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Hazel's Chutney
Hazel's Hot Dish Recipe of the Week
The first time I gave out this simple chutney was when Chef Emeril Lagasse visited my home. Emeril calls it Hazel's Chutney. It's so simple and a perfect side dish anytime you make chicken or turkey with dressing. Guests would compliment me on the chutney, but I'd evade the issue when they asked for the recipe -- that is, until Emeril asked. It's no longer a secret.

1 can (16 ounces) whole cranberry sauce

1 can (8 ounces) crushed pineapple

1 cup chopped pecans

1/4 cup finely chopped celery

Mix well and keep refrigerated until mealtime.

Look for some country veggie recipes during the next few weeks.
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