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Post by :White_Wolf
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3225
Click below to download : Vegetables - Rhubarb Chutney (Format : PDF)
Vegetables - Rhubarb Chutney
1 lb. Rhubarb, sliced 1/4 " thick2 tsp. Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more) - seeds and veins removed
1 tsp. Paprika
1 tbl. Black mustard seeds
1/4 cup Currants
1 cup Light brown sugar
1 1/2 cups Light vinegar
Place all ingredients in a non-corrosive pan, bring to a boil. Lower heat and simmer until the rhubarb is broken down and is texture of a jam, about 30 minutes.
Store refrigerated in a glass jar.
Makes 1 Cup
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1 large rutabaga (about 3 lbs.), peeled, halved, cut into 1/4-inch-thick slices 4 cups 1/2-inch cubed peeled turnips, about 1 lb. 2 cups 1/4-inch sliced parsnip 1 cup 1/4-inch sliced carrot 2 tablespoons brown sugar 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper Cheese Sauce (recipe to follow)2 (1 oz.) slices bread 1 tablespoon butter or margarine 2 tablespoons chopped fresh parsleyCheese Sauce: 1 tablespoon butter or margarine3 tablespoons all-purpose flour2 1/2 cups 1% low-fat milk1/2 cup (2 oz) shredded white cheddar cheese1/4 teaspoon salt1/8 teaspoon grated whole or a dash of dried nutmeg1/8
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1 cup all purpose flour 1/3 cup sifted powdered sugar 1/3 cup butter or margarine 1 cup sugar 1/4 cup all purpose flour 2 slightly beaten eggs 1 teaspoon vanilla 3 cups finely chopped fresh or frozen rhubarb Preheat oven to 350 degrees F.In a mixing bowl, combine 1 cup flour and powdered sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Pat crumb mixture into bottom of an 11 x 7 x 1 1/2 inch or 9 x 9 x 2 inch baking pan. Bake for 12 minutes. In a mixing bowl, beat together sugar, 1/4 cup
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