Ingredients:

• 4 lbs. premium corned-beef, desalted
• 1 cup maple syrup
• (optional ¼ cup bourbon)

Directions: Place desalted brisket on rack in roasting pan and bake at 325° uncovered for half an hour. Reduce heat to 275°, cover, and bake 2 hours. Uncover, discard all but ½ cup liquid, add maple (and bourbon), and continue baking and basting frequently for 1 hour more. Save liquid as table sauce.

Ingredients:

• 1 pound hot dogs
• 2 Tbsp melted butter
• 1 Tbsp soy sauce
• 1 Tbsp maple syrup

Directions: Combine butter, each of soy sauce and maple syrup. Score each wiener several times. Put into a skillet and cover with syrup mixture. Simmer 15 min. turning off heat.

Ingredients:

• 4 chicken breasts
• ¼ cup flour
• salt and pepper
• 2 Tbsp butter
• ½ cup maple syrup
• 1 tsp savory, dried
• ½ tsp thyme, dried
• ¼ tsp sage, dried
• 1 onion; sliced
• ½ cup water

Directions: Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme, and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered in 350˚oven for 50-60 min or until tender, basting occasionally with pan juices.

Ingredients:

• 4-6 chicken breast, cut into 1" pieces
• 1/3 strips of bacon, 1 per chicken piece
• ¼ cup maple syrup
• ¼ tsp. horseradish

Directions: Mix syrup and horseradish. Wrap each chicken piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 min. Turn, brush, and broil 2-3 min more, until bacon is crisp. Serve hot.

Ingredients:

• 4 chicken breast halves, pounded thin
• ¼ cup butter
• 1/3 cup chopped onion
• 2/3 cup chicken broth
• ½ cup whipping or heavy cream
• 2 Tbsp Dijon-style mustard
• 1 Tbsp maple syrup
• 1 Tbsp finely chopped fresh parsley (optional)

Directions: In 12-inch nonstick skillet, melt butter over medium-high heat and cook chicken, in two batches, 2 min or until chicken is no longer pink. Remove chicken and keep warm. In same skillet, cook onion over medium-low heat, stirring occasionally, 2 min or until onion is tender. Stir in broth, scraping up brown bits from bottom of skillet. Stir in cream, mustard, and maple syrup. Bring to a boil over medium-high heat. Reduce heat to medium and continue boiling 5 min or until slightly thickened. To serve, pour sauce over chicken and sprinkle with parsley. Serve, if desired, with hot cooked rice.

Ingredients:

• ½ cup maple syrup
• ¼ cup orange marmalade
• 1 Tbsp Dijon mustard
• 2 Tbsp canola oil
• 2 cloves garlic, minced
• 2 tsp Worcestershire sauce
• Black pepper to taste
• 2 boneless, skinless chicken breasts, halved
• 1 Tbsp minced chives

Directions: In large bowl combine maple syrup, marmalade, mustard, oil, garlic, Worcestershire, and pepper. Add chicken and marinate overnight, turning occasionally. In shallow roasting pan, broil breasts 5-6" from heat for 6-7 min. Turn, baste, and broil another 4 min. Sprinkle with chive and broil 3 min more, or until fully cooked.

Ingredients:

• ½ cup butter
• 2 eggs
• ¼ cup maple syrup
• 1 lb chicken pieces
• 2 cups instant oatmeal

Directions: Melt butter in a pan in 350° oven. Beat eggs with maple syrup. Dip chicken pieces in this sauce and then into instant oatmeal and salt. Place chicken in pan with butter and bake until tender, turning 2-3 times.

Serve this glazed chicken with white or brown rice, or a seasoned rice mix.

Ingredients:

• 2 chicken breasts, cut into chunks
• ¼ cup vegetable oil
• ½ cup chopped red bell pepper
• ½ cup sliced green onions
• 1 clove garlic, crushed
• ½ cup maple syrup
• ¼ cup soy sauce
• 2 Tbsp cornstarch
• ½ tsp ginger
• Dash cayenne pepper
• 1 cup sliced mushrooms, sautéed in 2 Tbsp butter
• ½ cup cashew nuts

Directions: Fry chicken in hot oil in large skillet over medium heat until opaque, 8 min. Add pepper, onion, and garlic. Stir-fry 3-4 min, until tender-crisp. Drain excess oil. Combine maple syrup, soy sauce, wine, cornstarch, ginger, and cayenne. Add to chicken mixture. Cook and stir until mixture thickens, 3 min. Stir in sautéed mushrooms and cashews. Heat 1 minute longer.

