CHILI ROASTED SALMON

4 salmon fillets (4 oz. each)
Salt
1 Tablespoon balsamic vinegar
1 Tablespoon honey
1 teaspoon chili powder

Place salmon on lightly greased baking sheet or broiler pan, and season with salt. In small bowl, combine vinegar, honey, and chili powder. Mix well. Spread mixture evenly over fish. Roast at 400° F for 10 to 15 minutes or until fish flakes when tested with fork. Serves 4.

ALL SEASON TOMATO SALSA

6 Roma tomatoes (1 lb., chopped)
3/4 cup chopped, peeled jicama
1/2 cup red onion, chopped
2 fresh jalapeno peppers, seeded, finely chopped
3 Tablespoons fresh chopped cilantro
1 (6 oz.) can tomato paste
1/4 cup honey
3 Tablespoons red wine vinegar
2 Tablespoons fresh lime juice
2 Tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano leaves, crushed

In large bowl, combine all ingredients and mix well. Refrigerate 3 hours or longer to blend flavors. Place salsa in jar with tight-fitting lid. Store in refrigerator for up to 2 weeks. Makes about 3 cups.

SWEETLY SPICED MANGO CHUTNEY

2 large mangoes (1-1/2 lbs.)
peeled, coarsely chopped
1 cup chopped red onion
1/3 cup cider vinegar
1/3 cup honey
1 Tablespoon finely chopped
crystallized ginger
1 clove garlic, finely chopped
1 teaspoon mustard seed
1/2 teaspoon ground cumin
1/2 teaspoon salt

In large saucepan, combine all ingredients; bring mixture to a boil, stirring occasionally. Reduce heat; partially cover and simmer 1 hour, stirring constantly, until thickened. Makes 3 cups.

HONEY MUSTARD SANDWICH SPREAD

1 cup whole fresh basil leaves,
loosely packed, or 1-1/2
Tablespoons dried basil
1/4 cup honey
1/4 cup non-fat mayonnaise
2 Tablespoons Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

In food processor or blender, combine basil, honey, mayonnaise, mustard, and garlic. Process until smooth. Season with salt and pepper, then chill. Spread can be refrigerated for up to 2 weeks. Makes 3/4 cup or spread for 4 sandwiches.

BANANA POPS

1-1/3 cups topping (such as ground toasted
almonds, toasted coconut, candy sprinkles,
or graham cracker crumbs)
4 just-ripe bananas, peeled
8 Tablespoons honey
8 wooden craft sticks

Spread toppings of your choice on a plate or plates. Use bananas that are just ripe to produce the best results. Cut bananas in half crosswise (parents should help with cutting the bananas). Insert a craft stick into each cut end. To assemble, hold banana on stick over plate or waxed paper to catch drips. Spoon about 1 Tablespoon honey over banana, rotating and smoothing honey with back of spoon to coat all sides. Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere. Place pops on waxed paper-lined cookie sheet. Repeat with remaining bananas, honey, and toppings. Serve at once. Serves 8.

HONEY LIME DRESSING

1 cup sugar
1/2 cup honey
2 teaspoons dry mustard
1/3 cup lime juice
1/3 cup pineapple juice
2 cups salad oil

In a blender or food processor, mix sugar, honey, mustard, lime, and pineapple juice. Blend briefly, slowly adding oil. Continue to mix until all oil is added and well-incorporated. Pour into a quart container with tight-fitting lid. Store in refrigerator. This dressing keeps well for several weeks. This dressing makes a delicious salad when used on radicchio greens. Add grated lime zest sprinkled on top of your salad for a refreshing taste. Makes 4 cups.

Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.