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Sunday, November 30, 2014

Honey Nutty Snack Mix

Categories: Snacks, Nuts
      Yield: 10 Cups

      6 c  Honey nut cheerios
      1 c  Salted Spanish peanuts
      1 c  Raisins
      1 c  Brown sugar; packed
    1/2 c  Butter or margarine
    1/4 c  Light corn syrup
    1/2 ts Salt
    1/2 ts Baking soda

  Grease jelly-roll pan, 15x10". Grease large bowl. Mix cereal, peanuts, and
  raisins in bowl. Heat oven to 250F. Heat brown sugar, margarine, corn syrup
  and salt in a 2-qt saucepan over medium heat, stirring constantly, until
  bubbly around edges. Cook uncovered for 2 minutes, stirring occasionally;
  remove from heat. Stir in baking soda until foamy and light colored. Pour
  over cereal mix; stir until mix is coated. Spread evenly in pan. Bake 15
  minutes; stir. Let stand about 10 minutes or just until cool. Loosen mix
  with a metal spatula. Let stand about 30 minutes or until firm. Break into
  bite-sized pieces.

Honey Onions

Categories: Vegetables
      Yield: 8 Servings

      4 md Vidalia onions
    1/2 c  Hot water
      2 ts Tomato juice
  1 1/2 ts Honey
    1/2 ts Salt
    1/2 ts Paprika
    1/4 ts Ground pepper

  Preheat oven to 350. Peel onions and cut un half crosswise. Place onion
  halves, cut side up, in a casserole dish. Mix ingredients; stir well. Bake
  at 350 for 60 minutes, covered. If it seems too dry, add a little more
  water.

Honey Orange Biscotti Lf

Categories: Desserts
      Yield: 24 Servings

      2 c  Flour
    1/3 c  Sugar
      2 ts Baking powder
      1 ts Dried grated orange rind
    1/3 c  Chopped pecans or currants -(optional)
    1/4 c  Fat-free egg substitute plus
      2 tb Fat-free egg substitute
           (I use egg whites)
      2 tb Honey
      2 tb Frozen orange juice-concentrate, thawed

  1. In a large bowl, combine the flour, sugar, baking powder and orange rind
  and stir to mix well. Add the pecans or currants if desired and stir to
  mix.    Add the remaining ingredients and stir just until the dough holds
  together.
 
  2. Turn the dough onto a lightly floured surface and shape into two 8 x 2
  inch logs. (If the dough is too sticky to handle, knead in a little more
  flour.) Flatten out the logs a little bit or else the crust will split and
  crack. Coat a baking sheet with nonstick cooking spray and place the logs
  on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly
  browned. Transfer the logs to a wire rack and allow to cool for 10 minutes.
 
  3. Place the logs on a cutting board and use a serrated knife to slice the
  logs diagonally into 1/2 inch thick slices. Place the slices on a baking
  sheet and bake at 300 degrees F for 20 minutes or until lightly browned,
  turning after 10 minutes.
 
  4. Transfer the biscotti to wire racks and cool completely. Serve
  immediately or store in an airtight container.
 
  NOTE: These are very easy to make and taste great. I made them without the
  pecans or currants, so there were even less fat and calories.
 
  From: Fat-Free Holiday Recipes by Sandra Woodruff, RD Typos by: Carla Moore
 
  NUTRITIONAL FACTS (PER BISCOTTI) (calculated WITH almonds)
 
  Calories: 56 Cholesterol: 0 mg Fat: 0.1 g Fiber: 0.8 g Protein: 1.6 g
  Sodium: 19 mg
  Posted to MM-Recipes Digest V3 #339
 
  Date: Tue, 10 Dec 1996

Honey Peanut Butter Banana Muffins

Categories: Honey, Muffins
      Yield: 12 Servings

    1/4 c  Honey
    2/3 c  Low-fat buttermilk
    1/2 c  Peanut butter; chunky
    1/2 c  Banana; mashed
    1/2 c  Egg
    1/8 oz Vanilla
  1 1/3 c  Flour
    1/3 c  Oatmeal; uncooked
    7/8 ts Baking powder
    7/8 ts Baking soda
    1/4 ts Cinnamon
           Salt; to taste
    1/4 c  Peanuts; chopped

  1. Combine and mix honey, buttermilk, peanut butter, bananas, eggs and
  vanilla.
 
  2. Combine all remaining ingredients except chopped peanuts. Stir into
  honey mixture until just moistened.
 
  3. Portion 1/4 cup into greased or lined muffin tins. Top each cup with 1
  teaspoon chopped nuts.
 
  4. Bake in 400 F oven 18 to 20 minutes.
 
  Recipe by: National Honey Board
 
  Posted to recipelu-digest Volume 01 Number 160 Oct 25, 1997

Honey Pecan Cheesecake

Categories: Bobbie - no, Cheesecakes, Country wom, Cream chees
      Yield: 12 Servings

      1 c  Vanilla wafer crumbs
      5 tb Butter or margarine; melted
      2 tb Sugar
    1/4 c  Ground pecans

----------------------------------FILLING----------------------------------
     24 oz Cream cheese; softened
      1 c  Packed dark brown sugar
      3    Eggs
      2 tb All-purpose flour
      1 tb Maple flavoring
      1 ts Vanilla extract
    1/2 c  Chopped pecans

----------------------------------TOPPING----------------------------------
    1/4 c  Honey
      1 tb Butter or margarine
      1 tb Water
    1/2 c  Chopped pecans

  Combine the first four ingredients. Press onto the bottom only of a greased
  9 inch spring-form pan. Refrigerate. In a mixing bowl, beat cream cheese and
  sugar. Add eggs; beat until smooth. Add flour, maple flavoring and vanilla;
  mix well. Stir in pecans. Pour into crust. Bake at 350 F. for 50-55 minutes
  or until center is nearly set. Turn off oven; open door and leave
  cheesecake in over for 1 hour. Remove from the oven; cool completely.
  Refrigerate overnight. For topping, combine the hoeny, butter and water in
  a small saucepan; cook and stir over Medium heat for 2 minutes longer
  (mixture will be thin). Spoon over cheesecake. Carefully remove sides of
  pan before serving. Refrigerate leftovers. Yield: 12 servings. Submitted by
  Tish Frish, Hampden, Maine, who says that this recipe won first prize at a
  church bake-off. MC formatting by bobbi744@sojourn.com
 
  Recipe by: Country Woman Magazine, November/December '97, p. 31

Saturday, November 29, 2014

Honey Pepper Cured Salmon with Charred Vegetable Relish

Categories: Cooking liv, Import
      Yield: 1 Servings

-----------------------------------BRINE-----------------------------------
      1 ga Cold water
      2 cups honey
      4 oz Dark brown sugar
     15    Black peppercorns; cracked
      6    4-ounce salmon filets;-boneless, skin on
           Wilted greens; recipe-follows charred
           Vegetable relish; recipe-follows

  Combine all ingredients except salmon. Be sure all ingredients are mixed
  well. Refrigerate brine for 1 hour.
 
