PINEAPPLE CHUTNEY
1 cup Willie’s Zucchini Relish 1 tsp orange zest 1 cup diced pineapple 1 tsp chopped fresh mint ¼ cup Olive oil 2 tbsp Balsamic vinegar Salt & Pepper
Combine ingredients into a bowl mix together and let sit for up to 3 hours or more.
Serve with cold pork tenderloin or beef tenderloin.
WILLIES GOURMET SANDWICHES
1 fresh Italian style roll Thin sliced cold pork tenderloin or turkey breasts 1 tbsp Willie's Pineapple Chutney Baby spinach leaves enough to cover bread
l Strub Family Brine Recipe l Pickled Potato Salad l Pickled Egg Salad l l Fried Dill Pickles l Hot and Zesty Dill Pickles l Basil and Pickled Pepper Dressing l l Strub Family Pickle, Bean and New Potato Salad in Mustard Dill Vinaigrette l l Strub's Pickled Bloody Mary l Strub's Sweet Gherkintini l Creamy Dill Beurre Blanc l Sauerkraut Chocolate Cake l Sauerkraut Apple Cake l Loree's Chili Sauce Chicken I Mr. King's German Style Potato Salad I Red, White and Blue Savory Potato Salad I Dilly Potato Salad I The Best Potato Salad Ever I Cajun Hot Pepper Potato Salad I I Willie's Chopped Egg Salad I 'Willie's Tuna Salad I Willie's Chicken Salad I I Willie's Pineapple Chutney I Willie's Tartar Sauce I Willie's Mussels I Willie's Salsa I I Willie's Apple Cranberry Chutney I
© 2003 Strub Brothers Limited