Serves 4.

Ingredients:

• ¾ cup maple syrup
• 1 cup fresh orange juice
• ½ cup dry white wine (Do not use cooking wine)
• 2 tsp fresh garden rosemary, chopped
• ½ tsp salt
• ½ tsp black pepper
• 4 skinless, boneless chicken breast halves
• 2 Tbsp butter
• 2 Tbsp olive oil

Directions: Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but continue a low boil for 5 min, stirring occasionally. Stir in maple syrup and continue boiling for another 5-6 min, stirring frequently, until glossy and just slightly thickened. Set this saucepan aside. In a small bowl mix together the fresh rosemary, salt and pepper. Rub mixture on both sides of chicken, and set aside. Melt butter and olive oil in a large skillet over medium high heat. Add chicken, cover skillet and sauté for about 5 min on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 min, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Yield: 4 servings.

Ingredients:

• 1 whole chicken, about 3½ lbs
• ½ tsp lemon rind
• 2 tsp lemon juice
• ¼ cup butter, melted
• ½ cup maple syrup
• ¼ cup chopped onion

Directions: Place cut up chicken in baking pan. Mix all remaining ingredients and pour over chicken. Bake uncovered 50-60 min at 400° until done. Baste frequently.

Yield: 4 servings

Ingredients:

• 1 chicken, 2½-3 lbs cut-up
• ¼ cup melted butter
• ½ cup maple syrup
• ½ tsp grated lemon rind
• ¼ tsp salt
• Dash pepper
• ¼ cup chopped almonds
• 2 tsp lemon juice

Directions: Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered, 50-60 min, at 325°. Baste occasionally.

Ingredients:

• 3 lbs chicken pieces
• 4 Tbsp butter, melted
• 1 cup maple syrup
• 1 tsp grated lemon rind
• 2 tsp lemon juice
• Dash of pepper
• ½ cup chopped almonds

Directions: Place the chicken in a buttered baking dish. Mix the remaining ingredients and pour over the chicken. Bake uncovered for 50-60 min at 400˚. Baste occasionally.

Ingredients:

• ¼ cup maple syrup
• 2 Tbsp cornstarch
• ½ tsp salt
• ¾ cup juice drained from canned pineapple
• ¼ cup vinegar
• 1 Tbsp soy sauce
• 3 cups cooked, sliced chicken
• ¼ cup thinly sliced onion
• 1 cup pineapple chunks, drained
• ½ cup thinly sliced celery strips, 1 inch long
• 2 Tbsp diced pimento
• 2 cups cooked rice
• 1 can or package of chow mein noodles
• ¼ cup slivered toasted almonds (optional)

Directions: Combine maple syrup, cornstarch, and salt. Stir into pineapple liquid. Add vinegar and soy sauce. Bring liquids to boil over high heat and reduce heat, cooking until thick. Stir occasionally. Remove from heat and add chicken, onion, pineapple, celery, and green pepper. Cook over medium heat for about 8-10 min, stirring occasionally. Add pimento and cook one minute longer. Serve over rice, sprinkle with almonds, and top with noodles.

Yield: 4 to 6 servings.

Ingredients:

• 2 lbs chicken wing sections, thawed
• ½ cup butter, melted
• ½ cup maple syrup

Directions: Preheat oven to 425˚. Combine melted butter and maple syrup. Spread wings in single layer on cookie sheet. Bake 5 min, and then baste with syrup/butter mixture. Bake 10 min more, baste and turn with spatula. Baste and bake 10 min more. Then baste again and bake 5 min longer, or until browned.

Ingredients:

• 16 oz Italian salad dressing
• 1 ½ cup maple syrup
• ½ small jar picante sauce
• Dash garlic, onion, lemon-pepper powders
• 4 Tbsp orange marmalade
• Dash Worcestershire sauce
• Chicken for 10 to 12 people

Directions: Simmer in marinade for about a half hour then barbecue until chicken is done.

Ingredients:

• 1½ cup buttermilk
• 1/3 cup maple syrup
• 2 oranges, peeled and sectioned
• 1 tsp cinnamon
• 2½ lb chicken wings (about 16-20)

Directions: Mix buttermilk and maple syrup in large bowl. Put orange sections and cinnamon in food processor to make coarse puree. Stir orange mixture into buttermilk, and then add chicken wings. Stir to coat. Cover and refrigerate for at least 1 hour (or up to 24 hours), stirring occasionally. Preheat oven to 400˚. Arrange wings in shallow baking pan. Bake 20-30 min., or until golden and crispy. Turn wings every 5 min. Brush occasionally with remaining marinade, up to last 5 min of cooking time.

