
                    Maple Creme Brule
                    by Pastry Chef Pat Oliver
                    La Brioche Bakery
                    Montpelier, VT


1 quart heavy cream
10 egg yolks
1/3 cup maple syrup
1 vanilla bean


1.  Heat cream with vanilla bean.  Do not scald.
2.  Whisk syrup together with yolks.  Whisk in some of the cream
    to temper.
3.  Add above mixture to cream and whisk.
4.  Pour into oven-proof baking cups and bake in a water bath at
    325 until set, approximately 1 hour.

Yield: 6 deep custard cups


==============================================================

                        Mexican Casserole

1 1/2 cups chopped cooked turkey or chicken
1 12 oz jar chicken gravy
1  8 oz carton sour cream
1  4 oz can diced green chili peppers, drained
2  green onions, sliced
2  tablespoons sliced pitted ripe olives
1 1/2 cups coarsly crushed corn chips
1 1/2 cups shredded cheddar or Monterey jack cheese (6 oz)
1  large tomato, chopped
   shredded lettuce

In large mixing bowl combine the turkey, gravy, sour cream,
chili peppers, green onions, and olives.  Grease the sides of a
microwave-safe 1 1/2 quart casserole.  Sprinkle one-third of the
corn chips over the bottom of casserole.  Pour half the turkey
mixture over the chips.  Top with half the cheese.  Repeat
layers, reserving last portion of corn chips.

Bake in conventional oven at 350F for 30-35 minutes or until hot
and bubbly.
OR
Microwave covered, on 100 percent power (high) for 9 to 12
minutes or until heated through, stirring once.

Top with reserved corn chips.


Recipe provided by Connecticut Dairy Industry Council

==========================================================

                            Tamale Pie

2 pounds lean ground beef
2 medium green and/or red sweet peppers, seeded and chopped (2 cups)
1 medium onion, chopped
1 11 oz can condensed nacho cheese soup
2 2 1/4 oz cans sliced pitted ripe olives, drained (1 cup)
1 8 oz jar mild chunky salsa (3/4 cup)
1/4 cup water
2 8 oz pkgs corn muffin mix
3/4 cup shredded Colby cheese (3 oz)
    cherry tomatoes, quartered (optional)
    whole pitted ripe olives (optional)

In a 12-inch skillet cook ground beef, peppers, and onion till
meat is brown.  Drain off fat.

Stir in soup, sliced olives, salsa, and water.  Bring to boiling;
reduce heat.  Simmer, uncovered, for 5 min.  Remove from heat.

Meanwhile, prepare corn muffin mix according to package
directions.  Spread half of the muffin batter into a greased
13x9x2-inch baking dish.  Spoon the hot meat mixture over the
muffin layer.  Carefully spread the remaining corn muffin batter
over the meat mixture.

Bake in a 350F oven for 30-35 min. or until muffin layer is
golden.  Top with cheese.  If desired, garnish with tomatoes and
whole olives.  Cut into squares.

Makes 12 to 15 servings.


Recipe provided by Connecticut Dairy Industry Council

=================================================================

                  Cheesy Broccoli-Carrot Casserole

1 10 oz package frozen, or 3 cups fresh, chopped broccoli
1/4 cup chopped onion
1 can (10 3/4 oz) Cream of Chicken soup
1/2 cup Vermont sour cream
1 cup Vermont sharp Cheddar Cheese, shredded
1 cup shredded carrots
1 tablespoon All-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
3/4 cup herb seasoned stuffing mix

In a saucepan cook chopped broccoli and chopped onion in a small
amount of boiling water for 5 minutes.  Drain and set aside.
In a 1 1/2 quart casserole combine soup and sour cream.  Stir in
shredded carrots, flour, salt, and pepper.  Fold in drained
broccoli-onion mixture and cheese.  Combine stuffing mix and
butter, sprinkle over vegatables.  Bake at 350 for 25-30 minutes
or until heated.  Serves 6.

From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
No copyright shown.

==========================================================

                    Cheese Vegetable Chowder

2 cups chopped cabbage
1 cup chopped onion
1 cup celery slices
1 cup frozen peas, thawed
1 cup thin carrot slices
1/2 cup (1 stick) butter
1 can (12 oz) cream style corn
2 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
2 1/2 cups (10 oz) Vermont sharp cheddar cheese, shredded

Saute cabbage, onion, celery, peas, and carrots in butter in 3
quart sauce pan for 8 to 10 minutes or until vegetables are
tender, stirring frequently.  Add corn, milk, and seasonings;
heat over low temperature 15 minutes, stirring occasionally.
Add cheese, stir until melted.  Yield: Approximately 2 quarts.

From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
No copyright shown.
============================================================

                    Vermont Honey Dressing

2/3 cup sugar
1 teaspoon dry mustard
1 teaspoon paprikw
1/4 teaspoon salt
1 teaspoon celery seed
1/3 cup honey
5 tablespoons vinegar
1 tablespoon lemon juice
1 cup salad oil

Combine all ingredients in a blender, adding oil last and pouring
in slowly while other ingredients are blending.  Blend until smooth.
Serve over cottage cheese and fruit.

From The Taste of Vermont, Vermont Agricultural Enterprises, Inc.

=====================================================================

                Vermont Cottage Cheese Salad

1 package orange Jello (3 oz)
1 container Vermont cottage cheese (16 0z)
1 can crushed pineapple (1 lb 4 oz), drained
1 can mandarin orange segments (1 lb), drained
1/2 pint whipping cream, whipped

Combine Jello with cottage cheese, fold in remaining ingredients.

From The Taste of Vermont, Vermont Agricultural Enterprises, Inc.

===================================================================

                            Apple Shake
                            2 servings

1 cup vanilla ice cream
2 cups COLD apple cider
2 ripe bananas
1/2 teaspoon ground cinnamon

Combine all ingredients in a blender and blend until smooth.
Pour into glasses and enjoy!




                            Apple Smoothie
                            2 servings

2 cups apple sauce
1 cup apple cider
1 cup orange juice
2 tablespoons Vermont maple syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Combine all ingredients in a blender and blend until smooth.
Pour into glasses and serve.

From In Season, a publication of the Vermont Department of
                Agriculture, Food and Markets
========================================================================

                            Buttercup Squash
                            Barnard Inn Style
                        by Chef/Owner Sepp Schenker

1 medium buttercup squash
1/4 cup butter
salt & nutmeg
1/4 cup of Vermont maple syrup
2 large Cortland apples
12 cranberries
sugar syrup (one part sugar to one part water)

Blanch cranberries in sugar syrup, being careful not to boil.
(They shouldn't burst.)  Cool and leave in syrup for one hour or
refrigerate overnight.
Slice the apples into 1/4 inch (approximately) slices and spread
on buttered tray.
Cut one medium buttercup squash (unpeeled) into eight pieces and
steam until the inside is soft, while the shell remains somewhat
firm.  Scoop out slightly cooled meat and mash.  Whip the mashed
squash with about one-fourth cup of butter, nutmeg, and salt to
taste, and about one-fourth cup of maple syrup (depending on
dryness of the squash) to achieve a consistency that will hold
its shape.  Squeeze through a piping bag (or substitute) and
mound onto the apple slices.  Cortland preferred because it
doesn't discolor quickly.)  Place a blanched cranberry on top.
Just before serving, heat on buttered tray in preheated 350 oven
for 10-15 minutes.  These may be prepared ahead and refrigerated
until ready to heat and serve.

