2 8 oz pks cream cheese softened
   1 tsp.dry mustard
   2 Tbls. finely chopped 
      green onions including 
      4" green tops
   1 tsp. curry powder
   1 10oz jar Chut Nut Colonial Chutney 

Blend Chutney slightly.  
Remove from blender.  
Put about 1/8 of chutney 
aside and mix rest 
well with other ingredients.  
Mound on serving dish. 
Spread chutney that was 
put aside over mound.
Sprinkle with green 
onions.
Regrigerate until about
1/2 to 1 hour before 
serving.  
Serve with your favorite 
crackers.

Mi-Lem

Marinate cut boneless chicken breasts
in ½ cup Mi-Lem', ½ cup low sodium soy
sauce, 1 Tbsp. each finely minced
garlic and ginger and 1 Tbsp. dry 
sherry (optional). Stir fry chicken and
desired vegetables. Remove from pan and
set aside. Add marinade and 1 cup
chicken broth to pan drippings and
simmer. Thicken with corn starch.
Return stir fry to pan, heat and serve.

Mi-Lem 
Giroux Triple Sec 
Club Tahiti Margarita Salt 


In cocktail shaker blender 
 mix 2-1/2 jiggers Mi-Lem',
 ¾ jigger Tequila, ½ jigger Giroux 
 Triple Sec. 
If desired, before pouring Margarita 
 into cocktail glass, moisten rim with 
 Mi-Lem', turn upside down and twist 
 rim in Club Tahiti Margarita Salt.

Oriental Sesame marinade
   Angel hair pasta
   Firehouse sesame marinade
   Dried pepper flakes
   Scallions
   Pea pods

  2 small 3oz cream cheese
  1 cup shredded sharp cheddar
  4 tsp. sherry
  ½ tsp. curry
  1 10oz jar Chut Nut 
    Colonial Chutney

Beat all but chut nut. 
Spread on pie plate ½ inch thick. 
Refrigerate. 
Before serving, pour one jar
 chutney, and top off with scallions. 
Use wheat crackers to dip. 

  16oz cream cheese
  ¼ tsp. curry 
  10oz jar chutney
Whip together. 
Make ball.
Roll in pecans. 

  8oz cream cheese
  1 tsp lemon juice into cream cheese
  ½ jar Raffetto Chut Nut
  1 tsp dry mustard
  1 tsp curry
  ¼ crushed nuts (pecans) 

Mix all with fork.
Keep refrigerated until ready
 to serve.

  8 Tablespoons (1 stick) unsalted 
   butter
  4 cups whole Raffetto chestnuts
  1 carrot, peeled and sliced
  1 parsnip, peeled and sliced
  1 cup chopped, peeled celery root
  7-1/2 cups chicken stock or canned 
   low-salt broth
  1/2 cup Madeira wine
  2 fresh parsley sprigs
  Pinch of freshly grated nutmeg
  Salt and freshly ground pepper
  Sour cream
  Cayenne pepper

Melt 4 Tablespoons butter in heavy 
large skillet over medium heat. 
Add chestnuts and saute until heated 
through, about 5 minutes. 
Set aside. Melt remaining 4 
Tablespoons butter in heavy large 
pot over medium heat. Add carrot, 
parsnip and celery root and saute 
until soft, about 7 minutes. Add 
stock and bring to boil. Reduce heat
to low. Add Raffetto Chestnuts, 
Madeira wine, parsley, nutmeg, salt 
and pepper. Simmer 15 minutes. Puree 
soup in batches in processor (can be 
prepared 2 days ahead; cover and 
refrigerate). Transfer soup to heavy 
large saucepan. Bring to simmer, 
stirring frequently. Adjust seasoning. 
Ladle into bowls. Top each with dollop 
of sour cream; sprinkle with cayenne. 
Serves 6. 

