Handbook of convex geometry. Vol.A by Gruber P.M., Wills J.M. (eds.)

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Combine vegetables in a large bowl. 2. Sprinkle salt over vegetables and mix well; let stand 3 to 4 hours. 3. Drain, rinse and drain thoroughly. 4. Combine sugar, spices, horseradish and vinegar in a large saucepot. 5. Simmer 15 minutes. 6. Add vegetables and bring to a boil. 7. Pack hot relish into hot jars, leaving 1/4" headspace. Remove air bubbles, adjust 2 piece caps. 8. Process 10 minutes in a boiling water canner. 58 Curried Apple Chutney Submitted by: Annmarie Ingredients: 2 quarts chopped,peeled,cored apples (approx 16 medium) 2 lbs.

Minced onions 1 tbsp. milk 1/4 tsp. salt 1 medium size can crabmeat 1/4 tsp. red horseradish Directions: 1. Preheat oven to 375 degrees. 2. Soften cream cheese with 1 tbsp. milk. 3. Drain and flake crabmeat. 4. Mix all ingredients together and bake in a covered Pyrex dish or similar container for 30 minutes. Serve as a dip with sliced bread or crackers. You can prepare ahead of time, mix, and freeze. Optional: Top with almonds 10 min. before completion or add garnish of green parsley or paprika.

In a small bowl, whisk sour cream and egg until smooth. 5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. 6. Use your hands to press the dough against the bowl into a ball. ) 7. Place on a lightly floured surface and pat into a 7- to 8-inch circle about ¾ inch thick. 8. Sprinkle with remaining 1 teaspoon of sugar. 9. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. 10. Bake until golden, about 15 to 17 minutes.