PURE HONEY CHICKEN SUPREME: 5 lb. of chicken pieces, 1/2 cup butter, 4 tbs. olive oil, 1/2 cup lemon juice, 1 tsp ginger, 1 cup Pure Honey. Brown chicken well in melted butter and oil. Mix the rest of ingredients and pour over the browned chicken and cook slowly at 350° F for 30-40 minutes or until chicken is tender. Do not forget to baste it every 5-10 minutes with the sauce in the pan. Finger licking good.

PURE HONEY TANGY BEEF RIBS: 4-6 lb. short ribs, 1 cup of Pure Honey, barbeque sauce, 1 small onion chopped fine, 1 cup pineapple juice, salt and pepper to taste. Brown ribs in oven for 20 min. at 450°F. Pour off the fat, and sprinkle with pepper and salt. Mix all the rest of the ingredients and pour over the ribs. Cover and return to the oven for 45-50 min at 350° F, basting the ribs every 10-15 min. If the ribs are not tender enough cook a little longer until they are tender.

PURE HONEY FESTIVE PORK CHOPS: 4 pork chops 1" thick, 1/2 cup cooking wine, 1 cup Pure Honey, 1 cup frozen cranberries. Brown pork chops in a frying pan. Add the Pure Honey and wine. Cover and cook for 1 hr. Add the cranberries the last 15 min.

PURE HONEY COLESLAW: 6 cups shredded cabbage, 2 cups shredded carrots, 1 cup shredded green pepper, 1 cup Pure Honey, 1/2 cup miracle whip, 1/2 cup white vinegar, 1/2 tsp salt, 1/4 tsp pepper, 3 tbs. lemon juice, 2 tsp celery seed. Mix cabbage, carrots, and green pepper all together. Mix the rest of the ingredients in a separate bowl, and then pour over the cabbage mixture and let refrigerate for several hours before serving. Coleslaw with a zip.

PURE HONEY PLUM BUTTER: 4 qt. plum chopped up, 2 qt. Pure Honey. Let plums come to a boil, add the Pure Honey and boil about 15 minutes. Stir frequently to prevent burning. Delicious.

PURE HONEY BARBEQUE SAUCE: 2-10 oz. can tomato soup, 1 cup Pure Honey, 4 tbs. Worcestershire sauce, 6 tbs. olive oil, 4 tbs. lemon juice, 2 tbs. mustard, 1 tbs. hot pepper sauce. In a pan combine all ingredients and bring to a boil. Reduce heat and simmer for 10 min. Barbeque sauce for fish, poultry, pork, meat, etc.

PURE HONEY MARMALADE: 4 cups cantaloupe cubes, 3 cups fresh peach cubes, 1/4 cup lemon juice, 4 cups Pure Honey, 1 1/2 cup chopped assorted nuts, quarter cantaloupe. Remove seed and rind and cube to app. 1 in. sq. Peel and pit peaches and cut them 1 in. sq. In a large kettle, combine fruit with lemon juice and honey. Bring to a boil and cook over medium heat. Stir frequently to prevent sticking until fruit is clear and mixture thickens to consistency of marmalade (50 min. to 1 hr.) Remove from heat, skim and cool for 10-15 min. Ladle into small jelly jar and seal. Marmalade fit for a queen.

DOWN HOME PURE HONEY BAKED BEANS: 2 lb. dry navy beans, 1 medium onion chopped fine, 6 slices of bacon cut into 1" pieces, 2 cups Pure Honey, 1/2 cup ketchup, 2 tsp. dry mustard, 4 tsp. salt, 1/2 tsp. pepper, 1/2 cup molasses. Rinse beans, add beans to 4 qt. cold water, let soak overnight. In the same liquid simmer beans covered until tender. About 1 - 1 1/2 hrs, then add onions and bacon. Take two cups of bean liquid and mix with Pure Honey, ketchup, mustard, salt, pepper, and molasses. Mix together and pour over the beans, cover and bake in oven for 6-8 hrs at 300° F or cook on top of wood stove for app. the same amount of time stirring occasionally so the beans do not stick on bottom. Add more liquid if needed.