From In Season, a publication of the Vermont Department of
                Agriculture, Food and Markets

====================================================================

                            Curried Squash
                         by Chef Deedy Marble
                           The Governor's Inn
                           Ludlow, Vermont

This handsome potage has many personalities as it may be presented
in a variety of ways: hot, cold, pureed, or country style.

1 onion, chopped
1 large leek, chopped
1 bunch scallions, chopped
3 medium zucchini, grated
3 medium summer squash, grated
3 teaspoons curry powder
salt and white pepper
6 cups chicken stock
3 potatoes, peeled and sliced
1 cup heavy cream
1 stick sweet butter

Chop the onion, the leek, and the scallions.  Reserve a little of
the grenner parts of the scallions for garnish.  Grate the
squashes, seeds and all.  In a heavy pot melt the sweet butter.
When the butter foams and is quite fragrant, add curry powder,
and cook while stirring for 2 or 3 minutes.  Add the onions,
leeks, scallions, and squash, and season to taste with salt and
pepper.  Saute this mixture briefly, then turn down the heat,
cover, and cook until squash is soft and juices have been
extracted.  Uncover, and evaporate half of the juice.  Add the
chicken stock and potatoes.  Cook uncovered for 15 minutes, or
until potatoes are just cooked through.

To Serve: Hot, country style - add the heavy cream and serve in
warmed soup bowls.  Pureed - chilled or hot - let the soup
mixture cool, then puree in batches in food processor or blender.
Strain the puree.  Stir in heavy cream.  Serve iced or heated.
Garnish with reserved scallions.

Will serve 12.

From In Season, a publication of the Vermont Department of
                Agriculture, Food and Markets.
================================================================

                        Apple Brandy Cake

2 cups flour
1 3/4 cups sugar
1 Tsp. baking soda
1/2 to 1 cup nuts
1/2 cup raisins (optional)
2 cups diced apples
2 Tbsp. Applejack (brandy)
3 eggs
1 cup oil
1 Tsp. vanilla

Combine flour, sugar, baking soda, nuts and raisins.  Combine
apples, applejack, eggs, oil, and vanilla.  Combine two mixtures
(will be stiff).  Spread in a greased and floured tube pan.  Bake
40-45 minutes (no temperature given, sic).  Let stand 10 minutes.
Pour two ounces of applejack over the cake.

From Apple Recipes by the Connecticut Apple MArketing Board and
                      the Connecticut Department of Agriculture
=================================================================

                        Omie's Apple Torte

2 cups sugar
1/4 lb. butter
3 eggs
2 Tsp. vanilla
2 cups flour
2 Tsp. baking soda
2 Tsp. cinnamon
1 1/2 cups chopped nuts
3 medium apples/chopped

Cream sugar and butter.  Add eggs, one at a time.  Mix in the
vanilla and beat well.  Mix flour, cinnamon, and soda and add to
above mixture.  Add chopped nuts and apples.  Spread in a 13 x 9
cake pan.  Bake at 350 degrees for about 50 minutes.

Serve with vanilla ice cream or whipped cream.

From Apple Recipes by the Connecticut Apple Marketing Board and
                      the Connecticut Department of Agriculture

====================================================================

                            Buttercup Squash
                            Barnard Inn Style
                        by Chef/Owner Sepp Schenker

1 medium buttercup squash
1/4 cup butter
salt & nutmeg
1/4 cup of Vermont maple syrup
2 large Cortland apples
12 cranberries
sugar syrup (one part sugar to one part water)

Blanch cranberries in sugar syrup, being careful not to boil.
(They shouldn't burst.)  Cool and leave in syrup for one hour or
refrigerate overnight.
Slice the apples into 1/4 inch (approximately) slices and spread
on buttered tray.
Cut one medium buttercup squash (unpeeled) into eight pieces and
steam until the inside is soft, while the shell remains somewhat
firm.  Scoop out slightly cooled meat and mash.  Whip the mashed
squash with about one-fourth cup of butter, nutmeg, and salt to
taste, and about one-fourth cup of maple syrup (depending on
dryness of the squash) to achieve a consistency that will hold
its shape.  Squeeze through a piping bag (or substitute) and
mound onto the apple slices.  Cortland preferred because it
doesn't discolor quickly.)  Place a blanched cranberry on top.
Just before serving, heat on buttered tray in preheated 350 oven
for 10-15 minutes.  These may be prepared ahead and refrigerated
until ready to heat and serve.

From In Season, a publication of the Vermont Department of
                Agriculture, Food and Markets
===================================================================

                            Curried Squash
                         by Chef Deedy Marble
                           The Governor's Inn
                           Ludlow, Vermont

This handsome potage has many personalities as it may be presented
in a variety of ways: hot, cold, pureed, or country style.

1 onion, chopped
1 large leek, chopped
1 bunch scallions, chopped
3 medium zucchini, grated
3 medium summer squash, grated
3 teaspoons curry powder
salt and white pepper
6 cups chicken stock
3 potatoes, peeled and sliced
1 cup heavy cream
1 stick sweet butter

Chop the onion, the leek, and the scallions.  Reserve a little of
the greener parts of the scallions for garnish.  Grate the
squashes, seeds and all.  In a heavy pot melt the sweet butter.
When the butter foams and is quite fragrant, add curry powder,
and cook while stirring for 2 or 3 minutes.  Add the onions,
leeks, scallions, and squash, and season to taste with salt and
pepper.  Saute this mixture briefly, then turn down the heat,
cover, and cook until squash is soft and juices have been
extracted.  Uncover, and evaporate half of the juice.  Add the
chicken stock and potatoes.  Cook uncovered for 15 minutes, or
until potatoes are just cooked through.

To Serve: Hot, country style - add the heavy cream and serve in
warmed soup bowls.  Pureed - chilled or hot - let the soup
mixture cool, then puree in batches in food processor or blender.
Strain the puree.  Stir in heavy cream.  Serve iced or heated.
Garnish with reserved scallions.

Will serve 12.

From In Season, a publication of the Vermont Department of
                Agriculture, Food and Markets.
==================================================================

                    Onion and Apple Casserole

6 medium onions
4 medium apples
8 slices bacon
1/2 cup soft bread crumbs
3/4 cup hot stock or water

Peel and cut the onions in 1/8 inch slices.  Peel, core, and cut
the apples into similar slices.  Saute bacon and remove from the
pan and mince.  Take out two tablespoons of the bacon fat and
toss the bread crumbs in the remainder.  Grease a baking dish.
Arrange the onions, apples, and bacon in alternate layers.  Pour
over hot stock or water.  Cover the top with the bread crumbs.
Cover the dish and bake it for 30 minutes at 375 degrees.
Uncover and bake it about 15 minutes longer.

From Apple Recipes by the Connecticut Apple Marketing Board and
                      the Connecticut Department of Agriculture


======================================================================

                        Down-Under Apple Pie

6 tart apples
1/2 cup sugar
2 Tbs. flour
1 Tsp. cinnamon
1/8 Tsp. cloves
9" pie crust

Topping:
1/2 cup flour
1/4 cup sugar
1/2 cup grated cheddar
1/4 cup melted butter
sour cream (optional)

Pie:
Peel, core, and slice thinly the apples.  Mix the sugar, flour,
cinnamon, and cloves and toss the apples lightly in this mixture.
Arrange the apples in the pastry-lined pan.

Topping:
Combine the flour, sugar, and cheese.  Mix in the melted butter.
Sprinkle the cheese crumbs over the apples.

