Categories
fruit pasta recipe vegetable

1026 – Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

2 medium zucchini, julienned thin, or spiralized
1/4 cup green onions cut into 1-inch pieces
1 cup broccoli florets (optional)
1/2 cup cherry tomatoes
2-3 tablespoons O&V Pesto alla Genovese
1 tablespoon O&V Basil EVOO
Salt & Pepper to taste
Fresh Parmesan cheese for garnish (optional)

Heat a pan, add a little Basil EVOO, then add the green onions, and broccoli (if using).
Cook 3-5 minutes until crisp tender.
Add zucchini, cherry tomatoes and 2 tablespoons Pesto alla Genovese.
Stir to combine all ingredients.
Taste, and add more pesto if needed.
2-3 minutes is all you need
Serve topped with shaved parmesan cheese (if using)

Southwest Red Cabbage and Mango Slaw

4 cups red Cabbage, shredded
4 carrots, peeled, chopped and julienned (or shredded carrots)
2 mangos, diced
3/4 cup cilantro, chopped
1/2 cup black beans (drained and rinsed)
1/2 cup frozen corn (drained)
Juice of 1/2 lime, freshly squeezed (or to taste)
2 tablespoons O&V Mango Vinegar
2 tablespoons O&V Lemon Oil
1 tablespoon O&V Garlic Salsa
1/2 teaspoon of Jalapeno oil (optional)

In a large bowl, mix together cabbage, carrots, mangos, corn, black beans and cilantro.
In a separate bowl, mix together lime oil, mango vinegar, garlic salsa, salt and lime juice to taste.
Add the jalapeno oil if using, and then toss with the vegetables
Allow slaw to chill completely and mix again well before serving.

Strawberries and Yogurt Parfait

1/3 cup Strawberry Rhubarb vinegar
1/2 cup Vanilla Greek Yogurt
1-pint baskets strawberries, hulled, chopped
Drizzle of Strawberry Honey

Combine berries with the vinegar.
Add a little sugar if strawberries aren’t sweet enough.
Toss to blend and let stand for 10 minutes
Divide berries and syrup among 4 bowls.
Top with Greek yogurt.
Drizzle the top with a little Strawberry Honey.

Chef Veera

Peggy Denny Show 19 025, Part 1 – Oil & Vinegar

Peggy Denny Show 19 025, Part 2 – Oil & Vinegar

Categories
dessert recipe turkey vegetable

1025 – Pecan Pie, Turkey Pot Pie Soup, Cider Glazed Brussel Sprout and Bacon Skewers

Pastry Chef Arelis Silva’s Pecan Pie
Yield: Two 10-inch pies

Ingredients:

4 cups Toasted Pecans
6 Eggs
8 oz. Brown Sugar
7 oz. Sugar
5 1/2 oz. Melted Butter
1 1/2 teaspoons Sea Salt
1 Tablespoon Vanilla
1/4 cup Bourbon
12 oz. Dark Corn Syrup
6 oz. Sorghum
5 1/2 oz. Pure Maple Syrup
2 10-inch Pie shells

Procedure:

Toast pecans at 325 degrees for 5 minutes. Let cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer whisk eggs and sugars until well combined.
While mixing add melted butter and sea salt. When well incorporated add bourbon mix.
Add syrups and sorghum, mix until well incorporated.
Make your favorite pie crust or buy premade to save time.
To each shell scoop 2 scant cups of pecans. I prefer a medium size chop.
Then pour syrup filling equally over pecans approximately 1 pound 6 ounces in each.
Bake pies at 325 degrees for 15 minutes, turn and bake for another 20. Until golden brown and center of pies are at 195-200 degrees

Sweet Whipped Cream
Yield: 2 cups

Ingredients:

1 cup Heavy whipping cream
2-4 Tablespoons Powdered sugar
1 teaspoon Vanilla extract

Procedure:

Before getting started, place your mixing bowl and beaters in the refrigerator or freezer for about 10-15 minutes to chill. Once chilled, remove from the refrigerator or freezer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand­held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract.
Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
You can store in an air tight container for approximately 8 hours.