  Add salmon to brine for 40 minutes and refrigerate. Remove fish and allow
  to air dry for 40 minutes. Prepare stove top smoker, using alder, cherry or
  hickory chips. Place fish in smoker and cover tightly. Fish should be
  golden brown in color and firm to the touch when cooked, approximately 10
  to 12 minutes.
 
  To assemble dish, place wilted greens in center of the plate with salmon
  across the top. Finish with charred vegetable relish.
 
  Yield: 6 servings
 
  NOTES : Recipe courtesy of Robert Wong
 
  Recipe by: Cooking Live Show #CL9037
 
  Feb 7, 1998

Honey Plum Sauce

Yield: 1 Servings

      2 c  Plums pitted -- chopped
    1/2 c  Honey
    1/4 c  Lemon juice
      2 tb Onion -- minced
      1 ts Lemon zest -- grated
    1/2 ts Fresh ginger root
    1/4 ts Salt
    1/4 ts Cloves -- ground
    1/4 ts Allspice
           Salt and pepper -- to taste

  Combine all ingredients in a medium saucepan, bring to boil, reduce heat
  and simmer for 15 min. or until plums are completely cooked. Puree mixture
  in a blender or food processor. Taste and adjust sweetness, adding more
  honey if nessary. return to saucepan and simmer for 5 min.
 
  From: Big Flavors Of The Hot Sun By Chr

Honey Porter Chili

Yield: 1 Servings

      3    Onions, finely chopped
      6    Cloves of garlic, crushed
      4    Hot chilies, finely chopped
      2 lg Green peppers, chopped
      2 lg Red peppers, chopped
      1 cn (28 ounce) diced tomatoes
      1 lb Dried black beans
    1/4 lb Small dried Colorado chili-beans
      2 tb Extra virgin olive oil
      1 tb Ground cumin
    1/2 c  Fresh cilantro, chopped
      6    Bay leaves
      2    Chicken bouillon cubes
      1 c  Corn, fresh, frozen, or-canned
     22 oz Samuel Adams Honey Porter
           Salt and pepper to taste
    1/2 lb Sauteed ground chuck

  I found this recipe on the Sam Adams Beer page.  Thought you chili recipe
  collectors might want a copy.  (Courtesy of F. Paul Pacult, Editor of Wine
  and Spirits Journal, and Sue Woodley)
 
  Soak beans overnight. Saute‚ onions, garlic, peppers, and chilies until
  tender. Put all ingredients in a large Dutch oven and slow cook mixture for
  three hours over low heat. Serve topped with raw onions and grated cheddar
  cheese.
 
  Posted to CHILE-HEADS DIGEST V3 #135
 
  Date: Sat, 19 Oct 1996

Honey Raisin Rye Bread

Yield: 3 Servings

      2 pk Quick rising dry yeast
  2 1/2 c  Tepid water (110 degrees)
      2 c  Rye flour
      4 c  Whole Wheat Flour
      1 ts Salt -- disolved in
      1 ts Water
      1 c  Raisins
      3 tb Honey
           Cormeal -- for
           Baking-optional

  This recipe is based on the Basic Bread Dough recipe written in the Frugal
  Gourmet's "Whole Family Cookbook" by Jeff Smith. He writes how to make rye
  bread out of this recipe I tried to incorporate the changes he wrote for
  the rye recipe then added several of my own, Raisins and Honey. Hope I
  succeded. I made this and it tasted great. You can always refer to the book
  for additional information.
 
  Dissolve the yeast in water. (Tepid not hot, not cool, but barely warm.)
  Let stand for 5 minutes. Stir to dissolve. The total weight of both flours
  together should weigh 2 lbs 3 oz if you are weighing. (I didn't weigh) Make
  a batter of the water and yeast together with 2 cups of rye and 2 cups of
  wheat flour. Beat for 10 minutes with an electric mixer. Toss in the
  raisins and honey as you are beating. The batter will pull away from the
  sides of the mixing bowl. Add the salted water. Add the remaining flour and
  knead for 5 minutes in a good mixer (Frugal Gourmet uses a Kitchen Aid.) or
  15 minutes by hand (I did it by hand). Place on a Formica counter, or a
  piece of plastic wrap, and cover with a large metal bowl. Let rise until
  double the bulk, 1 to 1 1/2 hours. Punch down, and let rise for another 1
  1/2 hours. Punch down again and mold into 3 or 4 loaves. Let the loaves
  rise. The Frugal Gourmet uses an extra oven with a pan of hot water in the
  bottom. This allows for steam heat, perfect for rising dough. Place the
  loaves on a greased baking sheet. Preheat the oven to 450 degrees. When the
  loaves have risen to double their original bulk, place them in the upper
  one third of the oven. IMPORTANT: Place a pan of hot water on the bottom
  shelf. This will assure you of a great crust. Bake for about 25 minutes, or
  until the bread is nicely browned and the loaves sound hollow when you
  thump their bottoms with your finger. Do not bake in bread pans. Just form
  a couple of round loaves and let them rise. Be sure to mist the loaves with
  water while baking. (I sprayed water every so often from a simple water
  sprayer set on the mist setting) If you wish your bread to have an Old
  World look, simply dust the loaves with flour before the final rising. You
  can use an egg and water glaze, but the Frugal Gourmet say's he is
  convinced that you will get a much better crust if you simply use flour.
  The bread is so rich that you need not put butter on it. The French rarely
  eat butter on bread. And if you wish to reduce or eliminate salt in the
  bread, simply cut down on the amount of salt in the recipe. It is tasty
  without. From The Frugal Gourmet "Whole Family Cookbook" by Jeff Smith
  p286.
 
  From: Big Flavors Of The Hot Sun By Chr

Honey Raspberry Vinegarette

Categories: Salads
      Yield: 1 Servings

    1/4 c  Raspberry vinegar
      2 tb Honey
    1/4 sm Onion; minced
  1 1/2 ts Dijon mustard
    2/3 c  Olive oil
           -salt/pepper to taste

  Whisk everything together and chill at least 1 hour prior to serving. 

 NOTE
  * Remember you can substitute raspberry vinegar for another type in ANY
  recipe that sounds good to you. C

  Posted to TNT - Prodigy's Recipe Exchange Newsletter  on Mar 08, 1997.

Friday, November 28, 2014

Honey Oatmeal Chewies

Categories: Cookies, Crisco.014, Walnuts, Raisins, Coconut
      Yield: 72 Cookies

  1 1/4 c  Butter Flavor Crisco
      1 c  Sugar, granulated
    1/4 c  Honey
      1    Egg
    1/4 c  Milk
      1 ts Vanilla
  2 1/2 c  Flour, all purpose
      1 ts Baking Soda
    1/2 ts Salt
      1 c  Oats, quick cooking NOT- instant or old fashioned
      1 c  Coconut, flaked
      1 c  Raisins
    1/2 c  Walnut pieces
    1/2 c  Wheat germ ( opt )

  Preparation Time: 25 minutes               Bake Time: 11 to 14 Minutes
 
  1. Heat oven to 350 F.
 
  2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey,
  egg, milk and vanilla in large bowl at medium speed of electric mixer
  until well blended.
 
