Catalina-Style Salad Dressing

Ingredients

• 1/3 cup Sue Bee® Honey
• 1 1/2 cups ketchup
• 1/3 cup red wine vinegar
• 1 dash Worcestershire sauce
• 1 pinch ground cloves
• 3 tablespoons finely grated onions
• 1 pinch salt
• 1 cup canola oil

Directions

• Place all ingredients except oil in a blender and blend together until well combined. Add oil very slowly while blending.
• Blend until dressing is thick and creamy.
• Store in covered container in the refrigerator.

Honey Butter

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup butter
• shredded orange zest, to taste
• mixed nuts, to taste

Directions

• Mix butter with Sue Bee® honey in a medium-sized bowl.
• Add orange zest and mixed nuts.
• Mix again and serve.

Chinese Pork Slices

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/3 cup soy sauce
• 10 drops red food coloring
• 2 garlic cloves
• 1/8 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon dry mustard
• 2 tablespoons worcestershire sauce
• 1 1/2 tablespoons lemon juice
• 1 tablespoon teriyaki sauce
• 2 tablespoons brown sugar
• 2 (1 1/2 pounds) pork tenderloins

Directions

• Mix all ingredients except pork.
• Place pork and marinade in a ziplock bag.
• Keep in fridge 24 hours turning bag occasionally.
• Preheat oven to 425 F.
• Place pork on a foil-lined baking sheet.
• Roast for 25-30 minute.
• Let sit for 5 minute before slicing into medallions.

Battered Chicken Tapas

Ingredients

• 1/2 cup Sue Bee® Honey
• 3 chicken breasts
• 3 eggs
• flour flour
• 5 tablespoons olive oil
• salt & freshly ground black pepper salt & freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1 teaspoon soy sauce

Directions

• Place chicken pieces in a bowl.
• Crack the eggs over the chicken and mix thoroughly with your hands.
• Add flour to the chicken mixture to thoroughly coat the chicken.
• The final consistency should be very wet, but not dripping.
• Heat the oil in a large frying pan, add the chicken and fry the chicken until golden on all sides.
• Remove from heat and salt and pepper to taste.
• Mix the Sue Bee® honey, mustard and soy sauce in a small bowl about an hour ahead to blend flavors.
• Drizzle the honey mixture over the chicken right before serving.

Pumpkin Honey Butter

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 cup pumpkin puree
• 1/4 cup molasses
• 1 tablespoon fresh lemon juice
• 1 teaspoon cinnamon

Directions

• In a small saucepan combine all ingredients; mix well bring to a boil, stirring frequently.
• Reduce heat to low and simmer uncovered for about 15 minutes or until thickened.
• Cool and refrigerate for 1 or more hours before serving.

Pecan Pie Bar Cookies

Ingredients

Shortbread Base

• 1/3 cup Sue Bee® Honey
• 2 cups flour
• 3/4 cup butter
• 1 teaspoon vanilla
• 1 cup firmly packed brown sugar

Filling

• 1/2 cup butter
• 1/2 teaspoon salt
• 1/2 cup firmly packed brown sugar
• 2 cups pecans
• 2 tablespoons cream

Directions

Shortbread Base

• Mix all ingredients together until mixture is crumbly.
• Pat crumbs into a lightly-greased 13×9 inch pan.
• Bake at 350 F for 15-20 minutes.
• While this is baking, prepare filling.

Filling

• Melt butter over low heat in small saucepan.
• Once melted, stir in remaining ingredients except for pecans.
• Simmer over low heat for about a minute.
• Remove from heat and stir in pecans.
• Pour mixture over hot crust and spread evenly.
• Bake at 350 F for 20 minutes until center is bubbly.
• Remove from oven and allow to cool completely.
• Cut into bars when cool.

Coconut Shrimp

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 1/2 pounds raw jumbo shrimp
• 1/4 cup Dijon mustard
• 1/2 cup orange marmalade
• 2 cups coconut
• 1 cup ice water
• 2 teaspoons cooking oil
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 1/2 cup cornstarch
• 1/2 cup flour
• 3 drops Tabasco sauce
• Oil

Directions

• Peel and devein the shrimp; dry on paper towels.
• Mix the flour, cornstarch, salt and pepper in a medium bowl.
• Add oil and the ice water to the dry ingredients; stir to blend.
• Heat the oil to 350 F in an electric skillet.
• Dip the shrimp in the batter, then roll each shrimp in the coconut.
• Fry shrimp for about 4 minutes, or until lightly browned.
• Do not overcook.
• Place the shrimp in a shallow baking dish and bake at 300 F for 5-7 minutes to complete cooking.
• Combine the Sue Bee® honey, marmalade, Dijon mustard and Tabasco to make the sauce and serve with the shrimp.