Ingredients:

• 4 boneless, skinless chicken breast halves
• ¼ cup maple syrup
• 2 Tbsp mango chutney
• 1 Tbsp grainy mustard
• ¼ tsp pepper
• 8 cups mixed salad greens
• ¼ cup crumbled feta cheese
• ¼ cup toasted pumpkin seeds, chopped

Directions: In shallow pan, place chicken and sprinkle with salt. In small bowl, mix together maple syrup, chutney, mustard, and pepper. Spoon ¼ cup of mixture over chicken, turning to coat; reserve remaining mixture. Marinate chicken for 30 min.

Preheat broiler; arrange chicken on broiler pan. Broil about 5 minutes per side or until fork can be inserted with ease. Cool slightly; spread reserved syrup mixture over chicken and cut crosswise into thin strips. Place salad greens in large bowl and toss with Dressing. Arrange chicken on greens; sprinkle with cheese and pumpkin seeds. Makes 4 servings.

Dressing: In small saucepan, place 2 Tbsp olive oil. Add 2 chopped cloves garlic and cook over medium low heat about 30 seconds. Stir in 2 Tbsp white wine vinegar, ¼ tsp salt and ¼ tsp pepper. Remove from heat and cool.

Ingredients:

• 1½ lbs turkey thighs, skin removed
• ½ lb red cooking apples
• ½ lb green cooking apples
• 1 lb acorn squash, cut into 8 wedges
• ¼ cup apple juice
• 3 Tbsp maple syrup
• ½ tsp cinnamon
• ¼ tsp nutmeg

Directions: In 13 x 9-inch baking pan, place turkey thighs in one half of pan. Arrange apple quarters and squash wedges in other half of pan. In small bowl, combine apple juice, maple syrup, cinnamon, and nutmeg; pour over turkey, apples, and squash. Cover pan with foil and bake at 350° for 1 hour. Remove foil and baste with pan juices. Bake uncovered for 15 minutes or until internal temperature of thighs registers 180° on a meat thermometer.

Servings: 4

Cooking tip: If squash is difficult to cut, microwave on HIGH for 2 to 3 minutes.

Ingredients:

• 1 ham
• 1 cup maple syrup per 5 lb ham
• 3-4 Tbsp all purpose flour

Directions: To bake the ham, remove the skin. Place ham in a shallow roasting pan. Bake in a 325º oven about 20 min per lb. When about half done, remove drippings and set aside. Pour the maple syrup over the ham; baste every 20 min until done. Remove from oven. Pour off maple drippings into a saucepan. Add the dripping to previously set aside and heat. Thicken with the flour; serve as a sauce.

Ingredients:

• 1 fully cooked ham, 6-8 lbs
• Whole cloves
• ½ cup maple syrup

Directions: Bake ham about ½ usual time. Drain off drippings. Score fat diagonally into diamonds. Center with cloves. Pour maple syrup over ham. Bake 15 min. Repeat twice. An additional 30 min cooking time produces a golden brown glaze.

Ingredients:

• 2 Tbsp unsalted butter
• 3 Tbsp maple syrup
• 2 Tbsp orange or pineapple juice
• 2 large slices cooked ham

Directions: Melt butter in skillet. Add syrup and juice. Add ham, simmer, turning occasionally, until meat is tender and glaze gets thicker and syrupy (about 15 minutes). Perfect served with sweet potatoes.

Ingredients:

• 1 can (8 oz) jellied cranberry sauce
• ¼ cup maple syrup
• 1 fully-cooked (8 lb) whole boneless ham

Directions: Preheat oven to 325º. In a small saucepan, combine cranberry sauce and maple syrup. Cook mixture over medium heat until sauce is smooth, whisking frequently. Place ham on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of ham. Bake uncovered for 1½ to 2 hours or until thermometer registers 135º-140º. Liberally baste ham with glaze during the last 45 minutes of baking time. Makes 24 servings.

Ingredients:

• 1½ tsp vegetable oil
• 1 Tbsp onion; minced
• ¼ cup pure maple syrup
• 2 Tbsp cider vinegar
• 1½ tsp Dijon mustard
• 1½ tsp mustard seed
• ¼ boneless ham (5 lb)

Directions: Preheat oven to 425º. Combine first 6 ingredients and pepper to taste in a heavy saucepan. Bring to a boil, stirring about 1 minute. Set aside to cool. Cut diamond pattern on the outside of ham. Place ham on a lightly oiled roasting rack. Place in a shallow roasting pan. Brush syrup mixture over ham. Bake 5 minutes, reduce heat to 325º, and bake another hour, basting with syrup mixture every 15 minutes. Remove ham from oven and set aside 15 minutes before slicing.