  3. Combine flour, baking soda and salt. Mix into creamed mixture.
  Stir in oats, coconut, raisins, walnuts and wheat germ. Drop rounded
  teaspoonfuls of dough onto ungreased baking sheet.
 
  4. Bake at 350 for 11 to 12 minutes for soft cookies, 13 to 14
  minutes for crisp cookies. Remove to cooling rack.
 
  Makes 6 dozen 2 inch cookies.
 
  Source: Butter Flavor Crisco Cookie Collection, page 18.

Honey Peach Muffins

Categories: Muffins
      Yield: 12 Servings

    3/4 c  C  all purpose flour
    3/4 c  Cornmeal
      1 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    1/4 ts Ts salt
    1/4 c  Reduced-calorie margarine; -softened
    1/4 c  Honey
      1    Container; (8 oz) low-fat -peach yogurt
      1    Egg white
    1/2 c  Drained canned peaches in -light syrup; coarsely -chopped

  1. Heat oven to 375. Spray bottoms only of 12 muffin cups with nonstick
  cooking spray.
 
  2. Lightly spoon flour into measuring cup; level off. In large bowl,
  combine flour, cornmeal, baking powder, baking soda, cinnamon and salt; mix
  well.
 
  3. In medium bowl, combine margarine, honey and yogurt; beat at low speed
  until well blended. Add egg white; beat well. Add to flour mixture; stir
  just until dry ingredients are moistened. Gently stir in peaches. Spoon
  batter evenly into sprayed muffin cups.
 
  4. Bake at 375 for 17 to 23 minutes or until tops are golden brown and
  toothpick inserted in center comes out clean. Immediately remove from pan.
  Serve warm
 
       12    muffins.
 
  per muffin: calories 130; calories from fat 25; total fat 3g; saturated 1g;
  cholesterol 0mg; sodium 240mg; total carbohydrate 23g; dietary fiber 1g;
  sugars 10g; protein 3g
 
  Recipe by: Pillsbury Fast and healthy Magazine Apr 24, 1998

Honey Peach Sauce

 Categories: Sauces, And, Rubs
      Yield: 1 Servings

      4 md Peaches; peeled
      2 tb Lemon juice
      2 tb Honey
    1/2 ts Black pepper; cracked
      2 ts Fresh thyme

  Cut up 3 of the peaches (or use nectarines). In a blender or food
  processor, combine the cut-up fruit, lemon juice, honey, and black pepper.
  Cover and blend until smooth. Transfer mixture to a small saucepan, and
  simmer, uncovered, about 15 minutes or until slightly thickened, stirring
  occasionally.
 
  Chop remaining fruit stir into sauce with thyme (can also use 1/4 to 1/2
  teaspoon dried and crushed). Brush sauce onto meat during the last 15
  minutes of grilling.
 
  Makes 13/4 cups of sauce, enough for 2-3 lbs of meat.
 
  Sauce may be made up to 24 hours in advance. To serve, reheat over low
  heat, stirring occasionally.
 
  NOTES: Pool this sauce around pork loin roast or turkey steaks and serve
  with green beans or other garden picks.
 
  Recipe by: Better Homes and Gardens, July 1996

Honey Pecan Chicken

Categories: Chicken
      Yield: 4 Servings

      4    Chicken breast halves
      2 c  Buttermilk

----------------------------------COATING----------------------------------
  1 1/2 c  Flour
      1 tb Garlic powder
    1/4 ts Cayenne pepper
           Pepper to taste

-----------------------------------SAUCE-----------------------------------
      1 c  Butter or margarine; melted
    1/3 c  Honey
    1/8 ts Lemon peel
      1 tb Bourbon
      1 c  Pecans; chopped
 
  Soak chicken pieces overnight in buttermilk (or at least several hours).
  Mix flour, garlic powder, little cayenne pepper, and pepper. Dredge chicken
  in this. Let chicken "rest" after coating with flour mix for bout 30
  minutes (so coating "sticks"). Heat small amount oil in large fry pan. Cook
  about 8 min. per side (for boneless pieces, longer for with bone) til no
  longer pink. Make Sauce: mix melted butter or oleo, honey, lemon peel and
  bourbon. Mix and heat until warm. Pour over cooked chicken. Top with
  Chopped Pecans!

Honey Pecan Sticky Buns

Yield: 1 Servings

    1/2 c  Dried currants
      2 tb Brandy
    3/4 c  Firmly packed light brown-sugar
    1/4 c  Honey plus additional for;-glazing the buns if desired
    1/2    Stick (1/4 cup) unsalted-butter
    1/2 c  Chopped pecans
           Cream biscuit dough, recipe-follows
      2 ts Cinnamon

  In a small bowl let the currants macerate in the brandy and 1/4 cup hot
  water for 20 minutes, or until they are softened, and drain them. In a
  saucepan heat 1/4 cup of the brown sugar, 1/4 cup honey, and butter over
  moderately low heat, stirring, until the sugar is melted. Pour the mixture
  into an 8 1/2-inch round cake pan, and sprinkle the pecans over it. Roll
  the dough into an 18- by 10-inch rectangle on a lightly floured surface,~
  force the remaining 1/2 cup brown sugar through a coarse sieve evenly over
  the dough, and sprinkle the cinnamon and currants over the brown sugar.
  Beginning with a long side roll up the dough tightly, jelly-roll fashion.
  Cut it into 1-inch slices with a sharp knife, and fit the slices cut side
  up in one layer in the pan, pressing them down gently. Bake the buns in a
  pre-heated 425 degree F oven for 20 minutes, or until a tester inserted in
  the dough comes out clean. Run a thin knife around the edge of the pan,
  invert the buns onto a plate, and reinvert them onto a platter so that the
  plain side is up. Brush the top with the additional honey, heated, if
  desired. (Or, if you prefer not to use the honey glaze, invert the buns
  directly onto a platter, sticky side up.)
 
