Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

November 2018

Apple Recipes

Lemon Cake Recipes

Lady Bird Johnson's Famous Lemon Cake

Lady Bird Johnson's Famous Lemon Cake Recipe
3/4 c Butter or margarine 1 1/2 c Sugar 8 Egg yolks 1 1/2 c Cake flour 3 ts Baking powder 1/...

read more

Country Chutney Recipe

Country Chutney recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Country Chutney recipe  PDF


1 1/4 lb Parsnips
1 lb Apples (3 md.)
peeled, cored and sliced 1/2 lb Onions (2 md., abt. 1 cup)
peeled and chopped 1/2 lb Ripe tomatoes (2 md.)
peeled and finely chopped (about 1 cup) 1/2 ts Dried cracked ginger or
1 1 piece dried whole ginger
1 ts Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar packed
1 c Dried currants (4 oz.)
lightly packed 1/2 c Pitted dates (4 oz.)
finely cut 1/4 c Crystallized ginger packed
finely diced (abt. 2 oz.) 1 ts Table salt
1 lg Pinch cayenne
The author writes: This relish is based on a prize winning English recipe of more than a generation ago. It is less sweet than traditional chutneys most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well flavored, crisp eating apple will do. Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a saucepan or skillet wide enough to permit them to lie flat. They should be soft enough to mash. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle. Peel and mash. Simmer the apple slices with 1/2 cup water in a covered 1 1/2 quart saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain. Place the mashed parsnips and apples in a wide 4 quart saucepan. Add onions and tomatoes tie ginger and mustard seed loosely in a double thickness of dampened cheesecloth or place in a metal tea ball and add to the pan, along with vinegar. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally. Add remaining ingredients and simmer 1 hour more, or until thick. Stir occasionally to prevent sticking. The chutney will darken considerably. Remove from heat and spoon at once into hot, sterilized half pint or pint jars seal. Store at least 1 month before opening. Yield: About 7 cups. From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem. New York: Random House, 1982. Pp. 146 147. ISBN 0 394 75311 4. Posted by Cathy Harned.

Country Chutney recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
476 people have voted
Last Reviewed on 2018-11-13



Tuesday, Nov 13 2018 Download & Print Country Chutney recipe  PDF   Apple recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Buffalo Chicken Rolls

New Cooking Recipes

Babe's Apple Cakes
Babe's Apple Cakes Recipe


2 c Whole wheat flour 14 c Toasted wheat germ 2 ts Baking soda 1 ts Cinnamon 1 ts Salt 1/2 ts Nutmeg 4 Tart cooking apples 1 c Sugar 1 c Brown sugar 1/2 c Vegetable oil 1 c Walnuts chopped 2 Eggs well beaten 1 ts Vanilla STIR TOGETHER FLOUR, WHEAT GERM, SODA, CINNAMON, SALT AND NUTMEG SET ASIDE IN LARGE BOWL, COMBINE APPLES, SUGARS, OIL, WALNUTS, EGGS AND VANILLA. ADD FLOUR MI TURE STIR GENTLY WITH WOKEN SPOON TO BLEND WELL. TURN INTO GREASE 13 9 IN BAKING PAN. BAKE IN PREHEATED 350F OVEN 50 MINUTES OF UNTIL CAKE PULLS AWAY FROM SIDES OF PAN. CO...

Cooking Magazines: Best Cake Recipes » November 2018   Best Cake recipes RSS   New

Dish Of The Day

Spiced Vegetable Couscous

Spiced Vegetable Couscous Recipe
1 3/4 c Tomato juice 3 ts Curry powder 1 ts Garlic powder 1 ts Ground coriander 1 ts Salt 1/...
read more

Category: » Low Carb Recipes

View more dishes

>