The Rural Voice, 1979-10, Page 45Honey Garlic Spareribs Lebkuchen
3 pounds spareribs
'/z cup honey
1/4 cup lemon juice
' cup water
3 tablespoons tomato catsup
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ginger
Season spareribs with salt and pepper.
Cov er with aluminum foil and bake at
350°F until almost tender (about 1 hour).
Combine remaining ingredients and pour
over partly cooked ribs. Marinate for
several hours. Drain ribs and heat remain-
ing sauce for basting. Place spareribs on
greased rack about 5 inches from heat and
broil until tender (about 20 minutes). Turn
3 or 4 times during cooking, basting with
warm sauce. 6 servings.
Honey Glazed Chicken
Brown six chicken pieces in '/4 cup butter;
cover and cook over low heat 20 to 25
minutes. Combine '/2 cup honey and V4 cup
lemon juice. Pour over chicken. Cook until
glazed (about 10 minutes) basting occas-
ionally. 6 servings.
Honey Dipped Donuts
2 pkg. dry yeast
1 tsp. sugar added to ' c. lukewarm water
Dissolve together and let rise 10 min-
utes. Add two cups of scalded milk with '
c. of cooking oil.
3 eggs. well beaten
1 tsp. salt
9 c. flour (may not need all nine c.; use
your own juli' ment 1 ,,.. aheut 7 cups)
After scalded milk has cooled to luke-
warm, add egg mixture and yeast, then
flour. Beat well, until it is too heavy to
handle. Knead in remainder of flour. Cover
and let rise 1 to 11/2 hours. Knead down.
Let rise again, then roll out 3/4" thick. Cut
with donut cutter. Allow to stand for '/z
hour then fry to golden brown in deep fat.
Allow to cool slightly then dip in honey dip.
Makes 6 dozen.
V2 C. butter
1 c. sugar
'/: tsp. vanilla
'/z c. milk
'/2 tsp. salt
1 c. icing sugar
Cook butter, milk and sugar together.
Boil hard for 1 min. Remove from heat.
Add salt, vanilla and sifted icing sugar.
Mix well and dip while hot. Drain.
Mary Ellen Delaney
St. Patricks, Dublin
This is a Swiss recipe and will keep for a
long time. Cut into pie shaped pieces.
'/i c. brown sugar
5T. honey
lt. cinnamon
'/2t. allspice
%t. nutmeg
1 egg
1 c. milk
3 c. all purpose flour
2t. baking powder
'/:t. soda
1/4-1/2 c. raisins
350°, 45-55 min. in 2 round cake pans.
Pans must be well greased.
(Joan Stadelmann)
Honey
Cheese Pie
Pastry for 1 unbaked 9 inch pie shell
1 cup (8 ounces) cream cheese
3 eggs
1/2 cup liquid honey
'h cup light cream
1/2 cup milk
'/4 teaspoon salt
1 teaspoon grated lemon rind
1 tablespoon lemon juice
Bake pie shell 10 minutes at 4250 F.
Cream the cheese; beat eggs, add honey,
cream, milk, salt and lemon rind. Add egg
mixture to cheese gradually and beat until
smooth; add lemon juice. Pour mixture into
partly baked pie shell and bake at 350° F
until filling is firm (35 to 40 minutes). Chill.
Before serving top with glazed fruit such as
blueberries, cherries or peaches.
The
Seventeen Day
Advantage
43131)
t arrives every Fall — seventeen days to get final chores done
before harsh weather closes in on your farm. You might call it
he Seventeen Day Advantage because a farm operator can
efficiently apply P & K fertilizer to his acreage during that Fall
period, rather than trying to work it into the already -too -short
Six or Seven Days of Spring that are available for seedbed
preparation prior to your optimum planting date. And efficient
time management is only one of the numerous and profitable
benefits.
Interested? Stop in and see us today.
Agromart.
Helppng th.ngs grow
Brussels
887-6016
THE RURAL VOICE/OCTOBER 1979 PG. 43