  Yield: 18 buns
  Recipe By:  COOKING LIVE SHOW #CL8719
 
  Date: Mon, 21 Oct 1996

Cream Biscuits

INGREDIENTS
  • 2 cups all-purpose flour, 10 ounces
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream or whipping cream
  • 2 to 3 teaspoons melted butter for brushing
  • Prep Time: 12 minutes
  •  
  • Cook Time: 12 minutes
  • Total Time: 24 minutes
  •  
  • YieldMakes About 10 Biscuits
PREPARATION
Line a baking sheet with parchment paper or a silicone baking mat, or spray with baking spray. Heat oven to 425°.
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well blended. With a fork, stir in the heavy cream and mix just until the mixture is moistened. Turn out onto a lightly floured surface and knead two or three times, as necessary to make a soft, cohesive dough.
Shape the dough into a flattened circle, patting to about 3/4-inch thick. Cut out circles about 2 to 2 1/2 inches in diameter with biscuit cutters. Take the dough scraps and again form into a circle and cut out a few more. Repeat until you have used all of the dough.
Arrange the biscuits on the baking sheet.
Bake for 12 to 14 minutes, or until lightly browned.
Remove from the oven and brush tops with melted butter.
Makes about 10 biscuits.

Thursday, November 27, 2014

Honey Mustard Chicken Wings

Categories: Chicken, Main dish, Sent to tnt, Tried and t
      Yield: 5 Servings

     24    Chicken wings
    1/2 c  Honey
    1/4 c  Butter; melted
      5 tb Dijon mustard
      2 tb Sesame seeds
      1 pn Salt and pepper

  Preheat oven to 325. Rinse wings well, drain on paper towels, Season with
  salt and pepper. Blend honey, butter and mustard in bowl. Dip wings a few
  at a time, set in shallow baking pan. Bake 45 min. and baste occasionally.
  resubmitted by terri
 
  Aug 25, 1997

Honey Mustard Dressing Toh

Categories: Salads, Dressings, Taste of ho
      Yield: 1 Servings

      2 qt Mayonnaise
      4 c  Sour cream
     12 oz Honey
     12 oz Dijon mustard
      6 tb Mustard seed
           Salad greens

  Combine the mayonnaise, sour cream, honey, mustard and mustard seed until
  smooth. Serve over salad greens.
 
  Yields: 4 quarts (100 servings)
  From: "Taste of Home" Magazine, June/July
  1994

Honey Mustard Pork Chops

Categories: Main dish, Meats, Vegetables
      Yield: 4 Servings

      1 lg Reynolds oven bag
      1 tb Flour
    1/4 c  Orange or apple juice
    1/4 c  Honey
      2 tb Dijon mustard
      4    Pork chops, 1/2" thick-- fat trimmed
           Basil leaves
           Seasoned salt
      4 md Carrots; diagonally sliced
      2 md Golden Delicious apples
           -- cored, cut in eighths

  Preheat oven to 350 F.
 
  Shake flour in oven bag; place in 13x9x2" baking pan. Add orange juice,
  honey and mustard to bag.  Squeeze bag to blend ingredients. Sprinkle pork
  chops with basil and seasoned salt; place in bag. Place carrot and apple
  slices in bag around pork chops.  Close bag with nylon tie; cut 6 half-inch
  slits in top.  Bake until pork chops are tender, 35 to 40 minutes. Let
  stand in bag 5 minutes.
 
  In brochure that came with package of Reynolds large (19x23.5") oven bags.
  Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988.

Honey Mustard Steaks and Grilled Onions

Categories: Beef, Main dishes
      Yield: 1 Servings

      4    Well-trimmed boneless beef-top loin or rib-eye steaks,-cut 1 inch thick
      1 lg Red onion, cut into 1/2-inch-thick slices

-----------------------------------GLAZE-----------------------------------
    1/3 c  Coarse-grain Dijon-style-mustard
      1 tb Chopped parsley
  1 1/2 tb Honey
      1 tb Cider vinegar
      1 tb Water
    1/4 ts Hot pepper sauce
    1/8 ts Coarse grind black pepper

  Combine glaze ingredients.
 
  Place beef steaks and onions on grid over medium, ash-covered coals; brush
  both with glaze. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye
  steaks 11 to 14 minutes) until steaks are medium rare to medium doneness
  and onion is tender, turning occasionally and brushing with glaze.
 
  MAKES 4 SERVINGS.
 
  Mar 14, 1997

Honey Newtons

Categories: Cookies
      Yield: 42 Servings

    1/2 lb Dried figs
      1 c  Water plus
      3 tb Water
    1/2 c  Honey
      2 ts Lemon juice
      1 c  Butter
      2 c  Cheddar,grated
      2 c  Sifted a/p flour

  Directions: For the cookie dough: Cream butter, add cheese (at room
  temperature), and cream until well blended Stir in flour, mix well, and
  chill. To prepare filling, combine remaining ingredients, and simmer
  gently, stirring. Cook intil consistency of marmalade, approximately 15
  mins. Set aside to cool. Roll dough 1/8" thick on lightly floured board.
  Cut in 2" circles. Put one half of the circles 1" apart on lightly greased
  baking sheet. Place 1 tsp. filling in center of each cookie. Top each with
  another circle of dough. Press edges with fork to seal. Prick cooki tops in
  several places. Bake at 350 degrees for 15 mins. or until lightly browned.
  Remove to racks to cool. -from First Prize Cookbook; recipe by Marge
  Walker-Indiana

Wednesday, November 26, 2014

Honey Glazed Duck

Yield: 100 Servings

    100 lb DUCK WHOLE FZ
      2 ts PEPPER BLACK 1 LB CN
  1 1/3 tb GINGER GROUND
      1 c  SOY SAUCE
  1 1/3 tb SALT TABLE 5LB

  PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  325 F. OVEN
 
  1.  WASH DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL.
 
  2.  RUB CAVITY OF DUCK WITH MIXTURE OF SALT AND PEPPER.
 
  3.  PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING.  PRICK SKIN OF
  DUCK.
 
  4.  ROAST DUCK 1 1/2 HOURS. COMBINE 3 LB (1 QT) HONEY, 1 CUP SOY SAUCE,
  1 1/3 TBSP SALT AND 2 TSP BLACK PEPPER. STIR UNTIL WELL BLENDED. INCREASE
  OVEN TEMPERATURE TO 375 F.
 
  5.  POUR OFF FAT FREQUENTLY DURING ROASTING PERIOD.
 
  6.  5.  BRUSH SKIN OF DUCKS EVENLY WITH 1/2 OF GLAZE. ROAST 15 MINUTES.
  REPEAT  WITH REMAINING GLAZE. ROAST AN ADDITIONAL 15 MINUTES OR UNTIL TENDER.
 
  NOTE:  1.  USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING
  PANS AND 13 RACKS).
 
  NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  A-25000.
  Recipe Number: L16403
 
  SERVING SIZE: 1/4 DUCK (
 
  From the (actually used today!).

Honey Glazed Grilled Pork Chops

Categories: Pork
      Yield: 6 Servings

    1/2 c  Honey
      3 tb Dry white wine
      3 tb Fresh lemon juice
      3 tb Soy sauce
      1 tb Fresh ginger, minced
      3 cl Garlic, minced
    1/4 ts Salt
    1/4 ts Fresh ground black pepper
      6    Boneless pork loin chops  - 1" thick

  Marinade: Mix all ingredients except pork chops together in a large
  zip-lock plastic bag.
 
