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Veggies and Beans

MARINATED ASPARAGUS
Ingredients:
2 lb asparagus
½ tsp salt
1¼ tsp sugar
2 Tbsp soy sauce
1 Tbsp sesame seed oil
½ cup maple syrup
Directions:
Break off and discard the tough ends of the asparagus. Wash and drain the asparagus. Roll cut into 1½ inch sections. Bring 4 to 6 quarts of water to boil in a large saucepan. Blanch asparagus for 1 minute. Meanwhile, prepare a sink full of cold water and add a tray or two of ice cubes. When the asparagus has been blanched, drain the water and pour the asparagus into the ice water to stop the cooking process. Asparagus will turn bright green. Drain well. Place the blanched asparagus in a serving bowl, add the remaining ingredients, toss, and mix well. Chill 20 to 30 minutes before serving.

GREEN BEAN SALAD
Ingredients:
3 cups fresh green beans, halved
½ cup lemon-basil salad dressing
½ red onion, thinly sliced
½ red bell pepper, diced
1 stalk celery, chopped thin
½ cup maple syrup
1 Tbsp capers (optional)
Salt and pepper to taste
Directions:
Cook fresh beans until just tender. Drain and transfer to large bowl. Stir in dressing and rest of the ingredients. Cool thoroughly and refrigerate for at least 1 hour before serving.
MAPLE-ROASTED BRUSSELS SPROUTS
Ingredients:
5 slices bacon, cut crosswise into ½ inch strips
3 lbs Brussels sprouts
½ cup maple syrup
1 tsp kosher salt
Directions:
Heat oven to 450°. Scatter bacon on a large baking sheet and roast 10 minutes, stirring twice, or until fat is rendered and bacon crisp. Remove bacon with slotted spoon to paper towel to drain. Trim and halve Brussels sprouts lengthwise (if large, quartered). Toss Brussels sprouts in bacon drippings with maple syrup and salt. Roast 20 minutes, tossing twice. Stir in bacon pieces and continue to roast 3 to 5 minutes, until sprouts are golden and crisp-tender. Servings: 12

RED CABBAGE BRAISED
WITH MAPLE SYRUP
Ingredients:
5 strips bacon, minced
1 onion, minced
1 tart apples, peeled, sliced
1 lb red cabbage, cored
1 bay leaf
½ cup maple syrup
Ground pepper
Directions:
Preheat oven to 350˚. In an ovenproof saucepan or a flameproof casserole large enough to hold all the ingredients, sauté the bacon until crisp. Add the onion and sauté until translucent. Add the remaining ingredients, cover, and place in the oven; bake for ½ hour.
CABBAGE-APPLE CASSEROLE
Ingredients:
1 chopped apple
1 onion, sliced
¼ cup water
1/3 cup apple cider vinegar
¼ cup maple stirred sugar
Dash of ground ginger
4 cups shredded red cabbage
Salt and pepper to taste
Directions:
Sauté onion and apple in a little oil in a Dutch oven or frying pan until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold.

MAPLE CARROTS
Ingredients:
8 oz frozen carrots
1 Tbsp butter
¼ cup orange juice
½ cup maple syrup
Directions:
Cook carrots according to directions on bag. Put carrots and the rest of the ingredients in a saucepan; simmer for 10 minutes. Servings: 4

MICROWAVE MAPLE GLAZED CARROTS
Ingredients:
8 medium sized carrots
1 orange rind, grated
1 pinch of mace or nutmeg
½ cup orange juice
3 Tbsp maple syrup
3 Tbsp butter
Directions:
Peel carrots; cut into sticks. Pour the orange juice into a 4-cup microwave safe dish. Heat 1 minute at high. Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes. Stir again, and then add the remaining ingredients. Microwave, uncovered 2 minutes. Stir then check for doneness. If necessary, cook another 1 minute.
MAPLE GLAZED CARROTS
Ingredients:
1 lb cooked carrots
¼ cup maple syrup
1 Tbsp orange juice, frozen concentrate
Directions:
Mix maple syrup and orange juice in small mixing bowl; pour over cooked and drained carrots. (If you don’t have frozen juice, use 1 Tbsp orange Jello dissolved in warm syrup). Allow to simmer for 5 to 10 minutes. Sprinkle with ginger, if desired. You can also use this recipe for yams.

