McCall Park
The floor...
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Supplies for 'Tassels n' Beads' Christmas Party !
Wood stork..
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New River NC -
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#3 Leather purse opened out flat..
#2 Leather...
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Yes....
Gentle
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.. I don't take up much space..
.. for my Yooper Flickr Friends !
hand carved djembe...
..love me..love me not..
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Pssst..
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Kali
..stretch
directions ?
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Velvet ..
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Welcome, welcome ...
When you said, "Let's go out for dinner" - I had n…
The Boss . . .
Pull - pull - pull - - -
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Oh...yeah! Got one eye on ya!
Original ..'Art'..
Mine!
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I caught it!
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Excuse me..
Brown velvet
Do I have clearance..
Hummingbird feeder
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Got a snack? "Another Link in the Chain"
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Looking over the rustic fence .. .
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The chutney begins..
cooking on the range....
Spicy Cranberry Chutney
Need: 1/4 c. chopped dried apricots (snip with scissors)
1/2 c. brown sugar - packed
1/2 c. light raisins - the gold ones
1 c. water
3 c. fresh or frozen cranberries - rinsed
1 Granny Smith apple - chopped
1 tsp. lemon zest ( I used orange.. use what you have)
1/4 c. lemon juice ( used a combination of lemon and lime )
1/4 c. crystallized ginger - snip with scissors
1/2 tsp. red pepper flakes
In saucepan:
Bring to boil apricots, brown sugar, raisins and water. Reduce to simmer for 5 min.-- stirring occasionally.
Stir in cranberries, apple, zest -- simmer about 10 min. more.
Stir in lemon juice, ginger, red pepper flakes before removing from heat. Mixture should be somewhat thick.
Serve chilled over cream cheese block with crackers; as a side with turkey, chicken or pork.
Recently tried it with cream cheese/Greek yogurt block -- oh, yes !!
----------------------------------------------------------------------
The 2nd part:
(haven't done this, so can't say if it's good or not.. seems that it would be)
Need:
2 ( 8 oz ) softened blocks cream cheese
1/2 c. spicy cranberry chutney
1/2 tsp. mustard powder
1 1/2 T. curry powder
1/2 c. sliced almonds (or whatever you like) toasted slightly
Mix:
In med. bowl softened cream cheese and chutney until blended. Add mustard powder and curry. Mix well.
Chill overnight.
Roll chilled mixture into a ball; roll in the toasted nuts to coat.
Serve with crackers or veggies.
© All rights reserved
Spicy Cranberry Chutney
Need: 1/4 c. chopped dried apricots (snip with scissors)
1/2 c. brown sugar - packed
1/2 c. light raisins - the gold ones
1 c. water
3 c. fresh or frozen cranberries - rinsed
1 Granny Smith apple - chopped
1 tsp. lemon zest ( I used orange.. use what you have)
1/4 c. lemon juice ( used a combination of lemon and lime )
1/4 c. crystallized ginger - snip with scissors
1/2 tsp. red pepper flakes
In saucepan:
Bring to boil apricots, brown sugar, raisins and water. Reduce to simmer for 5 min.-- stirring occasionally.
Stir in cranberries, apple, zest -- simmer about 10 min. more.
Stir in lemon juice, ginger, red pepper flakes before removing from heat. Mixture should be somewhat thick.
Serve chilled over cream cheese block with crackers; as a side with turkey, chicken or pork.
Recently tried it with cream cheese/Greek yogurt block -- oh, yes !!
----------------------------------------------------------------------
The 2nd part:
(haven't done this, so can't say if it's good or not.. seems that it would be)
Need:
2 ( 8 oz ) softened blocks cream cheese
1/2 c. spicy cranberry chutney
1/2 tsp. mustard powder
1 1/2 T. curry powder
1/2 c. sliced almonds (or whatever you like) toasted slightly
Mix:
In med. bowl softened cream cheese and chutney until blended. Add mustard powder and curry. Mix well.
Chill overnight.
Roll chilled mixture into a ball; roll in the toasted nuts to coat.
Serve with crackers or veggies.
© All rights reserved
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Peggy C club has replied to Shuttering YukonFeb 2019