  Add pork chops to bag, turning several times to coat. Place bag on a large
  plate and refrigerate at least 8 hours. Turn several times.
 
  Remove pork chops from the marinade and discard the marinade.
 
  Grill the pork chops on grill with the grill cover closed, over medium heat
  4-5 minutes on each side or to desired degree of doneness.
 
  Jan 6, 1998

Honey Good Sauce

Categories: Sauces
      Yield: 1 Servings

      1 c  Mayo
    1/4 c  Honey
      1 tb Vinegar
      1 tb Soy
      2 ts Fresh ginger root, minced
      2 ts Sesame oil
      1 ts Crushed red pepper flakes

  Combine all ingredients and mix until well blended. Serve over broiled
  chicken or as a dip for vegetables.

Honey Lemon Dressing

Categories: Salads
      Yield: 1 Servings

      1 c  FRENCH DRESSING
    1/4 c  Honey
      2 tb Lemon juice
      1 ts Cinnamon

  Blend thoroughly. Refrigerate.

Honey Macaroonies

Categories: Holiday/, Christmas
      Yield: 36 Servings

  1 1/2 c  Rolled oats; uncooked
    1/2 c  Coconut; flaked
    1/2 c  Walnuts; chopped
    1/2 c  Unbleached flour
    3/4 c  Brown sugar; packed
    1/2 c  Margarine; softened
      2 tb Honey
     36    Candied cherries; red or-green

  Preheat oven to 350. In a mixing bowl, combine oats, coconut, walnuts and
  flour.; set aside. In a saucepan, combine brown sugar, margarine, and
  honey. Bring mixture to a boil, stirring occasionally. Pour over oat
  mixture. Mix well.  For each cookie, press one level tablespoon mixture
  into a prepared 1 3/4" muffin pan. Top each cookie with a candied cherry.
  Bake for 15 minutes or until lightly browned.
  Recipe By: Better Homes and Gardens, Homemade Cookies Cookbook
 
  Posted to EAT-L Digest 25 October 96

Tuesday, November 25, 2014

Honey Golden Chicken (Sabra Style)

Yield: 4 Servings

      1    Chicken; Quartered; (Cut-into Serving Pieces)
    1/2    Lemon
      2 ts Ground Ginger
           Salt to Taste
    1/3 c  Olive Oil
    1/4 c  Honey

  Searching for fresh ideas for chicken? Fresh flavor is just what you'll
  find in this classic honey and oil-baked chicken recipe. It's the perfect
  main course for dinner tonight, or for your Passover Preparations this week
  as we continue offering a few Kosher cooking samplings at Recipe-a-Day.
 
  Get that pasta pot ready! The Cook and Kitchen Staff will be wrapping up our
  Passover Preparations tomorrow and moving on to our series of Pasta Greats
  to serve-up for the remainder of April.
 
  Rub chicken pieces with halved lemon. Sprinkle with 1 teaspoon ginger and
  salt to taste. Combine oil and honey with remaining ginger and brush the
  chicken with the mixture. Roast it in a pre-heated 350-F degree oven for
  90-minutes, basting occasionally with honey mixture. Serve warm. Lovely
  with side dishes of rice and rosemary green beans.
 

Apr 13, 1998

Honey Lemon Sponge Cake (Kastutera)

Categories: Dessert:, Cakes
      Yield: 1 Servings

      1 c  Sugar
           Plus 1 tablespoon
    1/4 c  Honey
      1 ts Vanilla
      1 ts Lemon extract
    1/4 ts Salt
      7 lg Eggs; separated
      1 c  Cake flour; sifted
    1/8 ts Cream of tartar

  1.  Preheat oven to 325F.  Use parchment to line the bottom of a 10 inch
  tube pan, preferably with a removable bottom. Grease the parchment. In a
  large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into
  egg yolks. Place bowl in a large pan of hot water. With an electric mixer,
  beat about 5 minutes on medium-high speed until pale yellow and doubled in
  volume. Gently fold in sifted flour.
 
  2.  Wash beaters.  In a large bowl, beat egg whites in electric mixer on a
  low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle
  in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry.
  With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap
  gently on the counter to remove air bubbles.
 
  3.  Bake on middle rack of oven 35 to 45 minutes or until golden brown.
  When done, cake sides will pull away from pan slightly; top will be flat
  and feel spongy when pressed with finger. Cool 20 minutes. Run a small
  knife between edge of cake and pan. Remove from pan carefully. Pull off
  parchment and cool completey. Serve or store airtight.
 
  Date: Sun, 22 Sep 96 00:25:29 UT
 
  NOTES : This recipe is adapted from the Kastutera recipe in "Japanese
  Cooking for the American Table" by Susan Fuller Slack. It is a wonderful
  cookbook, with recipes that are interesting and *very* authentic. If you
  like Japanese food, check it out.

Honey Lemon Sweet Rolls

Yield: 9 Servings

-----------------------------------DOUGH-----------------------------------
    3/4 c  Plus 2 Tbl. water
      2 tb Butter, softened
  2 1/2 c  Bread flour
    1/4 c  Granulated sugar
      1 ts Salt
      1 ts Bread machine yeast
      1 tb Butter, softened

----------------------------HONEY-LEMON FILLING----------------------------
    1/3 c  Pecans, chopped
    1/3 c  Golden raisins
      1 tb Granulated sugar
      3 tb Honey
    1/2 ts Grated lemon peel
    3/4 ts Lemon juice

--------------------------------HONEY GLAZE--------------------------------
    1/4 c  Granulated sugar
    1/4 c  Honey
      1 tb Butter
  1 1/2 ts Grated lemon peel

  DOUGH: Place all ingredients 1 Tbl. margarine in pan of bread machine in
  the order recommended by the manufacturer.

  Select Dough/Manual cycle.

  Grease square pan, 9x9x2-inches.

  HONEY-LEMON FILLING: Mix all ingredients together

  Flatten dough with hands or rolling pin into a 9-inch square on a lightly
  floured suface. (Let dough rest 15 minutes if difficult to flatten.) Spread
  the reserved 1 Tbl. butter over the dough. Spoon Honey-Lemon filling by
  scant teaspoonfuls evenly over dough.

  Roll dough up tightly; pinch edge of dough into roll to seal. Cut roll into
  nine 1-inch slices. Place slices, cut side down, in pan. Cover and let rise
  in a warm place 1-1 1/4 hrs. or until doubled.

  Heat oven to 375 degrees F. Bake 25 to 30 minutes or until golden brown.
  Remove from pan to wire rack.  Drizzle with Honey Glaze and serve warm.

  HONEY GLAZE: Heat all ingredients to boiling over medium-high heat; reduce
  heat. Simmer uncovered about 3 minutes or until thickened.

