Kumquats

Ingredients

1/2 cup water

1 cup vegetable oil

3 packages ready-made dinner rolls or appetizer rolls

3 roma (plum) tomatoes, diced

3 tablespoons chili powder

1 1/4 cups pineapple juice

1 cup brown sugar

1 cup pints kumquats

1 large orange, juiced

2 cups fresh pineapple, drained

2 cups sliced celery

1 cup fresh lemon juice

Directions

In a large saucepan bring water, oil, potatoes, tomatoes, chili powder, pineapple juice, brown sugar, kumquats, orange slices, celery and lemon juice to a boil. Stir briefly, cover and reduce heat.

Spread lightly greased cookie sheets on cookie sheets. Place 1 side of each sheet on the prepared cookie sheets. Roll each portion on the sheet, sealing completely with left edge up. Cut 3 rounded wedges into each wedge.

Bake in preheated oven for 20 minutes, or until firm

Comments

Jawal writes:

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I fell in love with this recipe very quickly. I had all the ingredients and thought it was a nice variation on plain old bread pudding. As it suggested, I put the raisins in the bread and broke them down the rest. Hubby went crazy for these, and they were a hit at a friend's house. Although they are pretty thin, I still coat them with the remaining 1/2 cup of bulgur and bake them in the oven at 350 for about 40 minutes. They are pretty rich, so maybe next time I will add another can of mushroom soup, with the raisins. I will keep you guys posted.

Kumquats

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