Chile Honey Recipes

Chile Honey Corn Muffins

¾ cup sifted flour
1¼ teaspoons baking powder
½ teaspoon salt
1/3 cup cornmeal
¼ cup prepared, diced apple
1 egg, well beaten
1/3 cup milk
¼ cup chile honey
3 tablespoons vegetable oil

Stir together sifted flour, baking powder, and salt. Add cornmeal. Dice apple. Combine egg, milk, honey, and vegetable oil and add to flour-cornmeal mixture, stirring only enough to dampen all flour. Fold in apple. Bake in 2-inch muffin pan at 400° for 20 minutes, or until done. Makes 8-12 muffins.

Chile Honey French Dressing

½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ cup chile honey

Mix salad oil and vinegar, add honey and salt. Beat vigorously.

Chile Honey Baked Chicken

1 chicken, quartered
¼ cup butter
½ cup chile honey
2 tablespoons soy sauce

Arrange chicken in a low baking pan. Brush with soft butter and drizzle with chile honey combined with soy sauce. Bake at 350° about 1½ hours until chicken is tender, brushing with chile honey sauce frequently. Remove chicken from pan. Makes 4 servings.

Zesty Sauce

1 can (15 ounce) tomato sauce with tomato bits
2 tablespoons chile honey
2 tablespoons wine vinegar
1 clove garlic, finely minced
2 green onions, thinly sliced (tops included)

Combine all ingredients. Heat. Use as a sauce for beef, chicken, or shrimp. Makes 2 cups.

Barbecued Spareribs

4 lbs. spareribs
½ cup chopped onion
1 garlic clove
1½ cups catsup
2 tablespoons vinegar
½ teaspoon salt
1 teaspoon prepared mustard
½ teaspoon black pepper
3 tablespoons thick steak sauce
1 cup chile honey

Cut spareribs into serving portions. Simmer in enough water to cover, plus 2 teaspoons salt, for ½ hour. Mix the remaining ingredients, and cook over low heat for 5 minutes. Drain spareribs and place in shallow baking pan. Pour barbecue sauce over ribs and bake in 350° oven for 45 minutes or until tender. Baste every 10 minutes with sauce.

Chile Honey Zucchini Bread

    3 eggs
    ½ cup sugar
    1 cup oil
    1 cup chile honey
    2 cups grated zucchini
Sift together and add:
    1½ cup white flour
    1 teaspoon salt
    1 teaspoon baking soda
    1½ cups whole wheat flour
    1 teaspoon baking powder
    2 teaspoons cinnamon
    1 teaspoon nutmeg

Mix well. Pour into loaf pans (2 or 3). Bake at 325° for 55 minutes or until done.

Chile Popcorn Crunch

½ cup melted butter
½ cup chile honey
3 quarts popped popcorn
1 cup nuts

Stir together butter and honey in a heated pan until liquid. Pour over popcorn-nut mixture. Mix well. Spread over cookie sheet in thin layer. Bake in preheated 350° oven for 10 to 15 minutes until crisp.