Hawaiian Coconut Shrimp

Ingredients

SAUCE

• 1/3 cup Sue Bee® Honey
• 1 teaspoon cream-style prepared horseradish
• 1/3 cup sour cream
• 1/3 cup Dijon mustard
• 1/8 teaspoon ground cinnamon

SHRIMP

• 1/4 cup all-purpose flour
• 3/4 cup self-rising flour
• 2-4 tablespoons club soda
• 1/2 cup flaked coconut
• 1 1/2 pounds large shrimp
• Oil

Directions

SAUCE

• Mix together all ingredients and set aside.

SHRIMP

• Peel and devein shrimp, leaving the tails on.
• Rinse and drain.
• In Bowl 1, place 1/4 cup all-purpose flour.
• In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
• In Bowl 3, place flaked coconut.
• Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
• Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
• At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
• In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
• Drain on paper towels.
• Repeat process until all shrimp are cooked.
• Serve with Honey Mustard Sauce.

Citrus Shrimp and Spinach Salad

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/3 cup Dijon mustard
• salt and pepper
• 1 lb small shrimp
• 2 large oranges
• 1 medium cucumber
• 1 small red onion
• 3 cups torn spinach leaves
• 3 cups torn lettuce leaves
• 1 tablespoon balsamic vinegar
• 1/4 cup orange juice
• 1/3 cup toasted pecan pieces

Directions

• In a small bowl, mix together the Sue Bee® honey, mustard, orange juice and vinegar; cover and refrigerate.
• Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces and shrimp.
• Season with salt and pepper to taste.
• Sprinkle with pecans.
• Drizzle with honey mustard mixture.

Spinach Salad With Gorgonzola Cheese

Ingredients

• 1/3 cup Sue Bee® Honey
• 6 ounces baby spinach
• 1/3 cup enova salad oil
• salt and pepper
• 1/4 cup crumbled Gorgonzola
• 1/4 cup sunflower seed
• 1 cup chopped broccoli floret
• 1 1/2 ounces raisins
• 1 small lemon, juice of
• 1 cup chopped green apple
• 1/3 cup Mediterranean apricot
• 1/4 cup balsamic vinegar

Directions

• Cut stems from spinach and wash and spin dry.
• Chop the apple into small bite size pieces and place in a covered storage bowl or resealable bag.
• Add the lemon juice to the apples and set aside.
• Add the chopped apricots, raisins, broccoli florets and sunflower seeds to the spinach.
• Just before serving add the chopped apples and crumbled Gorgonzola cheese.
• Add enough dressing to lightly coat. You will have extra dressing left over, but it keeps well.
• Add salt and pepper to taste.

Dressing

• Combine the Enova Salad Oil or light olive oil, Sue Bee® honey and Balsamic Vinegar.

Outback Steak House Honey Mustard Sauce

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup prepared salad mustard
• 1/4 cup light corn syrup
• 1/4 cup mayonnaise

Directions

• Blend ingredients all together until completely smooth.
• Chill in the refrigerator 30-60 minutes. Note: Ingredients tend to separate when chilled; simply give the mix a quick stir.

Unstuffed Cabbage

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 lbs cabbage
• 1 large onion
• 1/4 cup lemon juice
• 1 cup water
• 1 (28 ounce) can chopped tomatoes
• 1 (8 ounce) can tomato sauce
• salt and pepper
• 1 lb ground Beef
• 1/2 cup white rice
• 1 teaspoon Worcestershire sauce
• 1/2 cup raisins

Directions

• In a large, heavy pot combine the Sue Bee® honey, cabbage, onion, lemon juice, water, chopped tomatoes, tomato sauce, salt and pepper; bring to boil.
• Meanwhile make meatballs with beef, rice, Worcestershire sauce and add to pot; reduce heat to low and simmer for 2 hours.
• If desired, add raisins and cook an additional 15 minutes.

