(Like Some Other Things) We Want Our Chutney Sweet & Hot

General Lee Speaking: Jalapenos to taste (1-2 per pint). Sugar and cider vinegar 1:1 (1/2 cup each per pint). Fruit as desired, diced to cubes (3 cups per pint approx.). Raisins (1/4 cup per pint). 1 teaspoon pickling salt per pint. 1 scant tablespoon grated fresh ginger per pint. Garlic, onion, spices that sound good (to taste).

Simmer approx. 1 hour (to thickened glaze).
10 minutes hot water bath to seal.

SOME SPECIFICS WE LIKE:
Linda Z's Banana & Mango/Apple Chutneys (be aware they make half the amount that the author suggests)
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High on the Weed on the Pacific Coast

No not that kind! We're talkin' free groceries here. Free weeds that you can eat means free eats.
Our favorites are catsears (some call them false dandelions). They are hairier and more rounded than dandelions. Good in salads and not too bitter. (Wild carrots) Queen Anne's lace are good too. They are kinda small, so get a bunch. Dandelion buds (when yellow inside) are good battered and fried. Believe it!
Others that are tolerable are fresh mustard flowers, dandelion leaves (these are good for the liver but bitter).
Bramble leaves here in Oregon can be used for tea, fresh or dry. I mean fresh or dry only, not in-between (shriveled) or they are toxic.
The wild Nodding Onion smells great and the whole plant is edible.
The plantain is o.k. raw. (It has vertical ribs.)
Dock is o.k.
The Cattail is good raw. Strip the fibrous inner stalk.
The fiddlehead fern is good in early spring cooked (rolled tip).
White or red clover (late spring through fall) make good teas.
Catkins (blossom bunches) from maple trees are good battered & fried.
RULE: Lighter color green=less bitter. (Means probably early spring best.)
RULE: Herbs are too late if flowered.
RULE: Boil water first, then add greens.
RULES: On roots, fall-early to early spring is best. SIMMER DON'T BOIL. If there is a flower stalk, the root is bitter.

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Serving = 145 calories, 8 grams fat

Stir-fried Vegetables:
From Publications International Ltd.

2 T. vegetable oil
4-5 cups coarsely chopped fresh vegetables (broccoli, carrots, cauliflower, onions, mushrooms, Chinese cabbage, bell pepper, snow peas, and/or celery)
1 clove garlic, minced
1 14.5 ounce can stewed tomatoes, drained, juice reserved
1 1/2 T. soy sauce
1 T. cornstarch
1/2 t. ground ginger
1/2 t. salt (optional)
2 cups hot cooked rice or oriental noodles
1/2 T. sesame seeds

In a 12" skillet, heat oil. Add the vegetables and garlic; cook and stir over medium heat for 5-6 minutes or until crisp tender. In a small bowl, combine the reserved tomato juice, soy sauce, cornstarch, ginger and salt. Add to the skillet along with the tomatoes. Cook, stirring constantly for 2 minutes or until sauce is thickened. Serve over rice or noodles. Sprinkle with sesame seeds.

Makes 4 servings, 4 cups

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#7) Turkey Minnestrone

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1 turkey carcass
2 onions
1 stalk celery
3 parsley sprigs
1 bay leaf
1 carrot

1 onion, chopped
1 T. butter
1 clove garlic, minced
3 c. cooked turkey meat
1 can (about 16 oz.) each: undrained tomatoes, garbanzo beans, navy beans
3 carrots, sliced
3 stalks celery, sliced
2 t. each: salt, basil
1 t. oregano
1/2 t. pepper
1/4 lb. linguine noodles

Put the turkey carcass and enough water to cover in a large kettle. Heat to boil, cover, reduce heat to low and simmer for 1 hour. Then add the next 5 ingredients (onions through carrot) and simmer, covered, for 3 hours. Remove the carcass, strain and save the broth, discarding the vegetables and spices.

