Maple main & side dishes

• 1 1/3 cups (325 ml) sifted all-purpose flour
• 4 tsp (20 ml) baking powder
• 1/2 tsp (2 ml) salt
• 2/3 cup (150 ml) cornmeal
• 2/3 cup (150 ml) milk
• 1/3 cup (75 ml) maple syrup
• 2 eggs, lightly beaten
• 1/4 cup (50 ml) butter, melted
• 1/4 cup (50 ml) maple syrup
• 1/2 cup (125 ml) walnuts, coarsely chopped

• 2 lb (1 kg) chicken pieces
• 1/3 cup (75 ml) all-purpose flour
• 1/4 cup (50 ml) vegetable oil
• 1/2 cup (125 ml) maple syrup
• 2 Tbsp (30 ml) cider vinegar
• 2 Tbsp (30 ml) sherry
• 2 Tbsp (30 ml) soya sauce
• 2 tsp (10 ml) ground ginger
• 2 cloves garlic, minced
• 1/2 tsp (2 ml) pepper
• 1/4 tsp (1 ml) paprika

Ingredients

• 1 chopped apple
• 1 medium onion, sliced
• 1/4 cup 50 ml water
• 1/3 cup 75 ml apple cider vinegar
• 1/4 cup 50 ml Maple Stirred Sugar
• add fresh ginger about the size of a quarter (or a dash of ground ginger)
• 4 cups 1000 ml shredded red cabbage ( 1 medium)
• 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

Ingredients

• 2 lb 4.4 kg squash a favorite is Hubbard or Buttercup (your choice) cooked and mashed
• 2 Tbsp 15 ml Maple Syrup
• 1 medium onion, chopped fine
• 1 cup 250 ml shredded carrot
• 1 cup 250 ml sour cream
• 284 ml can cream of chicken soup
• 8 oz 250 g package prepared stuffing mix

Directions

Prepare squash. In small mixing bowl, 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. Spoon squash mixture on top. sprinkle with remaining stuffing. Bake at 350. F for 30 minutes. Serves 6.