Turkey Pot Pie Soup
Makes 1 gallon

Ingredients:

3 cups Leftover Turkey
2 cups Frozen Mixed Vegetables (thawed)
1 yellow onion diced
2 celery stalks diced
4 garlic cloves
1 Bay Leaf
1.5 cups Turkey or Chicken Stock
2 quarts Heavy Whipping Cream
1/4 cup All-Purpose Flour
1/4 cup Butter

Cooking Procedure:

In a soup pot large enough for 1 gallon of soup (at least 6 quart pot), add diced onion and celery, and sweat for 3-5 minutes.
Once the onion and celery are translucent, add minced garlic and butter and allow butter to melt. When the butter is melted, add flour to make your roux.
Fully incorporate flour and butter until smooth and add remaining vegetables, use turkey or chicken stock to deglaze your pot.
Add Bay Leaf and Heavy Whipping cream and allow simmering for about 30 minutes, stirring often to cook roux and thicken soup.
Shred turkey into bite sized pieces and add it to the soup, allow soup to simmer for 10-15 more minutes.
Serve with biscuits, corn bread or any other bread of your choice.

Cider Glazed Brussel Sprout and Bacon Skewers
Makes 20 skewers

20 Brussel Sprouts (halved)
4 pieces Thick Cut Bacon
20 wooden skewers
1/2 cup Apple Cider Glaze

Cooking Procedure:

Cut brussel sprouts in half through the stem and steam for 3 minutes on stove or microwave for 1 1/2 minutes.
The sprouts need to still be hard but slightly cooked.
In the oven cook the bacon for 8 minutes at 350 Degrees or until cooked medium.
On a skewer you will need one split brussel sprout and two pieces of bacon.
Put a piece of bacon on the skewer, followed by on brussel sprout half and repeat.
Once glaze is finished cooking, carefully cover the skewers with the glaze.
Finally, line skewers on baking sheet with parchment paper or pan spray to prevent sticking and cook in oven at 350 degrees for about 15 minutes or until bacon and brussel sprouts are done.

Remove the baking sheet from oven and add a little of the remaining glaze once the skewers have cooled.
These are perfect for serving at room temperature or can be reheated in oven.

Apple Cider Glaze:

1/2 cup Apple Cider Vinegar
1/2 cup Brown Sugar
1/4 cup Butter
1 tsp. Salt
1 tsp. Black Pepper

In a pot, melt the brown sugar and slowly add apple cider vinegar.
Cook until a syrup consistency is formed and slowly add cold cubed butter while constantly stirring.
Reserve in pot until needed for brussel sprouts and bacon.

Deviled Eggs
Makes 20 eggs

10 Hard-cooked Eggs
2 Tbsp. Dijon Mustard
1/4 Cup Mayonnaise
2 Tbsp. Sweet Pickle Relish
1/2 tsp. Paprika
1 tsp. Lemon Juice
2 dash Tabasco
Salt and Pepper To Taste

Cooking Procedure:

Bring pot of water, 2 tablespoons of salt and eggs to a steady simmer for 20-22 minutes with a dash of white vinegar.
Once eggs are cooked, rinse in cold water until they are cool enough to handle.
It is easier to remove the shell directly after shocking the hot eggs with the cold water.
After removing the shells store eggs in cooler or ice bath until they are cold, about one hour in cooler or 30 minutes in ice the bath.
When eggs hen eggs are finally cold, cut them in half and remove the yolk and put in a mixing bowl.
Mix all ingredients thoroughly with a whisk or in a food processor.
Check mixture for taste and a adjust as needed.
Using a piping bag or freezer bag to pipe mixture into the egg white.
You can make a piping bag by cutting off the corner of a freezer with bag after you have put the mixture in there.
Put eggs on platter and garnish with red bell peppers, green onions and bacon.

