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18
Recipes
Mango Pineapple Salsa
Ingredients:
2 cups (473 ml) chopped fresh pineapple
1 orange, peeled and chopped
1 cup (237 ml) chopped fresh mango
1/2 cup (118 ml) chopped red pepper
1/2 cup (118 ml) pineapple juice
1/4 cup (59 ml) chopped fresh cilantro
1/4 cup (59 ml) chopped onion
3 tablespoons (44 ml) apple cider vinegar
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.3 ml) black pepper
Directions:
1. Stir pineapple, orange, mango, red pepper, pineapple juice,
cilantro, onion, cider vinegar, salt and pepper in a large bowl.
2. Cover with plastic wrap and refrigerate until ready to serve.
Serves: 6 to 8
Curried Cheese Ball
Ingredients:
1 package (8 oz. [227 g]) cream cheese, softened
1/2 cup (118 ml) finely shredded Colby and Monterey jack cheese
2 tablespoons (30 ml) chopped chives
2 tablespoons (30 ml) Major Grey’s chutney
1 tablespoon (15 ml) curry powder
1/2 cup (118 ml) chopped lightly salted dry-roasted peanuts
1/4 cup (59 ml) cilantro, chopped
Directions:
1. Mix cream cheese, shredded cheese, chives, chutney and curry
powder in small bowl until well blended.
2. Cover and refrigerate several hours.
3. Stir peanuts and cilantro together in a small bowl. Place cream
cheese mixture on a sheet of plastic wrap or waxed paper and roll
into a ball.
4. Sprinkle peanut mixture over cream cheese; roll to coat entire ball.
5. Cover and refrigerate several hours for flavors to blend. Serve with
crackers.
Serves: 20 to 22
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