MAPLE GLAZED CARROTS
Ingredients:
1 cup maple syrup
8 medium carrots
3 Tbsp butter
¼ tsp ginger (optional)
Directions:
Prepare and slice the carrots. Cook until tender. Drain. Add maple syrup and butter. Simmer carrots in maple syrup mixture until glazed. Yield: About 8 servings.
ORANGE MAPLE GLAZED CARROTS
Servings: 6
Ingredients:
2/3 cup fresh orange juice
12 carrots, peeled, matchsticked
Orange zest from 1 orange
5 Tbsp maple syrup
1 tsp nutmeg
5 Tbsp butter
Directions:
Heat the orange juice in a small casserole dish on high in the microwave for 90 seconds. Add the carrots and freshly grated zest of 1 orange. Stir to coat the carrots and cover. Microwave for 7 minutes. Stir in the remaining ingredients and microwave uncovered for 2 minutes. Carrots should be crisp tender. If they are not, microwave for an additional 2 minutes.
CARROTS, PECANS, AND FENNEL
Ingredients:
2 cups peeled and julienned carrots
½ cup thinly sliced fennel,
or 1 tsp ground fennel seeds
1 Tbsp olive oil
¼ cup maple syrup
¼ cup roasted pecans
2 tsp cornstarch
1 Tbsp water
1 Tbsp chopped parsley
Directions: Steam the carrots in a small amount of water, just until tender-crisp. Be sure not to overcook them. In a skillet, sauté the fennel in oil for 2 minutes. Add the syrup, pecans, and carrots, and simmer. In a small bowl, mix the cornstarch and water together. Add this mixture to the carrot mixture. Finally, stir in the chopped parsley and serve hot. Servings: 4

CARROT/POTATO PUDDING
Ingredients:
1 cup grated raw carrot
1 cup grated raw potato
1 cup enriched flour
½ cup maple sugar
½ cup white sugar
¾ cup raisins
½ cup currants
½ cup butter
½ tsp cloves
½ tsp nutmeg
½ tsp cinnamon
1 tsp baking soda
Directions:
Grate carrot and potato. Measure and set aside. Cream butter, add sugar, and blend well. Add carrot and ½ cup potatoes, and mix well. Sprinkle fruits with flour and add to first mixture. Add flour and spices, which have been sifted together. Dissolve soda in remaining potato and add it last. Mix lightly together. Pour into buttered bowl. Tie down and steam for 3 hours and 10 minutes. Check with a wooden skewer until it comes out clean.
MAPLE BAKED SWEET ONIONS
Ingredients:
6 sweet onions, sliced ½” thick
1/3 cup maple syrup
¼ cup butter, melted
Directions:
Layer onions in a greased 13×9-inch baking dish. Combine syrup and butter, and pour over onions. Bake, uncovered at 425° for 40-45 minutes or until tender.
MAPLE-GLAZED PARSNIPS
Ingredients:
1/3 cup maple syrup
¼ tsp prepared mustard
Vegetable cooking spray
2 tsp butter
5 ½ cups diagonally sliced parsnip, (¼ inch)
3 Tbsp water
¼ tsp salt
1 dash pepper
1 Tbsp chopped fresh parsley
Directions:
Combine maple syrup and mustard; stir well, and set aside. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium heat until butter melts. Add parsnip and next 3 ingredients; cover, reduce heat to medium-low, and cook 12 minutes or until tender, stirring occasionally. Add syrup mixture; cook, uncovered, over medium-high heat 1 minute or until lightly glazed, stirring constantly. Remove from heat; sprinkle with parsley and serve.

MAPLE-GLAZED SHALLOTS
Ingredients:
1½ lbs small round shallots, peeled
¼ butter
3 Tbsp maple syrup
2 Tbsp lemon juice
Salt and pepper
Directions:
Leave the shallots whole. Melt the butter in a heavy pan large enough to take the shallots in a single layer. Fry the shallots until patched with brown, about 5 minutes.