Chef Nicci Hughes
Roost Restaurant Greenville, SC

Peggy Denny Show 18-073 – Recipe #1025, Part 1

Peggy Denny Show 18-073 – Recipe #1025, Part 2

Peggy Denny Show 18-073 – Recipe #1025, Part 3

Categories
recipe salad vegetable

1024 – Balsamic Tomatoes and Mozzarella Salad

Balsamic Tomatoes and Mozzarella Salad

Dressing:

1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 garlic clove, minced
Salt and pepper, to taste

Salad:

1 pint cherry tomatoes, halved
8 ounces mozzarella, cubed Mixed baby greens

1. To make dressing, combine all ingredients in a jar with a lid, and shake until mixed well.
2. To assemble salad, toss tomatoes and mozzarella with 1/4 cup dressing. Serve atop mixed baby greens.
Yield: 4 servings

Italian Sausage and Cauliflower Rice Stuffed Peppers

4 multicolored bell peppers, tops cut off
and chopped, peppers hollowed and seeded
2 cups cauliflower rice
8 ounces ground Italian sausage
1/2 onion, chopped
1 garlic clove

1. Preheat oven to 350 degrees.
2. Wrap bell peppers in aluminum foil, and place in a baking dish. Bake for 15 minutes and remove from oven.
3. Meanwhile, in a large nonstick skillet over medium heat, cook sausage until brown. Drain and set aside.
4. Heat oil in skillet, and add chopped bell pepper tops, onion, and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and cauliflower rice and cook for additional 2 minutes. Return sausage to the skillet. Mix in the 1/2 of the tomato sauce and 1/2 of the Parmesan cheese, salt, and pepper. Spoon mixture into peppers and place them on a baking sheet. Top with remaining sauce and Parmesan cheese.
5. Cover and bake for 15 minutes at 350 degrees.
Yield: 4 servings

Marie Hegler
Clemson Cooperative Extension
www.facebook.com/FNHClemson
carol@clemson.edu

Peggy Denny 18-055 – Recipe #1024, Part 1

Peggy Denny 18-055 – Recipe #1024, Part 2

Categories
chicken mexican recipe

1023 – Pulled Chicken Tacos

Pulled Chicken Tacos:

1 pound Boneless Skinless Chicken Thighs
2 Jalapenos Sliced with Seeds
6 garlic cloves smashed
1 orange quartered
1 lemon quartered
2 limes quartered
1 1/2 cups yellow onions chopped
3 Tbsp. Taco Seasoning
2 cups water
1/2 cup Silver Tequila
1 tsp. Kosher Salt
1 tsp. Black Pepper
1/2 cup cooking liquid

Directions:

Add all ingredients above and mix together into an oven safe baking dish and cover.
Cook at 275 degrees for 1 1/2 hours.
Remove from oven, strain the juice to be used while cooking and allow chicken thighs to cool until easy to handle.
Shred the chicken and place in a saute pan.
Add 1/2 cup of cooking liquid to pan and add 2 tablespoons of the taco seasoning, cook until liquid has concentrated.
Season the pulled chicken with salt and pepper as needed.
Use chicken in tacos, burritos, nachos or soup

Taco Seasoning:

2 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
4 Tbsp. Ground Cumin
2 Tbsp. Dry Oregano
2 Tbsp. Paprika
2 Tbsp. Chili Powder
1 Tbsp. Ground Mustard

Directions:

Mix all spices thoroughly to ensure there are no clumps of spices
Use as needed in any desired dish

Pico de Gallo:

2 cups diced tomato
1 cup diced red onion
2 limes halved and juiced
1/4 cup minced cilantro
1/4 cup diced and seeded jalapeno
1/4 cup extra virgin olive oil
Salt and Pepper to taste

Directions:

Prepare all vegetables as directed above and mix in a bowl.
Store Pico de Gallo in refrigerator for up to 3 days
Use as desired in any dish

Guacamole:

2 Avocadoes Halved
1 lime halved and juiced
1/4 cup Pico de Gallo
Salt and Pepper

Directions:

Half avocadoes and remove pit
Using a spoon, scoop the avocado out of the skin and add to a mixing bowl
Add lime juice and Pico de Gallo, and mix until thoroughly incorporated
Add salt and pepper to taste

Cilantro Lime Crema:

1 cup sour cream
1 lime zested and juiced
1/4 cup cilantro chopped
1 tbsp. cumin
Salt and Pepper

Directions:

In a blender add zested lime and juice, sour cream, cilantro, cumin, salt and pepper
Blend all ingredients until smooth and season with salt and pepper to taste

