Mix all ingredients. Spoon into shells. Bake at 350 degrees for 15-20 minutes. Let cool. Top 1/2 of the shells with “Wicked Sweet Chutney”, and the other half with “Sassy Raspberry”. Makes 45 tarts. DELISH!!!
Mix all ingredients, and roll into 1 inch balls. Chill. Dip in either
“Sarabella’s Wicked Sweet Chutney” or “Sarabella’s Sassy Raspberry
Chutney”.
Preheat oven to 350 degrees. Clean fresh green beans and blanch for 5 minutes. Drain and place green beans in a bowl of ice water to stop the cooking process and keep the bright green color. Toss green beans with preserves or chutney. Gather a small medium size bundle and wrap with bacon or prosciutto. Arrange bundles in single layer in casserole dish and bake 15-20 minutes.
(An alternative recipe can be found in Southern Sideboards – Tangy Green Beans)
This recipe was written by Marlana Walters. Proprietor – The Everyday Gourmet.
Published in The Northside Sun Magazine. pg 56 of the February 2011 Issue.
Toast your favorite Bagel or English muffin. Add either butter or cream cheese, or both. Top with “Sarabella’s Sassy Raspberry Chutney”. GREAT way to start the morning, ya’ll.
Top these wonderful cheeses with “Sarabella’s Sassy Raspberry” and serve with your favorite cracker. GRACIOUS, it’s good!!
(extra treat = top the Brie with a touch of brown sugar and pecans; warm in your microwave, and drizzle “Sassy Raspberry!)
(Either Chutney is SUPERB with this dish)
Cut summer sausage into 1/4″ rounds; then cut in half. Slice a really good, sharp cheddar cheese (White Vermont or Stilton or Tillamook). Using round platter, cover 1/3 of platter with sausage; 1/3 with cheese; and the other 1/3 with a favorite cracker. Place 2 small bowls with spoons in center of platter filled with either “Sarabella’s Wicked Sweet Chutney” or ”Sassy Raspberry”. Top cracker with a slice of sausage, cheese, and a ”dollup” of chutney. YA’LL!!! It doesn’t get any better…or easier!
Melt butter in skillet. Add salt. Saute’ quail in butter and salt until golden brown. (You can also just as easily grill the quail.) Brush some Chutney on the quail during the last 2 minutes of cooking, and then serve with “Sassy Raspberry” on the side. I like to serve these with creamy, cheese grits. MAHVELOUS!
Simply bake or grill, and serve with “Sarabella’s Wicked Sweet Chutney” on the side. Wild rice with almonds, new potatoes, butter peas, twice-baked potatoes, spinach casserole, and so many other southern dishes are wonderful with these.
Taste-testing with Venison Sausage Balls at Parlor Market in Jackson, MS
Mix ground meat together in large bowl = (I use a potato smasher). Form into 1″ balls. Cook in skillet over medium heat until done, about 10-15 minutes. Place small bowl in center of platter. Arrange cooked sausage balls around bowl filled with “Sassy Raspberry”. Serve with toothpicks to dip. OUTSTANDING!!
Marinate tenderloin for several hours…the way you like to do. Grill or bake at 325 degrees for about 25-30 minutes. Slice and serve with “Wicked Sweet” on the side. Buttered new potatoes and grilled asparagus makes for a tremendous, easy meal!