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