 1999.
ISBN 1 86396 033 3
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 24 January 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 116 Calories; 4g Fat (30.6% calories from
fat); 5g Protein; 13g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 47mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat.
* Exported from MasterCook *
Cream of Broccoli Soup
Recipe By : Elsie Quance, Newark, NY
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
2 chicken bouillon cubes
2 cups chopped fresh broccoli
2 tablespoons dried minced onion
1/4 teaspoon salt -- or less, to taste
1/8 teaspoon pepper
1/2 cup milk
2 teaspoons butter or margarine
In a saucepan, bring water and bouillon to a boil. Add broccoli, onion,
salt and pepper. Reduce heat; simmer for 5-7 minutes or until broccoli is
tender. Let cool for 10 minutes. Pour into a blender; cover and process
until smooth. Return to pan; add milk and heat through. Top each serving
with a teaspoon of butter.
Yield : 2 servings.
Source : "Reminisce, September-October '97"
S(mastercook formatting by): " Bobbie"
NOTES : "When our two sons left home, in the same year, to build their own
'nests', we had lots of adjustments to make, especially in our menus,"
reports Elsie. "This recipe works well for us. It's easy, healthy and
tasty. My husband's favorite vegetable is broccoli, so this soup makes the
day!"
Bobbie's Note: This was thick, beautiful and delicious BUT, don't add the
salt until the end. It was a little too salty for my taste. The bouillon
cubes must contain quite a bit of salt.
Hallie's Note: Bobbie, according to Bowes & Church's Food Values of
Portions Commonly Used, 16th ed., one chicken broth cube contains 1152mg of
sodium!! By comparison, Lipton Cup-A-Soup chicken broth in an amount to
make 6 fluid ounces contains 605 mg of sodium. I think you would be way
better off to buy a low-sodium ready-to-use broth and use that if you are
watching your salt intake. They load those cubes with salt in order to 'up'
the taste factor so if you use them don't add any salt at all and increase
the liquid somewhat. Just my not-so-humble loonie's worth. :) H.
Contributed to the FareShare Gazette by Bobbie; 23 January 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 82 Calories; 6g Fat (69.4% calories from
fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol;
1082mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.
* Exported from MasterCook *
Crystal Palace Magic Kingdom Breakfast Lasagna [Short Version]
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*Pastry Cream*
1 1/2 teaspoons vanilla extract
6 egg yolks
1 1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar
*Assembly needs*
6 pancakes
6 waffles
1 pound strawberries
8 ounces blueberries
1. Make the pastry cream first. In a 2 quart saucepan, combine sugar,
flour, salt and milk over medium heat and cook stirring until mixture
thickens. In a small bowl with a fork, beat egg yolks slightly, beat small
amount of milk mixture into yolks. Slowly pour egg mixture back into milk
mixture. Stirring constantly, cook over medium low heat until mixture
thickens. Remove from heat and stir in vanilla extract.
2. Chill cream until ready to use.
3. Assembly: Put a thin layer of Pastry cream in a pan, make a layer of
waffles, put a layer of pastry cream. Cut strawberries into slices. Take
half the strawberries and half the blueberries and make a layer of fruit.
Top the fruit with a layer of pancakes, then layer of pastry cream.
Garnish the lasagna with the rest of the strawberries and blueberries.
4. Bake in a 350 degree F. oven for 20 minutes.
Contributed to the FareShare Gazette by Philo; 30 January 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 332 Calories; 9g Fat (22.9% calories from
fat); 8g Protein; 57g Carbohydrate; 3g Dietary Fiber; 225mg Cholesterol; 368mg
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk;
1 1/2 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Crystal Palace [yes Disney] Breakfast Lasagna [in full]
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*Pastry cream*
1 1/2 teaspoons vanilla extract
6 egg yolks
1 1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar
*Pancakes*
1 1/2 cups sifted flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg -- well beaten
1 1/4 cups milk
3 tablespoons shortening -- melted and
slightly cooled -- or salad oil
*Waffles*
1 1/2 cups sifted flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg -- well beaten
1 1/4 cups milk
1/2 teaspoon pure vanilla extract
3 tablespoons shortening -- melted and
slightly cooled -- or salad oil
*Pound Cake*
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup milk
*Custard*
6 large eggs
1 1/2 pints heavy cream
1 pint half and half
1 ounce brandy
1/4 ounce nutmeg
1/2 ounce cinnamon
1 1/2 cups sugar
*More assembly ingredients*
1 cup frozen raspberries
1 cup frozen blueberries
1 1/2 quarts custard -- (recipe above)
3 bananas
1 tablespoon butter
*Garnish*
1 banana
1/2 pint fresh berries -- your favorite
1/4 cup brown sugar
Make the pastry cream first:
1. In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk;
over medium heat, cook while stirring until mixture thickens.
