2 – 3 lbs. chicken, cut up
1/4 cup melted butter
1/2 cup Pure Maple Syrup
>2 tsp. lemon juice
1/2 tsp. salt
dash of pepper
1/2 tsp. grated lemon rind
1/4 cup chopped almonds (optional)
Place chicken pieces in shallow baking pan. Mix remaining ingredients and pour evenly over chicken. Bake, covered, about 1 hour at 325°F, basting occasionally.
3 cups hot cooked rice
14 oz. can crushed pineapple, drained
1/3 cup pure maple syrup
1/3 cup melted butter
1/3 cup green pepper, diced
1 Tbsp. soya or Worcestershire sauce
1/2 tsp. prepared mustard
Wash rice by rubbing between palm of hands. Drain all water. Add correct amount of water to rice; 1 cup long grain rice to 1 1/2 cups water will yield 3 cups of rice. Any temperature of water will do. Do not add salt or butter while cooking rice. Cook rice in saucepan over high heat, uncovered, until tiny holes or craters form over surface of rice, then switch to low heat and cover tightly; let simmer for 15 to 20 minutes. Do not take lid off. This is the most critical time.
Microwaving Rice
In 2 L casserole, combine 2 cups water and 1 cup long grain white race; cover tightly. Microwave on high for 10 minutes. Stir and cover. Adjust power to medium high and microwave 5 to 7 minutes longer, or until water is absorbed. To make rice whiter and fluffier, add 1 tsp. lemon juice to each 4 cups of water.
Combine rice with pineapple, maple syrup, green pepper, butter, soya sauce and mustard. Toss lightly and serve warm. Delicious served with any meal.
Meat Balls
1/2 lb ground beef
1/2 lb ground pork
1/4 cup chopped onion
1 egg
2 Tbsp. dried parsley flakes
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
Sauce
1 Tbsp. cornstarch
1 tsp. dry mustard
1/4 tsp salt
1 Tbsp. vinegar
1/2 cup Pure Maple Syrup
1/4 cup water
Preheat oven to 350°F. To make meat balls: Combine ground meats, onion, egg, parsley, Worcestershire sauce, 1/2 tsp. salt and pepper. Form into 1 1/2 inch balls, place in an 8-inch square pan and bake for 20 minutes.
Meanwhile, to make sauce, combine cornstarch, dry mustard and salt in a small saucepan. Gradually stir in vinegar, pure maple syrup, and water. Cook and stir over medium heat until thickened and bubbly. Drain fat from meat balls and pour sauce over. Return to oven and bake 20 minutes longer. Serves four.
1 cup Pure Maple Syrup
4 Tbsp. prepared dijon style mustard
2 1/2 Tbsp. cider vinegar
2 1/2 Tbsp. soy sauce
Salt and ground pepper to taste
Stir together the maple syrup, mustard, vinegar, soy sauce, salt and pepper in a small bowl. Place your meat of choice in a shallow roasting pan. Spread glaze evenly over meat and roast.
1 (12 pound) goose
1 1/2 cups Pure Maple Syrup
2 Tbsp. lemon juice
8 cups stuffing mix
Preheat oven to 350°F. Line a roasting pan with aluminum foil and place goose in pan. In a bowl, combine lemon juice and maple syrup: mix well. Brush goose cavity with half the maple syrup mixture. Spoon stuffing loosely inside goose and tie closed. Brush goose with the remaining maple syrup mixture then cover and seal with aluminum foil. Bake goose fro 3 hours. Remove foil and bake for 15 minutes more, or until the internal temperature registers 190°F on a meat thermometer. Let stand for 20 minutes before carving. Makes 8 servings.
Melt 1/2 cup margarine in a pan in 350°F oven. Beat 2 eggs with 1/4 cup Pure Maple Syrup. Dip chicken pieces in this sauce and then into instant oatmeal and salt. Place chicken in pan with margarine and bake until tender, turning 2-3 times.
**MAPLE MONDAY’S CONTEST WINNER**
3 – 4 pounds chicken wings
1/3 cup teriyaki sauce
1/2 cup light soy sauce
2 Tbsp. minced garlic
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/2 Tbsp. black pepper
1 – 2 cups Anderson’s Pure Maple Syrup
Preheat oven to 350°F. Cut off chicken wing tips and snip the skin between the joints and place in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat. Place pan on baking sheet and bake for approximately 1 hour, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it. After 1 hour, increase the oven temperature to 425°F. Turn wings to coat evenly and cook an additional 45 minutes.
2 1/2 pounds boneless pork loin roast
1 cup Pure Maple Syrup
4 Tbsp. prepared dijon-style mustard
2 1/2 Tbsp. cider vinegar
2 1/2 Tbsp. soy sauce
salt to taste
ground black pepper to taste
1 untreated cedar plank
2 1/2 lbs boneless salmon fillet
1 tsp. coarse salt
1/2 tsp. black pepper
1/4 cup Pure Maple syrup (good quality, grade B pure maple syrup works best)
2 Tbsp. soy sauce
2 Tbsp. melted butter
2 Tbsp. fresh lime juice
1/2 tsp. lime zest
2 Tbsp. chopped fresh chives
6 lemon wedges
Soak the cedar plank in water for 2 hrs. Preheat outdoor grill med-high temp and lightly oil grate. Season salmon with salt and pepper and place on plank, skin side down. Whisk the maple syrup, soy sauce, butter, lemon juice, and lime zest. Baste salmon with glaze, continue cooking until salmon flakes easily with fork, about 10 minutes. Garnish with fresh chives and lemon wedges.
Brush a salmon fillet or salmon steak with pure maple syrup before placing it on the grill. After turning the fish over, baste it once more and finish grilling.
