RECIPES USING PRESERVES & MARMALADES:  

Mountainbrook 14kt. Gold Cheese Spread (from Mountainbrook of Vermont):

• Blend 8 oz. of cream cheese (at room temperature) with 3 Tablespoons of 14kt. Gold Marmalade in a bowl until smooth.
• Serve as spread on crackers, bagels, muffins, or as a dip for fresh fruit & vegetables.

Jelly Bellies (from Mountainbrook of Vermont):

• Preheat oven to 325º.
• Mix together 1/2 cup confectioners' sugar and 1 cup softened butter.
• Add 2 tsp. pure vanilla, blend in 2 cups flour & 1/4 teaspoon salt.
• Mix thoroughly but do not over beat.
• Roll into small ball about 3/4" to 1" in diameter. Place ball about 1" apart on baking sheet. Make a depression by pressing down gently with your thumb or spoon.
• Fill depression with a teaspoon of your favorite Mountainbrook Marmalade.
• Bake 12-15 minutes or until golden brown.
• Cool on your counter not on a cookie rack. May be dusted with confectioners' sugar.

Apricot Chicken Breasts (from Martha Aldrich):

• Put 6 skinless Chicken breasts (we also use half chickens with skin) in greased cooking dish.
• Mix 1 jar of Hero Apricot Preserves, 1-8 oz. bottle of Russian or Thousand Island dressing, and 1 package of dry onion soup mix together.
• Spoon the mixture over the chicken.
• Bake uncovered at 350º for 1 hour.

RECIPES USING HARMAN'S SEAFOOD SPECIALTIES:  

Crabbies (from Alyssa Aldrich):

• Mix together 5 oz. Old English Cheese Spread, 1 stick margarine, and 6 oz. of Miller White Crab Meat, 1and 1/2 teaspoon mayonnaise, 1/4 teaspoon garlic powder, and 1/2 teaspoon seasoned salt.
• Spread the mixture on 12 English muffin halves.
• Place on a baking sheet and freeze slightly before cutting each muffin half into 8 wedges.
• Place back in freezer until frozen, then seal in a plastic bag or container in freezer.
• Just before serving, place frozen Crabbies under broiler for 5 minutes.

Classic Crab Salad (from Miller's Select):

1 can Miller's Select Claw Crab Meat
1 can Miller's Select White Crab Meat
1/4 cup light mayonnaise
2 teaspoons fresh lemon juice
2 tablespoons chopped green onion tops
dash Tabasco sauce (optional)

• Blend lemon juice, onion tops, and Tabasco sauce into mayonnaise.
• Gently fold in the crab meat.
• Serve with Vt. Common Crackers or toast rounds as an appetizer, on on lettuce leaves or avocado halves for a luncheon entrée.

Quick Crab Rarebit (from John Harman's recipe collection, serves 4-8): 1/4 cup butter or margarine
1/4 cup flour
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
2 cups milk
8 slices crisp hot toast
3 cups grated Harman's Really-Aged Cheddar Cheese
2 cans Miller's Select Lump Crabmeat

• Melt butter in saucepan. Stir in flour, mustard, & Worcestershire sauce.
• Gradually and slowly stir in milk, stirring smooth after each addition.
• Cook, stirring, until sauce is thickened and smooth. Add Cheddar and stir until melted in.
• Stir in crabmeat and heat until piping hot.
• Serve with triangles of hot, crisp toast.