2. In a small bowl with a fork, beat egg yolks slightly, beat small amount
of milk mixture into yolks.
3. Slowly pour egg mixture back into milk mixture.
4. Stirring constantly, cook over medium low heat until mixture thickens.
5. Remove from heat and stir in vanilla extract. Chill cream until ready to
use.
While cream is chilling, make pancakes, waffles and pound cake below:
Pancakes:
Sift together flour, baking powder and salt. Mix egg, milk and shortening.
Pour milk mixture into dry ingredients and stir only enough to moisten. Do
not beat or the pancakes will be tough. Bake on a hot griddle, lightly
greased if necessary. Turn pancakes only once.
Waffles:
Sift together flour, baking powder and salt. Mix egg, milk, vanilla and
shortening. Pour milk mixture into dry ingredients and stir only enough to
moisten. Do not beat or the waffles will be tough. Bake in waffle iron
following waffle iron instructions.
Pound Cake:
Sift the flour into a large mixing bowl. Stir in sugar, using a large
spoon. Add room temperature butter. Add eggs. Using a mixer on low speed,
slowly add the milk, and then the vanilla extract. After thoroughly
stirred, turn mixer to medium for a few minutes, then to high. Mix
thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with
butter, then lightly flour it, shaking the excess from the pan. Pour in the
mix and bake the cake for about 1 hour and 20 minutes. Check the doneness
of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the
pan, then crumble the cake into small crumbs with your hands.
Custard:
Combine all custard ingredients in a mixing bowl and whisky until fully
incorporated. Chill until ready to use. Makes 1 1/2 quarts.
Assembly:
8 pancakes; 6 waffles; 6 cups crumbled pound cake
(Use the recipes above, or your own recipes. Store-bought/frozen are also
OK.)
Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of
the pound cake over the waffles. Peel and slice the bananas. Layer with
half of each of the following: the cut bananas, frozen raspberries, and
frozen blueberries. Sprinkle half of the remaining pound cake over the
fruit, then top with the rest of the fruit. Top the fruit with a layer of
pancakes, the sprinkle the rest of the pound cake on top. Press down on the
layers to pack firmly. Slowly add the custard mix until the entire dish is
saturated.
Baking and Garnishing:
Bake in a 350 degree F. oven for 60 minutes. (Oven thermometer placed in
center of dish should register 165 degrees.) Top the lasagna with a layer
of pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar
on top and place casserole under the broiler until browned. Garnish with
fresh fruit and serve.
Yield : 8 servings
Contributed to the FareShare Gazette by Philo; 30 January 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2246 Calories; 126g Fat (50.1% calories from
fat); 42g Protein; 241g Carbohydrate; 5g Dietary Fiber; 1019mg Cholesterol; 1821mg
Sodium. Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 1 Fruit; 1 Non-Fat Milk;
22 1/2 Fat; 9 1/2 Other Carbohydrates.
* Exported from MasterCook *
Curried Eggplant Chutney
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 9-01 Jan 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound eggplant -- cut
into 1/2-inch cubes
1 small red bell pepper -- cut
into 1/2-inch pieces
1 small onion -- cut
into 1/2-inch pieces
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon mustard seeds
1/4 cup firmly packed light brown sugar
1 tablespoon chopped fresh flat-leafed parsley leaves
In a saucepan simmer eggplant, bell pepper and onion in water, lemon juice
and cider vinegar with curry powder, mustard seeds and 1/4 cup brown sugar,
uncovered, stirring occasionally, 20 minutes or, until most of liquid is
evaporated. Season mixture with salt and stir in parsley.
Cool chutney to room temperature. Or serve hot over rice.
Source : "Green Earth Organics"
S(MC format by Chupa Babi): "11.05.05"
NOTES : Chutney may be made 1 week ahead and chilled, covered.
Contributed to the FareShare Gazette by Chupa; 3 January 2006.
www.fareshare.net
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