Raffetto whole/prepared chestnuts

Melt 1/3 cup butter; add and sauté ½ 
cup each 
chopped onions, diced celery; add 1½ 
cups simmering
poultry broth. Drain 1lb. tin Raffetto 
chestnuts, crumble, 
add to 8oz of stuffing cubes for 
stuffing; mix with celery, 
onions and broth. Place in casserole 
dish and bake at
400 degrees F. 30 to 40 minutes. 

  4 Tablespoons (1/2 stick) unsalted 
    butter
  1 medium onion, chopped
  3 cups diced (1/4in.) cooked sweet 
    potatoes
  2 cups diced cooked turkey, chicken 
    or duck
  1 cup diced Raffetto chestnuts
  2 large egg yolks
  6 Tablespoons heavy cream
  1/8 teaspoon ground nutmeg
  Salt and freshly ground pepper

Melt butter in large nonstick skillet 
over medium heat. When foam subsides, 
add onion and saute until softened, 
about 5 minutes. Meanwhile, combine 
sweet potatoes, turkey, and egg yolks 
in large bowl, stirring gently. Add 
mixture to skillet and cook, stirring 
frequently, until heated through, 
about 5 minutes. Stir 4 Tablespoons 
cream, Raffetto Chestnuts, the nutmeg, 
salt and pepper. Increase heat to 
medium-high and cook stirring 
frequently, until lightly browned, 
about 5 minutes. Pour remaining 2 
Tablespoons cream around edge of 
skillet, shaking pan so cream flows 
under hash. Cook, shaking pan 
frequently, until bottom is well 
browned, 4-5 minutes. 

  3 pounds of sweet potatoes 
  3 apples, peeled and sliced 
  ¼ cup lemon juice 
  1 cup Raffetto Whole Chestnuts
  1 stick sweet butter 
  ½ cup brown sugar
  ½ cup honey 
  2 Tablespoons dark rum 
  ½  teaspoon cinnamon 
  ¼ teaspoon ginger 
  ¼ teaspoon mace 

Bake sweet potatoes at 400 degrees; 
cool, peel, and slice. Toss apples 
with lemon juice. Butter 14 inch dish. 
Arrange potatoes and apples; sprinkle 
on chestnuts. Heat butter, brown 
sugar, honey, rum and spices, till 
sugar is melted. Pour over all. Bake 
at 400 degrees for 30 minutes; baste 
occasionally. Broil till lightly 
browned

Yield: 6 servings

  Few tablespoons lemon juice
  ¾ c     White wine
  1½  c  Raffetto Whole Chestnuts
  1/3 c   Apple juice 
  5 tb     Maple syrup
  ¼ ts     Nutmeg
  1/3 c    Raisons or currants
  Mint leaves & thin orange slices for
   garnish
  1/3 c    Soy milk
  1 ts      Cinnamon
  6 ea     Sweet apples
  Additional cinnamon
  3 tb     Margarine
  1 ea     Cinnamon stick

Instructions: 
1. Preheat oven to 350F.
To prepare chestnuts heat the Raffetto 
Whole Chestnuts in their liquid till 
heated through.
Drain & rinse hot chestnuts under cold 
water. 
2. In a food processor, combine 
chestnut meat with soy milk, juice, 4 
tbls. maple syrup, 1 tes. cinnamon & 
nutmeg. Fold in raisons or currants. 
3. Peel apples & remove core from top, 
leaving the bottom intact.
4. Hollow out the apple 
leaving a ½ “ shell. Brush shell with 
a lemon juice to prevent 
discoloration. Sprinkle inside with a 
little cinnamon. 
5. Chop scooped out apple & mix
with chestnut puree.
6. Fill apple shells with 
chestnut-apple stuffing. Place in a 
grease proof dish & 
pour wine & remaining syrup around the
base of the apples. Add margarine & 
cinnamon stick to the pan. 
7. Bake 30-40 minutes basting 
ocasionally with the mixture. Garnish 
and serve. 

