Recipes

8 meaty beef short ribs (or 2 sides of pork ribs cut into 4 rib sections)
2-3 T. brown sugar
1 bottle of barbecue sauce
Serves 4

Mix the sauce and sugar together. Dip the short ribs into the sauce and place them in the slow cooker. Pour the remaining sauce over the ribs and cook on low about 8 hours. Serve with a green salad and crunchy garlic bread.

• 1 package (about 1-1/2 pounds) skinless, boneless chicken breasts
  Salt, pepper
  1 T. olive oil
  2 fennel bulbs, sliced thin
  1 T. minced garlic
  1 c. low-sodium chicken broth
  2 T. fresh lemon juice
  1/2 t. sugar
  1/4 t. grated lemon peel
  2 c. grape tomatoes, halved
  2 t. capers

Makes 4 servings

1 c. butter or margarine
1 c. maple sugar
1/2 c. brown sugar
1 egg
1 t. water
2 c. flour
1 t. baking powder

Makes 6 dozen

Cream together butter, maple sugar and brown sugar. Blend in egg and water; add flour and baking powder. Roll dough about an eighth-inch thick and cut with cookie cutter. Place one inch apart on greased cookie sheet. Bake in 350-degree oven five to eight minutes until golden brown.

1 lb. cranberries
2 oranges
1 c. maple syrup

Pick over and wash cranberries. Wash oranges, cut into quarters and remove white stringy pulp and seeds. Put cranberries and oranges through food chopper, using finest knife. Add maple syrup. Mix thoroughly and let stand in refrigerator several days before using. More syrup may be added if a sweeter relish is desired.

• 1 broiler/fryer chicken, about 1-1/2 to 2 pounds
  1 cup pancake mix (dry)
  1 teaspoon salt
  1/2 teaspoon pepper
  1/4 cup shortening or vegetable oil
  1/2 cup honey
  3/4 cup orange juice

Cut chicken into serving pieces. Mix pancake mix with salt and pepper and use to coat chicken. Slowly brown chicken pieces in shortening, about 20 to 30 minutes. Mix honey with orange juice, pour over chicken, cover, and simmer over low heat for 45 minutes. Baste and turn now and then

Submitted by Jane Dudley of South Berwick

• 1/2 c. honey-mustard dressing
  1 t. lime zest
  4 boneless, skinless chicken breast halves
  3 t. Jamaican jerk seasoning
  2 large, fresh mangoes
  10 to 12 c. mixed greens

Makes 4 servings

Stir together honey-mustard dressing and lime peel. Cover and chill dressing while preparing chicken.

Rinse chicken and pat dry; sprinkle with the jerk seasoning. In a large skillet, cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink. Thinly slice.

Arrange warm chicken and mango pieces atop greens on four plates; drizzle with the honey-mustard dressing.

• 1 broiler/fryer chicken, about 1-1/2 to 2 pounds
  1 cup pancake mix (dry)
  1 teaspoon salt
  1/2 teaspoon pepper
  1/4 cup shortening or vegetable oil
  1/2 cup honey
  3/4 cup orange juice

Cut chicken into serving pieces. Mix pancake mix with salt and pepper and use to coat chicken. Slowly brown chicken pieces in shortening, about 20 to 30 minutes. Mix honey with orange juice, pour over chicken, cover, and simmer over low heat for 45 minutes. Baste and turn now and then

Submitted by Jane Dudley of South Berwick

1 c. fresh raspberries or sliced strawberries (1 c. cherry or strawberry pie filling may be substituted for the fresh frui)t
1 prepared graham cracker crumb crust (6 oz. or 9 in.)
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 c. cold milk
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Makes 8 servings

Place berries on bottom of crust.

Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in 1/2 of the whipped topping. Spread over fruit in crust.

• 8 slices bacon
  1 egg, beaten
  1 1/2 c. milk
  1/4 c. Dijon mustard
  2 c. Martha White self-rising corn meal mix

Makes 8 servings

Heat oven to 450 degrees. In a 12-inch cast iron skillet, cook bacon until crisp. While bacon is cooking, in medium bowl, combine egg, milk and mustard. Whisk well to combine. Stir in corn meal and blend well.
When bacon is crisp, remove bacon from skillet, reserving drippings in another heatproof container. Crumble bacon and then sprinkle evenly in the same iron skillet. Add one tablespoon of reserved drippings to skillet. Tilt and swirl the iron skillet to distribute the drippings.

1/2 c. roasted almonds
6 heaped T. mascarpone cheese
Zest and juice of 1 lemon
4 large, boneless chicken breasts, skin on
1/4 c. chicken stock
1/2 c. chardonnay
Olive oil
Sea salt
Milled black pepper
2 bulbs of fennel
1 lb. fresh spinach

Makes 4 servings

For Coriander Roasted Almonds: Add 1-1/2 teaspoons olive oil and 1-1/2 cups blanched whole almonds to a hot saute pan. Toast nuts until evenly golden, shaking pan often. Season to taste with 2 pinches sea salt, 1 teaspoon crushed coriander seeds and 1 to 3 small, dried red chili peppers, crumbled. Serve almonds warm, reserving 1/2 cup.

• 1 lb. boneless chicken breast, cut bite-size
  3/4 t. ground cumin
  1/4 t. cayenne pepper
  1 T. butter
  2 medium ripe tomatoes, seeded, diced
  1 (15-ounce) can black-eyed peas, drained
  1/3 c. whipping cream
  1 garlic clove, minced
  1/3 c. shredded Muenster cheese
  1/3 c. shredded Swiss cheese
  2 egg whites Paprika

Makes 4 servings

• 5 1/2 to 6 c. all-purpose flour
  3 T. sugar
  2 envelopes rapid rise yeast
  2 t. salt
  1 1/2 c. water
  1/2 c. milk
  2 T. butter or margarine

Makes 2 loaves

In large bowl, combine two cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120-130 degrees); gradually add to flour mixture. Beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in one cup flour, beat at high speed for two minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover, let rest 10 minutes.