MAPLE ACORN SQUASH
Ingredients:
1 Tbsp heavy cream
2 Tbsp maple syrup
1 acorn squash for every two people
Directions:
Cut each squash in half; remove seeds and place cut side down in baking pan. Add about 1″ of water. Cover with foil and bake for 45 minutes at 350° – or until skins are just a little soft. Remove water from pan and place squash cut side up in pan or in small ramekins. Place one Tbsp each of syrup and cream in each squash half, bake additional 15 minutes. Using a grapefruit spoon, mix syrup, cream and squash flesh together. Squash can be baked beforehand, wrapped in plastic and refrigerated. Heat with the syrup and cream just before serving. It may take a little longer since they will be chilled. Servings: 2

MAPLE GLAZED ACORN SQUASH
Ingredients:
1 acorn squash, halved
4 Tbsp maple syrup
Directions:
Preheat oven to 400°. Brush squash with syrup. Place squash on a sheet pan. Roast for 45 minutes to 1 hour.

Drizzle over the maple syrup and stir for about 1 minute. Now add the lemon juice, salt and pepper and just enough water to cover.
Bring to the boil, then reduce heat and simmer gently, stirring every now and then, until the shallots are very tender (add a little more water if necessary) and there is only a thin layer of syrup left in the pan, about 30 to 40 minutes
ACORN SQUASH STUFFED
WITH APPLE COUSCOUS
Ingredients
1 cup couscous
1 cup apple juice
¼ cup prunes, chopped
¼ cup dried cranberries
¼ cup dried apple
¼ cup apple juice concentrate, thawed
¼ tsp cardamom, ground
4 Tbsp maple syrup
4 acorn squash, halved and seeded
¼ cup pecans, toasted and chopped, optional
Directions:
Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes.
Stir in the fruit, apple juice concentrate, cardamom, and maple syrup. Set aside. Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350˚. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve. Yield: 8 servings

MAPLE ACORN SQUASH
Ingredients:
2 acorn squash
8 Tbsp brown sugar
1 cup maple syrup
4 Tbsp butter
Directions:
Cut each squash in half; remove seeds and fibers. Arrange, cut side up in a large shallow baking pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp butter to each. Top each with a ¼ cup of maple syrup. Bake for 1 hour at 350° or until fork tender.

MAPLE-GLAZED BUTTERNUT SQUASH
Ingredients:
1 butternut squash
4 Tbsp maple syrup
¼ tsp ground mace
4 Tbsp dark rum
2/3 cup water
Directions:
Take the squash and peel, seed, cut into half-inch slices. Place all ingredients in a large saucepan. Bring to a boil. Simmer for 15 min., or until the squash is tender. Reserve cooking liquid. Transfer the squash to a heated serving dish. Boil the cooking liquid until thickened, then pour it over the squash. Serves 4.

SQUASH DELIGHT
Ingredients:
2 lbs squash (Hubbard or buttercup)
2 Tbsp maple syrup
1 onion, chopped fine
1 cup shredded carrot
1 cup low-fat sour cream
1 can cream of chicken soup
8 oz prepared stuffing mix
Directions:
Cook and mash squash. Combine onion, carrot, sour cream, maple syrup, and soup. Fold into squash. Prepare stuffing as directed and spread half in bottom of 12 X 7 X 2 baking pan. Spoon squash mixture on top. Sprinkle with remaining stuffing. Bake at 350° for 30 minutes. Serves 6.

MAPLE SPAM STUFFED SQUASH
Ingredients:
3 acorn squash, halved, seeded
½ cup chopped celery
¼ cup chopped onion
2 Tbsp butter
1 can (12 oz) Spam luncheon meat, chopped
1½ cup frozen cubed hash browns, thawed
½ cup chopped apple
¼ cup maple syrup
Directions:
Heat oven to 375°. Place squash, cut side up, in a buttered 13×9 inch baking pan. In a large skillet over medium-high heat, sauté celery and onion in butter or margarine until tender. Stir in Spam and potatoes. Cook, stirring occasionally, until potatoes are browned. Stir in apple and syrup. Spoon ½ cup Spam mixture into each squash half. Cover. Bake 40 to 50 minutes.
MAPLE SQUASH PIE
Ingredients:
3 eggs, slightly beaten
½ cup maple syrup
½ tsp cinnamon
½ tsp salt
½ tsp ginger
½ cup sugar
1 cup light cream (or liquid non-dairy creamer)
2 packages (10 oz ea) frozen cooked squash, thawed
2 unbaked 9″ pie shells
Directions:
Preheat oven to 350°.
Filling: In large bowl, combine eggs, sugar, syrup, and light cream. Beat until smooth. Beat in squash. Spoon filling into pie shells and bake on lowest shelf in oven for 55-60 minutes, or until filling is set. Garnish with whipped cream (or whipped topping) or drizzle with additional maple syrup.