Honey Lime Dressing 2

Yield: 1 Servings

    1/3 c  Plan low-fat yogurt
    1/3 c  Regular or light dairy sour cream
      2 tb Honey
  1 1/2 ts Finely shredded lime peel or lemon peel
      2 ts Lime or lemon juice
    1/4 ts Salt
    1/4 ts Pepper

  In a small mixing bowl combine
 
  Put in glass jar cover and store in refrigerator up to a week makes 1 cup.
  source better homes gardens Sept. 1996 issue
 
  Feb 23, 1997.

Honey Mint Cantaloupe, Plums and Grapes

Categories: Desserts
      Yield: 1 Servings

      2 tb Honey
      1 tb Freshed chopped mint
      1 tb Fresh lemon juice
      3 c  Sliced ripe plums
      2 c  Bite size cantaloupe
      1 c  Small seedless green grapes

  Mix honey, mint and lemon juice in serving bowl. Add fruits and toss
  gently to mix.

Monday, November 24, 2014

Honey Graham Granola Bread

Categories: Breads
      Yield: 1 Servings

      2 c  CAPACITY/12 SERVINGS-----
  1 1/2 ts Active dry yeast
  1 3/4 c  Bread flour
    1/4 c  Whole-wheat flour
    1/3 c  Granola -- cereal
      1 ts Salt
      2 tb Nonfat dry milk
      2 ts Nonfat dry milk
      2 ts Unsalted butter -- or Margarine
    3/4 c  Water
      2 tb Water
      3 tb Honey
      1 ts Lemon juice
      3 c  CAPACITY/16 SERVINGS-----
  2 1/4 c  Active dry yeast
  2 2/3 c  Bread flour
    1/3 c  Whole-wheat flour
    1/2 c  Granola -- cereal
  1 1/2 ts Salt
      4 tb Nonfat dry milk
      1 tb Unsalted butter -- or Margarine
  1 1/4 c  Water
    1/4 c  Honey
      1 ts Lemon juice

  SOURCE:  The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright
  1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. Granola
  cereal adds an interesting crunch to this bread.  For best results, use
  either homemade granola or a store-bought brand that is low in fat and
  sugar. Since there are so many different types of granola, the amount of
  water required in the recipe may vary. Check the dough during the first
  kneading  cycle to make sure it is not too dry. All ingredients must be at
  room temperature, unless otherwise noted. Add ingredients in the order
  specified in your bread machine owner's manual. Set bread machine on the
  basic/standard bread making setting.  If possible, select light baking
  cycle.  If not, use the medium or normal setting. Do NOT use the
  programmable timer when making this bread since the recipe contains
  ingredients that can absorb the water prior to the start of the bread
  making process. HINT: If cough appears too dry after kneading for the first
  couple of minutes, add additional water, no more than 1 tablespoon at a
  time, just until dough appears elastic. Do NOT add too much water.

  NUTRITION INFORMATION per 1/2 inch slice:  105 calories, 3.09 g protein,
  19.1 g carbohydrates, 1.26 g dietary fiber, 1.79 g fat, 1.89 mg
  cholesterol, 184 mg sodium, 69.8 mg potassium.  Calories from protein: 12%:
  from carbohydrates: 73%; from fats: 15%.
 
  Recipe By: The Ultimate Bread Machine Cookbook
 
  From: Big Flavors Of The Hot Sun By Chr

Honey Ham Bagel Sandwiches

Categories: Sandwiches, Jaw
      Yield: 4 Sandwiches

      2    Pumpernickel bagels, split and toasted
      4 ts Honey mustard
      4    Slices fully cooked honey
            Baked ham
      4    Thin slices swiss cheese
           Hot pepper rings

  Heat oven to 400 degrees. Spread each bagel half with 1 teaspoon mustard.
  Top each with ham and cheese. Place on cookie sheet. Bake 3 to 5 minutes or
  until cheese is melted. Top with pepper rings.
 
  From "20 Minute Meals" May 03, 1997

Honey Herb Sauce for Vegetables

Categories: Honey, Sauce, Xport
      Yield: 1 Servings

    1/4 c  Honey
      2 tb Onion; minced
    1/4 c  Butter or margarine
    1/2 ts Thyme; crushed
           Salt end pepper; to taste

  Combine all ingredients in a small saucepan and bring to a boil; cook 2
  minutes. Toss with vegetables of choice such as: peas, zucchini, spinach,
  broccoli, green beans, etc. Serve over couscous as a vegetarian entree or
  alone as a side dish.
 
  Notes: Makes about 2/3 cup
 
  Recipe by: Honey Commission Mar98

Honey Jalapeno Corn Bread

Categories: Breads
      Yield: 9 Servings

      1 pk (8 1/2 Oz) Corn muffin mix
      1    Egg; Beaten
    1/3 c  Milk
    3/4 c  Shredded cheddar cheese
      3    Fresh jalapeno peppers;-Seeded and chopped
      2 tb Cooked bacon pieces
      2 tb Honey
      1 tb Butter or margarine;-Softened

  Grease an 8x8x2 inch baking pan; set aside. Combine corn muffin mix, egg,
  milk, cheese, jalapeno peppers, bacon pieces, and honey. Stir until well
  coated. Pour into the greased pan. Bake in a 375F oven for 20 minutes.
  Spread butter on top of corn bread while still warm.
 
  Recipe by: Country America October 1995

Honey Lamb Chops

Categories: Diabetic
      Yield: 6 Servings

      2 tb Honey
      2 tb Fresh lemon juice
      2 tb Minced fresh rosemary
    1/2 ts Dijon mustard
      1 ts Minced garlic
      1 ts Onion powder
    1/2 ts Dry mustard
      6    Lamb chops; trimmed of fat-(5-oz)
      6    Sprigs fresh mint

  Combine all ingredients except the lamb chops and mint in a small bowl and
  microwave for 1 minute. Brush the mixture on the chops and broil or grill,
  turning frequently, according to the following guidelines: 12 minutes for
  rare, 15 minutes for medium, and 18 minutes for well done. Garnish with
  mint and serve.
 
  Exchanges: Lean Meat Exchange -- 2 Carbohydrate Exchange -- 1/2 Calories --
  139 Calories from Fat -- 54 Total Fat -- 6g Saturated Fat -- 2g Cholesterol
  ~- 52mg Sodium -- 45mg Carbohydrate -- 5g Dietary Fiber -- 0g Sugars -- 5g
  Protein -- 16g
 
  Notes:Recipe for Tuesday, 4/7/98
 
  In preparation for your Easter Sunday celebration this week, we are
  featuring tantalizing and festive recipes from the Flavorful Seasons
  Cookbook, featuring healthy dishes for all those special occasions
  throughout the year.
 
  N: 6 servings/Serving size: 2-3 oz. Mustard and honey gently flavor these
  lamb chops.
 
