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Ham And Fresh Peach Chutney On Corn Bread

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains July 1995 1 Servings

INGREDIENTS

1/2 c All-purpose flour
1/2 c Yellow cornmeal
3/4 t Baking powder
1 t Salt
1 c Grated Sharp Cheddar
1 Egg
2 T Unsalted butter, melted and
cooled
1/2 c Sour cream
1/4 c Milk
24 Cured ham such as
Westphalian or or cooked
country
prosciutto ham such as
Smithfield
1/2 c Fresh peach chutney, about
1 Firm-ripe peach
1/4 c Golden raisins, chopped fine
1 Fresh serrano or jalapeno
chili seeded and chopped
fine wear rubber
gloves
1 T Finely chopped, peeled fresh
gingerroot
1 1/2 t Finely chopped shallot
1/4 t Ground cumin
1 T Sugar
1 T Fresh orange juice
1 t Fresh lemon juice
2 1/2 uit, 10 Fat 1 Other Carbohydrates

INSTRUCTIONS

To Make Corn Bread:  Preheat oven to 375F. and generously butter a
jelly-roll pan. 15 1/2  by 10 1/2 by 1 inch.  In a bowl, whisk together
flour, cornmeal, baking powder, salt and  Cheddar.  In a small bowl,
whisk together egg, butter, sour cream and milk.  Stir egg mixture into
flour mixture until just combined and spread  evenly in prepared pan.
(It is important to spread batter evenly or  corn bread will be too
thin and crisp in places.) Bake corn bread in  the middle of oven 15 to
20 minutes, or until sides pull away from  pan and top is golden. While
corn bread is hot, with a sharp knife,  loosen corn bread edges and cut
into twelve 2 1/2-inch squares,  preferably with a square cutter. With
a metal spatula carefully  transfer corn bread to a cutting board to
cool and trim.  Halve each square diagonally to form 24 triangles. Corn
bread  triangles may be made 2 days ahead and kept in a sealed plastic
bag,  chilled. Corn bread will soften slightly. If crisper corn bread
is  desired, reheat in a 350F. oven until crisp before proceeding with
recipe.  To Assemble Hors d'Oeuvres:  Top each corn bread triangle with
a folded ham slice and 1 teaspoon  chutney.  Halve and pit peach and
cut into 1/8-inch dice (about 1 1/4 cups).  In a bowl, combine peach,
raisins, chili, gingerroot, shallot and  cumin. Chill chutney, covered,
at least 1 hour and up to 2 hours.  About 1 hour before serving, stir
in remaining ingredients and salt  and pepper to taste. Serve chutney
at room temperature. Makes about 1  1/2 cups.  Can be made in 45
minutes or less but requires additional unattended  time.  Makes 24
hors d'oeuvres.  Gourmet July 1995  Converted by MC_Buster.  Per
serving: 1218 Calories (kcal); 56g Total Fat; (40% calories from  fat);
25g Protein; 158g Carbohydrate; 308mg Cholesterol; 2657mg  Sodium Food
Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable;  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

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