Boyd's Bar-B-Q Sauce - Boyd Ferrell -

    1 cup catsup
    1 tsp dry mustard
    3 tbsp Worcestershire Sauce
    1/2 tsp onion powder
    1/4 cup pure maple syrup

    Mix together. Place sauce on ribs or chicken. Bake at 350° F until done.

    Maple Marmalade Sauce - Susan Carol Hauser-

    1/2 cup 100% maple syrup
    1/2 cup brown sugar
    1/4 cup butter, melted
    1/4 cup marmalade
    1/4 tsp ground nutmeg

    Mix ingredients together thoroughly. Serve at room temperature. Store in refrigerator. This sauce is a perfect topping for squash, sweet potatoes, or yams.

    Creamy Maple Fondue - Ken Haedrich, Maple Syrup Cookbook-

    1/2 cup pure maple syrup
    2 tablespoons cornstarch
    2-1/2 cups light cream or creme fraiche
    2-3 cups firm fruits and berries, cut into small pieces

    Heat maple syrup in a small saucepan for 5 minutes. Mix the cornstarch with 2 tablespoons of the cream in a small bowl. In a medium-sized saucepan, bring the remaining cream to a simmer over medium heat; add the maple syrup. Whisk the cornstarch mixture into the cream mixture and cook, stirring continuously, until it comes to a boil, and then continuing this for 1 minute. Serve in a fondue kettle with fruit and berries.

    North Country Basting Sauce - Ken Haedrich, Maple Syrup Cookbook-

    1 cup ketchup
    2/3 cup apple cider vinegar
    1/2 cup vegetable oil
    1/2 cup pure maple syrup
    1 tablespoon Worcestershire sauce
    1 tablespoon Dijon mustard
    1/2 teaspoon chili powder
    1/2 teaspoon salt
    1/4 teaspoon cayenne pepper

    Bring ingredients to a boil over medium heat, stirring occasionally. Reduce heat and cook for ten minutes stirring from time to time. Cool, and then store in a refrigerator. Use as a basting sauce for your favorite meat.

    Maple Dijon Salad Dressing - Corinne Olson Peterson, MMSPA-

    1/3 cup apple cider vinegar
    2 tablespoons coarse Dijon mustard
    2 shallots
    2 cloves garlic
    2/3 cup pure maple syrup
    1 cup salad oil
    Salt and Pepper to taste

    Blend the first five ingredients and slowly add the salad oil (not sunflower or canola).   Salad suggestions: Use Romaine Lettuce with either toasted pecans and pears OR toasted almonds and craisins. Bleu cheese and/or grilled chicken cubes can also be added.

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    Treasurer:  Laurie Reddie

    MMSPA Mailing Address:
    1904 Eagle Place
    Buffalo, MN  55313

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