Rural Missouri - September 2011 - (Page 20)

L by Heather Berry page design by Megan Schibi SW EET N HONE O Honey Glazed Salmon Burgers 2/3 cup honey 2/3 cup ketchup 1 tablespoon cider vinegar 2 teaspoons prepared horseradish 1/2 teaspoon garlic, minced 1/4 teaspoon crushed red pepper flakes 1 can (14-3/4 ounces) salmon, well-drained 1 cup plain dry bread crumbs 1/2 cup onion, chopped 3 egg whites 4 hamburger buns, toasted H E A R T H & H O M E egend has it that Cupid dipped his arrows into honey before shooting them at wideeyed lovers. He must have known something secret about this nectar made by nature. In ancient times, honey was used in Egypt to appease the river gods. Warriors used honey on wounds as a natural cure to promote healing. Supposedly, the body of Alexander the Great was preserved and embalmed with honey. But honey was expensive and only the wealthy used it in cooking. Honey is composed primarily of carbohydrates (natural sugars) and water, as well as trace enzymes, minerals, vitamins and amino acids. Providing 17 grams of carbohydrates and 64 calories per tablespoon, honey is an all-natural sweetener. You can substitute honey for other sugars in a recipe. Just keep in mind that you’re adding liquid, so you need to adjust the recipe accordingly. When baking, substitute honey for up to half of the granulated sugar called for in the recipe. For every cup added, reduce the other liquids in the recipe by 1/4 cup, add 1/2 teaspoon baking soda and lower the oven temperature by 25 degrees to prevent overbrowning. So buzz into the kitchen and give honey a try the next time you want to reach for the sugar canister. You’re in a for a naturally sweet treat. Let nature’s deliciously sweet, all-natural nectar bring new energy to your favorite recipes In small bowl, combine honey, ketchup, vinegar, horseradish, garlic and red pepper flakes until well blended. Reserve half of sauce. In separate bowl, mix together salmon, bread crumbs, onion and egg whites. Blend in 2 tablespoons of reserved sauce. Divide salmon mixture into 4 patties, 1/2- to 3/4-inch thick. Place patties on well-oiled grill, 4 to 6 inches above hot coals. Grill, turning two to three times and basting with sauce, until burgers are browned and heated through. Place on hamburger buns and serve with reserved sauce. down center of each tortilla. Top each with 1/4 cup lettuce. Fold in sides to wrap. *To prepare pork for the wrap: Season a 1-1/2pound boneless pork roast with salt and pepper; brown on all sides in a hot non-stick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1-1/2 hours, until roast is very tender. Check pan occasionally for liquid level; if broth has evaporated, add a little more to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1-1/2-pound roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days. Serve cold or reheated. Rio Grande Wrap 1 can (15 ounces) ranch or Texas BBQ-style beans 1/4 cup honey 3 cups shredded pork roast, cooked* 2 cups rice, cooked 2 red or green jalapeño chilies, seeded and minced 4 large flour tortillas, warmed 1 cup shredded lettuce In small saucepan, combine beans and honey. Bring to a boil; reduce heat and simmer for 5 minutes. Mash beans coarsely with back of fork; stir in pork, rice and chilies, if desired. To assemble wraps, lay tortillas on work surface. Spoon 3/4 cup pork mixture Tangy Roast Beef Pockets 1/4 cup honey 1/4 cup prepared horseradish 1/4 cup Dijon-style mustard 8 canned refrigerated biscuits 8 ounces low-fat cream cheese 1 pound deli-style roast beef, coarsely chopped 1 jar (4 ounces) sliced pimentos In medium bowl, mix honey, horseradish and mustard. Set aside. Divide dough into eight biscuits. Roll each biscuit out to 1/8-inch thickness. On four of the biscuits, spread 1/4 of cream cheese, stopping 1/2 inch from edge. Top each evenly with roast beef, pimentos and honey-horseradish sauce. Moisten edge of biscuit with water. Top each with a remaining biscuit and seal edges together by pressing firmly with a fork. Prick top of each completed pocket a few times with a fork. Place on ungreased baking sheet and bake at 400 degrees for 15 to 20 minutes, or until golden brown. Tangy Roast Beef Pockets Search our archive of recipes on our website at 20 WWW.RURALMISSOURI.COOP Y Rio Grande Wrap photos and recipes courtesy of the National Honey Board http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - September 2011

Rural Missouri - September 2011
Table of Contents
The story behind the stories
Hemp bales and history
Bear necessities
Out of the Way Eats
Open up and say ‘neigh!’
Back to the one-room school
Hearth and Home
News Briefs
The Missouri artist
Around Missouri

Rural Missouri - September 2011