PLUM and HORSERADISH BASTE

Ingredients
2 ½ cups plum jam
½ cup grated fresh or prepared horseradish
½ cup mustard sauce
Salt to taste

Directions
In a small bowl blend all ingredients together well. Brush over chicken, shrimp, ham or pork before and during cooking. Makes about 3 cups sauce.

Source: Clearbrook Farms

PLUM-GLAZED CHICKEN KABOBS

Ingredients

1 cup plum jam

3 tablespoons reduced-sodium soy sauce

1 tablespoon sherry or chicken broth

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1 pound skinless, boneless chicken breast halves - cubed

1 (20 ounce) can pineapple chunks, drained

1 large green pepper, cut into 1-inch pieces

1 teaspoon cornstarch

3 cups cooked rice

Directions

In a saucepan, combine the first five ingredients; heat on low until jam is melted. In a large resealable plastic bag, combine the chicken, pineapple and green pepper; add plum mixture. Seal bag and turn to coat; refrigerate for at least 2 hours.

Place cornstarch in a small saucepan; drain marinade into saucepan. Stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.

On 12 metal or soaked wooden skewers, alternately thread chicken, pineapple and green pepper. Place skewers on a broiler pan 3-4 in. from the heat. Broil for 3 minutes, turning once. Baste with plum glaze. Broil 4-6 minutes longer or until chicken juices run clear, turning and basting frequently. serve over rice with any remaining glaze.

Recipe provided by:  www.Allrecipes.com; Recipe submitted by:  Nancy Morrison

PLUM-GLAZED COUNTRY RIBS

Ingredients

4 pounds bone-in country style pork ribs

1 (12 ounce) bottle chili sauce

1 (12 ounce) jar plum preserves

1/4 cup soy sauce

1/4 teaspoon hot pepper sauce

Directions

Place ribs in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45 minutes; drain. In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring occasionally. Remove from the heat. Set aside 3/4 cup sauce for serving.

Brush ribs with some of the remaining sauce. Bake, uncovered, for 30-45 minutes or until ribs are tender, turning and basting frequently with remaining sauce. Serve with reserved sauce.

Recipe provided by:  www.Allrecipes.com; Recipe submitted by: Ila Mae Alderman

PORK and PLUM STEW

Ingredients
8 onions, medium, peeled, whole
12 lbs pork shoulder, boneless, cut into 1  ½ inch cubes
1 cup (8 ounces) orange juice
1 cup soy sauce
1 cup dry sherry
¼ cup fresh ginger root, minced
1 quart Michigan purple plums, canned, pitted, and drained

Directions
Place whole onions in center of roasting pan.  Add pork cubes around onions in single layer.  Bake in 325 F oven for one hour, stirring pork occasionally.  Remove from oven. Cool onions slightly.  Quarter onions lengthwise.  Set aside.  Remove any grease.  Combine remaining ingredients except plums and onions and add to pork.  Simmer on top of stove for one hour or until pork is tender and juices are cooked down.  Add plums and onions.  Continue to cook until heated thoroughly.  Serve over cooked rice.