Barbecue Cheese Dip
4 oz. Vermont Made Richard's Barbecue Sauce
8 oz. package of cream cheese
Soften cream cheese at room temperature. Using a mixer, stir in 4 oz of Vermont Made Richard's Barbecue Sauce until completely blended and a salmon color. Serve with celery, carrot sticks, crackers, melba toast or corn chips. For hor d'oeuvres, mix in freshly cooked and crumbled bacon bits. Spread over crackers and top with pimento bits or thinly sliced stuffed olives.
Simmered Steaks
4 cube steaks
1/2 cup of Richard's Barbecue Sauce
1/2 cup of dry white wine
1/3 cup each of diced onions and red peppers
1/2 cup sliced mushrooms
salt and pepper to taste
In a skillet, saute onions and peppers until soft and tender. Add Richard's Barbecue Sauce and white wine, stirring and blending ingredients. Allow the sauce to simmer for a few minutes on low to medium heat. Add steaks to the skillet, cover pan and on a low heat, simmer for 12 to 15 minutes. Remove lid, add mushrooms and continue to cook for three to five minuets. Serve with wild rice and a green salad.
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BBQ Grilled Burgers
1 1/2 lbs. of lean ground meat
1/2 cup of Richard's Barbecue Sauce
1/4 cup of finely chopped onions
3 cloves of freshly crushed garlic
1 egg white
salt and pepper to taste
Combine all ingredients in a bowl, mixing thoroughly. Form meat patties using the rim of a coffee mug for size conformity as well as ensuring each patty is round and on the thick side. Grill over a low fire or under a medium heat broiler. For extra flavor, baste with Richard's Barbecue Sauce while cooking. Cook to your taste but remember, for safety, well done burgers are in everyone's best interest.
Richard's Barbecue Leg of Lamb
1 Leg of Lamb
1/2 cup Richard's HOT or MILD Barbecue Sauce
2 Tbsp. of garlic powder
2 Tbsp. finely chopped mint
1/8 tsp. thyme
salt and pepper
Remove the bone from the leg of lamb. Rub both sides of meat well with garlic powder, mint, thyme, salt and pepper. Before rolling it up, choose a side of meat which will be the interior side and brush with a layer of Richard's Barbecue Sauce. Roll the meat and tie
in at least 3 different places along the length. Place rolled lamb leg on spit and follow the manufacturer's directions for your rotisserie grill. Cook until meat thermometer reads medium rare to medium well. A 5 to 6 pound roast takes approximately 1 1/2 to 2 hours turning every 15 minutes or on a continuous rotation.
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Meat Loaf
1 1/2 lbs. of lean ground meat
1/2 cup of Richard's Barbecue Sauce
1/2 to 3/4 cup of fine cracker crumbs
1/4 cup of finely diced onions
3 cloves freshly crushed garlic
1 egg
1/4 cup of milk
salt and pepper to taste
Mix meat and all other ingredients thoroughly together. (Best method for mixing is to use your clean hands) Form a loaf in a glass cooking dish, keeping sides of the loaf slightly away fro the glass dish. Spread an additional 3 Tbsp. of Richard's Barbecue Sauce on top of meat loaf. In conventional oven, bake for 45 minutes at 350 F. degrees. Or cook in microwave for 20–25 minutes on high.
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What are PLOYES?
from Bouchard Family Farm
Traditionally used as a breakfast pancake or bread substitute by just adding water. However, its use is limited only by your imagination. See Recipes for traditional and other great ideas on how you can to use this delicious health food product. High in nutrition and low in calories, one ploye has less calories than a slice of bread. As pancakes, crepes, dumplings, filled with fruit, rolled up, or just plain buttered, PLOYES can be eaten with any meal, anytime.
Our PLOYES mix closely follows the recipe created by the French speaking exiles who arrived in Northern Maine’s St. John River Valley in the late 1700’s. They had been deported from Acadia, also known as Nova Scotia, by the British as a result of their refusal to take an oath of allegiance to the British King.
The Bouchard Family PLOYES mix has pleased palates from Maine to California for many years. It is with much pride that they offer you a taste rich inculture and heritage.
Silverskin buckwheat, which requires 10 to 12 weeks to mature, is well suited in this northern region. It is a resilient plant that grows well without the use of pesticides. This type of buckwheat produces a 4 sided seed (looks like a small version of the beechnut) which botanically speaking is NOT a grain , but a fruit, related to the rhubarb plant. Therefore buckwheat flour is gluten- free, which makes it an excellent alternative for those with special dietary restrictions.
