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It’s about honey today. In a Bible cookery book I read some interesting information regarding the use of honey in biblical days. Long before man ever dreamed of analyzing honey, it was King Solomon’s advice to “eat honey, my son, for it is good.” Wild honey was a treasure when it was found.

“All they of the land came to a wood and there was honey upon the ground . . . and dipped it in a honeycomb.” (I Samuel 14:25-27).

Wild honey was first found in rocks and trees and the carcasses of animals (Judges 14:8).

When beekeeping became popular, the honey and the comb were not only eaten alone but was also added to drinks, used in cooking and used for medicinal uses. Above and beyond every-day cooking, honey was used in marriage ceremonies, funerals, ritual sacrifices to the gods and even used in place of gold to pay taxes. Honey was indeed a welcome gift –– “take of the best fruits in the land in your vessel and carry down the man a little honey” (Genesis 43:11).

Other varieties besides bee honey were those made from grapes, dates, figs and raisins.

You know what? I don’t think the part about using honey to pay taxes would work today. I don’t think Uncle Sam would be too hot on exchanging honey for money.

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Let’s do recipes using honey. Citrus fruits and avocado are plentiful and so good at this time of year. Make use of them in this salad recipe.

AVOCADO CITRUS SALAD

2 large red grapefruit

3 oranges

2 avocados

lettuce

DRESSING

1/2 c. lemon juice

1/2 c. canola or other salad oil

1 t. salt

1/4 c. honey

1/4 c. red jelly (currant, raspberry or strawberry)

Peel and section grapefruit and oranges. Peel and slice avocados lengthwise in thin slices. Alternate the three on coarsely chopped lettuce.

Combine dressing ingredients; blend well. Serve dressing over salad or serve salad and pass dressing.

Makes 6 servings.

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Being a fan of muffins, I make these often.

HONEY OATMEAL MUFFINS

1-1/2 c. bread or unbleached flour

1-1/2 c. quick oatmeal

1 T. baking powder

1 c. milk

1 egg, beaten

1 c. honey

2 T. butter or margarine, melted

Combine dry ingredients, set aside. Combine rest of ingredients just until combined. Add to dry ingredients, mixing just until combined. Do not beat.

Fill greased muffin pans or line with paper cups two-thirds full. Bake at 400 degrees, 20-25 minutes. Makes 20-24 muffins.

NOTE: Cool muffins for 10 minutes before removing from pan.

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This is a moist, heavy cake––delicious with a scoop of vanilla or cinnamon ice cream.

HONEY APPLE CAKE

1/2 c. canola or vegetable oil

1/2 c. honey

1 egg, well-beaten

1 c. whole wheat flour

1/4 t. salt

3/4 c. chopped pecans

1 t. cinnamon

3/4 t. nutmeg

2 c. apples, peeled and chopped

1/2 c. raisins

Combine first three ingredients.

In another bowl, combine flour and spices. Mix with honey mixture, just until moistened. Fold in pecans, apples and raisins.

Turn into a greased 9-inch square pan. Bake at 350 degrees for about 50-55 minutes. Test with toothpick in center of cake for doneness. Makes 9 servings.

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This is a quick and easy chicken recipe that has a little spice to it.

EASY HOMESTYLE

CHICKEN

4 boneless, skinless chicken breasts

1/2 c. honey

1/2 c. buttermilk baking mix

2 t. ground ginger

1 t. seasoned salt

1/4 t. pepper

2 T. canola or vegetable oil

Coat chicken with honey; set aside. Combine next four ingredients in shallow dish; mix well. Roll honey-coated chicken in seasoned mixture. Brown chicken in hot oil, being careful not to get too brown. Place chicken in baking pan and bake at 350 degrees for 30-35 minutes or until juices run clear. Makes 4 servings.

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Thought for today: Happiness is like honey––you can pass it around but some of it will stick to you.

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