Bake at 400 degrees for 40 minutes, or until the topping and
crust are golden brown.  Serve as is or with a spoonful of sour
cream.

From Apple Recipes by the Connecticut Apple Marketing Board and
                      the Connecticut Department of Agriculture

=====================================================================

                    Glazed Rack of Lamb for Two


2 servings

1 lamb rack (about 1 1/2 pounds), Frenched
Salt
Pepper
1 teaspoon dried mustard
1/4 cup soy sauce
1/4 cup honey
1/4 teaspoon dried ginger
1 clove garlic, crushed
1/4 cup dry sherry, lemon or orange juice

Place lamb on rack in shallow roasting pan.  Sprinkle with salt
and pepper.  In small bowl, combine mustard, soy sauce, honey
ginger, garlic and sherry or fruit juice.  Decorate tips with
kumquats, olives or paper frills.  Cook lamb in oven preheated to
325F for about 30 to 35 minutes per pound, or until meat
thermometer registers 140F for rare, 160F for medium, or 170F
for well-done, baste lamb frequently with sauce during entire
cooking period.

From NEW and Natural Fresh American Lamb Recipes for Special Occasions
by American Lamb Council  No copyright shown.

For more recipes and information, write
American Lamb Council, Dept B-190, 200 Clayton Street, Denver, CO 80206

====================================================================

                Lamb Chops and Peaches With Lime Sauce


6 servings

1 can (1 pound, 13 ounces) peach halves
1 cup peach syrup
1/2 cup lime juice
1/2 teaspoon grated lime peel
1 teaspoon ground ginger
6 lamb loin or 12 rip chops, cut 1-inch thick
Salt Pepper

Drain peaches, reserving syrup.  In small saucepan, combine syrup
with lime juice, peel and ginger.  Heat thoroughly.  Sprinkle
lamb with salt and pepper.  Broil 3 to 4 inches from source of
heat 5 to 7 minutes per side, brushing frequently with lime
sauce.  Broil peach halves 5 minutes, basting with lime sauce.

From NEW and Natural Fresh American Lamb Recipes for Special Occasions
by American Lamb Council  No copyright shown.

For more recipes and information, write
American Lamb Council, Dept B-190, 200 Clayton Street, Denver, CO 80206
=======================================================================

                    Lamb Chop and Vegetable Skillet


4 servings

4 lamb loin or 8 rib chops, cut 3/4-inch thick
Salt
Pepper
2 tablespoons butter or margarine
4 cups sliced zucchini or summer squash
1/2 cup sliced green onions
1 large tomato, cut into wedges
1/2 cuo beef or chicken bouillon

Sprinkle both sides of lamb chops with salt and pepper.  Melt
butter or margarine in skillet over medium heat.  Add lamb and
quickly cook until browned on both sides.  Add squash, onions,
tomatoes, and bouillon.  Cover and cook about 5 minutes, or until
vegetables are tender-crisp.

From NEW and Natural Fresh American Lamb Recipes for Special Occasions
by American Lamb Council  No copyright shown.

For more recipes and information, write
American Lamb Council, Dept B-190, 200 Clayton Street, Denver, CO 80206

=======================================================================

                        Cinnamon Apples

Core and pare tart apples.  Stick each with 2 or 3 cloves.
For 6 apples, cook together for 5 minutes 1 cup sugar, 2
tablespoons red cinnamon drops, and 1 1/2 cups water.  Add
apples, simmer until tender but not mushy.  Baste often with
syrup in pan.

Serve as a relish with pork, or chilled on lettuce, or as a
dessert.


                        Apple Porcupine

Omit cinnamon drops and cloves.  Drain, cool, fill wtih jelly,
marmalade, or preserved fruit.  Stick with bits of sliced
almonds.

Serve with whipped cream as a dessert.


From Apple Recipes by the Connecticut Apple Marketing Board and
                      the Connecticut department of Agriculture


                            Fruit Dip

1 package instant vanilla pudding mix
1 pint dairy sour cream

Combine both ingredients and mix well.  Serve as a dip for sliced
apples, pears, melon, and other fruits.

From Massachusetts Dairy Sampler by Massachusetts Dairy Industry
                                    Promotion, Inc.


                    Sour Cream Lemon Pie

1 cup sugar
3 1/3 tablespoons cornstarch
1 tablespoon lemon rind, grated
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1/4 cup butter
1 cup cultured sour cream
1 BAKED 9-inch pie shell
1 cup heavy whipping cream, whipped
Lemon twists for garnish

Combine sugar, cornstrach, lemon rind, juice, egg yolks, and milk
in heavy saucepan; cook over medium heat until thick.  Stir in
butter and cool mixture to room temperature.  Stir in sour cream
and pour filling into pie shell.  Cover with whipped cream and
garnish with lemon twists.  Store in refrigerator.

From Massachusetts Dairy Sampler by Massachusetts Dairy Industry
                                    Promotion, Inc.
=================================================================

                    Maple Ice Cream Pie

1 9" baked pie shell
1 quart vanilla ice cream, softened
3/4 cup dark amber maple syrup

Whipped cream for garnish
Walnut halves for garnish

Combine vanilla ice cream and maple syrup in bowl until smooth.
Pour into the crust and place in the freezer for 3 to 4 hours
until frozen solid.  Remove from freezer 10 - 15 minutes before
serving.  Garnish with whipped cream and walnuts.

From Connecticut Maple Syrup Recipes by Maple Syrup Producers
                                        Association of
                                        Connecticut, Inc. and
                                        State of Connecticut
=================================================================

                    Blueberry Maple Mousse
                       by Ruth Steins

Serves 8 - 10

6 egg yolks
2/3 cup maple syrup, heated
1 pint heavy cream
1 pint blueberries

Beat yolks in bowl or top of a double boiler until thick.  Beat
in hot syrup.  Put over simmering water and cook, beating
constantly until slightly thickened.  Cool.  Beat cream until it
forms stiff peaks and fold into the yolk mixture.  Fold in half
of the berries.  Pour into 1 1/2 qt. mold.  Freeze overnight.
Before serving, garnish with remainder of berries.

From Maple Dessert Recipes by Massachusetts Maple Syrup
                              Producers Association
                              P.O. Box 377
                              Ashfield, MA 01330

=======================================================================

                    McCarthy Family Fish Chowder


Serves six

Paul McCarthy's favorite, a tradition enjoyed by New Englanders
far and wide.  Good any time, but especially on a cold New
England winter day.

1 sliced onion (chopped)
6 cubed potatoes (diced)
1 1/2 lbs. fresh haddock (back skinned)
1/2 cup diced salt pork
1 pint boiling water
1 1/4 quarts milk
1 tablespoon salt
1/8 teaspoon pepper

Cook salt pork until brown, remove salt pork pieces and place in
separate dish leaving salt pork oil in kettle.  Now saut diced
onion in the same kettle until brown.  Add potatoes and 1 pint
boiling water, simmer 10 minutes, add fish and simmer 20 minutes.
Add milk, salt, pepper and pices of salt pork previously
sauted.  Heat to boiling and serve.