6-8 cups baby spinach leaves,
well washed
2 spring onions, finely chopped
3 rashers bacon, chopped or shredded
3-4 tablespoons extra virgin olive oil
2/3 cup Raffetto Whole Chestnuts
1 clove garlic
little balsamic vinegar
salt and coarsely ground pepper
Shake leaves as dry as possible and 
set aside. 
Prepare spring onions and add to
spinach. Coarsely chop 
Raffetto chestnuts. 
Heat oil in a pan and add bacon, 
chestnuts and garlic and saute until 
bacon is cooked. 
Add balsamic vinegar and mix. 
Pour over the greens, toss well and 
serve at once. Serves 4. 
Hint: For a change of flavor:
substitute walnut oil for olive oil.
A lightly chopped, hard-boiled egg
(still warm) may also be chopped 
through the spinach leaves.

This drink is a cocktail made 
with Rye, blended or Canadian 
wiskey(personal choice)  Served 
over ice, perfect for a 
pre-dinner cocktail.  
Invented by George Griffin 
of Valley Stream NY in the 
1960's.  
Family tradition ever since.

Start with a rock glass, 
fill with ice cubes.  
- two drops of Bitters
- 1.5 oz of choice Wiskey
- .5 to .75 oz of Milem 
   (to taste)
- 1/4 to 1/3 teaspoon of 
   Cherry Juice
- one maricino cherry

Stir with coctail stir stick, 
20 times in each direction.

Enjoy

1 bottle soy sauce
1 bottle worcester sauce
2-3 pks. small party wings
1 bottle of Giroux Grenadine

Marinade wings in soy sauce 
and worcester sauce for a 
few days.  
The longer the better!
The darker the better!!!

Put wings in roasting pan. 
Pour the Giroux Grenadine 
heavily over the wings.  
Bake in 375 for one hour 
and fifteen minutes.

1 jar Raffetto Colonial Chutnut Chutney 
1 cup sour cream
little sausages

Mix all well and heat in warm oven
for 20 minutes.


serve warm with little toothpicks.

1 lb elbow macaroni
1 cup mayonnaise
2 tablespoons curry powder 
1/8 cup wine vinegar
1 cup thinly sliced radishes
1 sweet bell pepper, diced 
3/4 cup peeled,seeded,thinly
sliced cucumber
1 cup chopped scallions
1 cup chopped celery
2/3 cup finely sliced carrots
1/2 cup finely chopped chutney 
salt and freshly ground pepper

Combine the curry powder, 
mayonnaise, and vinegar. 
Set aside.

Cook the pasta in boiling salted
water until tender and 
drain well. Add the mayonnaise 
mixture to the pasta while 
the pasta is still warm. 
Allow the macaroni to cool and 
add the prepared vegetables 
and the chutney.  
Season to taste with salt 
and pepper.

The salad is best if taken from
the refrigerator a half hour
before serving.

2 tabelspoon butter
1-small green pepper(diced)
2-bunches small green onion(diced)
1-can cream of mushroom soup
1/3 cup milk
1/3 cup sour cream
2 cups cooked shrimp(small)
1 to 1-1/2 teaspoon curry powder
10 oz jar Raffetto Chut-nut Chutney
(no substitute will do)
lightly salted dry roasted peanuts
3 or 4 cups steamed rice

Saute 1/4 cup each(green pepper and
onion) in butter till very limp. Do
not brown. Add curry powder, cook just
enough to bring out aroma. 
Add cream of mushroom soup, 
sour cream, and milk. Simmer 
for few minutes. Just before 
serving, add shrimp and cook 
till heated through.

Serve over individual servings 
of rice. Top with Raffetto
Chut-nut, remaining green onion,
green pepper, and peanuts to taste. 

Makes 2 large or 4 small servings

As read off the side of the cups we
found piled up next to our hotel bed
the next morning from an evening we
don't quite remember... says we were
at The Tiki Bar, The Holiday Isle -
Islamorada

1/2 oz Bacardi 151 Rum
1/2 oz Bacardi Select Rum
7/8 oz Hiram Walker Blackberry Brandy
7/8 oz Hiram Walker Banana Liqueur
5/8 oz Giroux Grenadine
1 oz   Giroux Lime Juice

Freeze in blender and serve in 12 oz
glass ENJOY!