ROASTED PUMPKIN WEDGES
WITH MAPLE-CHIPOTLE GLAZE
Ingredients:
1 pie pumpkin (2 lb)
1 Tbsp butter
¼ cup onion, finely chopped
1/3 cup chipotle peppers in adobo sauce
6 Tbsp maple syrup
¼ tsp salt
1/8 tsp curry powder
Directions:
Preheat oven to 400°. Bring large pot to boil. Cut pumpkin into 4 wedges. Drop into boiling water and partially cover. Boil for 10 to 15 min. or until fork tender. Drain well. Meanwhile, make glaze. Melt butter in medium saucepan. Add onion and sauté 2 min. or until tender. Stir in chipotle sauce, maple syrup, salt, and curry powder. Heat 1 min. until blended. Arrange pumpkin wedges; cut side up in a shallow baking dish. Spoon maple-chipotle glaze into cavities. Roast for 15 min., basting once with sauce.
MASHED MAPLE
BUTTERNUT SQUASH WITH PECANS
Servings: 6
Ingredients:
3 pounds butternut squash, peeled, cooked, and mashed
¼ cup butter
¼ cup real maple syrup
½ cup chopped toasted pecans
¼ cup chopped pecans
Directions:
Puree the squash with the butter and maple syrup until smooth. Fold in the chopped pecans. Place in a greased casserole. Sprinkle the pecans on the top of the dish. Bake at 350° for 20-25 minutes to warm through and lightly toast the whole pecans.
CREAMED BUTTERNUT
AND APPLE SOUP
Ingredients:
5 pounds butternut squash, peeled and diced
1-1/2 pounds apples, quartered
1 cinnamon stick (1-inch)
½ gallon chicken stock
1½ cups unsalted butter
1/3 cup pure maple syrup
½ tsp ginger
½ tsp salt
½ tsp nutmeg
1 pint light cream, hot
Directions:
Steam the butternut, apples, cinnamon, and chicken stock together until the squash is soft. Run through a food mill and return to the pot. Add the remaining ingredients except cream and simmer fifteen minutes. Add the cream, strain, and serve.
MICROWAVE
MAPLE BUTTERNUT SQUASH
Ingredients:
2½ lb butternut squash,
½ cup butter
¼ cup maple syrup
¾ tsp ground cinnamon
¼ tsp ground nutmeg
Directions:
Peel squash, seed and cut into 1-inch chunks. Place squash in 1½ qt. microwave-safe oven dish. Add ½ cup water. Cover. Cook on high for 10 to 13 minutes or until squash is tender; drain well. Melt butter in small saucepan over low heat; add syrup, cinnamon, and nutmeg. Transfer squash to mixer or food processor. Add butter and beat on low speed until mashed. Serve warm. Makes 6 servings.
Note: For a less smooth texture, squash can be mashed with a potato masher.
WINTER SQUASH WITH MAPLE
Ingredients:
1 buttercup, acorn, or winter squash
1 Tbsp maple syrup
1 Tbsp butter
Pepper to taste
Directions:
Wash, peel and slice or cube squash. Cook, drain, and mash. Add syrup, butter, and pepper.
maple syrup. Refrigerate. Keeps well for 1 week. Servings: 6-8.
MAPLE APPLE SQUASH SOUP
Ingredients:
1 lb butternut squash, peeled and cubed
½ cup butter, divided
4 Tbsp maple syrup
3 Tbsp brown sugar
1 tsp cinnamon
½ tsp ginger
3 Tbsp flour
2 cups chicken stock or broth
2 cups unsweetened apple sauce
1 cup coarsely chopped tart apples
2 cups light cream
Pepper to taste
Directions:
Microwave squash until tender. Mash squash with 4 tablespoons butter, maple syrup, brown sugar, cinnamon, and ginger. Melt the remaining butter in a large pot over medium heat. Add the flour and cook for 3 minutes, stirring well. Add the chicken stock. Cook and stir for a few more minutes until the soup has thickened. Add the squash mixture, applesauce, and apples. Continue to cook until the soup is thoroughly heated, stirring frequently. Once warmed, stir in the cream and heat until the soup just starts to bubble. Remove from the heat. Cool and refrigerate for at least 12 hours and up to three days. Reheat over medium heat until warmed through. Servings: 10