=================================================================

                        Weiner Saft Gulasch
                      (Viennese Beef Goulash)


12 portions

4 lbs. Onions, sliced or diced
4 oz. Vegetable oil
2 oz. White vinegar
4 tbsp. Hungarian paprika
1 tsp. Marjoram, ground
5 lbs. Beef chuck, cubed
2 tsp. Fresh garlic, minced
1 tsp. Caraway seeds, ground
Bay leaf
1 tbsp. Lemon zest
Salt to taste

Saute onions in vegetable oil, browning well.  Add vinegar,
deglazing lightly.  Add all other ingredients, except meat; blend
well.  Add meat.  Cover and simmer slowly until meat is tender.
Beef stock or water may be added for moisture.  Serve with spaetzle.


From The Best of the Wrst, Recipes of Germany
Source: The Professional Chef     No copyright shown
===================================================================

                Gedunstetes Rotkraut In Rotwein
                     (Braised Red Cabbage)


15-20 portions


3 oz. Margarine
4 oz. Onions
3 oz. Sugar
2 oz. Lemon juice or cider vinegar
1 pt. Red wine
Salt & pepper to taste
4 lbs. Red cabbage; peeled, cored, and shredded
1/2 lb. Apples; peeled, cored, and diced
1/2 tsp. Powdered cloves
1 Stick cinnamon

Saute onions in maragrine.  Add sugar and brown lightly.  Add
lemon juice or vinegar to deglaze.  Add cabbage, apples, wine,
and seasonings.  Mix well.  Cover and simmer until cabbage is
cooked, but still has crispness.  Remove cinnamon.



                        Bratkartoffein
                     (Pan-fried Potatoes)

Small potatoes are cooked in their jackets, peeled and cut in
half length-wise.  They are then pan-fried in butter until golden
brown and crisp!

From The Best of the Wrst, Recipes of Germany
Source: The Professional Chef      No copyright shown

======================================================================

                        Finnish Pancakes


8 large eggs
1 qt. freash milk
4 to 5 tbls. sugar
1 tsp. salt
1 cup flour (8oz.)
1/4 lb. butter

Melt 1/4 lb. butter in pan 12" x 16".  Mix lightly with beater -
milk and eggs; then add sugar, salt and flour.  Pour mixed batter
over melted butter.  Bake in 450 oven for 20-23 minutes.  Cut
recipe in half for 9" x 13" pan.  Cut recipe in forths for 8" x 8"
pan.  Serve with maple syrup, jelly or butter.

Courtesy Massachusetts Poultry Association, Inc.
===================================================================

                            Pickled Eggs

2 cups white vinegar
2 tbls. of sugar
1 medium onion, sliced
1 tsp. salt
1 tsp. mixed pickling spices
12 hard cooked eggs

Simmer all ingredients (but eggs) in sauce pan for 10 minutes.
Put eggs in jar and cover with hot mixture.  Refrigerate for
several hours.

Courtesy Massachusetts Poultry Association, Inc.
===================================================================

                         Cabbage Salad

4 cups chopped cabbage
1 medium onion, chopped fine
1 package Chinese noodles, discard flavor pack
1 can baby shrimp - drained (optional)
1/2 cup oil
1/4 cup vinegar
dash of soy sauce (optional)
1/4 cup HONEY
1/4 cup sun flower seeds

Wisk together oil, vinegar, and honey.  Pour over all other
ingredients.  Mix well.  Cover and let stand in refrigerator 24
hours.

From Connecticut Honey by Eastern Connecticut Beekeepers Association
                       with the support of The Connecticut Department
                       of Agriculture              No copyright shown

========================================================================

                        Crispy Cabbage Slaw

1 cabbage, finely sliced
1 large onion, finely sliced
1/2 cup vinegar
1/2 cup vegetable oil
1/3 cup HONEY
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon celery seed
2 carrots, grated (optional)

Place cabbage and onions in a large bowl.  Mix together the
vinegar, vegetable oil, HONEY, dry mustard, salt, and celery seed
in a large pan and bring to a boil.  Simmer 1-2 minutes.  Pour
over cabbage mixture and mix well.  Let stand for a few hours.
Will keep refrigerated for several days.
Serves 10-12.

From Connecticut Honey by Eastern Connecticut Beekeepers Association
                       with the support of The Connecticut Department
                       of Agriculture              No copyright shown


==================================================================

                        Honey Butter

1/2 cup butter (1 stick - do not use margarine substitues)
1/4 cup HONEY

Soften butter and cream in HONEY.  Serve on breads, muffins or
crackers.
Variations: add 1 teaspoon grated orange or lemon rind or
substitute peanut butter for butter.

From Connecticut Honey by Eastern Connecticut Beekeepers Association
                       with the support of The Connecticut Department
                       of Agriculture              No copyright shown




                        Maple Butter

1 stick softened butter
1/4 cup maple syrup

Mix with electric mixer until blended.  Serve on toast, cracker
or warm muffins.

From Connecticut Maple Syrup Recipes by Maple Syrup Producers
=====================================================================

                            Cafe Con Miel

2 cups prepared coffee, fresh, instant, or decaf
1/2 cup milk
4 tablespoons HONEY, more or less to taste
1/8 teaspoon cinnamon
dash nutmeg or allspice
dash vanilla

Heat ingredients in a saucepan, but do not boil.  Stir well to
combine.  Serve as a light dessert.

From Connecticut Honey by Eastern Connecticut Beekeepers Association
=====================================================================

                        Maple Bread Pudding
                     by Bill and Tina Schneider

3/4 cup maple syrup
3 slices bread without crusts
1 T. butter
1/2 cup nutmeats or raisins
1 tsp. lemon juice
2 eggs
2 cups milk
1/4 tsp. salt
1/4 tsp. vanilla

Pour maple syrup in top of double boiler.  Butter each slice of
bread and cube.  Add to syrup.  Add nuts or raisins and lemon
juice.  Beat together eggs, milk, salt and vanilla and pour over
bread mixture.  Do not stir.  Set over gently boiling water.
Cook 1 hour.  This makes its own sauce.  Spoon it over each serving.

From Maple Dessert Recipes by Massachusetts Maple Syrup
                              Producers Association
                              P.O. Box 377
                              Ashfield, MA 01330

==================================================================

                    Oldtime Maple Gingerbread
                      by Cynthia Coolidge

Serves 8

2 cups flour
1 cup sour cream
1 tsp. ginger
1 tsp. soda
1 egg beaten
1 cup maple syrup
1/2 tsp. salt

Combine and sift dry ingredients.  Mix maple syrup with beaten
egg and add the sour cream.  Combine the mixtures and bake in
moderate oven for about 40 minutes.  Serve with warm maple hard
sauce or whipped cream.

From Maple Dessert Recipes by Massachusetts Maple Syrup
                              Producers Association
                              P.O. Box 377
                              Ashfield, MA 01330

==================================================================

                        Cranberry Chicken

3 pounds cut up broiler or fryer chicken
1/2 cup seasoned flour
1/4 cup corn oil
1 chopped onion
1/2 cup orange juice
1/4 cup lemon juice
2 cups whole cranberry sauce

Skake chicken pieces in a bag with seasoned flour.  Heat oil in
skillet, saute chicken turning once to browwn.  Combine remaining
ingredients and pour over chicken.  Cover and cook slowly 40 to
45 minutes or until chicken is tender.
Makes four to five servings.

From "Make It Better with CRANBERRIES"
Cape Cod Cranberry Growers' Association, Founded 1888
P.O. Box 270
Carver, MA  02330

===================================================================

                    Cranberry Fool

1 16 ounce can of jellied cranberry sauce
1 tablespoon grated orange peel
1 teaspoon almond extract
1 cup heavy gream, whipped or 8 ounces cool whip

Mix together the first three ingredients with a wisk or fork.
Add whipped cream or cool whip.  Fill parfait or dessert dishes.
Chill until set.  GArnish with whipped cream and orange slice.

