From the UTJ’s Southern test kitchen and Chef Andrea comes this fabo recipe: 1 Grated Green Apple 1 Stalk Finely Chopped Celery 1 Small Finely Chopped Onion 1/2 Bottle (small) Chutney or 3 oz Apricot Preserves 2 T Lemon Juice 1/2 Cup Finely Chopped Parsley 4 to 6 Shakes Bottled Hot Sauce 1/2 tsp Salt Continue Reading »
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