BAKED SWEET POTATOES
WITH APPLES
Ingredients:
3 apples
2 Tbsp butter
3 large boiled sweet potatoes
1 tsp salt
½ cup maple syrup
Directions:
Core, pare, and slice apples and fry in butter until light brown. Slice potatoes. Arrange apples and potatoes in alternate layers in buttered baking dish. Add salt. Pour the syrup over this and dot with butter. Bake at 350º about 35 minutes. Serves 6

MAPLE CANNED SWEET POTATOES
Ingredients:
1 can (1 lb 7 oz) sweet potatoes, drained
½ tsp salt
¼ cup butter
¾ cup maple syrup
½ tsp grated orange peel
Directions:
In a medium saucepan, combine all ingredients. Simmer, uncovered, over medium heat, occasionally stirring very gently, for 10 to 15 minutes. Syrup will thicken and glaze potatoes.

BAKED CANDIED SWEET POTATOES
Ingredients:
5 sweet potatoes
½ cup maple syrup
1 Tbsp butter
1 tsp salt
¼ cup apple cider or juice
Directions:
Boil the potatoes in their jackets until nearly done. Peel, slice, and put into a baking dish. Bring the remaining ingredients to a boil and pour over the potatoes. Bake at 300º, uncovered, for 1 hour, or until the potatoes are glazed and the syrup has thickened a bit. Baste them 2 or 3 times during the baking process.

CROCK-POT MAPLE CANDIED
SWEET POTATOES
Ingredients:
¼ cup maple syrup
¼ cup apple juice
1 Tbsp butter
4 small sweet potatoes, peeled
½ cup raisins
Directions:
Mix the syrup and juice in an electric slow cooker. Add the butter, potatoes, and raisins. Cover and cook on low until the potatoes are tender, 8 to 10 hours. Serve with the syrup from the cooker and raisins spooned over the potatoes.
Yield: 4 servings
MAPLE PRALINE SWEET POTATOES
Ingredients:
½ cup un-sifted flour
½ cup light brown sugar
½ tsp ground allspice
¼ cup butter
3 lbs sweet potatoes, pared
1/3 cup pecan halves
¾ cup maple syrup
Directions:
Preheat oven to 350°. In medium bowl, combine flour, sugar, and allspice. Mix well. With pastry blender or two knives, cut in butter until mixture forms coarse crumbs. Set aside. Grease 2-quart shallow baking dish. Cut potatoes in ¼ -inch thick diagonal slices. Place about 1/3 of crumb mixture. Repeat layers of potatoes and crumbs. Sprinkle with remaining crumb mixture and pecans. Drizzle with maple syrup. Cover with foil, and bake for 45 minutes. Remove foil. Bake until potatoes are tender, about 10 minutes. Serves 6.

GLAZED SWEET POTATOES
Ingredients:
4 sweet potatoes
1 can (20oz) sliced pineapple
2 Tbsp butter
1 cup maple syrup
¼ cup pineapple juice
Directions:
Boil the potatoes with their jackets on until they are tender. Cool slightly. Peel them and slice in pieces ¾ inch thick. Lay a slice of sweet potato over a slice of pineapple and lay the paired slices in a flat glass baking dish. Beat the maple syrup and the pineapple juice in a saucepan and add the butter. Pour the liquid over the pineapple and potatoes and set in moderate oven until done. Baste often while baking.
MAPLE GLAZED SWEET POTATOES
Servings: 10
Ingredients:
10 cooked, peeled, and sliced sweet potatoes
1 cup maple syrup
3 Tbsp butter
½ cup apple cider
1 tsp salt
4 Tbsp maple sugar
Directions:
Preheat the oven to 300°. Place the sweet potato slices in a greased casserole. In a small saucepan mix the syrup, butter, cider, and salt and bring to a boil. Pour the mixture over the sweet potatoes. Bake for 45 minutes, basting the potatoes every 15 minutes. Sprinkle the sugar over the top of the potatoes and return to the oven. Bake until the syrup is thick (about 15 more minutes).

