Fig Jam

Ingredients

• 2 cups Sue Bee® Honey
• 3 cups of peeled figs
• 1 cup of chopped walnuts
• 2 tablespoons lemon juice

Directions

• Add figs, Sue Bee® honey, and lemon juice to medium size saucepan.
• Bring to a boil, lower heat and cook until thick; approximately 1 hour, stirring frequently.
• Add walnuts and cook an additional 10 to 15 minutes.
• Pour hot jam into sterilized 1/2 pint jars, put on cap, screw band firmly tight.
• Process in boiling water bath for 10 minutes or as recommended for your altitude.

Chicken Agrodolce

Ingredients

• 1/4 cup Sue Bee® Honey
• 3 boneless skinless chicken breasts
• 1/4 teaspoon cayenne pepper
• salt and pepper
• 4 tablespoons lemon juice
• 1/2 cup orange juice
• 1/3 cup dry white wine
• 4 tablespoons balsamic vinegar
• 6 allspice berries
• 3 bay leaves
• 3 cloves garlic
• 3 tablespoons olive oil
• 1/4 cup flour
• 3 tablespoons toasted pignolis

Directions

• In a large plastic bag, combine flour and chicken breasts, toss to coat.
• In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.
• Remove chicken to a plate.
• To the skillet, add Sue Bee® honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.
• Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.
• Remove garlic, bay leaves and allspice berries from sauce.
• Add pignoli and heat through, another 5 minutes or so.
• Delicious with angel hair pasta or a nice risotto.

Marinated Flank Steak

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup reduced sodium soy sauce
• 1/4 cup canola oil
• 1/4 cup teriyaki sauce
• 4 cloves garlic
• 1 teaspoon gingerroot
• 1 lb flank steak

Directions

• Combine all marinade ingredients in large ziploc bag.
• Score steak by making shallow diagonal cuts across steak.
• Add steak to bag, seal bag.
• Refrigerate at least 2 hours (up to 24 hours).
• When ready to cook, remove steak from bag.
• You can either grill or broil it.
• 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).
• If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.
• Simmer 5 minutes.

Fruit and Lettuce Salad With Orange-Yogurt Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 7 ounces torn salad greens
• 2 large navel oranges
• 1 cup red seedless grapes
• 1/4 cup raw pumpkin seeds
• 4 slices bacon
• 1 cup plain yogurt
• 1/2 cup fresh orange juice
• 2 tablespoons orange zest

Directions

• Whisk together all the dressing ingredients and refrigerate.
• Combine lettuces, oranges, grapes, bacon and seeds in a large bowl.
• Toss together and serve with dressing.

Honey And Orange Ham Glaze

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup orange marmalade
• 1 tablespoon Dijon mustard
• 1/8 teaspoon ground cloves

Directions

• Place all ingredients in a food processor.
• Blend until smooth.
• Rub onto a fully cooked ham and heat according to the package instructions for the weight.
• Baste often.

Grilled Honey Garlic Pork Chops

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 cup ketchup
• 1/4 cup soy sauce
• 2 cloves garlic
• 1 1/2 lbs boneless pork chops
• salt and pepper

Directions

• Combine Sue Bee® honey, ketchup, soy sauce and garlic.
• Set aside.
• Lightly season pork with salt and pepper.
• Brush each chop with sauce to coat.
• Cook chops on greased grill 4 to 6 inches from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.

Honey-Lemon Cranberry Sauce With Rosemary

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup sugar
• 1/2 cup fresh lemon juice
• 1/4 cup water
• 2 sprigs fresh rosemary
• 1 pinch salt
• 1 (12 ounce) bag fresh cranberries

Directions

• Boil Sue Bee® honey, sugar, lemon juice, water, rosemary and salt in a saucepan over medium-high heat.
• Add cranberries and simmer until berries burst and sauce thickens, about 8 minutes.
• Remove rosemary.
• Chill at least 2 hours before serving.

Honey Garlic Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 (.75-1 ounce) package Italian salad dressing mix
• 2 tablespoons water
• 1/3 cup cider vinegar
• 1/3 cup vegetable oil

Directions

• Mix all the ingredients except the oil.
• Slowly whisk in oil.

Honey-Herb Chicken and Spinach Salad

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup Miracle Whip
• 2 tablespoons lemon juice
• 1 teaspoon dried basil leaves
• 4 boneless skinless chicken breast halves
• 10 ounces torn spinach
• 1 cup sliced mushrooms
• 1/2 cup cashews

Directions

• Mix dressing, Sue Bee® honey, juice and basil.
• Reserve 1/2 cup dressing mixture.
• Place chicken on greased rack of broiler pan.
• Brush with 1/2 of the remaining dressing mixture.
• Broil 10 minutes.
• Turn; brush with remaining dressing mixture.
• Broil an additional 7 to 10 minutes or until chicken is cooked through.
• Cut chicken into 1-inch pieces; keep warm.
• Toss spinach, mushrooms and cashews; top with chicken.
• Drizzle with reserved 1/2 cup dressing mixture.
• Garnish with red onion rings.