Ingredients:

• Bone-in spiral sliced ham (or butt or shank portion ham or half ham)
• ½ gallon orange juice
• 2 each star anise
• 2 cinnamon sticks
• 3 whole cloves
• 1 cup maple syrup

Directions: Prepare and heat ham according to package directions. To prepare glaze, place the orange juice, star anise, cinnamon and cloves in a sauce pan and heat until reduced to 1 cup. Remove from the stove; add the maple syrup. Strain and cool. Brush glaze on your Cook's ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes.

Ingredients:

• 1 fully cooked ham steak, 1 to 1½ inches thick
• Ground cloves
• 1/3 cup maple syrup
• 1 Tbsp lemon juice
• 1 Tbsp butter, melted
• 8 California dried figs, halved
• 2 bananas, peeled, quartered

Directions: Slash edges of ham. Sprinkle with cloves. Place in shallow baking pan. Bake at 350° for 20 minutes. Arrange figs and bananas in pan around ham. Brush with combination of maple syrup, lemon juice, and bananas. Heat an additional 15 minutes; brush again with sauce. Makes 4 to 5 servings.

Ingredients:

• 6 pork chops, 1” thick
• 1 cup chopped onion
• 1 Tbsp vinegar
• ¼ cup water
• ½ cup maple syrup
• 1 Tbsp Worcestershire sauce
• ½ tsp chili powder
• 1/8 tsp pepper

Directions: Preheat oven to 400°. Lightly brown pork chops. Arrange in flat baking dish. Mix together onion, vinegar, Worcestershire Sauce, chili powder, pepper, maple syrup, and water. Pour over pork chops. Cover. Bake 45 minutes, basting occasionally. Uncover. Bake 15 minutes more. Remove chops to platter. Thicken sauce with flour. Pour over chops.

Ingredients:

• 6 pork chops, trimmed
• 1 Tbsp olive oil
• ¼ cup maple syrup
• ¼ cup chopped onion
• 1 Tbsp cider vinegar
• ½ tsp chili powder
• 1/8 tsp. black pepper
• 1½ tsp salt
• ¼ cup water
• 1-2 Tbsp flour

Directions: Preheat oven to 400º. In large skillet, brown chops on both sides in olive oil. Transfer to 9x13 shallow baking dish. In saucepan combine next 6 ingredients and bring just to a simmer. Remove from heat and pour over chops. Cover and bake 45 minutes, basting occasionally with sauce and drippings. Remove cover and bake 15 minutes more. Transfer chops to warm platter in oven. Transfer juices to skillet and prepare sauce over medium heat with flour/water mixture to desired thickness.

Pour sauce over chops and serve.

Ingredients:

• ¼ cup Teriyaki marinade & sauce
• 2 Tbsp maple syrup
• 1 tsp grated fresh ginger root
• 6 center-cut loin or rib chops, ¾” thick

Directions: Combine teriyaki sauce, syrup, and ginger; pour over chops in large plastic food storage bag. Press air out of bag; close top securely. Let stand 15 minutes, turning bag over once. Reserving marinade, remove chops to rack in broiler pan. Broil chops 4 to 6 inches from heat source 6 minutes on each side, or until just done, brushing with reserved marinade once after turning chops over.

Servings: 6

Ingredients:

• 3 pound pork loin (bone out)

Stuffing:

• 1 cup macadamia nuts coarsely chopped
• 1 cup Riesling wine
• 2 cups sun dried prunes

Allow the prunes to soak in the wine ½ hour before stuffing the roast.