Buckwheat provides a rich source of complex carbohydrates, potassium, phosphorus, iron, and high quality protein. It is digested more slowly thus a meal containing buckwheat leaves you feeling full longer, curbing the urge to snack.
Harvested in early September, the buckwheat seed is dried to remove any excess moisture and stored in silos. It is milled on the premises, as needed. In 1997, a 24,000 square foot building was erected to house the entire operation. Alban Bouchard and his son Joe found the dismantled mill in Canada and took one year to piece it together to make it operational. While piecing it together, they discovered a label stating that it was last repaired in 1892. Today we accept the challenge to insure that this important part of our culture remains alive for future generations.
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Recipes for PLOYES
from Bouchard Family Farm
Banana Nut Muffins
2 cups PLOYES Mix
2 eggs
1 1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 cup mashed bananas (about 2 medium)
1 cup chopped walnuts (If desired)
Heat oven to 400 degrees. Grease bottom of muffin pan. Beat eggs, stir in water and oil. Add remaining ingredients all at once until flour is moistened (batter will be lumpy.) Fill greased muffin cup about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan.
PLOYES Tacos
Prepare PLOYES as directed, make them a little bigger 7–8 inches, stack in a plate and set aside.
1 lb. Ground beef
1 package taco seasoning mix
2 diced tomatoes
1 diced onion
1 cup shredded lettuce
1 cup shredded cheddar cheese
1 container sour cream
Brown ground beef, drain and add taco seasoning mix and prepare as directed on package. Place PLOYES on plate and add 2 Tbsp. of meat filling lengthwise in middle
of PLOYES. Add cheese, tomato, onions, and lettuce.
Roll or fold over and top with sour cream.
Recipes for Richard's Sauce
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Dessert PLOYES
Prepare PLOYES as directed.
Stack in a plate and set aside.
Filling:
12 oz. package cream cheese
1 cup fresh or frozen strawberries (or any other fruit)
2 Tbsp. powdered sugar
Combine cream cheese and berries add powdered sugar and mix well in food processor or with hand mixer. Spread 2 Tbsp. filling into each PLOYES. Roll PLOYES, tucking seam underneath. Sprinkle with powdered sugar. What a treat!
PLOYES Burritos
1 1/2 cups PLOYES mix to make 10 PLOYES (7" diam.)
1 cup Monterey Jack cheese, grated
2 cups refried beans
1 cup chopped onions
Cook PLOYES, and keep warm. Place 2 Tbsp. refried beans lengthwise in middle of
each PLOYES. Top with grated cheese and chopped onions. Roll PLOYES and place side by side in a lightly oiled 9 x 12 casserole. Microwave on high for 1 minute or until cheese melts- or bake in 350° oven for 20 minutes. To serve, cover with salsa and top
with sour cream.
Recipes for Richard's Sauce
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Veggie Roll-Ups
1 cup Ployes mix to make 6 Ployes (7" diam.)
1 tbsp. butter
1 medium onion, sliced thin (2/3 cup)
7–10 mushrooms, thick slices (2 cups)
1 cup each broccoli & cauliflower—bite-sized florets
Salt and Pepper to taste
Sauté onion and mushrooms in butter. Add garlic, cauliflower and broccoli, cook until florets are almost cooked through. Cook ployes and keep warm. Spoon about ½ cup filling in center of each ployes and roll up or fold over. Laddle cheese sauce over each serving.
Recipes for Richard's Sauce
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Understanding Maple Syrup Grades
from Fuller's Sugarhouse
There are three grades of "Grade A" syrup and all have the same density. Whichever grade you choose, you can be sure that all syrup meets our highest standards.
- Light Amber: is very light in color and has a smooth and delicate flavor. We feel it captures the very essence of the maple tree—A Fuller Family Favorite.
- Medium Amber: is slightly darker in color and has a bit more pronounced maple flavor, which is both rich and smooth.
- Dark Amber: is even darker in color, with a very pronounced maple flavor that some people desire.
Grade B: is the darkest in color with strong maple flavor, predominantly used for cooking but many just love all that flavor on their pancakes.
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About Conant Home & Garden Products
from Conant Custom Brass
Our heirloom-quality home and garden products are hand-assembled in Burlington, Vermont.
We use only the finest materials in our home and garden products, including solid brass
and copper housings, optical-quality glass and precision components. Our weather instruments are built to be as durable as your house and to truly enhance your view.
Most thermometers are available in Celsius as well as Fahrenheit. All of our products have a "living finish"—they develop a natural patina with age. We do not apply a protective coating to the surfaces of our outdoor products, because no clear coating lasts as long as the raw metal itself. Our products will never peel, flake or rust like inferior products. We proudly offer:
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Brass tube thermometers (indoor and outdoor, all mercury-free).
