Recipes Included On This Page Apple Chutney from 101 Great Sauces Asparagus and Fresh Peas in Orange-Saffron Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Apple Chutney from 101 Great Sauces Recipe By : John Ettinger, 101 Great Sauces Serving Size : 1 Preparation Time :0:00 Categories : Condiments Fruits Sauces Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups apples -- diced 1 cup cider vinegar 1 teaspoon cinnamon 1/4 teaspoon cloves -- ground 1/2 cup raisins 1/2 cup brown sugar 1/4 cup fresh ginger, minced juice of 1 lemon 1/8 teaspoon salt Here is a chutney that goes well with many things, but especially with pork. You can also serve it alongside vegetables or with ham. Use Granny Smith or other tart apples. Put all ingredients in a saucepan on medium low heat and simmer about 45 minutes, or until apples are soft. Makes about 3 1/2 cups. Each 1/4 cup serving provides: 70 calories, 0 protein, 0 fat, 18 g carbohydrate, 18 mg sodium, 0 mg cholesterol Recipe from "101 Great Sauces" - No Butter,No Cream,No Kidding! John Ettinger Paperback ISBN 1-55958-498-X - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus and Fresh Peas in Orange-Saffron Sauce Recipe By : PASTA E VERDURA; Jack Bishop (1996) Serving Size : 4 Preparation Time :0:30 Categories : Pasta Lowfat Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fettucine -- cooked 1 1/2 pounds asparagus 1/4 teaspoon saffron threads 1/4 cup olive oil -- or more 1 medium onion -- minced 3/4 pound fresh peas -- in pods, shelled (about 1-cup) 1 teaspoon grated orange 2 tablespoons fresh orange juice 1 teaspoon salt grated parmesan cheese -- to taste Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pieces. Steam the asparagus until crisp-tender, about 2 minutes. Set the cooked asparagus aside. Set a large skillet over medium heat. When the pan is hot, add the saffron and toast until the threads are brittle, about 1 minute. Use the back of a spoon to grind the saffron into a fine powder right in the pan. Add the oil to the pan and heat briefly Add the onion and saute until translucent, about 5 minutes. Stir in the peas, orange zest, and salt and cook until the peas are tender, about 2 minutes. Stir in the orange juice and the asparagus and cook just until the asparagus is warmed through, no more than 1 minute. Meanwhile, cook and the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the asparagus sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately. Source PASTA E VERDURA: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and all other Noodles BY JACK BISHOP (1996: HarperCollins; Hard cover, no photographs). A Kitchen PATh review 29 Jun 97; fat content estimated by MasterCook software. Book Reviews with samples http://wizard.ucr.edu/~phannema/books.htm Update: Try it with shelled and snap peas; chop the pods into 1-inch bites. Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - -

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