Nicci Hughes
Roost Restaurant

Peggy Denny Show 18 050 – Recipe #1023, Part 1

Peggy Denny Show 18 050 – Recipe #1023, Part 2

Categories
beef fish recipe

1022 – Pan Seared Tenderloin of Beef, Poached Salmon

Pan Seared Tenderloin of Beef

Remove any excess fat from tenderloin.
Process Beef Tenderloin by first removing chain along the natural seam from the beef tenderloin.
Remove tendons from chain and reserve the lean meat for use in another beef dish.
Remove silver skin from main tenderloin muscle and discard the silver skin.
Coat the desired amount of beef with cooking oil and season the beef generously with salt, black pepper and garlic powder.
Pan sear the meat in a very hot pan, turning often to create a golden brown sear on all sides.
Place pan with seared meat in a moderate 375 degree oven until the desired internal temperature is reached. (130 degrees for medium rare)
Rest meat at room temperature for at least 10 minutes before carving.
For a Special treat grill the whole tenderloin over open coals.
Perfect for a party having your guests putting together their own piece of heaven on a small roll.
Serve with a Horsey Sauce or your favorite sauce on the side.

Or Served Hot for a Dinner with a Bordelaise Sauce. Serve your favorite Mashed Potato recipe or Miniature Yukon Gold roasted potato. Add your favorite vegetables to this amazing meal.

Poached Salmon

Prepare a court bouillon or poaching liquid in a quantity to accommodate your sized salmon to be poached.
Poaching is placing the fish in a hot liquid and simmering for a time to reach the desired temperature or doneness. An average time might be about 15 minutes.

For buffet presentation, chill the fish and place it on a serving platter or plank. Note: Serving platter should be lined with edible leafy greens before placing fish on the plank.

Typical garnish is; chopped red onion, whipped cream cheese, chopped hard cooked egg, finely sliced cucumber, lemon wedges, and capers.

Use the garnishes to decorate the fish for self service.
Serve with party rye rounds. crackers or other selected spreadable breads.

Angie Finazzo
Event Planner
Saskatoon Lodge
angie@saskatoonlodge.com

Peggy Denny Show 18 042 – Saskatoon Lodge, Recipe 1022, Part 1

Peggy Denny Show 18 042 – Saskatoon Lodge, Recipe 1022, Part 2

Categories
asian fruit recipe vegetable

1021 – Quick Asparagus, Easy Asian Inspired Stir Fry

Quick Asparagus
The first vegetable in spring!
Low in calories, high in Folic Acid.

Roasted: Wash and trim asparagus. Toss with a scant amount of oil. Sprinkle lightly with salt. Lay in a single layer on a baking sheet. Roast at 425 degrees Fahrenheight for 15-20 minutes.

Sauteed: Wash and trim asparagus. Place spears in saute pan over medium high heat with 1 tablespoon oil. Sprinkle light1y with salt. Cook 5-7 minutes until bright green.

Boiled: Wash and trim asparagus. Place spears in a shallow pan and add-water until just covered. Bring water to boil. Cook 3-4 minutes until brighf green. Serve immediately. Or, plunge into ice water to stop the cook­ing and set the color.

Great add-ons for asparagus:

fresh lemon juice squeezed on just before serving; grated par­mesan cheese, sesame seeds, slivered almonds. Or, ranch dressing (kid favorite!)

Easy Asian Inspired Stir Fry
A great choice for those who love the flavor of eggrolls

1 pound ground meat (beef, turkey or pork)
1 teaspoon garlic powder
3 green onions (or 1 teaspoon onion powder)
1/2 teaspoon minced fresh ginger (or 1/2 teaspoon ginger powder)
1 small head cabbage, shredded fine
2 Tablespoons toasted sesame oil (or vegetable oil)
2 Tablespoons low-sodium soy sauce
1/2 teaspoon red pepper flakes ( or Sriracha sauce or hot sauce) – optional
1 quick-pack artificial sweetener (or 1 teaspoon sugar)
1 teaspoon vinegar

In very large skillet or Dutch oven, brown ground meat over medium high heat and drain fat.
Stir in garlic, onion, ginger cabbage with meat. Continue to cook until vegetables are softened, 4-5 minutes.
Add sesame oil, soy sauce, pepper flakes (or hot sauce), sweetener, and vinegar. Stir well and cook additional 3-5 minutes to help marry flavors together.

