Chhiwate

8 sl Bread

1 tb Butter

4 oz Chopped ham

1/2 c Grated cheddar cheese

Mango chutney Grated Parmesan cheese Paprika to taste Make
toasted bread croutons: Using a small glass, cut 2-inch rounds out
of slices of bread (you’ll get about two per slice).
Lightly toast
both sides of bread.
Heat butter, ham and cheese together.
Spread
on toasted bread croutons.
Top with a dab of mango chutney and
grated Parmesan cheese.
Brown slightly under broiler.
Sprinkle with
a little paprika and serve hot.
Note: If you make your own French
bread, make a loaf smaller in diameter.
Freeze, then slice frozen
to crouton thickness or thinner.
Makes for better base.

2 lb Russet potatoes

Olive oil spray 1/4 ts Turmeric

1/2 ts Cumin

1/4 ts Cayenne

Salt & pepper Preheat oven to 400F.
Remove oven racks &
spray them with oil.
Wash potatoes & slice them lengthwise into
sticks 1/2″ thick or crosswise into rounds 1/3″ thivk.
Trnasfer to
a baking pan & spray well with oil.
Add seasonings & toss
to coat.
Place the rounds in a single layer on the oven racks.
Place the racks in the centre of the oven.
Bake until the potatoes
are tender, with a deep, golden-brown crust, about 20 to 25
minutes.
Serve piping hot.

2 lb Cucumbers or 2 24oz.dill pic

3 lb Cawliflower

2 lb Green beans or 4 15oz.
tins

2 lb Red peppers

5 8oz.
tins tuna fish

5 16oz.
jars stuffed olives

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