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.

4 Oranges

1/2 Grapefruit

1/3 Lemon

Sugar Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1

hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman, Geneva, Switzerland

1 qt Cranberries

1 1/2 c Vinegar

1 ts Cloves

2 c Brown sugar

1 1/2 c Water

1 ts Allspice

1/2 ts Mace

1 Inch stick cinnamon

Combine all ingredients except sugar. Simmer until fruit is soft. Rub through a sieve. Add sugar. Cook slowly, stirring frequently, until thick. Mrs. W.F. Harnack, McGregor, IA.

8 lb Plums

3 c Sugar

3 c Water

3 tb Slivered orange peel

2 Sticks cinnamon

2 c Tawny port

Prick plums with sterilized needle to prevent bursting. Combine sugar, water, orange peel and cinnamon sticks in a large sauce pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup. Peel skins, if desired. Pack hot plums into hot jars, leaving 1/2 inch head space. Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port. Pour over plums, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 3 quarts. From: Ball Blue Book Shared By: Pat Stockett

3 1/3 lb Quinces

1 Orange

4 1/2 lb Sugar

1 c Orange juice

2 c Water

Wash, quarter, and core quinces. Quarter, seed, but do not peel orange. Put quinces and orange through food chopper. Add sugar, water, and orange juice. Simmer slowly, stirring frequently, until juice sheets from spoon. The Household Searchlight

1 lb Prunes

1/4 lb Chopped nuts

1 Orange

1 c Sugar

Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits. Cut prunes in halves. Extract juice from orange. Remove white membrane from orange peel. Chop peel. Combine prunes, orange juice, peel, and sugar. Mix thoroughly. Simmer slowly, stirring constantly, until thick. Add nuts and cook 5 minutes. Mrs. Helen M. Beaver, Port Ewen, N.Y.

2 lb Rhubarb

2 Oranges

1/2 c Chopped nuts

1 Lemon

3 1/2 c Sugar

Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in 1/2-inch pieces. Combine all ingredients except nuts and heat slowly until

sugar is dissolved. Simmer slowly, stirring constantly, until mixture is thick and clear. Add nuts and cook 5 minutes. Mrs. Edward Lukasiewig, Farwell, NE.

4 qt Pitted cherries

2 c Crushed pineapple

Sugar Combine fruits and add an equal weight of sugar. Heat slowly to boiling. Simmer 3/4 hour. Pour into platters. Cover with glass and set in the sun until desired consistency is reached. Florence Taft Eaton, Concord, MA.

8 oz Sliced Fresh Mushrooms

1/2 c Vegetable Oil

1 tb Sugar

1 Clove Garlic, Minced

2/3 c Tarragon Vinegar

2 tb Salt (Optional)

4 oz Sliced Ripe Olives

1 sm Sliced Onion

1 ds Pepper

Mix all ingredients and refrigerate until time to serve. From: Syds Cookbook.