Using ground turkey or pork in this recipe? Go heavy on the seasonings since both these meats tend to be bland.

Marinated Strawberries

1 quart strawberries
Juice of one orange
Juice of one lemon
Sugar to taste
Wash berries and pat dry. Remove leafy green endcap and discard.
Slice berries thin.
Sprinkle with sugar to taste.
Stir in juice of one orange and one lemon.
Allow to sit 10 minutes until berries release their juice. Serve immedi­ately or place in the refrigerator.
This is delicious served over yogurt, pudding, or cake.

Prepared berries may be frozen for long term storage. Thaw overnight in the refrigerator before serving. Many people prefer berries partially

Rhonda Matthews
Clemson University Cooperative Extension
clemson.edu/hgic
rhonda@clemson.edu

Peggy Denny Show 18 033 – Rhonda Matthews, Recipe #1021 , Part 1

Peggy Denny Show 18 033 – Rhonda Matthews, Recipe #1021 , Part 2

Categories
pork recipe

1020 – Golden Pan Sauteed Pork Tenderloin

Golden Pan Sauteed Pork Tenderloin

1-1 1/2 lbs pork tenderloin (silver skin removed)
2 whole eggs
1 tbsp milk
3 tbsp stone ground Dijon mustard
1 cup panko bread crumbs
cooking oil to coat pan
Prepare wet ingredients (batter); blend eggs, milk and mustard
Prepare dry ingredients
Coat pork tenderloin in wet ingredients

Cover battered pork tenderloin in breading and refrigerate in plastic wrap for about 4 hours to firm up
Slice trimmed pork tenderloin on a bias at 1/2 inch thick to create medallions
Preheat pan over medium high heat with no oil
Add oil and let heat up for a few seconds
Carefully place pork medallions into the oil making sure not to splash hot oil on yourself
Turn heat to low
Fry until a golden brown crust forms on the bottom of the pork, about 90 seconds
Flip pork loin and take off heat
Allow pork to continue cooking indirectly in the hot pan away from the hot eye
until internal temperature hits 160 degrees Fahrenheit
Rest cooked tenderloin for about 2 min before serving with your favorite creamy dijon mustard sauce.
Discard the hot and dirty oil safely and properly

Chef Thomas & Edmund Woo
Saskatoon Lodge

Peggy Denny Show 18 032 – Recipe #1020, Part 1

Peggy Denny Show 18 032 – Recipe #1020, Part 2

Categories
recipe turkey

1019 – Mediterranean Turkey Burgers & Roasted Sweet Potatoes

Roasted Sweet Potatoes

2 sweet potatoes, washed and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

1. Preheat oven to 425 degrees.
2. Toss sweet potatoes with salt, cumin, garlic powder, and pepper on a baking sheet. Bake at 425 degrees for 20 to 25 minutes or until tender and lightly browned.

Mediterranean Turkey Burgers

Burgers:

2 tablespoons olive oil, divided
2 cups spinach, chopped
2 garlic cloves, minced
1/2 red bell pepper, chopped
1/4 cup sliced green onions
2 garlic cloves, minced
1 pound ground turkey
1 (4-ounce) container crumbled feta cheese 2 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper

Tzatziki:

1 cup plain Greek yogurt
1 English cucumber, seeded, grated and drained 2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 350 degrees.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add garlic, bell pepper, and onion and saute for a couple of minutes. Add spinach and cook until just wilted. Remove from heat.
3. In a medium mixing bowl, combine sauteed vegetables, turkey, feta, egg whites, salt and pepper. Form into patties.
4. Heat remaining oil in the large skillet over medium-high heat. Place patties and cook for a couple minutes until browned on both sides. Remove from skillet and place on a baking sheet lined with aluminum foil.
Bake at 350 degrees for 15 to 20 minutes
5. To make tzatziki, combine all ingredients in a bowl and serve atop turkey burgers.

