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Show DAVIS COUNTY CLIPPER Tuesday, September 14, 1993 Cl Tempo HONEY NUT BREAD QUICK NEW ENGLAND BAKED BEANS VA 3 pound bacon, diced cup chopped onion V cup honey 4 teaspoons dry mustard 1 teaspoon salt Va teaspoon cayenne pepper 4 cups cooked and drained small white beans Vi Vi Vi V V 1 a 1 1 3A cups flour teaspoons baking powder teaspoon salt cup honey cup butter or margarine, melted cup milk egg, beaten teaspoon grated orange peel cup chopped walnuts In a skillet, saut bacon and onion until onion is tender; remove from heat. Stir in honey, mustard, salt and cayenne. Layer half of beans in covered baking dish; spoon half of honey mixture over beans. Repeat layers. Cover and bake at 325F 1 hour or until honey mixture is absorbed. Makes 8 servings. Nutritional Analysis Per Serving: 350 Cal., 14.7 g pro., 11.2 gfat (28 Cal. from fat), 50.1 g carb., 18 mg chol., 7.2 g fiber and 614 mg sodium. Three cans (15 oz. each) small white beans can be substituted. Note: Prepare in advance to allow flavors to develop. Combine flour, baking powder and salt; mix well and set aside. Combine honey, butter, milk, egg and orange peel in large mixing bowl; beat well. Add flour mixture, beating until smooth; stir in nuts. Pour batter into greased and floured 9x5x3-inc- h pan. Bake at 350F 50 to 60 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Remove from pan and cool completely on wire rack. Makes 12 servings. Nutritional Analysis Per Serving: 258 Cal., 5.1 g pro., 95 gfat (32 Cal. from fat), 40 g taib., 30 mg chol., 1.1 g fiber and 218 mg sodium. HONEY BAKED HAM PANCAKES 1 1 1 tablespoon flour oven cooking bag (about 6 lbs.) bone-i- n cooked ham HONEY CORNMEAL WITH HONEY ORANGE SYRUP fully (not pictured) cup flour cup cornmeal 3 teaspoons baking powder Vi teaspoon salt 1 cup milk Vi 1 jar (16 oz.) honey 4 teaspoons lemon pepper 2 teaspoons rosemary or thyme, Vi crushed Honey Sauce 1 egg 3 tablespoons honey 3 tablespoons butter, melted Place flour in roasting bag and shake to coat inside surface. Place ham in floured bag. Combine honey, lemon pepper and rosemary; pour over ham and close bag with twister. Poke holes in top of bag with fork. Roast at 325F 1 to VA hours or until slightly browned. Remove from oven, let stand 10 minutes. Cut bag and remove ham, following bag manufacturers directions. Reserve drippings for sauce. Makes 12 servings. Nutritional Analysis Per Serving: 341 Cal. ,34.1 g pro., 8.7 g fat (23 Cal. from fat), 32.4 g carb., 79 mg chol., 0.2 g fiber and 2301 mg sodium. Honey Sauce: Strain drippings and measure; add enough water to equal 2 cups. Add 'A cup white wine and bring to boil. Serve with ham. Makes 12 servings. Nutritional Analysis Per Serving: 13 Cal., 05 g pro., 0.1 gfat (12 Cal. from fat), 1.1 g carb., 0 mg chol., 0 g fiber and 20 mg sodium. About VA cups. Honey Orange Syrup Combine flour, commeal, baking powder and salt in medium bowl; mix well and set aside. Combine remaining ingredients in small bowl; mix well. Pour liquid mixture into flour mixture; stir just until moistened (batter will be lumpy). Pour about V cup batter for each pancake in hot skillet or on heat; cook until griddle over medium-lobubbles form on surface and edges become dry. Turn and cook 2 minutes longer or until golden. Serve with Honey Orange Syrup. Makes 8 pancakes. Nutritional Analysis Per Pancake with 1 Tbsp. Syrup: 146 Cal., 3.3 g pro., 5 6 g fat (35 Cal. from fat), 20.8 g carb., 40 mg chol., 0 8 g fiber and 309 mg sodium. Honey Orange Syrup: Combine A cup honey, lA cup orange juice, 1 teaspoon grated orange peel and A teaspoon ground cinnamon in saucepan; heat and stir until warm. Makes about 3A cup. w HONEY PUMPKIN PIE well know and visitors soon discover, autumn in New England is a marvel of sights, s residents sounds and scents. The dramatic gold, copper and crimson hues of the changing leaves, the roar of the crowd at an Ivy League football game and the comforting aroma of a boiled New England dinner of corned beef and cabbage signal that fall has arrived in the nations Northeast. September marks the beginning of autumn, and its also National Honey Month. National Honey Month was designated to honor the nations beekeepers,' and whefe better to start the celebration than in the land of the Pilgrims? After all, the Pilgrims were quite probably the nations first beekeepers. While the New World contained a bounty of edible flora and fauna, including a sweetener the native tribes made from the sap of the sugar maple, the