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4 peppered bacon slices
1 tablespoon chopped onion
1 stalk celery
2 tablespoons butter
2 tablespoons unbleached flour
1 cup Rhubarb chutney
1 cup beer – English ale
2 tablespoons fresh parsley chopped

Boil potatoes in medium sized saucepan until just tender then slice. (You can leave skin on or peel the potatoes).

Fry bacon until crisp then break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add chutney then slowly stir in beer, bring to boil, stirring constantly. Pour mixture over potatoes then sprinkle potatoes with parsley. Toss lightly and let stand one hour.
Add bacon mixture; toss gently and serve.

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Peel two sweet potatoes and cut it into wedges. Toss with two tablespoons olive oil, salt and pepper and bake at 500 degrees for about 30 minutes.

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-3 Tablespoons butter
-1 2 pound red cabbage, halved and sliced into ¼ inch slices
-1 large yellow onion, halved and sliced into ¼ inch slices
-1 ½ cups red wine
-1 cup water
-1 cup Virginia Chutney Cranberry Chutney
-1 bay leaf
-1/2 teaspoon cinnamon
-1 ½ teaspoons salt
-1/2 teaspoon pepper

In a large dutch oven over medium heat, melt the butter until the foaming subsides. Add the onions and cook until softened, about 3 minutes. Add the cabbage and cook until wilted and slightly browned, stirring often, about 15 minutes.

Add the wine, water, chutney, bay leaf, cinnamon, salt and pepper and bring to a boil. Reduce heat and cover. Simmer the cabbage for about 1 ½ hours, until very tender. Remove bay leaf and serve.