Honey Mustard

Ingredients

• 1/3 cup Sue Bee® Honey
• 3/4 cup sour cream
• 1/3 cup mayonnaise
• 1/3 cup prepared mustard
• 1 tablespoon lemon juice
• salt
• fresh ground black pepper

Directions

• Mix mayonnaise, sour cream and mustard with wire whisk.
• Add Sue Bee® honey, lemon juice, salt and pepper, stirring until well combined.

Hot Sweet Mustard

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup spicy Dijon mustard
• sea salt
• fresh ground black pepper

Directions

• Mix all ingredients in a bowl.
• Use with pickle relish on hot dogs and pass more on the side.

Outback Orange Marmalade Sauce Clone

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup orange marmalade
• 1/4 cup Grey Poupon mustard
• 3 to 4 drops Tabasco sauce

Directions

• Mix ingredients together and serve with Coconut Shrimp.

Peach Pie

Ingredients

• 3/4 cup Sue Bee® Honey
• 5 cups peaches
• 1/4 cup quick-cooking tapioca
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 cup peach jello
• 2 Tbsp. margarine
• 2 pastry shells

Directions

• Mix together Sue Bee® honey, peaches, tapioca and flavorings.
• Spread into 9-inch pastry shell.
• Dot with margarine.
• Cover with second pastry shell and flute crust edges.
• Cut slits in top crust.
• Sprinkle with water and then cinnamon and sugar.
• Bake in hot oven, 400 F for 10 minutes.
• Reduce heat to 350 F and bake about 50 minutes longer.
• Cool before cutting.

Honey Garlic Chicken

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 teaspoon garlic salt
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 2 teaspoons soy sauce
• 1/2 cup vinegar
• 1/2 cup ketchup
• 4 chicken legs-thighs

Directions

• Mix all ingredients together.
• Cut hindquarters into separate legs and thighs.
• You should have 8 pieces of chicken now.
• Place in baking dish and pour sauce over top to coat chicken.
• This can be done ahead of time and refrigerated.
• Bake at 350 for 3/4 hour with lid on, and 3/4 hour with lid off.
• Serve chicken and sauce with hot cooked rice.

Oriental Mini Meatloaves With Honey Garlic Sauce

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 1/2 lbs ground turkey
• 2 tablespoons soya sauce
• 1/3 cup ketchup
• 1 garlic clove
• 2 teaspoons oxo low-sodium instant chicken bouillon granules
• 1 egg
• 1/4 cup green onion
• 1/4 cup soya sauce
• 2/3 cup evaporated milk
• 3/4 cup fine breadcrumb
• 1/3 cup water chestnut
• 1/2 teaspoon garlic

Directions

Meatloaves

• Combine all ingredients in a large bowl.
• Mix lightly but throughly to blend.
• Divide into 12 muffin cups.
• Bake at 350 F for 30-35 minutes.
• Remove from pan and serve with honey garlic sauce immediately.

Sauce

• Combine ingredients in a sauce pan.
• Cook and stir on low heat until hot and bubbly.
• Serve with rice or Oriental noodles.

Raw Applesauce

Ingredients

• 1/2 cup Sue Bee® Honey
• 6 apples
• 1/2 cup apple juice

Directions

• Place all ingredients in blender or food processor and puree to desired smoothness.

Strange but Delicious Barbecue Sauce

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups ketchup
• 1 teaspoon cayenne pepper
• 1/8 cup pancake syrup
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons brown sugar
• 3/4 cup Coca-Cola
• 1/2 cup soy sauce
• salt and black pepper

Directions

• Blend together and marinate your meat in it.
• Add other ingredients to suit your tastes: chopped green pepper, jalapeno peppers, tomatoes, etc.

Garlic Beef Marinade

Ingredients

• 3 tablespoons Sue Bee® Honey
• 1/2 cup balsamic vinegar
• 3 green onions
• 2 1/2 teaspoons black pepper
• 1 1/2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 3 tablespoons chopped fresh garlic
• 2 tablespoons Worcestershire sauce
• 1/4 cup oil
• 1/4 cup low sodium soy sauce
• 1 teaspoon seasoning salt

Directions

• In a bowl whisk all ingredients together.
• Use to marinade Beef for up to 2 days.

Homemade Honey Mustard

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup dry mustard
• 1/2 cup white vinegar
• 1 tablespoon corn oil
• 1 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon white pepper

Directions

• Combine all ingredients in a saucepan.
• Stirring constantly, boil until thick– this happens very quickly.
• Pour into a sterilized jar or even a clean Tupperware container and store in refrigerator– has a long life.

Strawberry Honey Sauce

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/4 cup lemon juice
• 1 cup diced strawberries

Directions

• Warm the Sue Bee® honey in a small saucepan over low heat, stirring until thin but not hot.
• Remove from heat and add lemon juice and strawberries.
• Stir until blended, cover and let stand at room temperature until ready to serve.
• The sauce will keep covered in the fridge for 2 to 3 days.
• Allow to reach room temperature before serving.