Canning Recipes

Chutney sauce 1 Pound ground turkey

1/2 c Crushed cracker crumbs

1/3 c Evaporated skim milk

2 tb Finely chopped green

Onions (with tops) 1 1/2 To

2 ts Curry powder

1/4 ts Salt

Chutney sauce 1/2 c Nonfat plain yogurt

1 tb Finely chopped chutney

1/4 ts Curry powder

Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to 400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch

meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with nonstick cooking spray. Bake uncovered until light brown and no longer pink inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1 hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed. Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs. Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot with Chutney Sauce and wooden picks.