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Vegetables Made With honey!
         Southern Style Cream Peas
         German Slaw
         Fandangled Salad
        
Hot Potato Salad         
Creamy Skillet Cabbage         
        
        







Southern Style Cream Peas           Back to top

Ingredients

  • 4 Tbsp. margarine
  • 4Tbsp. flour
  • Pinch of salt
  • 1 cup of milk
  • 3 Tbsp. Honey
  • 2-3 cup cooked green peas

  • Directions

    Melt margarine over low heat. Slowly add flour and salt. Mix well.

    Very slowly add milk while stirring constantly. Mix thoroughly and add honey.

    Mix gently with peas just before serving.










    German Slaw           Back to top

    Ingredients

  • 1 lg. head cabbage
  • 1 med. size onion
  • 1 c. honey
  • 1 tsp. salt
  • 1 tsp. mustard seed
  • 1 tsp. celery seed
  • 1 c. cider vineger
  • 1/2 c. cooking oil
  • Directions

    Grate or chop cabbage and onion. Mix all other ingredients, adding 2 teaspoons sugar if honey is used.

    Bring mixture to boil and pour over cabbage and onion, stirring until completely mixed.

    Place in plastic bowl with tight lid and refrigerate for at least 12 hours before serving.

     









    Fandangled Salad           Back to top

    Ingredients

  • Spring Mix Greens
  • Yellow Pepper (cut in small pieces)
  • Roasted Pecans (pieces)
  • Thinly Sliced Strawberries (fresh)
  • Feta Cheese (crumbled fine)

    Dressing:

  • 1/4 cup balsamic vinegar
  • 1 cup lite olive oil
  • 1/4 cup sugar
  • 1/4 cup honey
  • ½ small onion
  • 1 tsp. Dry Mustard
  • 1 tsp. Spanish Paprika
  • 1 tsp. Poppy Seeds
  • 1 tsp. Celery Seed

  • Directions

    Put dressing ingredients in a blender and liquify. You may double this recipe. Refrigerate dressing. It will become thick. Let it set out a little while and get to room temperature and then stir well before using.

    Put spring mix into bowl, sprinkle in peppers, pecans, strawberries, and feta cheese. If you use a punch bowl, you can layer this and it is very attractive.

     

     

     

     

     

     






    Hot Potato Salad           Back to top

    Ingredients

  • Bacon, cut into 1 inch pieces
  • Vinegar (or pickle juice or white wine)
  • Honey
  • Chopped, sauteed: Celery, bell pepper, onion, dill pickle chunks
  • Salt and pepper to taste
  • Paprika
  • Flour for thickening
  • Sliced or diced boiled potatoes

  • Directions

    Fry bacon until crisp; add vegetables and saute. Add vinegar and honey. Heat through. Season to taste.

    Make a paste of flour and water and stir in enough to thicken slightly. Add paprika to taste and for color. Stir in potatoes.

    Let simmer on very, very low heat for a few minutes to let flavors merge. Taste for seasoning; add more salt and pepper if desired.

     


     



    Creamy Skillet Cabbage           Back to top

    Ingredients

  • 6 c. coarsely chopped cabbage
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. honey
  • 1 tsp. prepared mustard, spicy or Dijon
  • 1/3 c. plain nonfat yogurt
  • Paprika

     


  • Directions

    In large pot or skillet, combine cabbage and vinegar and cook, covered, over medium heat for 8 minutes or until cabbage is softened but still has some crunch. Remove from heat.

    Combine honey, mustard, and yogurt. Stir into warm cabbage just before serving. Sprinkle with paprika.


    Yield: 4 servings.

     




    THOMAS HONEY
    14767 N. US Hwy 441
    Lake City, FL 32055


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