Main Dishes

Cook sweet potatoes until tender but not soft. Peel and slice lengthwise. Arrange in buttered baking dish and cover with maple sugar or syrup and dot with butter. Add a little water. Bake until potatoes are glazed. Carrots may be prepared the same way.


4 cups vinegar           3 tsp. celery seed
3 cups sugar   3 tsp. mustard seed
1 cup maple syrup 3 tsp. turmeric
1/2 cup salt   3 onions, sliced

Mix all ingredients in a gallon jar (wide mouth). Add sliced cucumbers until gallon jar is full. Will keep 1 year in refrigerator.

Over partly cooked pork chops, spread the following barbecue sauce:

Maple Barbecue Sauce:
1 can condensed tomato soup      1 Tbsp. Worcestershire sauce
1/4 cup minced onion 1 Tbsp. soy sauce
4 Tbsp. Vinegar      1 tsp. mustard
1/4 cup maple syrup

Combine all ingredients. Heat until sauce is warm and blended. Pour over pork chops. Broil for about 30 minutes, basting with sauce every 10 minutes. (A wonderful way is on an outdoor grill, six inches above the glowing coals. Baste and turn them).

Combine a can of Grandma Brown's beans and 1/2 cup to 1 cup syrup; amount depending on size can of beans. Top with cooked bacon strips and bake until thoroughly warmed through - 20 minutes or half hour. (Or microwave until bubbly).


1 2-1/2 - 3 lb. chicken 1/2 tsp. salt
1/4 cup melted butter   Dash of pepper
1/4 cup chopped almonds 1/2 cup maple syrup (optional)
1/2 tsp. grated lemon rind 2 tsp.   lemon juice

Place chicken pieces in shallow baking pan. Mix remaining ingredients and pour evenly over chicken. Bake covered about 1 hour at 325 degrees, basting occasionally.

1 broiler-fryer, 3 lbs. (cut in serving pieces)
1 egg beaten
1/4 cup milk
3/4 cup corn flake crumbs
5 tablespoons Crisco oil
1 cup light cream
1 cup milk
1/2 cup maple syrup

Combine egg and milk. Put the chicken pieces into the egg and milk mixture. Roll in crumbs. Put oil in frying pan - heat. Brown chicken pieces in oil. Put chicken in shallow baking pan. Pour milk, cream and maple syrup over chicken. Bake in 350 degree oven until chicken is tender. (Turn chicken at end of 1/2 hour.) Arrange triangular wedges of canned pineapple around edge of serving platter. Top wedges with 1/8 teaspoon currant jelly. A few springs of parsley may be added for color. Serve with boiled rice or sweet potatoes.

1 egg beaten
1/2 cup soft bread crumbs
1/2 cup maple syrup
1/8 teaspoon ground cloves
1 lb. ground cooked ham
12 canned peach halve, drained
Green celery tops or parsley

Combine egg, crumbs. syrup, cloves, and ham. Shape into 12 balls. Place peach halves, hollow sides up, in greased shallow baking dish. Nest a ham ball in each peach half. Bake in 350 degree oven, 25 minutes. Garnish with celery or parsley. 12 servings.

Wash winter squash, sweet potatoes, carrots or parsnips.  Slice lengthwise.  Boil or steam until fork tender.  Drain.  Place in a shallow skillet.  Pour on enough maple syrup to cover bottom of pan.  Thin syrup by adding small amount of water.  Stir.  Dot vegetable with butter and cook uncovered in oven or on top of stove at medium temperature (300 degrees) until glazed.   Baste every five minutes.


1 butternut squash (1 1/2 pounds)
3 tablespoons butter, softened
1 tablespoon maple syrup
3/4 teaspoon salt
1/4 teaspoon nutmeg

Peel and dice squash.  Cook in a small amount of salted water until tender.   Drain.  Whip until smooth.  Add remaining ingredients, stirring well.   Sprinkle with additional nutmeg before serving.

return to Recipes