Yield: 4-6 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson Extension
carol@clemson.edu

Peggy Denny Show 18 022 – Marie Hegler, Recipe #1019, Part 1

Peggy Denny Show 18 022 – Marie Hegler, Recipe #1019, Part 2

Categories
chicken fish recipe vegetable

1018 – Salmon Fillet and Mushroom Risotto

Salmon Fillet and Mushroom Risotto

2-4 oz Salmon Filet
Mushroom Risotto, blended with mushrooms, herbs and spices with wilted spinach
Garlic pepper and Kosher salt to taste
Simple blend of flavors
things you can do and have at home
Prep time 10-12 minutes

1 Chef Chicken Rice Bowl and Veggie Bowl

2-4 oz Grilled Chicken
Grilled seasoned fresh Vegetables – broccoli, cauliflower, carrots, spinach
Brown rice and quinoa,
pepper, garlic, Kosher salt to taste

Prep time 8-12 minutes

Chef Rodney Harris

The Peggy Denny Show 18 018 – Chef Rodney Harris, Recipe 1018, Part 1

The Peggy Denny Show 18 018 – Chef Rodney Harris, Recipe 1018, Part 2

Categories
dinner recipe vegetable

1016 – Easy Mushroom Gravy, Weekday Ground Meat Steak

Easy Mushroom Gravy

Pan drippings from ground meat steaks
1-2 cups water or bullion or stock
1/2 cup water.
1 Tablespoon cornstarch
8 ounces fresh mushrooms
Salt and pepper to taste

Wash and trim fresh mushrooms and slice thinly.
Heat pan drippings on medium heat and add mushrooms. Stir until cooked tender. Season with salt and pepper to taste. Add water (or bullion) and bring to gentle boil. Mix cornstarch into 1/2 cup water. Stir until completely dissolved. Slowly pour cornstarch slurry into boiling water-mushroom mixture. Stir constantly until thickened. Adjust seasonings and serve.

Weekday Ground Meat Steak

This fast-to-cook burger is tasty and sure to please the whole family. Use any type of ground meat with good results: beef, pork or poultry.

2 pounds ground meat
Garlic powder
Onion powder
Salt and pepper to taste

Form ground meat into 3 large, thin patties. Season generously with garlic and onion powder. Sprinkle salt and
pepper on each side to taste. Heat large skillet over medium high heat. Add burgers to skillet. You should hear an immediate and vigorous sizzle if the skillet is hot enough. Cook burgers until well seared on first side (4 to 5
minutes.) Gently use spatula to loosen and flip burger. Cook other side of burger until well seared (another 4-5
minutes.)
Burgers are done when internal cooking temperature registers 155 degrees Fahrenheit on a food thermometer. Cover and set to side until ready to serve. Use pan drippings to make a quick pan gravy. Delicious!

Quick Mixed Greens

1 cup finely chopped kale
1 cup finely chopped cabbage
1 sweet onion, sliced thin
1/2 Granny Smith apple, sliced thin
2 tablespoons vegetable oil
Salt to taste

Heat oil in large skillet on medium-high heat. Wash all vegetables well and slice very thin. Add kale, cabbage and onion, stirring 4-5 minutes until wilted and soft. Add thinly sliced apples and cook 3-4 more minutes. Season to taste with salt. Serve immediately. Use any type of fairly tender green successfully with this dish: kale,
spinach, bok choy, chard, or any variety of cabbage.
Tougher-leafed greens such as collards will require a longer cooking time but still yield tasty results.

Candy Carrots

1 small bag baby carrots
1 tablespoon butter
1/2 tablespoon honey
Salt to taste

Boil carrots until fork tender. Drain water from pot. If using large carrots: wash, peel and cut into coins before boiling. Add butter, honey and salt to pot and stir gently until butter is melted and coats carrots. Serve hot.

No honey? A teaspoon of brown sugar, white sugar, maple syrup or stevia is a good tasting substitute.

Rhonda Matthews
Clemson University Cooperative Extension
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show 17 095 – Rhonda Matthews, Recipe 1016, Part 1

The Peggy Denny Show 17 095 – Rhonda Matthews, Recipe 1016, Part 2