May also be used at room temperature as a fruit dip.

From "Make It Better with CRANBERRIES"
Cape Cod Cranberry Growers' Association, Founded 1888
P.O. Box 270
Carver, MA  02330

===================================================================

                        Cranberry Raisin Pie

1 cup raisins
3 cups cranberries
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 1/4 teaspoon vanilla
Pastry for 2 crust 9 inch pie

Grind or chop raisins and cranberries.  Put filling ingredients,
except vanilla into saucepan.  Cook over low heat about 8 to 10
minutes.  Add vanilla and let cool while making pastry.  Pour
filling into pastry lined pie plate, cover with top crust or
lattice crust.  Make slits or air vents in top crust.  Bake in
425 oven for 30 minutes or until browned.


                        Cranberry Raisin Squares

Favorite pastry for 2 crust pie
Cranberry raisin pie filling from above

Divide pastry dough in half.  Roll out into two 10" X 15"
rectangles to fit cookie pan.  Line bottom of pan with rolled
dough, spread with prepared filling and top with remaining crust.
Score with fork or knife to make steam vents.  To give color to
crust glaze with milk.  Bake at 425 for 30 minutes or until
golden brown.
Makes 24 squares.

From "Make It Better with CRANBERRIES"
Cape Cod Cranberry Growers' Association, Founded 1888
P.O. Box 270
Carver, MA  02330

==========================================================================

                        Maple Pecan Pie

1/4 cup butter or margarine, melted
1 cup dark brown sugar
1 cup dark amber maple syrup
3 eggs, well beaten
1/4 tsp. salt
1 tsp. vanilla
1 cup pecans
1 9" pie shell

Cream butter or margarine and sugar.  Add syrup, eggs, salt, and
vanilla.  Mix together and add pecans.  Bake 5 minutes at 450F
then reduce heat to 350F and bake about 40 minutes until firm.
Makes one 9" pie.

From Connecticut Maple Syrup Recipes by Maple Syrup Producers
=================================================================

                        Maple Pecan Pie
                        by June Clark

Pastry for one crust
3/4 cup sugar
1 cup dark maple syrup
2 eggs, slightly beaten
4 tbsp. butter or margarine
1 tsp. vanilla
1 cup pecans - coarsely broken

Line pie plate with pastry.  Boil sugar and syrup for about 2
minutes.  Pour slowly over beaten eggs, stirring vigorously.  Add
butter (or margarine), vanilla and nutmeats.  Pour into unbaked
pastry lined pie plate.  Bake at 400 for about 30 minutes.

From Maple Dessert Recipes by Massachusetts Maple Syrup
========================================================================

                        Maple Walnut Pie
                        by Patricia Wells


Serves 6-8

2 tbsp. butter
1/4 cup flour
1 cup maple syrup
1/2 cup water (use freash maple sap in season)
3/4 cup walnut halves or pieces
Pastry for one 8" or 9" pie shell

Melt butter in small saucepan.  Add flour all at once.  Cook,
stirring constantly, until mixture is golden brown.  Add syrup
and water and cook, whisking constantly until thickened.  Allow
to cool for 10 minutes.  Add nuts.  Pour warm filling into
prepared pie shell.  Bake at 350 on center rack of oven for 35
to 40 minutes or until filling is set and crust is golden brown.
Cool on wire rack.  May be decorated with nuts, pastry maple
leaves, etc.  Best if garnished with whipped cream.

From Maple Dessert Recipes by Massachusetts Maple Syrup
================================================================

                        Maple Walnut Cream Pie
                         by Carolyn Westwood


Serves 8

2 cups milk
2 cups maple syrup
3 well-beaten egg yolks
6 T. flour
dash of salt
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 cup yogurt or whipped cream

Combine milk, syrup, egg yolks, flour in double boiler.  Cook
slowly over simmering water - about 1/2 hour.  Add dash of salt
and vanilla.  Pour in baked pie shell.  Sprinkle with half the
nuts.  Chill.  Shortly before serving spread on yogurt or whipped
cream and sprinkle on the rest of the nuts.


From Maple Dessert Recipes by Massachusetts Maple Syrup
=============================================================

                        Maple Mocha Topping
                           by Fay Bottum


Makes 2 Cups for Ice Cream or Angel Cake

2 egg whites (beaten until stiff)
1/4 cup sugar
2 tsp. instant coffee
1/2 tsp. vanilla
3/4 cup maple syrup

Beat until thickened - serve over ice cream or angel cake.

==============================================================

                        Maple Baked Beans

1 lb. dried Navy pea beans or yellow eye beans (2 cups)
6 cups cold water
1 tsp. salt
1/4 lb. salt pork
1 med. onion, peeled
2 tsp. dried mustard
1/4 cup molasses
1/3 cup brown sugar
1/3 cup maple syrup

Wash beans and add cold water.  Cover and let soak overnight.
Add salt to beans and liquid and simmer gently until tender,
about 1 hour.  Drain, reserve liquid.  Measure 1-3/4 cup bean
liquid, add water if necessary.

Cut a slice from the salt pork and place in the bottom of the
bean pot.  Add beans; place the onion in center of the beans.
Mix mustard, sugar, molasses, and maple syrup with bean liquid;
pour over beans.  Cut 3 gashes in the remaining salt pork, and
place on top of the beans.  Rind side up.

Cover and bake 5 to 7 hours in a 300F oven, adding more water as
needed.  Remove cover from bean pot the last half hour so pork
rind will brown and become crisp.

Makes 6 servings.

==================================================================

                    Buttermilk Marinated Kabobs


Marinade:

2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried majoram
2 cups buttermilk

Kabobs:

2 pounds round steak, approximately 1-inch thick, cut into 2-inch
    squares (24 pieces)
3 medium onions, cut into 8 pieces each
24 1-inch thick slices of zucchini
12 cherry tomatoes
6 large mushrooms, halved

For marinade:

Combine brown sugar, lemon juice, Worcestershire sauce, salt, and
herbs.  Stir in buttermilk.  Add meat; cover and marinate in
refrigerator a minimum of 12 hours.

For kabobs:

Parboil onions in boiling salted water to cover, 6-8 minutes;
rinse with cold water and drain.

To assemble:

Alternate pieces of meat with onions, zucchini, tomatoes, and
mushrooms on each skewer.  Grill over hot coals until meat
reaches desired degree of doneness.  Baste frequently with
marinade.  Allow approximately 15 minutes for medium cooked meat.
Makes 8 kabobs.

From Massachusetts Dairy Sampler by Massachusetts Dairy Industry
=================================================================

                    Honey Walnut Chicken

1 1/2 to 2 lbs. boneless chicken breasts
1 cup HONEY
1 1/2 to 2 cups bread crumbs
1 cup ground walnuts
salt and pepper to taste

Roll chicken breasts in HONEY and then into mixture of walnuts
and bread crumbs.  Season with salt and pepper.  Place in
refrigerator for 1 hour.  Bake at 350 degrees for 45-50 minutes.