Maple Glaze:

• 1 cup Riesling wine
• 1 cup orange juice
• 1 tsp salt
• 1 Tbsp of cornstarch dissolved in ¼ cup cold water
• ½ cup maple syrup

Directions: Take the pork loin and form a cavity for the stuffing. To form the cavity, make a 2" deep cut in the roast beginning about 2" from the end of the roast. Run the 2" deep cut lengthwise across the roast and stop about 2" from the opposite side. This will prevent the stuffing from falling out of the sides of the roast. Stuff the roast with the macadamia and prune stuffing. Use cooking string to truss the roast. Cross-tie the roast across the filling from end to end. Brown the outside of the roast by sautéing the roast in a large skillet. Cover the bottom of the skillet with about 1/8" of cooking oil and place over medium high heat. Allow the oil to heat up and the place the roast in the skillet carefully. Allow the roast to brown on each side by turning the roast every 2 minutes. Transfer the roast to a roasting pan, seal the pan with aluminum foil and place in a pre-heated 350° oven and allow to cook for 25 min. While the roast is cooking, begin to prepare your glaze. Pour the orange juice and wine into a skillet and cook over medium heat until the liquid has been reduced by about half. This will take about 10 min. Then add the maple syrup and reduce the heat to low and add the salt and dissolved cornstarch. Stir the mixture until it becomes a thick glaze consistency. Remove the roast from the oven. Uncover the roast and allow to sit at room temperature about 10 min. Glaze the roast thoroughly and transfer to a serving platter for slicing.

Ingredients:

• 8 oz pork tenderloin
• ½ tsp dried chervil
• ½ tsp dried thyme
• 2 Tbsp maple syrup
• 1 Tbsp grainy mustard

Directions: Heat broiler, and line broiler pan with double thickness of aluminum foil. Wash and dry tenderloin and cut thick end into ¾ inch-thick slices. Leave the thin end in one piece. Mix together chervil, thyme, maple syrup, and mustard. Dip each piece of pork into maple syrup mixture. Arrange pork pieces in broiler pan and broil 2 inches from heat source for about 10 minutes; turn and broil 5 min longer, until meat is no longer pink.

Serves 2.

Note: Pork tenderloins are often sold two to the package. Use about one for two people and freeze the remainder.

Ingredients:

• 2-3 lbs boneless pork loin roast
• 2/3 cup maple syrup
• 3 Tbsp Dijon mustard
• 2 Tbsp soy sauce
• Salt and pepper
• ½ lb carrots, pared and quartered lengthwise
• 4-6 red potatoes, scrubbed and halved

Directions: Preheat oven to 350°. Stir together maple syrup, mustard, and soy sauce, and brush over entire roast. In shallow roasting pan, pour remaining sauce heavily over roast and drizzle over carrots and potatoes. Roast in oven, basting meat and vegetables with pan juices at 20 minute intervals, until internal temperature of pork via meat thermometer reaches 155-160°, and vegetables are tender (approx. 1-1¼ hrs). Remove, slice roast, and serve with vegetables. Use drippings to make a delicious gravy or serve au jus.

Note: Any cut of pork roast can be used for this recipe, but remember to adjust cooking time for increased weight.

Ingredients:

• 1 rack spareribs (about 4 lbs)
• 1 tsp freshly ground black pepper
• ½ tsp salt
• 1 cup maple syrup
• 2 Tbsp rice-wine vinegar
• 1 Tbsp soy sauce

Directions: Rub ribs with pepper and salt. Place in a shallow non-aluminum pan. In a small bowl, mix together maple syrup, vinegar, and soy sauce. Pour over ribs, cover, and chill overnight, turning occasionally. Remove ribs from pan and grill over moderately hot coals, turning and basting ribs so they cook evenly on both sides, about 20 min per side, or until done. Do not let them burn.

Serves 4

Cooking Tip: Watch these ribs like a hawk; they burn easily! To reduce cooking time on the grill and thus the risk of burning, first parboil the ribs in boiling water for 10 minutes. Then marinate the cooked ribs for at least 8 hours or overnight and grill them for only about 10 min per side.

Ingredients:

• ½ cup maple syrup
• ¼ cup soy
• ¼ cup sherry
• ½ tsp ginger
• ¾ tsp dry mustard
• ¼ tsp nutmeg
• ¼ tsp cloves

Directions: Marinate 4 lb pork ribs in fridge overnight. Barbecue, basting frequently.

Ingredients:

• 1 cup catsup
• 2 Tbsp soy sauce
• 1½ Tbsp balsamic vinegar
• ½ tsp Chinese chili paste
• ¼ cup maple syrup
• 1 tbsp chopped fresh ginger
• 4 lbs country style pork ribs

Directions: Mix all the ingredients except the ribs in a shallow casserole, broiler pan, or large gratin dish. Add the ribs, cover, and let marinate in the refrigerator for at least an hour, preferably overnight, or up to 48 hours. Preheat the oven to 325°. Remove a little more than half the sauce from the ribs and place in a small saucepan. Bake the ribs for 30 minutes. Meanwhile, place the pot of sauce over moderately low heat and let simmer. Flip the ribs and add half the remaining sauce. Bake another 30 minutes. Flip the ribs again and add the remaining sauce. Bake another 15 to 30 minutes, or until the ribs are very tender.

