Bees in the Garden Coleslaw

Ingredients

• 1 head green cabbage, shredded

• 1 green bell pepper, diced

• 1/2 cup sweet red pepper, diced

• 1/2 cup mayonnaise

• 1/3 cup honey

• 2 Tablespoons vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon dry mustard

• 1/2 teaspoon celery seed

• 1/4 teaspoon black pepper

Directions

Toss cabbage and peppers in large bowl. Combine mayonnaise, honey, vinegar, salt, mustard, celery seed and black pepper in medium bowl, then toss with cabbage mixture. Mix well; cover and refrigerate until thoroughly chilled.

Golden Pear and Almond Gratin

Ingredients

• 1/2 cup honey

• 1/4 cup dry white wine

• 1 Tablespoon lemon juice

• 1 Tablespoon orange juice

• 1/2 cup sliced almonds, toasted and divided, optional**

• 1 Tablespoon grated lemon peel

• 1 Tablespoon grated orange peel

• 1/2 teaspoon ground cinnamon

• 2 lb. ripe pears, peeled, halved, cored and cut

Directions

In saucepan, combine honey, wine, lemon and orange juices. Bring mixture to a boil, whisking to dissolve honey. Reduce heat and simmer until liquid is reduced by half, about 15 minutes. Set aside. Meanwhile, chop 1/4 cup almonds. In bowl, stir together almonds, lemon peel, orange peel and cinnamon until thoroughly mixed. Set aside. In greased 10-inch gratin dish or pie plate, layer half of pear slices; sprinkle with chopped almond mixture. Top with remaining pear slices and remaining 1/4 cup sliced almonds. Pour honey mixture over pears. Bake at 400°F for 25 minutes or until top is golden brown. Serve warm or chilled.

Nutritional Information Per Serving: Protein: 3.52 g Fat Total: 7.09 g Sodium: 3.98 mg Carbohydrates: 74 g Calories from Fat: 17% Cholesterol: 0 mg Calories: 350 Dietary Fiber: 7.05 g

Grilled Corn with Spiced Honey Butter

Ingredients

• 1/2 cup butter, softened

• 1/3 cup honey

• 1/2 cup butter, softened

• 1 teaspoon chili powder

• 8 ears fresh corn

• 8 lime wedges

• 1/4 cup fresh cilantro, chopped

Directions

In a small bowl stir together the butter, honey and chili powder; set aside. Fold back husks and remove silk from corn; pull husks back up over corn. Place corn in a large bowl of ice water and soak for 15 minutes. Remove and shake off excess water. Place on grill over medium hot coals and cook for 15 to 20 minutes, turning frequently. Remove husks and spread each ear with seasoned butter. Sprinkle with cilantro and serve with lime wedges.

Honey Nut Squash

Ingredients

• 2 acorn squash

• 4 Tablespoons honey

• 2 Tablespoons chopped walnuts

• 2 Tablespoons seedless raisins

• 2 Tablespoons margarine, melted

• 2 Tablespoons Worcestershire sauce

Directions

Cut acorn squash lengthwise into halves; do not remove seeds. Place cut side up in baking pan or on baking sheet. Bake at 400°F 30 to 45 minutes or until soft. Remove seeds and fibers.

Combine honey, butter, walnuts, raisins and Worcestershire sauce; spoon into squash. Bake 5 to 10 minutes more until lightly glazed.

Microwave Method: Cut acorn squash lengthwise into halves and remove seeds. Microwave according to manufacturer's directions. Combine honey, butter, walnuts, raisins and Worcestershire sauce; spoon into squash. Microwave at HIGH (100%) 30 seconds or until thoroughly heated and lightly glazed.

Warm Potato Salad with Honey Dressing

Ingredients

• 1/3 cup cider vinegar

• 2 Tablespoons vegetable oil

• 1/4 cup honey

• 1 Tablespoon Dijon mustard

• 1/8 teaspoon bottled hot pepper sauce

• 1-1/2 lb. small new potatoes, cut in bite-sized pieces

• 5 slices bacon, crisp cooked, crumbled

• 2 Tablespoons chopped parsley

• 2 Tablespoons chopped green onion

• 1/2 teaspoon salt

Directions

Combine vinegar, oil, honey, mustard and pepper sauce; mix well. Add potatoes; mix gently to coat all surfaces. Cook on medium heat until potatoes are thoroughly heated. Add bacon, parsley, green onions and salt; mix well. One cup sautéed sliced mushrooms may be added.

Nutritional Information Per Serving: Protein: 6.1 g Fat Total: 10.1 g Sodium: 430 mg Carbohydrates: 54.7 g Calories from Fat: 29% Cholesterol: 5 mg Calories: 313 Dietary Fiber: 6.8 g