1/2 c. powdered carob (get at health food store)
1/4 c. honey
1/2 c. old fashioned peanut butter
1/4 c. shelled sunflower seeds or ground nuts, optional.
1/2 tsp. vanilla
Fine coconut (may be unsweetened)
Mix dry ingredients together well. Add honey and peanut butter. Mix well; if too dry and crumbly, add small amount of vegetable oil until small balls form easily. Roll in coconut flakes (or shake together in bag.)
Divide small amount of coconut into 2 small bowls; add a few drops of red coloring in one bowl, do same with green in other bowl.(optional for holidays).
Use a fork, mix until evenly colored. Roll balls carefully in coconut. Place on waxed paper until desired firmness. Store in airtight container. Enjoy a healthy snack...

Submitted by: Mary Ann Strickler, Hurley, MS.

Nita's Crunchy Cereal

3 c. rolled oats
1 c. wheat germ (may be toasted)
1 c. shredded coconut
1/4 c. cooking oil. (more if too dry)
3/4 c. honey
1 tsp. vanilla
Dash salt
Raisins & nuts, optional
Mix together and spread on cookie sheet. Bake at 250 degrees until tan or brown or to your taste. Make sure it is the texture your like before removing to cool.

Submitted by: Mary Ann Strickler, Hurley, MS.

Nita's Granola

3 qts. reg. oatmeal
1 c. chopped nuts
1/2 c. shelled sunflower seeds
1/2 c. toasted sesame seeds (toast on cookie sheet, low temperature, watch closely)
1/2 c. raisins, optional
1/2 c. flaked coconut
Dash of salt, to taste
1/2 c. honey
1 c. cooking oil
1 tsp. vanilla
Combine honey, vanilla, and oil thoroughly. Pour over dry ingredients in large bowl. Stir all together thoroughly. Should be moist, chunky, and crumbly. Spread thinly on cookie sheets. Bake at 225 degrees until light brown. Stir occasionally as sides brown. Makes 4 quarts or 1 gallon.

Submitted by: Mary Ann Strickler, Hurley, MS.

Energy Drink

2 c. skim milk
1 tbsp. safflower oil
2 tbsp. honey
1 tsp. vanilla

Start in blender on low speed and slowly add:

4 heaping tbsp. Lecithin
4 heaping tbsp. brewers yeast

Cover and put in refrigerator overnight. In the morning, put on high speed in blender and whip until thick. When finished drinking, make tomorrow’s batch and put in refrigerator.
IMPORTANT: When you start out, use only ½ teaspoon yeast for a few days, then got to 1 teaspoon, then 2 teaspoons, etc. Until you reach 4 heaping tablespoons (about 3 weeks). You should start right out with 4 tablespoons of Lecithin.
¼ cup powdered skim milk plus 1 3/4 cups water = 2 cups skim milk.

Submitted by: Mary Ann Strickler, Hurley, MS.

Honey Pumpkin Pie

1 can (16 ounces) solid packed pumpkin
1 cup evaporated low-fat milk
¾ cup honey
3 eggs, slightly beaten
2 tbs. All-purpose flour
1 tsp. ground cinnamon, ½ tsp. ground ginger, ½ tsp. rum extract.
Pastry for single 9-inch pie crust.
Combine all ingredients except pastry in large bowl; beat until well blended. Pour into pastry lined 9-inch pie plate. Bake 400 degrees for 45 minutes or until knife inserted in center comes out clean.

Roast Turkey with Honey Cranberry Relish

1 medium orange
12 ounces fresh or frozen whole cranberries
¾ cup honey
2 pounds sliced roasted turkey breast

Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat. Cook 3 to 4 minutes; cool. Serve over turkey.
Makes 8 servings.

Submitted by: Mary Ann Strickler, Hurley, MS.

Holiday Caramel Corn

Pop: 1/3 c. of pop corn, popped.
Bring to a rolling boil:
1/2 c. butter (please don't substitute)
1 c. brown sugar
1/4 c. honey
Pinch of salt
Dash of vanilla
Pour over popped popcorn in a 9x13 inch baking pan. Bake 15 minutes at 200 degrees. Stir thoroughly; bake another 15 minutes. Do this 4 times total for the world's BEST caramel corn.

Submitted by: Mary Ann Strickler, Hurley, MS.

Banana Breakfast Booster

3 ripe bananas
3 cups cold milk
3 tablespoons honey
1 tablespoon vanilla extract

Peel and slice bananas. Put in blender container. Pour milk over banana slices.
Put honey and vanilla in blender. Blend and let mix just until smooth and frothy. Serve immediately.

Submitted by: Mary Ann Strickler, Hurley, MS.

