[Lancaster Farming, Saturday, September 12. 1992
Golden Touch
Those who believe honey is
only for breakfast toast are in for a
surprise. Honey can be substituted
for sugar in almost any recipe. An
advantage of cooking with honey
is that it is a natural preservative
and foods made with it, especially
baked goods, retain their freshness
longer.
• When you substitute honey for
granulated sugar in recipes; substi
tute honey for up to one-half of the
sugar. With experimentation, hon
ey can be substituted for all the
sugar in some recipes.
Reduce the amount of liquid in
the recipe by'/ cup for each cup of
honey used in baked goods. Add
about 'A teaspoon baking soda for
each cup of honey used in baked
goods. Reduce oven temperature
25 degrees to prevent over
browning of baked goods.
For easy removal, spray mea
suring cup with vegetable cooking
spray before adding honey.
' • Honey adds a sweet, smooth
and distinctive taste to recipes.
Honey also absorbs and retains
moisture. These qualities retard
drying out and staling of baked
goods.
•A 12-ounce jar of honey equals
a standard measuring cup.
• Because of its high fructose
content, honey has a higher
sweetening power than sugar.
Buying and Storage Tips
• Select mildly flavored honeys,
such as clover, for use in cooking
where delicate flavors pre
dominate.
• Use strongly flavored honeys
in spreads or other recipes where a
distinct honey flavor is desired.
• Store honey at room
temperature.
• If honey crystallizes, remove
lid and place jar in warm water
until crystals dissolve. Or, micro
cook 1 cup of honey in microwave
safe container at high for 2 to 3
minutes or until crystals dissolve;
stir every 30 seconds. Do not boil
or scorch.
TANGY HONEY SAUCE
FOR MEAT AND CHICKEN
1 cup catsup
'A cup honey
1 tablespoon prepared mustard
'A teaspoon ground nutmeg
Combine catsup, honey, mus
tard, and nutmeg; mix thoroughly.
Makes 1 '/< cups.
Serving tip: Spread on mealloaf,
pork loin, ribs or chicken pieces
during last 15 minutes of baking or
serve as a dipping sauce.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
September
19- Grandma’s Favorite Recipe
26- National Rice Month
3- National Pork Month
10- National Apple Month
October
Home On The Range
Of Honey
Combine in mixing bowl:
3 cups whole wheat flour
'A cup nonfat dry milk
1 tablespoon salt
2 packages dry yeast
Heat in a saucepan until warm:
3 cups water
'A cup honey
2 tablespoons oil
Pour warm liquid over flour
mixture. Beat with electric mixer
or stir by hand. Stir in;
1 additional cup whole wheal
flour
4-4 'A cups while flour
Knead 5 minutes, using addi
tional white flour if necessary.
Place in greased bowl, turn, let rise
until double in bulk. Punch down,
divide dough m half and shape into
loaves. Place in greased bread
pans. Cover and let rise 40 to 45
minutes. Bake at 375 degrees for
35 to 40 minutes. Makes 2 loaves.
Pam Dagen
PEANUT CHEW COOKIES
'A cup white com syrup
'A cup sugar
3 tablespoons honey
1 6-ounce jar chunky peanut
butter
3 cups com flakes
Blend together com syrup, hon
ey, and sugar in a saucepan. Bring
to a low boil and boil until sugar
dissolves. Stir in peanut butter and
remove from heat. Stir in com
flakes. Drop by spoonfuls onto
wax paper.
DATE BRAN MUFFINS
'A cup shortening or butter
A cup honey
3 /< cup milk
1 cup sifted flour
'A teaspoon salt
1 egg
1 cup whole bran
2 teaspoons baking powder
1 cup dates, snipped
Cream shortening and honey.
Add egg and beat well. Stir in milk,
bran, and dates. Sift together flour,
baking powder, and salt. Add date
mixture and stir just to moisten
ingredients. Batter will look lum
py. Fill 12 greased muffin cups
Vi full. Bake at 400 degrees for 20
to 23 minutes.
Jill Mathias
1989 Am. Honey Princess
HONEY WHOLE
WHEAT BREAD
Vickie Creighton
Manheim
in many foods.
HONEY CHICKEN WINGS
3 pounds wings, tips cut off
1 cup honey
'A cup soy sauce
2 tablespoons vegetable oil
2 tablespoons catsup
Pinch garlic salt ♦
Cut each wing into 2 parts.
Sprinkle with garlic salt. Combine
remaining ingredients. Place
chicken wings in pan. Pour sauce
over and bake at 375 degrees for
one hour.
Rebecca Lehr
1985 Pa. Honey Queen
BAKED FLOUNDER WITH
SPINACH
1 cup sour cream
2 tablespoons honey
1 tablespoon lemon juice
'/< teaspoon nutmeg
'/< teaspoon ginger
2 to 3 chopped scallions
1 tablespoon flour
1 package frozen, chopped spi
nach, thawed and drained
l'/i pounds flounder fillets or
other whitefish
Paprika
Preheat oven to 375 degrees.
Combine sour cream, honey,
lemon juice, nutmeg, ginger, scal
lions, and flour. Add half of mix
ture to spinach and place in the bot
tom of a shallow baking dish.
Arrange fillets on top and cover
with remaining sour cream mix
ture. Sprinkle with paprika and
bake 20 minutes.
Jill Mathias
1989 Am. Honey Princess
lutiful golden color and delightful sweet flavor to bring out tl
In 1928, the Republican Party promised a "chicken in every pot” if
its candidate were elected. The cost of chicken to consumers today is
only a fraction of the cost in 1928 when chicken was a luxury item,
eaten only for Sunday dinner or special occasions. But politicians then
as they are today were telling voters that a vote for them is a vote for a
better life.
Chicken is still an appropriate symbol of that pledge. And on the
good nutrition, good taste, and good value platform, more consumers
than ever are voting chicken.
This election year, when the nation’s slumping economy is of major
importance to voters, dark meat chicken is a real vote getter for those
concerned about both good nutrition and budget balancing.
The National Broiler Council developed the following recipe using
dark meat chicken, the best value in the supermarket case. It is a hearty
dish with sure-to-please Italian seasoning. It’s simple to put together,
place in the oven and forget until serving time. Add a salad and the
meal is. complete.
SPAGHETTI CHICKEN DRUMSTICKS
8 broiler-fryer chicken drumsticks
8 ounces fresh mushrooms, sliced
1 large onion, sliced
1 large clove garlic, minced
Vi teaspoon salt
1 teaspoon oregano
1 teaspoon basil
16-ounce can tomatoes
15-ounce can tomato sauce
8-ounces thin spaghetti, cooked
In 2-quart shallow baking dish, place sliced mushrooms in a single
layer. Separate sliced onion into rings and arrange over mushrooms.
Place drumsticks on top of onion and sprinkle with minced garlic, salt,
oregano, and basil. Drain juice from tomatoes and pour juice over
chicken. Mash tomatoes with a fork or place in processor container and
process 15 seconds; pour over drumsticks. Pour canned tomato sauce
over all, covering drumsticks well. Place baking dish on a sided cookie
sheet and bake in 400 degree oven for 1 hour or until fork can be
inserted in chicken with ease. Serve over cooked spaghetti. Makes 4
servings.
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