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 RECIPES
USING SALAD DRESSINGS: |
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Blushing
Raspberry Chicken (from Mountainbrook of Vermont): |
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- Rinse 4 skinless,
boneless chicken breast halves and pat dry. Place in bowl.
- Cover chicken
with 1/3 cup Blushing Raspberry Vinaigrette and marinate
in refrigerator for 1-2 hours.
- Preheat oven
to 350º.
- Oil a baking
dish and place the chicken and marinade in the pan.
- Cover and bake
for 25-30 minutes until done.
- Remove chicken
from the baking pan and pour the remaining juice into a saucepan.
Add 1/4 cup raspberry preserve (or jam), bring to a boil and
stir constantly for about 2 minutes or until desired thickness is
reached.
- Arrange chicken
on a serving platter with a bed or rice - dribble sauce over all!
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Help
Us Celebrate 50 years
of Harman's Cheddar! |
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Harman's
Cookbook
We
are compiling a book of customer's favorite recipes & memories.
All recipes are welcome - we've even received a recipe for
Dandelion Wine. We're also looking for any photos you may of
taken on a visit here or a memory you have of visiting or buying
from us.
If
we use your recipes or memories - you'll receive a coupon for
a free pound of our Really-Aged Cheddar.
E-mail or
mail in your favorite recipes, memories and photos by July
15th!
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SOLDIER
BEAN RECIPES: |
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Maple
Baked Beans (from Mrs. George F. Clemont, Lisbon, NH in the 1945 What's
Cookin' in New Hampshire): |
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1
quart Soldier Beans
1 cup Maple Syrup
1 teaspoon. dry Mustard |
1/2
teaspoon ginger
1 teaspoon salt
1/2 pound salt pork |
- Wash beans and
soak overnight.
- Cook, very slowly,
in water until the shell of the bean splits upon when blown on.
- Place in bean
pot, with pork and other ingredients. Bake in moderate oven for 5-6
hours.
- Instead of baking,
you may cook in large pressure cooker for 1 hour at 15 lb. pressure.
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Maine
Baked Beans (from Kennebec Bean Company): |
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2
pounds Soldier Beans
1/2 pound salt pork
1/4 cup sugar
1/2 to 2/3 cup molasses
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2
teaspoons dry mustard
1/2 teaspoon pepper
dash of salt
1 medium onion, optional |
- Pick over the
beans and soak them overnight in cold water.
- In the morning,
parboil the beans until the skins crack when blown upon.
- If an onion
is used, cut in quarters and put in the bottom of the bean pot. Add
the parboiled beans. (Some folks drain the beans and others use the
bean water.
- Cut through
the rind of the salt pork to a depth of 1/2 inch, and place the
pork on top of the beans.
- Mix the sugar,
molasses, mustard, pepper, and salt with 1 pint of boiling water.
Pour this over the beans and pork. If necessary, add more boiling
water to cover.
- Bake at 300º
for 6 hours or more, adding more boiling water as the beans cook.
- Serve with steamed
brown bread or hot Johnny Cake (Kenyon has great mixes for both of
these and it is available from Harman's).
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OTHER
RECIPES: |
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Brown
Bread & Mince Meat Loaf (from Kenyon Corn Meal Company): |
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1 jar mince meat
3 and 1/2 cups Kenyon Brown Bread Mix (about 2 bags)
1 cup water
- Combine ingredients
in large bowl and stir until blended.
- Pour into 2
well-greased 2x4x8 bread pans
- Bake at 350º
for 1 hour
- May be served
plain with cream cheese or butter; or ice with butter cream rum frosting.
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| Copyright © 2002-05 |
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Visit
Us: 1400 Route 117, PO Box 624, Sugar Hill, New Hampshire 03586
Call Us:
(603) 823-8000 or E-mail Us: cheese@harmanscheese.com |
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The
Harman Tradition