The Internet is jammed with recipes -- thousands of them, from apricot salsa to zabaglione, from Peoria to Peru -- by professional chefs, cooking magazines and amateur cooks.
& Here are two examples:
Baked yogurt chicken with curried fruit
Makes 4 servings
1 8-ounce carton plain yogurt
1 tablespoon lemon juice
1 tablespoon soy sauce
3/4 teaspoon ground coriander
1/8 teaspoon curry powder
1/8 teaspoon pepper
4 chicken breast halves
curried fruit (see below)
Mix yogurt, lemon juice, soy sauce, coriander, curry powder and pepper in a shallow, 10-by-6-inch baking dish.
Turn chicken in sauce to coat. Cover, refrigerate and marinate for several hours or overnight.
Bake uncovered at 375 degrees for 45 minutes or until tender, basting often with pan juices during last 30 minutes. Serve with curried fruit.
Curried fruit: Combine 2 tablespoons margarine or butter, 2 tablespoons brown sugar, 2 teaspoons curry powder and 1/4 teaspoon salt in a shallow baking pan. Bake at 375 degrees for 5 minutes. Stir to blend.
Stir in a drained, 13 1/4 -ounce can of pineapple chunks and a drained, 8 3/4 -ounce can of apricot halves. Bake 15 minutes longer, stirring two or three times.
(Source: Dairy Farmers of Ore
gon's Cheese Kitchen home page at http://www.pacificharbor.com/ pubmkt/dk/)
Mango, mustard seed and vanilla chutney
Makes about 5 cups
3 cups finely diced onion
4 cups finely diced red bell pepper
3 cups finely diced mango (about 2 medium)
1/2 cup golden raisins
1/2 teaspoon minced shallots
1/8 teaspoon minced garlic
1 tablespoon mustard seeds
1/8 teaspoon ground allspice
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 cup fresh orange juice
1/2 cup malt vinegar or red wine vinegar
2 tablespoons vanilla
In a large, heavy saucepan, bring all the ingredients to a boil. Reduce the heat and simmer, stirring occasionally, for about 1 1/2 hours, until thickened and reduced to about 5 cups. Cool and store in a jar with a tight-fitting lid. The chutney will keep, refrigerated, for a month.
Serve it with grilled chicken or meat.
(Source: Gourmet magazine via the Epicurious home page at http:// www.epicurious.com/epicurious/ home.html)
Per tablespoon: 20 calories; 0.2 grams protein; 5 grams carbohydrate; 0.1 grams fat; 3 percent of calories as fat; 0.3 grams fiber; 0 milligrams cholesterol; 1 milligram sodium. A heart-healthy recipe. Exchanges: 0.1 vegetable, 0.1 fruit, 0.1 bread.