Honey Baked Fish



3 Tbsp. honey



3 Tbsp. Dijon mustard



1 tsp. lemon juice



1/2 tsp. pepper



4 (6 oz.) salmon steaks, tilapia or halibut



Preheat oven to 350. In a small bowl, mix honey, mustard, and lemon juice. Spread the mixture over the salmon steaks. Season with pepper.



Arrange in a medium baking dish. Bake 20 minutes or until fish easily flakes with a fork. Makes 4 servings.



Honey Shrimp



1 1/2 lbs. shrimp, peeled and deveined



2 garlic cloves, minced



2 Tbsp. honey



1/4 cup lemon juice



3 Tbsp. Dijon mustard



Combine all ingredients except shrimp, and stir with a whisk. Thread shrimp onto skewers. Brush one side of shrimp with glaze. Grill for one to two minutes. Turn shrimp, brush with glaze, and cook two minutes or until shrimp are opaque. Serves 4.



Pea Pods and Carrots



2 cups sliced carrots



1/2 lb. snow peas, trimmed



3 Tbsp. butter



1/2 tsp. cornstarch



2 Tbsp. honey



Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.



Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through. Makes 6 servings.



Honey Nutters



16 graham crackers



1 cup crunchy peanut butter



2/3 cup honey



1/2 cup nonfat dry milk powder



1 cup coconut



Crush the graham crackers between two pieces of wax paper with a rolling pin or in a food processor.



Combine graham cracker crumbs, peanut butter, honey and powdered milk in a large mixing bowl. Mix well.



Make small balls with mixture and place on wax paper. Roll balls in shredded coconut. Makes 24.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.