  Copyright © 1998 American Diabetes Association

  4/13/98

Sunday, November 23, 2014

Honey Almond Cereal [A/k/a Granola]

Yield: 1 Servings


  •     1/2 c  Honey
  •   1/2 c  Hot water
  •  1 ts Almond extract
  •   4 c  Rolled oats
  •   1 c  Grape Nuts cereal
  •   1/2 c  Wheat germ
  •  1/2 c  Chopped almonds; cashews or -walnuts
  •  1/2 c  Raisins


  Mix honey, water, almond extract. Add rolled oats, Grape nuts, wheat germ
  and nuts. Using hands, blend both mixtures until thoroughly combined.
  Spread on cookie sheet to depth of 1/2 inch. Bake at 250 degrees for 1
  hour, until golden, stirring once after 30 minutes. Let back, then add the
  raisins. Cool. Store in an airtight container. Makes 16 1/2-cup servings.
 
  Aug 29, 1997

Honey Apricot Muffins

Categories: Bread
      Yield: 18 Servings

  1 1/2 c  Flour
  1 1/2 c  Oat bran
      1 c  Chopped pecans
    1/2 ts Salt
      3 ts Baking powder
  1 1/2 ts Apple pie spice
      1 c  Honey
      2    Egg whites
      4 tb Safflower oil
      1 cn (16-oz) apricot halves in-extra-light syrup; chopped-finely with syrup reserved

  Preheat oven to 325øF, prepare pans. Combine first 6 ingredients (salt is
  optional). In another bowl combine honey, oil, egg whites, apricots and
  syrup; add dry mix to wet mix until just combined. Spoon into pans and top
  with extra pecan halves if desired, bake 25-30 mins or until cooked. Makes
  18 muffins. Recipe courtesy of the Sunset Magazine (USA)
 
  REC.FOOD.RECIPES

Honey Baked Lentils

Categories: Appetizers, Pulses and
      Yield: 1 Servings


  •     1/2 lb Lentils
  •     1 sm Bay Leaf
  •  2 1/2 c  Water
  •     1 ts Salt

       

  •     1/2 ts Dry Mustard
  •   1/8 ts Powdered Ginger
  •  1 1/2 ts Tamari
  •   1/4 c  Chopped Onion
  •   1/2 c  Water
  •   1/4 c  Honey


  Combine first 4 ingredients in a saucepan. Bring to a boil. Cover tightly
  and reduce heat. Simmer 30 minutes. Do not drain. Discard bay leaf.
 
  Preheat oven to 350.
 
  Combine remaining 5 ingredients separately and add to lentils.
 
  Place lentils in casserole dish and pour honey over top. Cover tightly and
  bake 1 hour.  Uncover last 10 minutes.

Honey Baked Lentils 2

Yield: 1 Servings

-------------------------------------A-------------------------------------
      1 lb (2 1/3 c.) lentils, picked-over
      1 sm Bay leaf
      5 c  Water
      2 ts Salt

-------------------------------------B-------------------------------------
      1 ts Dry mustard
    1/4 ts Powdered ginger
      1 tb Soy sauce
    1/2 c  Chopped onions
      1 c  Water

-------------------------------------C-------------------------------------
    1/3 c  Honey

  A favorite from the More with Less Cookbook:
 
  Combine "A" in a dutch oven or saucepan. Bring to a boil Cover tightly and
  reduce heat. Simmer 30 minutes. Do not drain. Discard bay leaf. Preheat
  oven to 350. Combine separately and add "B" to lentils. Pour honey over all.
 
  Cover tightly and bake 1 hour.
 
  The written recipe includes partly stirring in and partly sprinkling on top
  4 slices of bacon cut in 1" pieces. I obviously never have, and never
  missed it. It also says to take the lid off for the last 10 min to "brown
  bacon." Can't remember if I take the lid off anyway. Probably. Also, the
  first time I made it I didn't have powdered mustard, so I put in a little
  glob of a prepared, whole grain horseradish mustard. I liked it that way,
  so that's what I've done ever since. Don't know how much difference that
  makes.
 
  I hate baked beans, so I bring this to every baked bean type occassion.
  Everyone winds up eating this instead and raving about it.
 
  Date: Fri, 11 Oct 1996

Honey Crunch Baked Apples

Categories: Desserts, Fruits/nuts
      Yield: 6 Servings

      6    Apples; Lg, *
    1/3 c  Granola Type Cereal
    1/3 c  Dates; Pitted
    1/4 c  Almonds Or Walnuts; Chopped
    1/2 ts Cinnamon; Ground
    1/4 ts Nutmeg; Ground
      2 ts Lemon Juice
      6 tb Honey
      3 tb Melted Butter Or Margarine
    3/4 c  Apple Juice Or Water

  *    Apples should be peeled if desired, but in all cases, cored. Place the
  apples in a 9-inch square baking pan. In a bowl combine the cereal, dates,
  almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey. Spoon equal
  amounts of the filling into each apple packing it lightly. Stir together
  the melted butter, the remaining 3 tb of honey, and apple juice.
   Pour over the apples.  Cover and bake in a 350 degree oven for 30 minutes.
  Uncover and continue to bake, basting often with the pan juices until
  tender when pierced, about 35 more minutes. Serve warm or cooled.

Saturday, November 22, 2014

Hominy-Squash Stew

Categories: Vegetables, Soups, Main dish
      Yield: 4 Servings

      1 c  Pinto beans- soaked overnight
           Salt
      1 ts Cumin seeds
      1 ts Dried Mexican oregano
      1    Cinnamon stick (1" long)
      3    Whole cloves
    1/4 c  Light olive oil
           -=OR=- sunflower seed oil
      1 lg Onion; cut in 1/4-in squares
      2    Garlic cloves; minced
      1 tb Ground red chile
           -=OR=-
           -Paprika for milder flavor
      2 c  Bean broth or water (about)
      1 lb Fresh or canned tomatoes- peeled, seeded and chopped,- juice reserved
      3 c  Peeled, cubed banana squash- (in 1-inch cubes)
      2 c  Cooked hominy
      2    Jalapeno chiles- seeded and finely diced
           Chopped cilantro for garnish
           Sour cream, optional
           -=OR=-
           -Shredded Muenster cheese

  DRAIN SOAKED BEANS, cover them generously with fresh water and bring to
  boil. Boil vigorously about 5 minutes, skim off any foam that rises to
  surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and
  continue cooking until beans are tender, about another 30 minutes. Taste as
  they cook to be sure they are as done as you like them. Drain beans but
  reserve liquid. Warm small, heavy skillet and toast cumin seeds until
  fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove
  them to plate so they don't burn. Combine with cinnamon stick and cloves
  and grind to a powder in electric spice mill. Heat oil in wide skillet and
  saute onion briskly over high heat 1 minute. Lower heat to medium and add
  garlic, ground spice mixture, ground red chile and salt to taste. Stir to
  combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally,
  until onions soften. Add tomatoes and liquid, squash and enough bean broth
  to cover. Simmer until squash is partially cooked, about 20 minutes. Stir
  in hominy, beans and diced chiles. Add more broth as needed and continue
  cooking until squash is tender. Taste and check seasonings. Serve garnished
  with cilantro and sour cream or shredded cheese.