1-3/4 oz. Remy Martin V.S.O.P
1/4 oz. Cointreau
2 oz. Mi-Lem Sweetened Lemon Juice


Shake. Sugar rimmed glass 

4 Jigger Coconut juice 
1/2 Jigger Light rum 
1 Jigger Pineapple juice 
1/2 Jigger Sweetened lemon juice 
1/3 Jigger Green syrup 

1lb lean ground lamb
2/3 cup fresh breadcrumbs
1/3 cup Raffetto Chut-Nut Colonial Chutney
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1(10-ounce) package frozen chopped
spinach -- thawed, drained and squeezed dry
2 garlic cloves -- minced
4(2-ounce)onion sandwich buns
1/4 cup Raffetto's Chutney

Combine the first 8 ingredients in a
medium bowl. Divide the lamb mixture
into 4 equal portions, and shape into
1/2-inch-thick patties. Prepare
grill or broiler. Place the patties on
a grill rack or broiler pan, and
cook 7 minutes on each side or until
the lamb is done. Place the patties
on bottom halves of sandwich buns, and
spread each patty with 1 tablespoon
savory chutney. Cover with sandwich
bun tops. 

Source:
  "Cooking Light, May 1998, p.136"

5  cups day-old multigrain or whole-
wheat bread,cut into 1/2 - inch cubes

5  cups day-old white bread,
cut into 1/2-inch cubes

1  lb. can Raffetto chestnuts chopped
1  cup dried figs, chopped
2  tablespoons olive oil
1  medium onion, finely chopped(1 cup)
2  stalks celery, finely chopped (1 
1/2 cups)
1  cup chicken stock or broth
1  teaspoon fresh thyme leaves
2  eggs, lightly beaten
1  teaspoon kosher salt
1/8  teaspoon freshly ground pepper

In a large bowl, combine the bread,
chestnuts, and figs; cover and 
set aside. 
In a large skillet, heat the
oil, onion, and celery over medium-
high heat and cook 5 minutes, stirring
occasionally. Add the chicken stock
and thyme, heat to a boil, and remove
from heat. (The recipe can be made to
this point up to 1 day ahead. Cover
and refrigerate the stock and bread
separately.) 
Add the stock to the bread mixture,
along with the eggs, salt, and pepper.
Toss to combine. Place in a baking
dish and cover with aluminum foil. 
Bake with the turkey during the
first hour of cooking. 

Yield: 8 servings

During the last half hour of 
roasting, add a 1/2 cup of 
GIROUX GRENADINE to pan gravy.
For rosy glaze and sealing in of 
natural flavors baste turkey at 
least 3 times with this blend...
mmm delicious.

8 veal cutlets 
1 tablespoon butter 
1/2 tablespoon sugar 
1 cup cream 
1 lb  Can Raffetto Prepared Chestnuts 
1/2 teaspoon salt 
Dash of cayenne 

Press Raffetto Chestnuts  through sieve,
and add cream, butter and sugar.
Simmer for 10 minutes.

Brush cutlets with butter, 
sprinkle with salt, pepper 
and cayenne.  Broil cutlet on 
each side.

Pour warm sauce over cutlet.

 
2 CUPS CUBED COOKED CHICKEN 
OR TURKEY MEAT
1-2 TABLESPOONS BUTTER
1 SMALL YELLOW ONION(DICED)
1 10 1/2 OZ. CAN CONDENSED 
CREAM OF MUSHROOM SOUP
3/4 CUP SOUR CREAM
1/4-1/2CUP 1 OR 2% MILK 
(TO THIN OUT SAUCE)
2 - 3 TABLESPOONS CURRY POWDER
PINCH OF CAYENNE PEPPER 
TO KICK IT UP A NOTCH)OPTIONAL)
PINCH OF SALT
1 JAR RAFFETTO CHUT NUT 
COLONIAL CHUTNEY 

