Stuffed Mushrooms

2 cloves, garlic minced or pureed with a knife
¼ cup onions, minced
1 tablespoon fresh parsley, chopped
½ cup Velveeta Italian cheese, shredded
1 6-ounce can crab meat, drained (or freshly boiled)
12 large mushroom caps, stems removed
½ teaspoon paprika

NOTE: Soft cheese, like the one in this recipe, is shredded easier when firmed by placing in freezer for 15-30 minutes.
In a mixing bowl, combine garlic, onions, parsley, cheese, and crab meat, mix well, and fill each mushroom cap with crab mixture. Place stuffed mushrooms in large skillet; cover.  Once vapor seal is formed (approximately 5 minutes) reduce heat to low for an additional 10 minutes.  Remove from skillet with slotted spoon to serving plate and sprinkle with paprika.


Apricot Apple Chutney

1½ pounds green apples chopped and peeled
6 dried apricots
¼ cup water
1 ¼ cups brown sugar
¼ cup raisins
1 onion, chopped and peeled
1 clove garlic, minced
½ cup apple cider vinegar
1 cinnamon stick
4 cloves
1 bay leaf
1 teaspoon sea salt or kosher salt
½ teaspoon cayenne pepper

Rinse apricots with cold water and dry, using chef knife slice thin. Bring water to a simmer in saucepan stir in sugar and add remaining ingredients; cover. Simmer for 40 minutes. With a spoon, remove cinnamon stick, cloves and bay leaf.