From Connecticut Honey by Eastern Connecticut Beekeepers Association
=====================================================================

                    Cranberry Fruit Salad

1 6-ounce package raspberry gelatin
2 cups boiling water
1 16-ounce can jellied cranberry sauce
1 8 3/4 ounce can crushed pineapple
3/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup chopped walnuts

Disolve gelatin in boiling water.  Break up and stir in cranberry
sauce, undrained pineapple, orange juice, lemon juice, and nuts.
Pour into a shallow caserole dish.  Chill until firm.  Cut into
squares and serve on lettuce leaves with salad dressing.

From "Make It Better with CRANBERRIES"
Cape Cod Cranberry Growers' Association, Founded 1888
P.O. Box 270
Carver, MA  02330
================================================================

                        Washington Chowder

1 1/4 cups pared, diced potato
1/4 cup diced onion (1 small onion)
2 cups chicken broth
8 oz can stewed tomatoes
8 oz can whole-kernel corn, undrained
3/4 cup light cream
Salt and pepper to taste

Gently boil together the potato, onion, and chicken broth until
the potatoes are tender.  Stir in remaining ingredients and heat
to serving temperature.  DO NOT BOIL.
Makes 1 1/4 quarts.

From Massachusetts Dairy Sampler by Massachusetts Dairy Industry
============================================================

                        Easy Maple Squares
                         by Vera Lesure

3 beaten eggs
2/3 cup cooking oil
1 cup dark maple syrup
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
3/4 cup chocolate chips
1/2 cup chopped walnuts
2 cups flour

Mix in order given.  Pour into 13 x 9 pan, bake at 350 for 30
minutes.  Do not overbake.


                        Maple Walnut Squares
                           by LeAnn Mason

24 bars

1 1/2 cups flour
1/4 cup brown sugar
1/2 cup butter
1 cup maple syrup
2/3 cup (1/3 maple, 1/3 brown) sugar
2 eggs (beaten)
2 tbsp. flour
1/4 tsp. salt
1/2 tsp vanilla
1 cup walnuts (chopped)

Combine flour, 1/4 cup sugar and butter in bowl.  With fork, mix
until consistency of fine corn meal.  Press mix into greased 9 x 13"
pan.  Bake at 350 for 15 minutes.

Combine 2/3 cup sugar and syrup in small saucepan.  Simmer 5
minutes.  Pour over beaten eggs, stirring constantly.  Stir in
remaining ingredients, except nuts.  Pour mix over baked crust.
Sprinkle with nuts and bake at 350 for 20 - 25 minutes.  Cool in
pan and cut in bars.

From Maple Dessert Recipes by Massachusetts Maple Syrup
==================================================================

                    Cranberry Fruit Nut Bread

2 cups flour
1 cup sugar
1 1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
1 teaspoon grated orange peel
1 beaten egg
3/4 cup orange juice
1 cup chopped cranberries
1/2 cup chopped nuts
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Sift together dry ingredients.  Cut in shortening.  Combine peel,
juice and egg.  Add to dry ingredients, mixing just enough to
moisten.  Fold in cranberries and nuts.  Turn into greased 9x5x3
inch loaf pan.  Bake at 350 for 60 minutes.  Cool, wrap, and
store overnight before slicing.

From "Make It Better with CRANBERRIES"
Cape Cod Cranberry Growers' Association, Founded 1888
P.O. Box 270
Carver, MA  02330
==================================================================

                            Maple Bars
                     by the Howard J. Grover Farm

Makes Approx. 16 Bars

1/2 cup sugar
1/2 cup soft shortening
    (can use 1/4 cup butter and 1/4 cup shortening)
1/2 cup maple syrup
1 egg
2/3 cup sifted flour
1 cup nutmeats
1 cup rolled oats
1/2 tsp. baking powder
1 tsp. vanilla

Heat oven to 350.  Grease a square pan 8x8 inches.  Mix all
ingredients thoroughly.  Spread in prepared pan.  Bake 30 -35
minutes.  Cut into squares while still warm.

From Maple Dessert Recipes by Massachusetts Maple Syrup
                              Producers Association
                              P.O. Box 377
                              Ashfield, MA 01330

==============================================================

                        Maple Syrup Nut Cake
                          by Pamela Graves

Serves 18

2 1/4 cups flour
3 tsp. baking powder
1 cup maple syrup
1/2 cup milk
1 cup chopped nuts
1/2 cup white sugar
1 tsp. salt
1/2 cup soft shortening
2 eggs

Sift dry ingredients together into bowl.  Add syrup, shortening
and milk; beat 2 minutes.  Add eggs and beat 2 minutes.  Add
choppeed nuts and mix well.  Pour into 2 greased and floured 9"
pans.  Bake in 350 oven for 25 to 30 minutes.  Frost.


                        Maple Butter Frosting
                            by Jo Burnett


1/2 cup butter
3 cups confectioners sugar
4-6 T. maple syrup
1/4 cup chopped walnuts or pecans

Thoroughly cream butter and sugar, adding maple syrup until light
and spreadable.  Add nuts and frost cake.

From Maple Dessert Recipes by Massachusetts Maple Syrup
                              Producers Association
                              P.O. Box 377
                              Ashfield, MA 01330

===========================================================

                    Prince Primavera Seafood Salad

1 package (12 oz.) PRINCE ROTINI PRIMAVERA
1 12 oz. can artichoke hearts (packed in water)
1 10 oz. jar roasted peppers
1/2 lb. large cooked shrimp - diced
1/2 lb. bay scallops, cooked
1 tin anchovy fillets
1 10 oz. can ripe pitted olives
1-1/2 cloves garlic, crushed
2/3 cup olive oil
1/4 cup wine vinegar
1/2 cup PRINCE PARMESAN CHEESE
1/4 tsp. basil leaves
Salt and pepper to taste


Cook PRINCE ROTINI PRIMAVERA aldente, drain and cool.  Drain
artichoke hearts and halve.  Drain peppers and juliene, drain
olives.  Add shrimp, scallops. peppers. artichokes and olives to
pasta.  In blender put oil, vinegar, anchovies, garlic, basil,
salt and pepper to taste.  Add PRINCE PARMESAN CHEESE to mixture.
Blend and taste (should taste slightly tart).  Add to pasta
mixture.  Toss.

==========================================================

                        Shrimp Noodle Bake

1 lb. fresh or frozen peeled and deveined NESCO shrimp
                (NESCO The New England Shrimp Company)
1 package (8 ozs.) medium noodles, cooked and drained
1/2 pint (1 cup) dairy sour cream
1 can condensed cream of mushroom soup
1/4 cup sliced green onion with 2 inches of green tops
1 Teaspoon Dill Weed
1 Teaspoon Seasoned Salt
1 Cup Shredded Cheddar Cheese
Olives (recipe did not indicated amount or type, green or ripe)

Thaw shrimp if frozen.  Cut shrimp in half lengthwise, if
desired.  Combine noodles, sour cream, soup, onions, olives, dill
weed, seasoned salt, and half of the cheese; mix well.  Fold in
shrimp.  Spoon into shallow 2 quart baking dish.  Cover with
aluminum foil, crimping it securely to edges of dish.  Bake in
preheated 350F oven for 30 minutes.  Uncover, then sprinkle with
remaining cheese.  Return to oven about 15 minutes or until
cheese melts.
Makes 6 servings.


From The New England Shrimp Company  1-800-8-SHRIMP
==============================================================

                          Sunny Cooler

1 cup plain yogurt
1/4 cup frozen orange juice concentrate
1 tablespoon sugar

Put yogurt, orange juice concentrate, and sugar in a blender.
Cover and blend on high speed about two minutes until smooth and
frothy.  Pour into a tall aglass.  Serve immediately.
Makes about 1 serving.