SPICY SWEET POTATO WEDGES
Ingredients:
Servings: 4
3 large scrubbed sweet potatoes
1 Tbsp vegetable oil
1 tsp sugar
1 tsp chili powder
¾ tsp salt
3 Tbsp maple syrup
1 tsp cider vinegar
Directions:
Heat oven to 475°. Cut 3 large scrubbed sweet potatoes into ½ -inch wide wedges. Toss with vegetable oil, sugar, chili powder, and salt. Spread on lightly greased baking sheet. Roast 15 to 20 minutes, shaking once during cooking. Drizzle with maple syrup mixed with cider vinegar.
MAPLE TARRAGON
SWEET POTATOES
Ingredients:
4 lb sweet potatoes, peeled, sliced
½ cup maple syrup
¼ cup oil
¼ cup orange juice
¼ tsp cinnamon
½ tsp salt
2 tsp tarragon
Directions:
Preheat oven to 350°. Lightly oil a shallow casserole dish. Arrange sweet potato slices on overlapping rows in the dish. In a small bowl, combine the maple syrup, oil, orange juice, cinnamon, and salt. Pour this evenly over the potatoes. Sprinkle the top with tarragon. Cover & bake until easily pierced with a fork, but the potatoes ought to be still firm. This should take about 30 minutes. Uncover and bake until glazed and golden around the edges, about another 25 minutes.
WHIPPED SWEET POTATOES
Ingredients:
6 sweet potatoes
2 Tbsp plus 2 tsp unsalted butter
2 Tbsp maple syrup
Black pepper
1 Golden Delicious apple
Directions:
Preheat oven to 400°. Spray an 8-inch baking dish with nonstick vegetable cooking spray and set aside. Melt 2 tsp butter in a cup in the microwave. Bake sweet potatoes until soft, 40-60 minutes, depending on size. Peel as soon as they are cool enough to handle. Place flesh of potatoes in food processor or large bowl. Add remaining 2 Tbsp butter and maple syrup to hot sweet potatoes. Process to puree, or mash with a fork, until smooth. Season lightly with salt and pepper. Spread yams into prepared baking dish, making an even layer. Peel, halve, and core apple. Place each half cut-side down on a cutting board and cut it vertically into thin slices. Arrange slices over the yams to cover. Brush apples lightly with the melted butter. Bake, uncovered until yams are heated through and apples have softened, 25 to 30 minutes. Serve warm or at room temperature.
Yield: 8 servings
MAPLE SWEET POTATOES
Ingredients:
6 sweet potatoes
½ cup maple syrup
1 Tbsp butter
1 tsp salt
1 cup apple juice
½ cup water
Directions:
Boil 6 sweet potatoes until nearly tender. Peel and slice into baking dish. Heat remaining ingredients to the point of boiling and pour over potatoes and bake at 300° for 1 hour.
Serves 4-6.
MAPLE TURNIPS
Servings: 8
Ingredients:
3 turnips, peeled and thinly sliced
Black pepper
¾ cup maple syrup
8 Tbsp maple sugar
½ cup butter, cut into bits
Directions:
Preheat the oven to 350°. Grease a large casserole dish. Layer the turnips in the casserole dish, sprinkling each layer with pepper. Pour the maple syrup over the turnip slices. Sprinkle the maple sugar and butter over the top. Cover and bake for 1 hour, or until the turnip is tender.
EASY MAPLE BEANS
Ingredients:
2 Tbsp plus 2 tsp. maple syrup
1 1/2 Tbsp dark rum
1 1/2 tsp ketchup
1 tsp Dijon mustard
1/2 onion; chopped
1 lb canned baked beans
1/4 cup bottled real bacon pieces
Prep: 5 min, Cook: 15 min.
Directions:
Prepare broiler. Whisk first 4 ingredients together in a heavy saucepan. Add onion and beans and bring to a boil over high heat. Reduce heat to medium and simmer 10-12 minutes, until sauce is thickened. Transfer beans to a baking dish and top with bacon pieces. Broil 2 minutes about 5 inches from heat source.

SAUERKRAUT SALAD
Ingredients:
1 can sauerkraut (28 oz), drained
½ cup chopped onion
½ cup chopped green pepper
½ cup chopped celery
½ cup cider vinegar
½ cup olive oil
½ cup maple syrup or to taste
Directions:
Mix together sauerkraut, onion, pepper, and celery. Add vinegar, oil, and maple syrup. Refrigerate. Keeps well for 1 week. Serves 6-8.

