Recipe Corner

(The Award-winning, much publicized) 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, chopped
2	cloves garlic, finely chopped
1	cup honey
3/4	cup cider vinegar
1/2	teaspoon ground cinnamon

Directions

In medium skillet combine mango, raisins, onion, 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 high 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 mangos are not available, substitute 2 apples or 1 papaya.

Herbed Cheese and Cracker Bits

2 - 10 1/2 ounce Ritz cheese Bits (not peanut butter)
1/2 cup vegetable oil
1 - 1 ounce package Hidden Valley Original Ranch salad
dressing mix
1 heaping Tbsp dried dill
1 tsp garlic powder
1 tsp celery salt
Place the crackers in large sealable container. In a
bowl, mix remaining ingredients. Pour this mixture
over the crackers, cover container and invert to coat
crackers. Refrigerate for 24 hours, turning the container
every so often. Let the mixture come to room
temperature before serving.
Store in th e refrigerator.
Served at the November ACBA Meeting
Submitted by Barbara Brakebill

Honey Shredded Pork

Ingredients:
1 pork shoulder, picnic roast (remove fat) or 3-4 lbs.
turkey legs
1-1/4 cups ketchup
½ cup water
½ cup honey, suggest dark honey
1 cup chopped celery
1 cup chopped onion
2 Tablespoons lemon juice
3 Tablespoons white vinegar
3 Tablespoons Worchestershire sauce
2 Tablespoons dry mustard
1 teaspoon salt
½ teaspoon ground black pepper
8 to 10 crusty rolls or flour tortillas
Directions:
In 9 x 13 inch pan, combine all ingredients. Cover with
foil and roast at 300oF oven for 3 to 3-1/2 hours. Shred
meat using two forks, removing all bones and skin. Stir
with sauce. Serve in crusty rolls or warmed flour
tortillas.

Chewy Monkey Bars

Ingredients:
3 cups miniature marshmallows
½ cup honey
1/3 cup butter or margarine
1/4 cup peanut butter
2 teaspoons vanilla
1/4 teaspoon salt
2 cups rolled oats
4 cups crispy rice cereal
½ cup flaked coconut
½ cup peanuts
Directions:
Combine marshmallows, honey, butter, peanut butter,
vanilla and salt together in a medium saucepan. Heat
mixture over low heat, stirring constantly. In a 13x9x2-
inch baking pan, combine oats, rice cereal, coconut and
peanuts. Pour honey mixture over dry ingredients. Mix
until thoroughly coated. Pack mixture firmly into the
pan. Cool and cut into 24 bars.
Above recipes from the National Honey Board’s
website: www.honey.com