RecipesJoan’s Pear Chutney Kosenko
4 cups pears cut into 1-inch dice
1 cup light raisins
I cup cider vinegar
¾ cup sugar
1/8 teaspoon salt
½ teaspoon each ginger, cinnamon, allspice
¼ teaspoon ground cloves
2 fresh green or dried red chilies, chopped
1 medium onion, chopped
Bring to a boil and cook, stirring occasionally, for 30 minutes. Spoon into hot sterilized jars.
Grilled Andouille Sausage and Sweet Potato Salad
Steam until just about tender (10 to 20 minutes depending on how fresh they are):
3 pounds quartered sweet potatoes (peel if you want to)
Drain and set aside to cool.
Preheat grill or broiler, and cook, turning frequently, until well browned:
½ pound (or less) andouille sausage (kielbasa or chorizo may be substituted)
Remove from grill, quarter, and slice ¼ inch think.
In a medium bowl, wish together until well blended:
3 tablespoons grainy mustard
3 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
Cut sweet potatoes into ½-inch cubes, and put in large mixing bowl. Pour dressing over them and add:
sausage, salt and pepper to taste
1 large red onion, chopped
Mix well but gently so sweet potatoes hold their shape. Sprinkle with
½ cup chopped parsley
Serve warm or cooled. A splendid dish, fit for company. Also keeps well.