Servings: 6

Ingredients:

• 3 pork spare ribs, cut to serving size
• 1 cup maple syrup
• 3 Tbsp orange juice concentrate
• 3 Tbsp ketchup
• 2 Tbsp soy sauce
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1 tsp curry powder
• 1 clove garlic, minced
• 2 green onions, minced
• 1 Tbsp sesame seeds

Directions: Place ribs, meaty side down, on a rack in a greased 13x9 pan. Cover tightly with foil and bake at 350° for 1¼ hours. Meanwhile, combine the next 9 ingredients in a saucepan. Bring to boil over medium heat. Reduce heat and simmer for 15 minutes – stirring occasionally. Drain ribs, remove rack, and return ribs to pan. Cover with sauce. Bake, uncovered, for 35 minutes – basting occasionally. Sprinkle with sesame seeds just before serving.

Ingredients:

• 3 lbs pork back ribs
• ¾ cup maple syrup
• 2 Tbsp packed brown sugar
• 2 Tbsp ketchup
• 1 Tbsp cider vinegar
• 1 Tbsp Worcestershire sauce
• ½ tsp salt
• ½ tsp dry mustard

Directions: In a large pot, cover ribs with water; simmer, covered, for about 1 hour or until tender. Drain and place in a shallow dish. In a small saucepan, combine remaining ingredients; bring to boil. Pour over ribs; marinate in refrigerator for about 2 hours. Remove ribs, reserving marinade. Cook, over medium-hot coals or on medium setting on gas, turning occasionally and brush with sauce, for about 20 minutes or until tender and glazed. Cut into single-serving pieces.

Ingredients:

• 1 cup maple syrup
• 2 Tbsp BBQ sauce
• 3 lbs pork ribs, trimmed
• 1 Tbsp butter
• ¼ cup minced onion
• Chili powder to taste
• Black pepper to taste

Directions: Preheat oven to 375°. In large skillet, brown ribs on all sides in butter – drain. Transfer to 9x13 baking dish. Combine remaining ingredients and pour over ribs. Bake 30 minutes, basting ribs frequently with sauce and drippings.

Ingredients:

• 1 can (13½ oz) pineapple chunks in syrup
• 2 packages (8 oz) Brown & Serve sausage links
• 4 Tbsp cornstarch
• ½ tsp salt
• ½ cup maple syrup
• 1/3 cup water
• 1/3 vinegar
• 1 green pepper cut in ¾ inch squares
• ½ cup drained maraschino cherries

Directions: Drain pineapple, reserving ½ cup liquid. Cut sausages in thirds crosswise; brown in skillet. At serving time, blend cornstarch, salt, reserved liquid, maple syrup, water and vinegar in blazer' pan or chafing dish. Heat to boiling, over direct heat, stirring constantly; cook and stir a few minutes more. Add drained pineapple, sausage, green pepper chunks, and cherries; heat through. Keep warm over hot water. Spear with cocktail picks. Makes about 15 appetizers.

These little oven-baked spare rib appetizers are perfect for any party or buffet.

Ingredients:

• 2 lbs cocktail spareribs, 2-inch pieces
• Ground black pepper, to taste
• 1/3 cup maple syrup
• 1/3 cup Dijon mustard
• 2 Tbsp un-sulfured molasses
• 2 Tbsp cider vinegar
• 1 tsp ground cumin

Directions: Preheat oven to 350°. Line a shallow baking pan with non-stick foil. Sprinkle ribs with pepper. Arrange ribs in a single layer in the baking pan and cook for 45 minutes to 1 hour. Meanwhile, combine maple syrup, Dijon mustard, molasses, cider vinegar, and cumin until well-mixed. Remove the spareribs, and drain the fat from the pan. Coat the ribs with ½ cup of the maple syrup sauce. Bake another 25 minutes. Add remaining sauce; cook another 5 minutes. Remove from oven and let rest for 5 minutes before serving.

Yield: 10 servings as an appetizer

Ingredients:

• 12 oz Kielbasa
• 2 Tbsp Dijon mustard
• ¼ cup maple syrup
• Skewers

Directions: Cut Kielbasa into bite-size pieces. Dip pieces into a mixture of maple syrup whisked with mustard. Thread kielbasa on skewers and grill over medium heat, about 3 minutes per side or until browned and heated through.

Pour sauce over chops and serve.