Chutney Dipappetizers, dips 4 eggs hard cooked 3 oz cream cheese 1 tablespoon worcestershire sauce 1 tablespoon curry powder 1 dash cayenne pepper 3 dash tabasco sauce 1/4 teaspoon celery seeds 2 tablespoon mayonnaise 1 salt 1 black pepper, ground 4 tablespoon chutney chopped fine Mash eggs with cheese. Add other ingredients, adding chutney last. Chill. Serve as a dip. This keeps well in the refrigerator for several weeks. Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. J. Brown Farrior. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE] |