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Brass hygrometers and thermometers ("weather stations")
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Brass rain gauges
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Copper hygrometers, thermometers and clocks
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Brass plant-stem supports
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Brass dust corners
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Brass wreath hangers
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Copper bird feeders
Our classic home and garden products are guaranteed for life and sold in specialty stores throughout North America, Europe and Japan.
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What is colorply that is used for wooden bow ties?
from the International Wooden Bow Tie Club
Dear Bowtiers,
I have been creating wooden bow ties made from many different woods light or dark solid or glued into stripes and novelty or custom designs for many years. I have only finished the ties with natural oils.
Then I discovered a unique and colorful material called colorply. The process begins with top quality Obeche or Poplar logs. Grown in managed forests, these special woods are harvested, peeled, and clipped into leaves of veneer. The leaves are then stacked and dried, readying them for dyeing. A remarkable color combination is attained from precise dyeing, which requires time, a carefully controlled pressure level and an exact temperature. The dyed leaves are then artistically assembled into multicolor stacks with adhesive. Then they undergo a sophisticated lamination process in a high pressure press.
Recipes for Richard's Sauce
What are PLOYES?
Recipes for PLOYES
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Coffee FAQs
from Cohas Coffee Company
What is “specialty” coffee?
“Specialty” coffee is a designation which refers to the top 6% of all coffee beans harvested for quality and taste. Arabica coffee beans (the only ones we use) are grown in high altitudes under the most favorable of conditions and intensive care to produce a rich, aromatic bean. Robusta beans are the alternative, most often used for high volume, less expensive coffee.
Why does decaf cost more than regular?
Decaffeinated coffee requires an extra step in the processing and there is also a weight loss which occurs as a result.
Why is micro-roasting so important?
Roasting beans in a small batch roaster, under constant watch, results in coffee with no burn or singeing. It allows for more consistency in the roast as well as the highest retention of true flavor and aroma.
Does the freezer really work to keep coffee fresh?
If you will be using your coffee within a 2 to 3 week period, store it in an airtight container in the refrigerator. If you intend on storing it longer, the freezer does help to maintain the quality, but only if you store it in small quantities to prevent constant “freeze and thaw”.
How much coffee gives the best taste?
As a starting point, use 1 tablespoon per 6 oz. cup for a 10 to 12 cup pot. If making only
2 or 3 cups, it’s best to use a bit more per cup. Since individual tastes vary, adjust the brew from there. Don’t judge a coffee too soon if you have not had the opportunity to experiment with your own preference for strength.
Recipes for Richard's Sauce
What are PLOYES?
Recipes for PLOYES
Understanding Maple Syrup Grades
About Conant Home & Garden Products
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Coffee Terminology
from King David Coffee Roasters
Tasting Terms:
Aroma—the fragrance of the coffee originates with the flavor oils present in the
coffee bean.
Brightness—The subtle tartness or snap in the coffee.
Body—How full or heavy (syrupy) the coffee feels on the palate.
Finish—How the flavor develops in your mouth after swallowing the coffee.
Roasting Terms:
Light Roast—a light brown, milk chocolate colored bean. Extremely smooth with great flavor characteristics. Light bodied. Easy to enjoy at any time.
Medium roast—full brown color. Medium body. This level or roast offers more depth or fullness while maintaining great flavor.
Dark roast—Dark brown color, usually full bodied, bold and robust.
Recipes for Richard's Sauce
What are PLOYES?
Recipes for PLOYES
Understanding Maple Syrup Grades
About Conant Home & Garden Products
What is colorply that is used for wooden bow ties?
Coffee FAQs
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Main Benefit of Handmade Soap
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Main Benefit of Handmade Soap
from Merrimack Valley Essentials
The main benefit of handmade soap is natural glycerin. Glycerin is produced during the saponification of natural oils during the process of making soap. Homemade soap retains natural glycerin which produces an extremely mild soap that cleanses, softens and moisturizes. Glycerin, a humectant, pulls moisture from the air and helps keep skin moisturized throughout the day. Our soap has a luxurious lather that washes off clean and leaves skin feeling soft, fresh and moisturized. Glycerin is removed from most commercially produced bars of soap and chemicals are added to produce moisturizing effects. We make sure that no chemicals are added and the goodness of glycerin stays in.
Recipes for Richard's Sauce
What are PLOYES?
Recipes for PLOYES
Understanding Maple Syrup Grades
About Conant Home & Garden Products
What is colorply that is used for wooden bow ties?
Coffee FAQs
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