| Mango Chow - Condiments
Ingredients:
6-8 half ripe mangoes
1/2 cup currants
1/2 cup raisins
2 tablespoons finely chopped onion
1/2 teaspoon mixed powdered spices
2 cups vinegar
1 cup sugar
1/2 teaspoon white pepper
Salt to taste
1 tablespoon green ginger (grated)
Directions
Peel and dice the mango; cook with half the vinegar until
soft. Strain through a coarse sieve. Boil the fruit, spices
and seasonings in the rest of the vinegar. Combine mango pure
with the sugar and add to the spices and seasoning mixture;
allow to simmer and cook until thick. Cool and bottle.
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Banana Bread - Bread
Ingredients:
2 tbsp stick margarine -- softened
2 tbsp tub light cream cheese -- softened
1 c sugar
1 lg egg
2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c mashed ripe banana
1/2 c skim milk
2 tbsp dark rum or 1/4 tsp rum extract
1 tsp vanilla
1/4 cup chopped pecans -- toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 tsp. margarine
2 tsp lime juice
2 tsp dark rum or 1/8 tsp rum extract
2 tbsp chopped pecans -- toasted
2 tbsp flaked sweetened coconut
Directions
Preheat oven to 375¡. Coat an 8x4-inch loaf pan with cooking
spray; set aside. Beat 2 tbsp margarine and cheese at medium speed
of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine
flour, baking powder, baking soda and salt; stir well. Combine banana
and next 5 ingredients (banana through vanilla); stir well. Add
flour mixture to creamed mixture alternately with banana mixture;
mix after each addition. Stir in 1/4 c pecans and 1/4 c coconut.
Pour batter into prepared pan; bake at 375¡
for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let
cool slightly on a wire rack. Combine brown sugar and 2 tsp each
margarine, lime juice and rum in saucepan; bring to a simmer. Cook
1 minute; stir constantly. Remove from heat. Stir in 2 tbsp each
pecans and coconut; spoon over loaf.
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