From Massachusetts Dairy Sampler by Massachusetts Dairy Industry
                                    Promotion, Inc.
===============================================================

                    Maple Macadamia Nut Parfait
                      by Mrs. Forrest Curtis

1 cup maple syrup
1 cup cold water
1 pkg. Knox gelatine
macadamia nuts or other available nuts

Soak gelatine in 1/4 cup cold water 5 minutes.  Bring syrup to
boil.  Stir in gelatine - stir until clear.  Add remaining cold
water.  Stir.  Refrigerate.  When mixture is almost set, beat
until fluffy.  Put in glasses, then into refrigerator.  When
serving, decorate with whipped cream, nuts, cherries as desired.

From Maple Dessert Recipes by Massachusetts Maple Syrup
                              Producers Association
                              P.O. Box 377
                              Ashfield, MA 01330

===============================================================

                        Maple Walnut Ice Cream
                    by Judy Haupt and Tom McCrumm

Makes 3 pints

1 quart cream
1/2 cup granulated maple sugar
1/4 cup maple syrup
pinch of salt
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar

Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4
cup maple syrup (or use 3/4 cup maple syrup) and the salt.  Chill
overnight in a glass container.  Freeze in a crank ice cream
freezer, adding nuts and chopped hard maple sugar before the last
20 cranks.  Pack and freeze until hard.

From Maple Dessert Recipes by Massachusetts Maple Syrup
                              Producers Association
                              P.O. Box 377
                              Ashfield, MA 01330

=======================================================
===
                           Maple Sponge Cake


Serves 10 - 12

1 cup maple syrup
1 cup flour
6 eggs
1 tsp. vannilla (optional)

Separate eggs.  Put whites in large bowl, yolks in medium bowl.
Sift flour several times, put in small bowl.  Beat egg whites
until stiff, but not dry.  Set aside.  Beat yolks until light,
add syrup ( and vanilla if desired).  Beat again to mix well.
Pour yolk syrup mixture into whites and fold gently with wire
whip until blended.  Gradually add flour 1 tbsp. at a time while
folding mixture.  When blended, pour in large tube pan. (It seems
to come out best if this pan is lightly greased with butter and
dusted with flour).  Bake at 325 for about 1 hr.  Cool on rack,
then remove cake from pan.  This cake is especially good with no
frosting but berries and whipped cream.

From Maple Dessert Recipes by Massachusetts Maple Syrup
==========================================================

                    Honey Pancake Syrup

Honey can be used straight from the jar on pancakes - but this
syrup pours nicely and dilutes the overwhelming sweetnees of honey.

1/2 cup water
1 cup HONEY
1 teaspoon vanilla

Heat water in a saucepan over medium heat.  Add honey just before
boiling.  Stir well until combined- do not boil.  Remove from
heat - stir in vanilla.  Store in covered jar or syrup dispenser
in the refrigerator.

From Connecticut Honey by Eastern Connecticut Beekeepers Association
===================================================================

                        Lemon Beef Oriental

1 lb Sirloin Butt Steak, cut into bite-sized pieces
3 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons grated lemon peel
2/3 cup beef broth
1 lb fresh snow peas (Chinese pea pods)
1/2 cup sliced freash mushrooms
1/4 cup fresh lemon juice
1 tablespoon cornstarch
1/8 teaspoon ground ginger
Hot, cooked rice

Heat oil with salt in wok or heavy skillet over medium-high heat.
Stir-fry steak pieces until browned.  Sprinkle with lemon peel.
Add broth, peas and mushrooms.  Stir-fry 1 minute longer.
Combine lemon juice with cornstarch.  Add to beef and cook until
thickened and bubbly.  Stir in ginger.  Serve with hot, cooked
rice.  4-5 servings.

From In Season,  a publication of the Vermont Department of
============================================================

                        Maple Oatmeal Drops
                        by Florence Phelps


Makes 4 Dozen Cookies

1/2 cup (1 stick) butter
1/2 cup firmly packed brown sugar
1 egg
1/2 cup maple syrup (dark)
1/3 cup dairy sour cream
1 3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1 1/4 cups rolled oats (quick)

In a small bowl or mixer, cream butter and sugar until light and
fluffy.  Add egg, maple syrup and sour cream.  Beat well.  Mix
flour, baking soda, cinnamon, ginger and salt.  Add to creamed
mixture.  Stir in oats.  Drop by spoonful on greased pan.  Bake
at 375 8 to 10 minutes.  Sprinkle cinnamon and sugar.


From Maple Dessert Recipes by Massachusetts Maple Syrup
===========================================================

                        Piquant Honey Dressing

4 teaspoons dry mustard
4 teaspoons salt
1 tablespoon paprika
8 ounce lemon juice
12 ounces HONEY
32 ounces vegetable oil
2 ounces ice water

Dissolve mustard, salt and paprika in lemon juice.  Blend in
HONEY.  Gradually add oil, mixing well after each addition, until
mixture is smooth and opaque.  Mix in ice water until blended.
Cover and refrigerate.  Serve with fruit, tossed mixed greens,
and edible flower blossem salads.

From Connecticut Honey by Eastern Connecticut Beekeepers Association
====================================================================

                          Pumpkin Soup
                           (serves 8)

6 cups chicken broth
2 to 3 cups prepared pumpkin, cut into 1/2" cubes
1 cup thinly sliced onion
1 clove garlic
1 1/4 teasp. salt
1/2 teasp. dried thyme leaves
5 peppercorns
1/2 cup whipping cream, warmed
1 teasp. snipped fresh parsley

In covered saucepan, heat all ingredients except cream and
parsley, to boiling.  Reduce heat; simmer, uncovered, 20 minutes.

Remove 1/2 cup of the pumpkin with slotted spoon; reserve.
Simmer remaining pumpkin mixture, uncovered, 20 minutes longer;
Transfer to large bowl.

Puree 2 cups of the pumpkin mixture in blender or food processor;
return pureed mixture to pot.  Repeat with remaining pumpkin
mixture.  Heat pureed mixture to boiling; reduce heat.  Simmer
uncovered for 10 minutes.  Add reserved pumpkin and whipping
cream.

Serve, garnished with parsley.
================================================================

                    FRUIT AND NUT STUFFING
            (for a 20 lb. turkey, approx. 9 cups)

18 whole pitted prunes
1/2 cup dried currants
1 cup raisins
24 dried apricot halves
1/4 cup bourbon
3 tart cooking apples, unpeeled, cored and chopped
3 large onions, peeled and diced
3 celery ribs, diced
4 tbsp. melted butter
2/3 cup whole macadamia nuts
2/3 cup whole cashews
1 cup unsalted walnut pieces
2 cups whole raw cranberries
1 tsp. ground cloves
1/4 tsp. cayenne pepper
1 tsp. ground ginger
1 tsp. dried chervil leaves
1 tsp. finely minced fresh parsley leaves
2 tsp. salt
1/4 tsp. freshly ground black pepper
2 eggs, slightly beated

Put the prunes, currants, raisins, and apricot halves in a bowl
and pour the bourbon over the fruit.  Cover bowl and soak
overnight.

If you are using salted macadamia nuts and salted cashews, put
them in a strainer and remove salt by rinsing them under cold
water.  Dry on paper towels. Heat 2 tbsp. vegetable oil in a
skillet and add the nuts.  Toast them, stirring constantly, until
golden.

