Jeweled Pepper Chutney
INGREDIENTS:
8 oz Dried apricots
8 oz Pitted dates (1 1/2cups)
3/4 lb Whole brazil nuts (2 1/2
Cups)
1 c Drained red and green
Maraschino cherries
1/3 lb Red and green candied
Pineapple cut up (about 1
Cup)
3/4 c Flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 1/2 ts Vanilla
8 oz Dried apricots
8 oz Pitted dates (1 1/2cups)
3/4 lb Whole brazil nuts (2 1/2
Cups)
1 c Drained red and green
Maraschino cherries
1/3 lb Red and green candied
Pineapple cut up (about 1
Cup)
3/4 c Flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 1/2 ts Vanilla
Heat oven to 300. Line loaf pan, 9x5x3 with aluminum foil -
greased. Leaving apricots, dates, nuts and cherries whole, mix all ingredients thoroughly. Spread mixture evenly in pan. Bake 1 hours 45 minutes or until wooden pick inserted in center comes out clean. I necessary. cover with aluminum foil the last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap or aluminum foil; store in a cool place.
Recipe from Betty Crocker's Cookbook circa 1969.
greased. Leaving apricots, dates, nuts and cherries whole, mix all ingredients thoroughly. Spread mixture evenly in pan. Bake 1 hours 45 minutes or until wooden pick inserted in center comes out clean. I necessary. cover with aluminum foil the last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap or aluminum foil; store in a cool place.
Recipe from Betty Crocker's Cookbook circa 1969.