2 CUPS HOT FLUFFY RICE
 
COOK CHOPPED ONION IN BUTTER TILL
TRANSLUCENT.  ADD CREAM OF MUSHROOM
SOUP, SOUR CREAM AND MILK AND STIR.
ADD CURRY POWDER, CAYENNE AND SALT.
STIR WELL.  IF TOO THICK, ADD MORE MILK.  
ADD THE CHICKEN AND HEAT THRU
TILL BUBBLY HOT.   ADD EXTRA 
SEASONINGS ACCORDING TO TASTE.  
CAN GARNISH WITH PARSLEY AND 
SERVE OVER RICE.

 
RAFETTO'S CHUTNEY GOES SPECTACULAR
WITH THIS DISH.  ALSO STRING BEANS
WITH TOASTED ALMONDS IS A GREAT
VEGETABLE SIDE DISH.  
 
SERVES 4....ENJOY!!!!!!!

Paprika
Minced Garlic (few cloves)
Salt & Pepper to taste
4 onions (cut up for roasting pan)

In small bowl mix:
Paprika, garlic, salt & pepper.
Add water to make a paste.
Apply paste to outside and inside
of Chicken.
Add cut onions to roaster and
add small amount of water to 
bottom of pan.

Bake at 350 for 1.5 hours until
bird is fully cooked.
Generously pour 
Giroux Grenadine Syrup over top
of bird.
Rais ove to BROIL and raise pan 
to top of oven.
Broil 2 to 3 minutes or until brown.
Turn bird over and repeat.

In a blender combine
1 cup Mi-Lem
1 cup Orange juice
1 cup Canadian Whiskey
fill with ice and blend
Excellent whiskey sour

Curried Turkey or Chicken Salad

3-1/2 Cups Cold, cooked, 
white meat turkey or 
chicken, 
cut into ½” cubes
1/2 Cup Mayonnaise
1/4 tsp. Garlic powder
1-1/2 tsp.Curry powder
1/8 tsp.Cayenne pepper
1/2 tsp.Dijon Mustard 
2tsps.Lemon juice
2Tbs.Raffetto Colonial ChutNut 
Chutney
2 Green onions, thinly sliced, 
tops included
1Small Apple, peeled and diced
2/3 Cup Celery, thinly sliced
1/4 Cup Raisins 
3 Tbs.Toasted, slivered almonds

In a bowl combine the mayonnaise,
garlic powder, curry powder, 
cayenne, mustard, lemon juice  
and chutney. Add the green 
onions, apple , celery and 
raisins.
Fold in the turkey and sprinkle 
the almonds on top.  Chill.  
The salad tastes best if it is
allowed to warm up slightly
before being served

Equal Parts of:
Mi-Lem
Giroux Triple Sec
Burbon

Mix well with chopped ice.

Add fruit to glass for garnish

2 cups semi sweet chocolate chips
1 stick of butter
1/4 cup sugar
1/4 cup water
1 tsp instant coffee
3 eggs

Preheat oven to 425.
Butter 9 inch pie plate.
Cut out wax paper for bottom
of plate.  Butter well.
In sauce pan add chocolate
chips, water, coffee, sugar and
1/2 stick of butter.
Heat at medium heat for 2-3
minutes until all is melted.
Remove from heat and let cool.
Add eggs one at a time and wisk 
well after each egg.
Pour into pie plate and bake 
for 10 minutes.
Cake is not completely set in the
middle.  Cover and chill overnight.
When redy to serve remove from 
fridge until at room temperature.
Invert onto serving plate.
Remove wax paper carefully. 
Slice cake and pour Raffetto Raspberry
Melba Sauce over each slice.

1 Tbls. Minced Onions
1/3 cup soy sauce
1/3 cup oil
3 Tbls. Red Wine Vinegar
2 Tbls. Raffetto Colonial Chutnut
  Chutney
1/8 Tsp. Garlic


Mix well and use as dressing or marinade your favorite meat for
few hours