Pilgrims bee felt the need to import European honey bees to add in their phrase sweetenin to the tree sweetenin. Most food historians believe that the strain of Old World honey bees introduced by the Pilgrims was a Dutch one. The Pilgrims spent a period of exile in Holland before coming to America, so the experts speculate that they obtained the bees at that time and stowed them on the Mayflower. Its also possible that the Pilgrims purchased bees from Dutch settlers in New Amsterdam (New York), although there is no record of such a transaction. In any event, the Pilgrims were definitely keeping honey bees by 1634, fourteen years after they landed at Plymouth. The native tribes quickly dubbed the insect the white mans fly. While maple syrup and a later arrival, molasses, came to be identified with New England or Yankee cuisine, honey was always present and valued for its lighter, more delicate flavor. Today, the art of beekeeping and honey harvesting in New England is still thriving. New England apiarists collect a variety of honeys, such as blueberry and raspberry honey from Maine and the more familiar clover and wildflower honeys from Connecticut, Massachusetts, New Hampshire, Rhode Island and Vermont. JJi y Honey enhances recipes that feature the famous triad of native American foodstuffs com, beans and squash that kept the Pilgrims from starvation during the early years. The Pilgrims werent especially taken with com a grain they had never seen before but necessity forced them to eat it, and soon corn-mehasty puddings and johnnycakes were staples of the Pilgrim hearth. The featured recipe for Honey Commeal Pancakes with Honey Orange Syrup is a delicious and delicate update on these early American favorites. The New World squash and beans the Pilgrims encountered reminded them of similar plants in Europe, so they accepted these foods immediately. Pumpkin pie and baked beans are true New England originals, and both are doubly tasty with the addition of honey. Youll find Honey Pumpkin Pie and Quick New England Baked Beans easy to prepare as well as satisfying on a cozy September Sunday. Neither pumpkin pie nor baked beans could have been created without another import, swine, which arrived in Massachusetts a year or two after the first cattle in 1624. The pig was valued for its lard, which was used as the fat in the pie crust. Salt pork or bacon were used to flavor a wide variety of dishes, including the traditional salt pork slab in Boston baked beans. Pork was by far the most important source of meat in New England for many years, and by 1640, Massachusetts was a leader among the colonies in salt pork production and trade. Honey Baked Ham pays delicious tribute to this important pair of Pilgrim imports. Pilgrim porkers were often sent to the woods to feed on mast, the fallen nuts from the forest trees. (The Pilgrims also fed their pigs clams; the Pilgrims ate clams only when forced to by hunger.) Acoms, beechnuts, chestnuts, hickory and black and white walnuts were all abundant on the woodland floor during autumn. Honey Nut Bread is a variation on a colonial recipe, which proves that at least some of the walnuts were saved for the table. Serve a slice of this golden moist quick bread with a cup of raspberry leaf tea and honey, the morning brew for the beekeeping Pilgrims. al I (not pictured) can (16 oz.) pumpkin cup evaporated milk 3A cup honey 3 eggs, slightly beaten 2 tablespoons flour 1 teaspoon ground cinnamon Vi teaspoon ground ginger Vi teaspoon rum extract (optional) pie crust Pastry for single Honey Whipped Cream (optional) 1 1 (9-in- .) Combine all ingredients except pastry and whipped cream in large bowl and beat until well blended. Pour into pastry-line- d pie pan. Bake at 400F 45 minutes or until knife inserted near center comes out clean. Top with Honey Whipped Cream, if desired. Makes 8 servings. Nutritional Analysis Per Serving: 306 Cal., 7.0 g pro., 11.9 gfat (34 Cal. from fat), 45.6 g iaib., 88 mg chol., 1.6 g fiber and 199 mg sodium. Honey Whipped Cream: Beat 1 cup whipping cream until thickened; gradually add 3 tablespoons honey and beat until soft peaks form. Fold in 1 teaspoon vanilla. Makes about 2 cups. Nutritional Analysis Per Tablespoon: 34 Cal., 0.2 g pro., 2.8 gfat (74 Cal. from fat), 1.8 g carb., 10 mg c hoi, 0 g fiber and 3 mg sodium. For a free booklet filled with sweet information on what to do with honey, send a envelope to Honey stamped, business-size- d Information, co Evans Food Group Dept. ROP, 190 Queen Anne Ave. N., Seattle, WA 98109. |