My neighbor gave me a bushel of yellow plums. I don't know the variety but they are about 2" across with a slight greenish tinge which changes to pinkish as they ripen. The pit clings to the flesh. I tried a chutney recipe from a cooking website but it was very, very sour. I still have a lot of plums to use up and would also be interested in more recipes, maybe a hot pepper jelly. Any suggestions?

I cannot say with truth that any of these are tried and true (I only like my mango fresh and unfiddled-with), but at least you have some choices! Mango Chiffon Tart 1 baked 20cm shortcrust or biscuit pastry case 4 cups sliced mangoes 1/2 cup sugar 3 eggs, separated 3 dessertspoons water 1/2 cup sugar 1 teaspoon gelatine 3 dessertspoon hot water 1 dessertspoon lemon juice Sprinkle l/2 cup sugar over mango slices, leave for 20 minutes, and then push through a course sieve. If mangoes are very firm, simmer, with the sugar, in very little water until softened. Drain and push through the sieve. Beat egg yolks slightly, add water and half the remaining sugar, cook over low heat, stirring until mixture thickens. Sprinkle gelatine into the hot water, stir until dissolved, add to egg mixture and stir well. Add lemon juice and mango puree, chill until syrupy, stirring occasionally. Beat egg whites until stiff, slowly add remaining sugar, beating well after each addition. Beat until very stiff, fold into mango mixture. Turn into pastry case and chill until set. Mango Cream Pie 23cm baked pastry shell 10g gelatine 1/3 cup lime juice 400g tin sweetened condensed milk 1/4 cup rum (optional) 2 cups mango puree 1 cup whipping cream 2 tablespoons sifted icing sugar fresh mint sprigs for garnish Sprinkle gelatine over lime juice in a small saucepan, leave for 1 minute. Cook over low heat, stirring constantly, for 2 minutes or until gelatine dissolves. Remove from heat, and stir in condensed milk and rum. Stir mango into gelatine mixture. Pour into piecrust. Chill until set. Beat cream until foamy. Gradually add icing sugar, beating until soft peaks form. Spread over filling. Garnish with mint, if desired. Mango Tart 23cm unbaked pie shell Filling: 4 medium mangos, peeled and sliced 1/2 cup sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon ground ginger pinch of salt 1 1/2 teaspoon lime juice 4 tablespoons flour Preheat oven to 210C. Combine all ingredients well and let stand about 10 minutes. Place in chilled crust. Bake for 30 minutes. Crumb Topping: 1 cup plain, unbleached flour 1/2 cup sugar 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup butter, softened Combine the dry ingredients. Add the butter in small pieces and work mixture with hands until crumbs form. Sprinkle crumbs on partially baked pie. Return to oven and bake an additional 15 minutes or until pie is bubbly and crumbs are browned. Cool. Serve with a scoop of ice cream, if desired.

Crockpot Chicken Tortilla Soup 1 or 2 boneless chicken breasts (can be frozen), cut into thirds 1 (15 ounce) can diced tomatoes (I like del monte) 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 oz) can chopped green chilies 2 cloves garlic, minced 2 (14.5 ounce) cans chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 oz) package frozen corn 2 Tbsps chopped cilantro 7 corn tortillas Vegetable oil Place all ingredients (except cilantro, tortillas and vegetable oil) in crockpot. Cover, and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Shred chicken with forks; stir in cilantro a few minutes before serving. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips; place on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, spread tortilla strips over soup. Makes 8 servings Adapted from allrecipes by several different sources My note: I added a little sugar toward the end (after testing) and bought canned whole chilies so I could remove seeds. Also made sure I bought Mild enchilada sauce! This is really delicious (and I like that I could throw in frozen chicken :) Ann

We made these for one of our Cooking Forum Virtual dinners and they were wonderful. Just scoop out the pulp, freeze the shells, when frozen fill them with the appropriate sherbert and leave in the freezer until about 5 minutes before serving. I decorated mine with a mint leaf sprig.