Recipes
Easy Honey Chicken Wings
1/2 cup honey
1/3 cup soy sauce
1/4 cup chili sauce
1 tsp. garlic salt
1/4 tsp. pepper
8 drops red pepper sauce
3 lbs. chicken wings or drummettes
Combine honey, soy sauce, chili sauce, garlic salt, pepper and red pepper sauce. Arrange chicken in a single layer in greased 9 x 13 in. baking pan and pour on sauce. Turn chicken over to coat with sauce. Bake at 350 degrees for one hour, turning over once. Cool slightly and serve. Makes 8 servings.
(Award -winning appetizer recipe from North Central Beekeepers Association, Inc., Minnesota)
Honey Pineapple Carrot Salad
1 can (20 oz.) crushed pineapple
2 packages (3 oz. each) lemon gelatin
1/4 cup honey
2 TBSP each lemon juice and orange juice concentrate, undiluted
1 cup grated carrots
1/2 pint whipping cream (or 1 and 1/2 cups defrosted frozen whipped topping)
Drain liquid from canned pineapple into measuring cup and add enough water to make 1 and 1/2 cups liquid. Pour liquid into pan and bring to a boil. Stir in gelatin until dissolved. Remove from heat and blend in honey, lemon juice and orange juice concentrate. Pour into medium bowl and refrigerate until slightly thickened, twenty to twenty-five minutes. Whip cream until soft peaks form. Blend gelatin, pineapple, carrots and whip cream (or defrosted frozen whipped topping). Pour into a 9 x 9 in. pan and refrigerate until firm. Makes 12 servings.
Award-winning salad recipe from Chippewa-Eau Claire County Beekeepers, Wisconsin)
Honey Mango Chutney
1 mango peeled, seeded and chopped
3/4 cup each raisins and chopped onion
1/2 cup each chopped bell pepper and snipped dates
1 apple
2 cloves garlic, finely chopped
1 cup honey
3/4 cup cider vinegar
1/2 teaspoon ground cinnamon
In medium skille combine mango, raisins, onions, bell pepper, dates, apple and garlic. In bowl combine honey, vinegar and cinnamon. Pour into skillet and mix well. Bring to a boil, decrease heat to simmer and cook for about 40 minutes stirring occasionally. Cool and refrigerate for up to 10 days. May be canned using the USDA canning guidelines. Makes about 2-1/2/cups.
If mangoes are not available, substitute 2 apples or papaya.
(Award-winning main dish recipe from Anderson County Beekeepers Association, Tennessee)
Smoothie
1 cup almond milk
1 cup ice
1-2 scoops whey protein powder
2 T honey
1/4 cup blueberries
Blend in a blender
Serve; enjoy