Holderschmarren (Elderberry Scramble)

Categories: German
      Yield: 4 Servings

    500 g  Elderberries, stems removed-(a generous lb)
    250 g  Peeled, [cored] pears,-sliced (a generous 1/2 lb)
    250 g  Very ripe, pitted damson-plums (a generous 1/2 lb)
    150 g  Rye bread, or white [French]-bread, crust removed, Thinly sliced (a generous 5-oz)
    1/2 l  Milk (2 cups plus 2 Tbsp)
     50 g  Butter (3 1/2 Tbsp)
      1 pn Salt
           Sugar and cinnamon to taste
      2 tb To 3 tb flour
           Juice of 1/4 lemon

  From the Ries area.
 
  Melt the butter and briefly saute the fruit.  Make a thin paste of the
  flour and milk and add the mixture to the fruit. Add the remainder of the
  milk.  Add the sliced bread, and cook until the plums are soft. Season with
  salt, sugar, cinnamon, and lemon juice.
 
  Serves 4.
 
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten. 1976.

Hominy with Roasted Peppers

Categories: Vegetables, Mexican, Meats
      Yield: 10 Servings

      2    Onions
      2    Cloves garlic, minced
      2 tb Corn oil
      2 lb Meaty pork bones
      1 ts Oregano
      8    Black peppercorns, crushed
      2 c  Canned hominy
      1 qt Chicken broth
      1    Red bell pepper
      1    Yellow bell pepper
      1 c  Picante sauce, mild or hot
      1    Hot sausage, Italian or- Spanish
           Salt, to taste

  In a large kettle, saute the onions and garlic in the oil. Add the meaty
  pork bones (small spareribs), oregano, peppercorns, chicken broth. Cover
  and simmer for about an hour. Meanwhile, roast the peppers. Steam and skin
  them, and cut into squares.  Remove the pork ribs and scrape the bits of
  pork into the pot. Add the canned hominy, salsa, sliced hot sausage,
  peppers.  Cook for 10 to 15 minutes.  Taste for seasoning and serve from
  soup bowls.  Serves 8 to 10.

Honey Almond Grilling Glaze

Categories: Grill, Sauces, Seafood, Chicken, Pork
      Yield: 2 Cups

     11 tb Unsalted butter
      2 tb Flour
      1 c  Slivered almonds
      2 tb Prudhomme's Seafood Magic
      1 c  Celery; chopped
      1 c  Honey
      1 ts Fresh lemon peel; grated
      1 c  Chicken stock
    1/8 ts Ground nutmeg

  In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour
  until smooth, about 1 minute. Set aside. In 10" skillet over high heat,
  melt remaining 8 tbls butter. When it comes to a hard sizzle, add almonds,
  Seafood Magic and celery. Cook, stirring frequently at first and constantly
  near end of cooking time, about 8 minutes or until almonds are browned.
  Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon
  peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg;
  cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture
  until it is incorporated and sauce is slightly thickened, 30-60 seconds.
  Remove from heat.
 
  NOTE: Excellent on grilled seafood, chicken or pork. Brush it on right
  before meat is ready to come off the grill and bring some to the table for
  dipping.

Honey Almond Stars

Categories: Cookies, Mexican
      Yield: 8 Servings

  2 1/2 c  All purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Ground coriander
      1 ts Ground cinnamon
      1 ts Ground ginger
    3/4 c  Honey
    1/2 c  Firmly packed brown sugar
    1/2 c  Granulated sugar
      2 lg Eggs
    1/2 ts Almond extract
      2 c  Almonds; ground fine in food-processor
    1/4 c  Light corn syrup
      1    Lemon; Juice of

  In a bowl, whisk together the flour, baking soda, salt and spices. In a
  large saucepan, heat 1/2 cup of the honey and sugars over low heat,
  stirring, just until sugars are dissolved. Remove pan from heat and let
  mixture cool slightly. In a large bowl, beat together eggs and extract.
  Beat in honey mixture and stir in ground almonds.
 
  Stir in flour mixture to form a soft dough. Wrap dough in plastic and let
  stand at room temperature for 4 hours.
 
  Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  Divide dough into quarters and roll each flat to about 1/4 inch thick. Use
  star-shaped cookie cutters to cut cookies and transfer to baking sheets,
  re-rolling scraps as needed.
 
  Place cookies in oven and immediately turn down to 325 degrees F. Bake for
  1520 minutes, or until firm. Meanwhile, in a small saucepan, heat remaining
  1/4 cup of honey, corn syrup and lemon juice until it reaches a boil, about
  3 minutes. When cookies are ready, remove them from the oven and brush warm
  cookies with the warm glaze. Transfer sheets of cookies to racks to cool.
 
  Yield: about 3 dozen cookies.
 
  Recipe by: TWO HOT TAMALES
 
  Jan 14, 1998

Friday, November 21, 2014

Holiday Eggnog Cheesecake

Categories: Cakes, Desserts
      Yield: 10 Servings

      1 c  Graham Cracker Crumbs
    1/4 ts Ground Nutmeg
      1    Env. Unflavored Gelatin
      8 oz Cream Cheese, Softened
      1 c  Eggnog
    1/4 c  Sugar
    1/4 c  Margarine, Melted
    1/4 c  Cold Water
    1/4 c  Sugar
      1 c  Whipping Cream, Whipped

  Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch
  springform pan.
 
  Soften gelatin in water; stir over low heat until dissolved.  Combine cream
  cheese and sugar, at medium speed on electric mixer until well blended.
  Gradually add gelatin and eggnog, mixing until blended.  Chill until
  slightly thickened; fold in whipped cream.  Pour over crust; chill until
  firm.
 
  VARIATION:
 
  Ingrease sugar to 1/3 c.  Substitute milk for eggnog.  Add 1 t vanilla and
  3/4 t rum extract.  Continue as directed.
 
  Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
  Cheese Cookbooks

Holiday Eggnog Pie

Categories: Pies, Cyberealm
      Yield: 6 Servings

      2 pk 4 Serving size Vanilla
           Pudding and Pie filling
      2 c  Eggnog
  1 1/4 c  Milk
    1/8 ts Ground nutmeg
      1    9 inch Baked Pie shell
           Cool whip to taste
      1 tb Rum is desired

  Combine pudding mix, eggnog, milk and nutmeg in pan. Cook and stir over
  medium heat until mixture comes to a full boil; remove from heat; add
  rum if desired and cool 5 minutes, stirring twice. Pour into
  pie shell. Cover surface with plastic wrap. Chill at least 3 hours.
  Garnish with cool whip and pecans or other nuts or just a little
  nutmeg sprinkled on cool whip.