Combine the apples, onions, and celery in a large skillet along
with the butter.  Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and celery is tender,
about 11 minutes.

Transfer the onion mixture to a large mixing bowl.  Add the
macerated fruit and all remaining ingredients.  Gently mix the
stuffing with 2 large spoons until evenly blended.  Set aside the
stuffing while you prepare the turkey for roasting.  Stuff turkey
3/4 full and roast according to size.

=================================================================

                    Traditional Chex Party Mix

1/2 cup (1 stick) butter or margarine
1 1/4 teaspoons seasoned salt
4 1/2 teaspoons Worcestershire sauce
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 cup salted mixed nuts

Preheated 350 oven.  In 15 x 10 x 2 inch baking pan melt butter
in oven.  Remove.  Stir in seasoned salt and Worcestershire.
Gradually add cereal and nuts, stirring until all pieces are
evenly coated.  Bake 20 to 25 minutes, stirring every 10 minutes.
Spread on absorbent paper to cool.  Store in air tight container.

Microwave Directions*:  In 3 1/2 quart bowl or 13 x 9 x 2 inch
microwave-safe dish melt butter on HIGH 1 minute.  Stir in
seasoned salt and Worcestershire.  Gradually add cereal and nuts,
stirring until all pieces are evenly coated.  Microwave on HIGH 5
to 6 minutes, stirring every 2 minutes.  Spread on absorbent
paper to cool.  Store in air tight container.

*A 650 watt microwave was used.  For other wattage ovens, time
may need to be adjusted.

Makes 9 cups.

Courtesy Ralston-Purina.  No copyright shown.

====================================================================

                        Harvest Party Mix

1/2 cup (1 stick) butter or margarine
1 teaspoons seasoned salt
3 1/2 teaspoons Worcestershire sauce
1 teaspoon curry
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 cup chow mein noodles
1 cup raisins

Preheated 250 oven.  In 15 x 10 x 2 inch baking pan melt butter
in oven.  Remove.  Stir in Worcestershire, seasoned salt and
curry; mix well. Gradually add cereal and noodles, stirring until
all pieces are evenly coated.  Bake 1 hour, stirring every 15
minutes.  Add raisins; mix well. Spread on absorbent paper to
cool.  Store in air tight container.

Microwave Directions*:  In 3 1/2 quart bowl or 13 x 9 x 2 inch
microwave-safe dish melt butter on HIGH 1 minute.  Stir in
Worcestershire, seasoned salt and curry; mix well.  Gradually add
cereal and noodles, stirring until all pieces are evenly coated.
Microwave on HIGH 5 to 6 minutes, stirring every 1 1/2 minutes.
Add raisins. Spread on absorbent paper to cool.  Store in air
tight container.

*A 650 watt microwave was used.  For other wattage ovens, time
may need to be adjusted.

Makes 7 2/3 cups.

Courtesy Ralston-Purina.  No copyright shown.



                        Perfect Peanut Party Mix

1/4 cup (1/2 stick) butter or margarine
1/4 cup creamy peanut butter
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
2/3 cup salted cocktail peanuts
1 package (8 oz.) candy coated chocolate pieces

Preheated 250 oven.  In 15 x 10 x 2 inch baking pan melt butter
and peanut butter in oven.  Remove.  Stir in Worcestershire, salt
and garlic powder: mix well.  Gradually add cereal
and nuts, stirring until all pieces are evenly coated.  Bake 1
hour, stirring every 15 minutes.  Add candy, mixing well.  Spread
on absorbent paper to cool.  Store in air tight container.

Microwave Directions*:  In 3 1/2 quart bowl or 13 x 9 x 2 inch
microwave-safe dish melt butter and peanut butter on HIGH 1 minute.  Sti
Worcestershire, salt and garlic powder; mix well.  Gradually add
cereal and nuts, stirring until all pieces are evenly coated.
Microwave on HIGH 5 to 6 minutes, stirring every 1 1/2 minutes.
Add candy, mixing well.  Spread on absorbent paper to cool.  Store
in air tight container.

*A 650 watt microwave was used.  For other wattage ovens, time
may need to be adjusted.

Makes 8 cups.

Courtesy Ralston-Purina.  No copyright shown.


                        Cajun Patry Mix

1/2 cup (1 stick) butter or margarine
1 tablespoon parsely flakes
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
4 to 8 drops hot pepper sauce
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 can (2.8 oz.) french fried onions (about 1 1/4 cups)

Preheated 350 oven.  In 15 x 10 x 2 inch baking pan melt butter
in oven.  Remove.  Stir in parsely, celery salt, garlic powder,
cayenne and pepper sauce. Gradually add cereal, stirring until
all pieces are evenly coated.  Bake 20 to 25 minutes, stirring
every 10 minutes. Add onions, mixing well Spread on absorbent
paper to cool.  Store in air tight container.

Microwave Directions*:  In 3 1/2 quart bowl or 13 x 9 x 2 inch
microwave-safe dish melt butter on HIGH 1 minute.  Stir in
parsely, celery salt, garlic powder, cayenne, and pepper sauce;
mix well.  Gradually add cereal, stirring until all pieces are
evenly coated.  Microwave on HIGH 3 1/2 to 4 1/2 minutes, stirring every
1 1/2 minutes.  Add onions.  Cook an additional 1 1/2 minutes.
Spread on absorbent paper to cool.  Store in air tight container.

*A 650 watt microwave was used.  For other wattage ovens, time
may need to be adjusted.

Makes 9 cups.

Courtesy Ralston-Purina.  No copywright shown.

====================================================================

                            Snowball Cake

1 1/2 pkg. unflavored gelatin
4 Tablespoons cold water
1 Cup boiling water
1 Cup orange juice
3 Tablespoons lemon juice
1 Cup granulated sugar
1 large angel food cake (mix or made)
1 1/2 pints (3 cups) whipping cream
1 4oz. package coconut shredded or flaked

Soften gelatin in cold water.  Add boiling water, stri to dissolve
completely.  Add orange juice, lemon juice and sugar. Stir until sugar
is dissolved.  Refrigerate until thick as eggwhite.

Whip one pint (2 cups) whipping cream, using chilled bowl and beaters.
Fold into thickened gelatin mixture.

Coat sides of 3 qt. bowl or 10" tube pan with vegetable shortening and
line with waxed paper.

Break angel food cake into 1 inch pieces.  Alternate layers with
gelatin/whipping cream mixture.  Chill overnight or 6 to 8 hours.
Invert onto cake plate and frost with 1/2 pint (1 cup) cream whipped.
Cover generously with coconut.  Refrigerate until serving time.
Refrigerate any leftovers promptly.  Serves 12-16.

Courtesy Colleen Whepley C.H.E.  Big Y Super Markets, Springfield, MA
No copyright shown

===============================================================

            Microwave:   Old Fashioned Rice Pudding

2 Cups cooked rice (left over?)
2 Cups milk
3 eggs
1/2 Cup raisins
1/3 Cup granulated sugar
1/4 teaspoon salt (optional)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon or nutmeg

In microwave proof 2 quart casserole or baking dish, mix together
eggs, milk, sugar and salt.  Stir in rice, raisins and vanilla.

Cook uncovered on High 8 to 10 minutes.  Stir every 1 to 2
minutes.  Sprinkle with cinnamon or nutmeg and let stand about 30
minutes, without stirring.  Serve warm or cold  Serves 6 to 8.

Courtesy Colleen Whepley C.H.E.  Big Y Super Markets, Springfield, MA
