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.

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.

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

1 lb Ocean Perch, -Or

Cod, trout, flounder 1/4 ts Salt

2 tb Butter

2 tb Oil

1 tb Sesame seed

1 Lemon, cut in half

1 tb Basil leaves, fresh chopped

-or 1 ts dried 2 tb Parsley, fresh chopped

If fish fillets are large, cut into 4 serving pieces. Spri;nkle both sides with salt. Heat butter and oil in 10-inch skillet over medium heat until hot. Cook fish about 10 minutes, carefully turning once, until brown on both sides. Remove fish and keep warm. Cook and stir sesame seeds in same skillet over medium heat about 5 minutes or until golden-brown; remove from heat. Squeeze lemon over sesame seeds. Stir in basil. Pour over fish. Sprinkle with parsley.

————————–TAMARIND-RAISIN CHUTNEY————————– 1 c Currants or raisins

4 To 6 ts tamarind

-concentrate (available at -gourmet stores, Indian And Middle Eastern -groceries) 1 tb Ginger, minced

1 ts Fresh green chile pepper,

-minced, or substitute -cayenne —————————-LEMON-GARLIC BUTTER—————————- Juice of 2 lemons 4 tb Butter

1 To 6 cloves garlic, minced

——————————AIOLI MAYONNAISE—————————— 4 Cloves garlic

2 To 3 raw egg yolks

Salt and pepper to taste 2 c Olive oil

2 tb Lemon juice or vinegar

1 tb To 2 tb water or additional

-lemon juice 1/2 ts Dijon mustard (optional)

————————–TAMARIND-RAISIN CHUTNEY————————– Puree all the ingredients in a food processor or blender. Adjust tartness and spiciness to taste. LEMON-GARLIC BUTTER: Fry garlic in 1 Tb of butter until lightly browned. Add rest of butter and lemon. When butter melts, sauce is ready. ROUGHLY-CHOPPED GARLIC: Actually, this is not a sauce, but it was such a hit at one squid party that I am including it here. Throw in a handful of chopped garlic 1 minute before the squid rings are ready to come out. Remove golden brown garlic with a mesh scoop after you take out the squid. Be sure you get all the pieces out. Anything left in the oil will burn and impart a bitter flavor to the next batch of squid. AIOLI MAYONNAISE: This French garlic mayonnaise recipe is from The Book of Garlic. It makes a great dipping sauce for squid. You can make it in a blender for speed, but it tastes better made the authentic way. Peel the garlic and pound in a mortar until smooth. Add the egg yolks and seasoning. Continue pounding until the paste is smooth. Then beat in lemon juice with a whisk. Start adding the oil a drop at a time while continuing to whisk. If you use a blender, whirl the garlic, lemon juice and egg yolks for about a minute until smooth and then add a slow, thin stream of oil while blender is still on high. Do not over liquefy! The sauce should be thick like mayonnaise. If the sauce gets too thick, add water or lemon juice. Makes about 3 cups. From “The International Squid Cookbook” by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3 Posted by Stephen Ceideberg; February 22 1993.

6 c Apples, cored and chopped

1 c Lovage, fresh

1 md Sweet red pepper, cored,

Seeded and chopped 1 md Red tomato, cored, peeled,

Chopped 1 md Green tomato, cored, chopped

1 md Onion, peeled and chopped

3 Garlic cloves, minced

1 c Golden raisins

1/4 c Fresh ginger, peeled, minced

1 c Light brown sugar, packed

1 c White wine vinegar

1 tb Mustard seeds

1 ts Celery seeds

Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.