2 c Cider vinegar

1 md Onion, finely chopped

1/2 c Water

1 tb Ground ginger

2 ts Grated orange peel

1 1/2 ts Salt

1/2 ts Cinnamon

1 Garlic clove, minced

1/4 ts Dried red pepper flakes

3 c Firmly packed golden brown

-sugar 2 sm Bartlett pears, cored and

-diced 1 lg Granny Smith apple, cored

-and diced 2 c Cranberries

1/2 c Dried currants

I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Grays chutney… but then, whadoo I know? Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally. Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving. Bon Appetite, December, 1989. Page 76. Posted by Stephen Ceideburg Feb 17 1990.

3 c Fresh cranberries (1 12-oz.

3 c Water

1 T Low-calorie raspberry gelati

1 x Artificial sweetener = 1 cup

1 x (aspartame or liquid sweeten

1 x Blue food coloring (optional

In a saucepan, heat the cranberries and water to the simmering point. Simmer for 15 minutes, until the berries have burst and the liquid takes on a syrup-like consistency. Strain mixture through a sieve; discard berry skins. To hot liquid, add gelatin, sweetener, and 1 or 2 drops blue food coloring, stirring until dissolved. Pour into a 3-cup gelatin mold and chill overnight. Makes 12 (1/4-cup) servings. Each serving is 1/4 fruit, approximately 11 calories. NOTE: The reason for the blue food coloring is that without it, this cranberry sauce is very RED. If you want it to look more like the canned stuff (a purplish hue), just add a drop or two of the blue).

Pan drippings 1 Chile arbol

1/2 Onion

1 Garlic clove

1/4 t Trassi (shrimp paste)

3 1/2 T Peanut butter, crunchy

1 t Salt

3 T Tamarind water

1 c Coconut milk

Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic, & trassi. Fry together in a

little vegetable oil until the onion is golden. Add the pan drippings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy.

1 1/2 c White vinegar

1/2 c Water

1/4 c Sugar

2 tb Mustard seeds

3 Ripe papayas; peeled, seeded

- and coarsely chopped 1 tb Curry powder

1/2 md Red onion; finely diced

COMBINE VINEGAR, WATER, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and curry powder. Cook 2 minutes more, stirring constantly. Remove from heat and mix in onion. Pack mixture into jar and refrigerate 1 week before using. Makes 1 Quart MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Karen Mintzias 1 sm Leg of lamb

- boned, cut into 1″ pieces, - bones reserved 1 Lemon (juice only)

1/4 c Oil or butter

1 Onion; chopped

3 md Potatoes; parboiled in their

- jackets, peeled & diced 1 lg Carrot; parboiled, diced

3 c Parboiled white rice;drained

2 tb Tomato puree

1 c Feta cheese, crumbled

1/2 c Chopped fresh parsley

2 Sprigs fresh mint; chopped

1 ts Dried oregano

1 Garlic clove; sliced

1 ts Ground cinnamon

1 Orange or lemon peel

- cut into pieces Salt & freshly ground pepper 16 Commercial filo sheets

6 tb Butter (or more); melted

3 Hard-boiled eggs; quartered

On the island of Kefallinia in the Ionion Sea, the Feast Day of Analipseos (Ascension Day) is celebrated with the traditional “kreatopita” (meat-pie). This spicy pie also ushers in the beginning of Lent on the day of Apokreas. In a stock pot, cover the lamb bones with cold water. Simmer, covered for 1 hour. Strain, boil down to 1 cup, and set aside. Sprinkle the lemon juice on the lamb cubes. Heat the oil or butter in a heavy pan, add the onions and lamb, and saute the meat on all sides until the onions are soft without browning. Pour the onions, lamb, and juices into a large bowl. Add the diced potatoes and carrot, rice, tomato puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit peel and season with salt and freshly ground pepper. Add enough reserved lamb broth for liquid while pie bakes, then mix with a wooden spoon. Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo sheets, brushing the melted butter in between the sheets, making sure the pastry fits the sides and bottom of the pan. Pour in the filling, spreading evenly with a spatula. Place the egg quarters here and there across the top and cover with the remaining filo sheets, brushing with butter as before. Flute the edges with two fingers or a fork and brush the top with butter. Using a sharp knife, score the top 3 filo sheets into square or diamond shapes, or prick the homemade pastry with a fork. Bake for 40 to 50 minutes in moderately slow oven (325 F), raising the temperature to 350 F during the last 10 minutes. Remove from the oven and let stand on a rack for 15 minutes. Remove from the oven and let stand on a rack for 15 minutes. Cut into diamonds or squares and serve warm. From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias

1/2 lb Green olives

1/2 lb Black olives

1/4 c Vinegar

1/4 c Olive oil

3 Stalks celery, chopped

1 Green pepper, chopped

1 Red pepper, chopped

1 Garlic clove, crushed

Mixed Italian Olives Freshly ground pepper to taste Oregano to taste Crack the olives with a hammer or mallet until the pits show. Combine the olives with the remaining ingredients. Let stand at room temperature for 2 days. Store in refrigerator in sealed sterilized jars.

1/2 c Orange juice

1/2 c Dijon Mustard

1/2 c Honey

Mix together. Use as a fat free dip for shrimp. Makes about 1 1/2 cups.

2 lb Peaches, about 8 medium

1 ts Ascorbic acid color keeper

2 c Water

7 Allspice berries

Spread may be sweetened after cooking with aspartame or liquid artificial sweetener, if desired. Authors liked the taste best without additional sweetener. Peel and pit peaches. Place peelings and pits in a saucepan. Cut up fruit into mixing bowl; stir in ascorbic acid color keeper; set aside. Add water and allspice berries to peelings in saucepan. Bring to boil, reduce heat and cook about 25 min or until liquid is reduced to about 1/2 cup. Discard peel and pits. Stir in peaches. Bring to a boil; reduce heat and cook over medium heat 35 min, stirring and mashing occasionally. Remove from heat, mash well or puree, if desired. Ladle into hot clean jars, leaving 1/2 inch headspace. Wipe jar rims. Seal. Process 10 min in a boiling water bath. Store in a cool dark dry place. Makes about 1 2/3 cups. May be stored in the refrigerator up to one month or in the freezer up to 3 months without the boiling water process. Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories Source: Choice Cooking, Canadian Diabetes Assoc. c. 1986 Shared but not tested by Elizabeth Rodier Aug 93