Saute the onion and garlic in the butter in a small skillet over low heat for 5 minutes. Add onion/garlic mixture, turkey, tomatoes, beans, carrots, celery, salt, basil, oregano and pepper to soup stock. Cook uncovered, stirring occasionally until vegetables are tender. Add the linguine and cook until done. Serve with parmesan cheese, if desired. Serves 6-8.

A long process but worth it for the rich, unique taste. AN OLD FAMILY RECIPE.

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#6) Firehouse Chili

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olive oil
3 onions, chopped
4 garlic cloves, minced
1 pound pork, cut into 1/2 inch cubes
3 pounds chuck roast, cut into 1/2 inch cubes
1 pound ground chuck
3 hot red peppers, minced
3 jalapeno peppers, minced
2 T. cilantro, finely chopped
1 12-ounce can beer
1 12-ounce jar salsa
4 T. chili powder
1 t. paprika
1/4 t. each: cayenne pepper, beef bouillon, basil and oregano
1/2 t. each: ground marjoram and thyme
1 1/4 t. ground cumin
3-4 medium tomatoes, chopped
2 ounces whiskey (optional)

Saute onion and garlic in olive oil in large pot. In large skillet, brown meat in portions. Use 1 T. of olive oil for each 1 pound of meat as it is browned. When meat portion is browned, add it to the pot with the onion and garlic. Season with salt and pepper to taste.

Add all remaining ingredients except whiskey. Simmer, covered, about 2 1/2 hours. Add whiskey, if using, and simmer an additional 30 minutes. Serves 6.

Serve with bowls of grated sharp cheese and chopped onions. The guys really love this meaty recipe.

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#5) Lasagna

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The key to good lasagna is a good sauce. There will be plenty of sauce leftover to freeze for another meal.

SPAGHETTI SAUCE
2 T. olive oil
3 carrots, shredded
4 stalks celery, diced
2 onions, diced
1/2 green pepper, diced
5 eyes garlic, diced
1 1/2 lbs. ground beef
4 small or 2 large cans tomato paste
1/4 t. ground cloves
1/2 t. nutmeg
1 t. black pepper
1 T. salt

Heat oil in a large (5 quart) kettle. Add the carrots, celery, onions, green pepper and garlic. Saute over medium heat for 10 minutes. Then add the ground beef and cook until slightly browned. Add the tomato paste. Rinse each can of tomato paste with water to equal 3 cups and add this to kettle stirring all ingredients well. Add all the spices, stirring well again. Cover and simmer on low heat 3-4 hours.

LASAGNA
9 cooked lasagna noodles
1 cup ricotta cheese1 1/2 cups shredded mozzarella cheese

Layer the bottom of a 13" x 9" pan with 3 noodles. Spread spaghetti sauce over the noodles to cover. Drop 1/2 of ricotta by spoonful over the sauce. Sprinkle 1/3 of the mozzarella over this. Repeat twice more, but the last/top layer has only the mozzarella cheese. Bake, covered, for one hour in a 350 degree oven. Serves 6 generously.

This is the dish that guaranteed a successful marriage.The recipe is worth the effort. AN OLD FAMILY RECIPE

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#4) Chiles Rellenos

Adapted from familycircle.com

8 medium-size poblano chile peppers
4 ounces Monterey Jack cheese
4 eggs, separated
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
1 can (10 ounces) prepared enchilada sauce
Sour cream, if desired

Place chiles on a cooking sheet, and blacken under the broiler for about 5 minutes, turning frequently. Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles.

With a small knife, cut a slit down long side of chile. Carefully remove seeds and membranes. Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with a toothpick.

Beat the 4 egg whites, salt and cream of tartar to stiff peaks. Fold in yolks.

Heat oil in a large skillet over medium high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two or three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in a 200 degree oven.

Serve with heated enchilada sauce and sour cream, as desired. Serves 4.

NOTE: Canned whole chiles may be used.

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