FAVORITE MAPLE BAKED BEANS
Ingredients:
¼ cup maple syrup
1 can (28 oz) baked beans – drained
1/3 cup molasses
¼ cup diced onion
Pinch salt
Dash pepper
Directions:
In saucepan combine all ingredients. Bring to a slow boil, reduce heat, and simmer uncovered for 15 minutes.
Tip: Cooking longer will result in a thicker, richer sauce, but do not cook longer than 1 hour, and stir frequently.
Note: This rich bean recipe is a delicious lunch when served with buttered toast, spicy mustard, and sweet pickles.
MAPLE BAKED BEANS 1
Ingredients:
1 lb dry white beans
1 cup maple syrup
1/2 cup chili sauce
1 onion, chopped finely
2 tsp salt
1 tsp dry mustard
3 slices bacon, cut into small pieces
3 cup boiling water
Directions:
In large saucepan, cover beans with cold water. Bring to boil; turn off heat and let stand one hour. Drain. Meanwhile, in small bowl, combine maple syrup, chili sauce, onion, salt and mustard. Place half of the beans in 8-cup casserole, top with bacon pieces, then remaining beans. Pour in syrup mixture, then boiling water over all. Cover and bake in a preheated 300˚ oven about 7 to 8 hours, or until beans are very tender and sauce is thickened. Add water during cooking, if required, to keep beans moist.
MAPLE BAKED BEANS 2
Ingredients:
1 lb navy beans, dry
2 cup chili sauce
1 tsp dry mustard
5 strips bacon,chopped
1 cup maple syrup
1/2 tsp salt
1 onion, chopped
Directions:
Soak beans overnight and drain. Add remaining ingredients and enough water to cover beans. Bake at 325˚ for 2 hours or until beans mash easily. Remove 1 cup cooked beans and mash them. Add to remaining to beans to thicken.
8 Servings

BAKED BEANS WITH MAPLE + RUM
Ingredients:
4 cups dry navy beans
1 lb salt pork or ham
1 cup maple syrup
1 cup maple sugar
3 qts water
1 large onion
1 Tbsp salt
½ cup butter
1 tsp baking soda
1 tsp dry mustard
4 apples, cored & unpeeled
½ cup dark rum
Rinse beans, cover with cold water, soak overnight. Pour beans and water into large pot. Add baking soda and more water to cover beans. Bring to a boil uncovered and boil until some of the skins fall off when you blow on them. Line a bean pot with thin slices of the pork or ham, pour in beans and water. Roll onion in dry mustard completely and bury it in middle of the beans. Pour maple syrup and salt over top. Bake at 325° for 4 to 5 hours. At the start of the last hour, place whole apples on top as close together as possible. Cream maple sugar and butter together and spread over top of apples. Pour rum over top just before serving.

CASSEROLE BAKED BEANS
Directions:
1 quart cooked dried beans
(Great Northern, cranberry, limas)
1 cup maple syrup
1 cup chili sauce or tomato sauce
pepper to taste
¼ lb sliced bacon or ham
Directions:
Pour beans into casserole. Mix together maple syrup, salt, chili sauce or tomato catsup, and pepper. Stir into beans. Top with bacon or ham. Bake slowly 3 to 4 hours.

CROCK POT MAPLE BAKED LIMAS
Ingredients:
8 cups water
1 lb. dry lima beans
1 cup chopped onion
4 slices bacon, diced
½ cup maple syrup
½ cup ketchup
1 Tbsp Worcestershire sauce
1 tsp salt
1/8 tsp pepper
1 bay leaf
Directions:
In saucepan bring water and lima beans to boiling; reduce and simmer, covered, 1½ hrs. Pour into bowl; cover and chill. Drain beans, reserving 1 cup liquid. Transfer beans and reserved liquid to a slow cooker. Stir in chopped onion, bacon, maple syrup, ketchup, Worcestershire sauce, salt, pepper, and bay leaf. Cover, cook on Low for 8-10 hrs. Remove bay leaf before serving.

CROCK POT SWEET AND SASSY
MAPLE BAKED BEANS
Ingredients:
1 small package navy beans
½ cup chopped onion
½ cup maple syrup
½ cup chili sauce
4 slices cooked bacon, broken into pieces
Salt and pepper
Directions:
Cook beans until soft. Add remaining ingredients in order, mix and pour into crock pot. Bake in slow cooker on high for 4 to 5 hours. Double the recipe for a larger amount.

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