Honey-Spinach Salad

Ingredients

• 1/3 cup Sue Bee® Honey
• 1/4 teaspoon salt
• 1 garlic clove
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 3/4 pound fresh spinach
• 1 (11-ounce) can mandarin oranges
• 3/4 cup coarsely chopped walnuts

Directions

• Sprinkle salt in a large bowl; add garlic.
• Mash garlic and salt to a paste, using back of a spoon.
• Combine Sue Bee® honey, olive oil, and lemon juice in a jar.
• Cover tightly and shake vigorously.
• Add honey mixture to garlic mixture; stir well.
• Cover and chill at least 2 hours.
• Remove stems from spinach, wash leaves thoroughly and and pat dry.
• Tear leaves into bite-size pieces.
• Combine spinach, oranges, and walnuts in a large bowl; toss well.
• Pour honey mixture over salad, tossing to coat.
• Serve immediately.

Ham and Smoked Gouda Salad

Ingredients

• 1/4 cup Sue Bee® Honey
• 2 cups uncooked rotini pasta
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 cups cubed cooked ham
• 3/4 cup sliced celery
• 1 cup cubed smoked Gouda cheese

Directions

• Cook pasta according to package directions; rinse in cold water; drain.
• In a small bowl, mix together the Sue Bee® honey, mayo and mustard.
• In a serving bowl, add the pasta, ham, celery, and cheese; stir to combine.
• Add the dressing mixture; toss to coat.
• Season with salt and pepper if desired.
• Serve now or chill and serve later.

Honey Mustard Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup mayonnaise
• 2 tablespoons Grey Poupon Dijon Mustard

Directions

• Combine all ingredients. Chill.

Wonderful Chicken Marinade

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup apple juice
• 2 tablespoons fresh minced garlic
• 2/3 cup soy sauce
• 1/3 cup cider vinegar
• 1 cup vegetable oil
• black pepperr

Directions

• Mix all ingredients in a blender; pour over chicken pieces.
• Marinate overnight in the refrigerator.
• Grill or oven bake the chicken.
• To grill, remove the chicken from marinade and let the marinade drip off; grill until chicken is cooked.
• To oven bake, remove chicken from marinade and place in a baking dish.
• Bake for 40 minutes, or until chicken is done.

Oatmeal Banana Muffins

Ingredients

• 3/4 cup Sue Bee® Honey
• 1/2 cup margarine
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup quick-cooking oat
• 1 1/2 cups flour
• 1 cup mashed ripe banana
• 2 eggs
• 1/2 cup sugar
• 3/4 teaspoon salt

Directions

• Cream margarine and sugar in mixing bowl.
• Add eggs, bananas and Sue Bee® honey; mix well.
• In separate bowl, combine dry ingredients; stir into creamed mixture just until moistened.
• Line muffin tins with paper cups or grease tins.
• Fill cups 2/3 full.
• Bake in preheated 350 F oven for 18-20 minutes.
• Cool in pan 10 minutes before removing to wire rack.

Honey Lime Dressing

Ingredients

• 1/4 cup Sue Bee® Honey
• 3/4 cup plain yogurt
• 2 tablespoons lime juice
• 1/4 teaspoon lime zest

Directions

• Stir all ingredients together.

Ginger Chicken

Ingredients

• 1/8 cup Sue Bee® Honey
• 4 chicken breast fillets
• 1/3 cup plain flour
• 1 tablespoon olive oil
• 1/2 cup unsweetened pineapple juice
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 2 teaspoons garlic

Directions

• Coat chicken pieces in the flour.
• Heat oil in non-stick frying pan over medium-high heat.
• Cook chicken 3-4 minutes per side, until lightly browned on the outside.
• Mix Sue Bee® honey, pineapple juice, soy sauce, ginger and garlic.
• Pour over the chicken.
• Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened.
• If the sauce is too thick, add 1/4 cup water.

Chinese Roast Chicken

Ingredients

• 1/8 cup Sue Bee® Honey
• 1 whole broiler-fryer chicken
• 1/2 cup soy sauce
• 1/4 cup lemon juice
• 2 tablespoons sesame oil
• 1 teaspoon dry mustard
• 1/2 teaspoon ground ginger
• 1 clove garlic
• 1/4 teaspoon ground black pepper

Directions

• Mix together Sue Bee® honey, soy sauce, lemon juice, sesame oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
• Place chicken in a bowl or zip lock plastic bag.
• Pour marinade over it.
• Marinate in refrigerator for at least one hour.
• Turn the chicken over in marinade occasionally.
• Preheat oven to 350 F.
• Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
• Bring marinade to full boil and use to baste chicken every 15 minutes.