PURE HONEY KING OF HOMEMADE BREAD: 4 cups whole wheat flour, 1/4 tsp. salt, 2/3 cup warm water, 2 envelopes of dry yeast, 1 cup Pure Honey, 1/2 cup wheat germ, 1 1/2 cup water. Heat whole wheat flour in a bread pan at 250° F for 20 min. While flour is heating, dissolve yeast in water. Add Pure Honey to yeast mixture. When flour is done put in large bowl and add wheat germ, water and yeast mixture blend thoroughly. Lightly grease a loaf pan, put dough in pan and sprinkle with sesame seed on top. Let rise until a little above top of pan. Bake 30-40 min. at 400° F. One fine loaf.

PURE HONEY LEMON PANCAKE SAUCE: 1 cup Pure Honey, 1/2 cup water, 3 tbs. lemon juice, 1/2 tsp. nutmeg. Combine all ingredients in a saucepan, heat until hot. Do not bring to a boil. Serve over pancakes or french toast.

PURE HONEY AND BRANDY SAUCE: 1/2 lb. raisins, 1 cup water, 1 cup Apricot Brandy, 1 cup pur honey. Cook the raisins in water for 1/2 hr. medium heat. Add the Apricot Brandy and Pure Honey and simmer for 1/2 hr. on low heat. Cool before serving. Just marvellous on fried ham.

PURE HONEY FRUIT COCKTAIL: 1 pineapple, 6 kiwi, 1 lb. grapes, 3 banana, 2 apple. Chop everything bite size and mix together and refrigerate 1/2 hr. Blend 1 cup of Pure Honey with 1 cup of sour cream. Refrigerate for 1/2 hr. Serve fruit cocktail in a glass tumbler and top with the Pure Honey and sour cream mix. Yum, Yum.

PURE HONEY NUT SUNDAY: Drizzle Pure Honey over your favorite ice cream and sprinkle with your favorite chopped nuts. Simply delicious.

PURE HONEY PEANUT BUTTER COOKIES: 2 cups Pure Honey, 1 1/2 cup crunchy peanut butter, 5 eggs, 3 tbs. vanilla, 1 1/2 cup oatmeal, 2 cup raisins, 1 1/2 cup all purpose flour, 1 tbs. baking soda, 1 tsp. salt. Combine Pure Honey, peanut butter, eggs, vanilla. Beat well, stir in rolled oats and raisins, sift flour, baking soda, salt together into the Pure Honey mixture and blend all together. Chill for 25-30 min. Drop dough by the spoonful onto a greased cookie sheet and bake at 350° F for 12-15 min.

PURE HONEY RICE PUDDING: 2 cups cooked rice, 3 cups milk, 1 cup Pure Honey, 4 eggs, 1 cup raisins, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. ginger. Mix rice, milk and Pure Honey. Add eggs, stir in raisins. Put into a greased baking dish and sprinkle with cinnamon, nutmeg and ginger. Bake at 300° F for 1 hr. Served with whipped cream. Sinfully delicious.

PURE HONEY BAKED CHICK PEAS: 2 - 1 lb. chick peas or 2 - 540 ml can of chick peas. If can chick peas you do not have to soak overnight. 2 tsp. salt, 1/4 tsp. black pepper, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1 cup Pure Honey. Wash peas and cover with water and soak overnight. Next morning bring water to a boil. Reduce heat, cover and simmer over low heat 1 3/4 hr. Gently blend in salt, pepper, spices and Pure Honey. Pour into casserole and cover. Bake at 350° F for 30-35 min. and enjoy.

