Mix all ingredients, and roll into 1 inch balls. Chill. Dip in either
“Sarabella’s Wicked Sweet Chutney” or “Sarabella’s Sassy Raspberry
Chutney”.
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!
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!
Bake your favorite biscuits, depending on the number of people.
Slice 2-3 small pieces of ham for each biscuit.
Spread either “Sarabella’s Wicked Sweet Chutney” OR “Sarabella’s Sassy Raspberry Chutney” on each biscuit, and add ham. DELISH! (add some swiss cheese for an extra flavor)
Mix all ingredients together EXCEPT Chutney, and press into an oiled mold. Cover and refrigerate overnight. Loosen edge of mold with knife. Unmold on serving dish, and drizzle “Sassy Raspberry” over top and sides. Serve with your favorite crackers. DEVINE!
In the Grove at Ole Miss
Place cream cheese on plate. Drizzle “Sassy Raspberry” over top of cream cheese. Serve with your favorite crackers. ENJOY! (If you like pecans, pine nuts, or almonds, take 1/4 cup nuts; toast them in 2 T. butter and 1/2 tsp. salt. Pour over the chutney.)