Honey Barbecued Farm-Raised Catfish

4 pan-dressed farm-raised catfish
           (10-12 ounces fresh or frozen)
2 tablespoons cornstarch or flour
1 cup tomato catsup
3 tablespoons of unsalted butter or margarine
3 tablespoons of finely chopped green onion
2 tablespoons of lemon juice
2 tablespoons of Worcestershire sauce
1 tablespoon of honey
1 tablespoon of pineapple preserves
1/8 teaspoon garlic juice
1/8 teaspoon of liquid hot pepper sauce
1/8 teaspoon of charcoal seasoning (optional)
4 slices of pineapple
2 cans (16 oz) of white whole kernel corn
2 tablespoons of melted butter or margarine
Red Onion Rings
Lemon wedges

Thaw the fish if frozen. Score fish on both sides, diamond shaped, making cuts approximately 1 inch apart. Dust fish with cornstarch. Place fish on a well-greased broiler pan. In a saucepan, combine catsup, 3 tablespoons of butter, green onion, lemon juice, Worcestershire sauce, honey, preserves, garlic juice, liquid hot pepper sauce and charcoal seasoning, if used. Bring mixture to a boil, stirring constantly; simmer for 10 minutes. Brush fish liberally with sauce; making sure sauce gets into scored sections. Broil approximately 6 inches from source of heat for 8 minutes. Turn fish and brush fish with sauce. Place pineapple ring on broiler pan with fish. Continue to broil another 8 minutes or until fish is opaque and flakes easily when tested with a fork and pineapple is slightly browned. While fish is broiling heat corn. Drain liquid from corn and stir in 2 tablespoons of melted butter. Spread corn over bottom of a warm shallow platter, building up sides slightly. Line the catfish down the center, flanking with 2 pineapple slices on either end. If desired, spoon remaining heated sauce over the catfish only to serve with just the entrée. Garnish with red onion rings and lemon wedges. Makes four servings. Note: When eating, use lemon juice squeezed from wedges to taste.

Submitted by: Mrs. A. Y. Atoulikian, 6006 Southington Drive, Parma, OH 44129 For theCatfish Farmers of America

Honey Garlic Pork Chops

¼ cup lemon juice
¼ cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
4 boneless center-cut lean pork chops (about 4 ounces each)

Combine all ingredients except pork chops in small bowl. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hours or overnight. Remove pork from marinade. Heat remaining marinade in small saucepan over medium heat source for 12 to 15 minutes, turning once during cooking and basting frequently with marinade. (May also be grilled). Makes 4 servings.

Nutrients per serving:
Calories: 248
Protein: 14g
Total fat: 7g
Carbohydrate: 20g
Cholesterol: 61mg
Dietary fiber: <1g
Calories from fat: 26%
Sodium: 604mg

Thjs elegant yet simple recipe from “Sweetened Naturally with Honey” cuts the fat, not the flavor. Versatile, wholesome honey adds its golden touch to this and every dish.

Honey of A Carrot Cake

6 eggs
2 cups honey 2 oz. softened butter
3 cups milk 5-1/3 cups Biscuit mix (1 lb. 8 oz.)
1 ½ tbsp. cinnamon 1 ½ tbsp. Nutmeg
3 ¾ cups Grated carrot (12 oz.)
3 cups Dried unsweetened coconut (8 oz.)
Cream Cheese Frosting (Recipe below)

Beat together eggs, honey and butter until well combined; beat in milk. Reserve. Stir together biscuit mix, cinnamon and nutmeg; beat into reserved honey mixture until just combined. Stir in carrot and coconut. Pour into greased and floured 20” X 12” X 2” baking pan. Bake at 325 degrees F. until toothpick inserted in center comes out almost clean, about 50 minutes. Cool: spread with frosting. Cut into 2” X 2 ½ “ pieces.

Cream Cheese Frosting: Beat together 12 oz. softened cream cheese with 6 oz. (1/2 cup) honey until smooth.

Calories: 203
Protein: 4g Fat: 10g (42% from fat)
Carbohydrate: 27g
Cholesterol: 39g
Fiber: 2g
Sodium: 223mg

Pineapple Honey Glazed Ham

1 fully cooked boneless ham (4 to 5 lb.)
1 can (8 oz.) pineapple slices
1/3 cup honey
1 tablespoon ground mustard
Dash of ground cloves

Bake ham on rack in shallow baking pan at 325 degrees F. for 1 hour or to 120 degrees F. on meat thermometer. Drain pineapple; reserve liquid. Combine reserved liquid, honey, mustard and cloves; mix well. Score top of ham, if desired, and arrange pineapple slices on top. Generously brush honey mixture over entire surface. Bake about 30 to 45 minutes longer or to 140 degrees F. on meat thermometer; baste every 10 minutes. Let stand 10 to 15 minutes before slicing. Makes 12 to 16 servings. Tip: For easy measuring, coat measuring cup or spoon with cooking spray before adding honey.

Warm Chocolate Honey Torte

1 cup (6 oz.) semi-sweet chocolate morsels
½ cup butter
½ cup honey
4 eggs, separated
2 Tablespoons all-purpose flour
1 Tablespoon instant coffee granules
½ teaspoon baking soda
¼ teaspoon salt

Line the bottom of a 9-inch springform pan with waxed paper. In medium saucepan over low heat, melt butter; stir in chocolate morsels. Remove from heat; continue stirring until chocolate is melted. Gradually add honey, stirring to blend. Lightly beat egg yolks; whisk into chocolate mixture. Stir in flour, coffee, baking soda and salt.

In large bowl, beat egg whites until soft peaks form. Fold ¼ of egg whites into chocolate mixture. Stir lightened chocolate mixture into remaining whites; do not over mix. Pour mixture into prepared pan. Bake at 325 degrees F. for 45 minutes or until toothpick inserted into middle comes out clean. Cool 5 minutes. Invert cake onto plate; remove paper. Makes 8 servings.