PURE HONEY AND ORANGE EGG NOG: 8 eggs, separated, 1 1/2 cup Pure Honey, 2 cups brandy or favorite rum light or dark, 4 cups whipping cream, 1 cup orange liquor, 1/2 cup grated orange rind and nutmeg. Beat egg yolks in a large mixing bowl until foamy and lemon colored. Gradually beat in Pure Honey then slowly beat in 1/2 brandy or rum. Cover bowl and allow mixture to stand 1 hr. refrigerated to mellow yolk flavor. Beat into egg yolk mixture remaining liquor plus the whipping cream liquor and orange rind. Refrigerate mixture for at least 3 hr. Beat egg whites until stiff peaks form. Pour yolk mixture into your best punch bowl and apply in egg whites. Sprinkle with nutmeg generously before serving. Doubled for large party.

PURE HONEY PARTY EGG NOG: 12 egg, 2 qt. whipping cream, 2 cup Pure Honey, 5 cups rum light to dark, nutmeg. Separate eggs, and beat the yolks until light, mix in Pure Honey gradually, slowly add 1/2 of the rum while mixing. Let mixture stand covered for 1-1 1/2 hr. to get rid of the eggy taste. Then beating constantly add the remainder of the rum and the two qt. of whipping cream. Refrigerate for 2-3 hrs. Then beat egg whites until stiff and gently fold onto the refrigerated mixture. Then sprinkle the nutmeg generously over the top and serve in your best punch bowl. "It will be a winner".

PURE HONEY FUDGE: 1 cup nonfat dry milk, 1 cup cream cheese, 1 cup Pure Honey, 4 tbs. butter, 1/4 tsp. salt, 24 sq. semi sweet chocolate, 1 cup assorted chopped nuts. Mix together dry milk, cream cheese, Pure Honey, butter and salt until smooth. Melt the chocolate over hot water at 130° F. Cool to 90° beating vigorously all the time. Combine the melted chocolate and nuts with the creamed mixture. Spread into a buttered 10" sq. pan and let cool. Refrigerate until firm.

PURE HONEY BREAD PUDDING: 6 cup bread cubes, 1 cup Pure Honey, 4 tbs. butter, 1/4 tsp. salt, 6 egg, 3 tsp. vanilla, 3 cup hot milk. Place bread cubes in large baking dish. Combine Pure Honey, butter, salt, eggs and vanilla. Slowly add milk stirring constantly. Pour mixture over bread, set baking dish in pan of hot water and bake at 350° for 30 min. or until pudding is set.

PURE HONEY COFFEE BANANA BREAD: 6 cups mashed ripe bananas, 1 cup strong black coffee, 3 cups whole wheat flour, 2 cups all purpose flour, 1 tbsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. nutmeg, 1 tsp. ginger, 2 tsp. cinnamon, 2 cups Pure Honey, 1 1/2 cup melted butter, 6 eggs, 4 tsp. vanilla, 1/2 tsp. almond extract, grated rind of 1 orange, 1 cup currant sesame seeds. Mash bananas or puree in food processor and mix with coffee. Mix flour, baking powder and soda, nutmeg and cinnamon and stir to mix thoroughly. Beat together Pure Honey and butter. Add eggs and stir in vanilla , almond extract, orange rind. Beat until light in color. Add flour and banana mixture alternately ending with flour mixture. Stir in currant. Prepare 2 loaf pans buttering generously and sprinkle with sesame seed. Pour in batter. Bake in a preheated 350° F oven for 1 hr. 15 min. Test with tooth pick. If done, turn over on wire rack after cool. Pick off pan.

PURE HONEY NUT SPICE CAKE: 1/2 cup shortening, 2 cup Pure Honey, 4 eggs, 3 cup flour, 2 tsp. baking powder, 1/4 tsp. soda, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. ginger, 1/2 tsp. all spice, 3/4 cup water, 1 cup chopped assorted nuts. Beat shortening, honey and eggs with electric mixer on high speed until light and fluffy. Mix together flour, baking powder, soda, salt and spices. Add alternately with water to honey mixture, stirring just to blend after each addition. Fold in nuts. Bake in greased and floured 10" x 12" pan and bake at 350° for 30-40 min.

