easy mango chutney

mini peach raspberry pie

Mini Peach Raspberry Pie Recipe

3 cups organic peaches (frozen or fresh)
3/4 cup organic raspberries (frozen or fresh)
1/2 cup and 1 tablespoon white sugar
2 tablespoon and 3/4 teaspoon flour
3/4 teaspoon cinnamon

2 pie crusts
1 tablespoon butter, softened
2 tablespoons granulated sugar

Preheat oven to 375℉. 

If using frozen fruit, drain in a strainer to remove excess liquid.  Warm in a saucepan on low heat.  Gently fold in the sugar, flour and cinnamon. 

Roll out the pie crust and cut with a biscuit cutter, glass or bowl depending on the size of your muffin tin. Press crust into greased muffin tin.  Add fruit filling from sauce pan and top with a layer of crust.   Cut vents into the top of the crust.  Brush the butter onto the top crust and sprinkle with sugar. 

Bake for 25 - 35 minutes, until crust is golden.

Potato Cabbage Dish

1/2 small cabbage, shredded
 2 Yukon potatoes (or other type),  peeled or unpeeled
 1/2 small onion, finely chopped
 caraway seeds, to taste
 1-2 tablespoons curry powder
 1 cup grated carrots
salt and pepper, to taste
water/broth
canola oil


Cook potatoes and cube. Saute onion in a tablespoon of canola oil. Add caraway seeds.  
Mix curry powder with enough water or broth to make a paste and  add to pan. Add cubed potatoes, shredded cabbage and carrots. 
Add about 1/2 cup broth or water and salt and pepper. Cook until cabbage and carrots are done. Serve.