|The Island Cookbook|
|by Barbara Sherman Stetson|
A collection of the best kitchen-tested recipes that the Islands of southern New England have to offer.
1 - 9 of 9 for stuffed mangoes
Cut tops off ... inch head space. Pour vinegar, sugar and water brought to a boil over stuffed peppers. Adjust caps (these may not seal). Yield 3 quarts.
Cut top off mangos, take insides ... cooked mangos. Place into Casserole dish. Pour tomato sauce over mangos. Cook at 300 degrees for 1 1/2 hours, covered.
Cut tops from mangoes and remove seeds; ... mixture. Seal. Mangoes will keep in open jar. This vinegar mixture is equally good over cooked tender beets.
About 3 hours at 325 degrees.
Wash and dry hens inside and out. Season with salt and pepper. Stuff birds with stuffing. Close opening with a skewer and tie legs together. Combine ...
In large skillet, ... with 1/4 cup mango, being careful ... Grand Mariner. Dip stuffed bread slices into ... stuffed bread slices and serve. Serving Size: 4
Saute onion in ... tender. Note: If stuffed peppers are to ... frozen until final cooking, hamburger mixture should be cold before stuffed into raw peppers.
Wash peppers and remove stems. Cut off tops and save. Remove seeds without breaking shells. Chop cabbage as for slaw. Add salt and mustard seed. Mix ...
Whip above ingredients ... do well being stuffed - just slice ... with say Bear Lake raspberries and whipped cream. Be creative and have a fun breakfast.
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