PURE HONEY RUM CAKE: 1/2 cup shortening, 2 cup Pure Honey, 4 eggs, 3 cup flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/2 cup cream, 1/2 cup rum, light or dark. Cream shortening and honey. Add eggs, one at a time and beat well. Sift together flour, baking powder, and salt. Add alternately with cream and flavoring to honey mixture. Bake in greased 10" x 13" pan at 325° F for 1 hr.

PURE HONEY RUM CAKE ICING: 1 cup Pure Honey, 1/4 cup water, 1/2 cup rum. In small saucepan bring water and Pure Honey to quick boil. Cool, add rum, use pastry brush to spread Pure Honey rum cake icing over warm cake, after all the frosting is on the cake take 1 cup chopped assorted nuts and spread over the top of the icing.

PURE HONEY PUMPKIN PIE: 5 eggs beaten, 2 cups pumpkin, 1 cup Pure Honey, 1/2 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. ginger, 2 cup light cream, 1 tsp. nutmeg. Mix ingredients as listed. Pour into a 10" unbaked pastry shell. Sprinkle with nutmeg. Bake at 350° F for 1 hr. or until toothpick inserted in middle comes out not sticky.

PURE HONEY LEMON PIE: 9 tbsp. flour, 1/2 cup cold water, 1 cup Pure Honey, 1 lemon and grate the rind, 1 cup boiling water, 3 eggs, separate yolk, 2 tbsp butter, 3 tbsp. lemon juice. Blend the flour and cold water until smooth. Add the Pure Honey and grated lemon rind. Slowly add the boiling water stirring constantly. Cook in double boiler until thick. Stir in juice of lemon and extra lemon juice. Slowly add this cooked mixture to beaten egg yolks. Stirring constantly return to double boiler and heat until egg is cooked. Stir in the butter, pour filling into cooked pie crust and cover with meringue made from the 3 egg whites slightly sweetened with Pure Honey. Put in the oven until meringue turns brown.

PURE HONEY POUND CAKE: 1 cup butter, 1/2 cup shortening, 2 1/2 cup Pure Honey, 8 eggs, 3 1/2 cup whole wheat flour, 1 tsp. baking powder, 1/4 tsp. soda, 1/2 tsp. salt, 1 cup canned milk undiluted, 2 tsp. vanilla extract, 2 tsp. lemon extract. Cream butter and shortening. Add Pure Honey and cream again. Add eggs one at a time. Add flour, baking powder, soda and salt. Blend with milk, add vanilla and lemon extracts. Beat well. Pour batter into greased loaf pans to a level of 3/4 full. Bake at 300° F for 40 min. Continue baking at 225° F for another 40 min.

PURE HONEY RAISIN SAUCE: 1 cup orange juice, 2 tbs. lemon juice, 1 cup Pure Honey, 2 tbs. butter, 1/2 cup chopped raisins, 1 tbs. cornstarch, 1/3 cup water. In a small saucepan combine orange juice, lemon juice, honey, butter and raisins. Bring to a boil. Combine cornstarch and water and add to sauce. Simmer a few minutes until thickened.

PURE HONEY HAM GLAZE: 1 cup Pure Honey, 1/2 cup pineapple juice, 1/2 tsp. allspice, 1/2 tsp. ground cloves, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon. Mix all ingredients together and bake ham as desired and baste with glaze several times during the last 30 min. of baking. Let ham sit for 15-20 min. before serving, basting every 5 min. while cooling and firming.

PURE HONEY CRISP: 1 - 12 oz. pkg. chocolate bits, 1 cup Pure Honey, 2 tbs. water, 2 tsp. vanilla, 6 cup rice crispies. Mix all ingredients except cereal in a saucepan over very low heat. Blend and stir until smooth and creamy. Pour this syrup over the cereal. Stir lightly to coat. Spread and pat firmly into place in a buttered 14" x 10" Pyrex baking dish. Cool before cutting.