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Older Archived Recipes

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Mango Chutney Dip

     1 jar Hawberry Farms mango chutney 2 1/2 c. mayonnaise 1/4 c. whipping cream

    In a bowl or a food processor mix all the above ingredients together until well blended. Use immediately or refrigerate covered. Makes 3 cups.


Mango Chutney Dressing

    1 whole egg 2 egg yolks 1 tbsp. Dijon mustard 1/4 c. red wine vinegar 1 tbsp. soy sauce 1/2 c. Hawberry Farms mango chutney Salt & pepper 1/4 c. olive oil 1 3/4 c. oil

     Combine first 7 ingredients in a blender or food processor. Blend 60 seconds. Dribble olive oil in slowly with motor running. Continue adding oil slowly until proper consistency is desired. Refrigerate


Pork Chops with Mango Chutney

      4 pork chops 1 jar Hawberry Farms Mango Chutney 1/2 c. white wine 1/2 c. chicken stock 1/2 c. oil Salt and pepper

      Cook chops in hot oil. Deglaze pan with chicken stock and white wine. Pour sauce over chops and spread with chutney.


Easy Mango Chutney Spread

      1 pkg. cream cheese (8 oz.) ½  jar Hawberry Farms mango chutney

      Pour chutney over cheese. Serve with Wheat Thins


Mango Chutney Chicken

 6 tbsp. sweet butter 2 tbsp. curry powder 1/4 c. dry white wine 2 frying chickens, cut in quarters 1 1/2 c. Hawberry Farms mango chutney 2 tbsp. shredded coconut 1 tbsp. snipped chives

      Preheat oven to 350 degrees. Melt butter, add curry and cook for 2 to 3 minutes. Add wine and stir; remove from heat. Place chicken in pan and baste with butter mixture. Bake for 30 minutes. Spread chutney over chicken pieces and bake 30 minutes longer, basting frequently. Remove chicken to serving platter. Keep warm. Reduce juice by boiling 3 to 4 minutes. Pour over chicken and sprinkle with coconut and chives.


Cooking with Hawberry Farms Red Pepper Jelly and Jalapeno Pepper Jelly

Spread cream cheese on cracker, then a little Hawberry Farms Jalapeno Pepper Jelly or Red Pepper Jelly or put 1/2 a jar of jelly in a small baking dish, place a wedge of brie cheese on top of jelly - heat just until brie melts. Serve hot with crackers/bread sticks

Quick Cream Cheese Dip

1 block of cream cheese Hawberry Farms Red Pepper Jelly or Hawberry Farms Jalapeno Pepper Jelly

Cover square of cream cheese with Jelly and serve with crackers or fresh bread.


Baked Brie in Phyllo 4-5 sheets phyllo dough, defrosted 4 tbsp. butter, melted 3/4 c. Hawberry Farms Red Pepper Jelly or Hawberry Farms Jalapeno Pepper Jelly French bread

Butter each sheet of phyllo dough and place in a pie plate or quiche dish, with the ends hanging over the edge. Spread half the jelly in the center of the dough, top with brie and the rest of the jelly. Bring the edges of the phyllo dough up over the top and seal well, using most of the remaining butter. Turn the "package" over and brush the top well with the rest of the butter. Bake in a preheated 375 degree oven for 20 minutes. Remove and let sit for at least 20 minutes before serving with slices of French bread. This can be served as an hors d'oeuvre at a large party or as part of a brunch menu. Serves 10 or more.


Turkey Breast with Jalapeno Pepper Glaze

1 (4-4 1/2 lb.) fresh bone-in turkey breast half 1/2 c. water 2 tsp. cornstarch 2 tsp. chicken flavor instant bouillon 1/4 c. Hawberry Farms Jalapeno PepperJelly or Red Pepper Jelly 1 tbsp. finely chopped fresh cilantro 2 cloves garlic, finely chopped 1/2 tsp. ground cumin 1/4 tsp. red pepper flakes Grill turkey in oven or on the barbecue. In a small saucepan combine water, cornstarch and bouillon; stir in remaining ingredients over medium heat, cook and stir until slightly thickened. Brush turkey with 2 tablespoons sauce during last 5 to 10 minutes of cooking. Serve turkey with remaining sauce. Makes 6 servings. Can also be used with Chicken or Pork.


Mulling Spice Pork Loins

Recipe donated by Kelvin of Ann Arbor, Michigan

I discovered a wonderful way to cook boneless Pork Loins, rub this spice on the meat, place meat in pan, add cut apples and pour in apple cider to the pan.  I then sprinkle the mulling spice over the pork and the apples, cover and bake.  It gives the pork great flavour and makes wonderful apple gravy. 


Easy & yummy

2 salmon filets or 1/2 salmon filleted 1/4 cup olive oil 1/2 cup lemon juice 1 tsp lemon/dill dip mix 1 garlic clove crushed Combine ingredients and marinate salmon for 1 hour. Preheat BBQ only slightly and cook salmon over medium heat for about 10 minutes on each side.

Recipe from our friend Bonnie in Ottawa!


Salmon with Creamy Dill Sauce Ingredients

1 Tbsp butter 1/4 cup shallots 1 clove garlic chopped finely 1 large ripe tomato diced 1 tsp cornstarch 1/2 cup sour cream 1 tbsp Hawberry Farms Lemon Dill mix 4 salmon fillets Salt and freshly ground pepper 1/3 cup wine


Salmon with Creamy Dill Sauce Directions

In a 4 cup casserole dish combine butter, shallots and garlic. Microwave, covered on high for 2 minutes. Add tomato. Microwave, covered on high for 2-3 min or until tomato is sauce like. In a small bowl, blend cornstarch with 1 tsp cold water, Stir into casserole dish along with cream and Lemon Dill mixed. Arrange salmon in a 10-cup shallow dish. Pour wine over top. Cover with plastic wrap leaving 1 corner open to vent and microwave on medium 4-7 min.Drain liquid into tomato dish. Salt and pepper to taste. Microwave sauce uncovered, high, 2-3 min. Spoon sauce over salmon. Serves 4.


Cooking with Hawberry Farms Flavoured Oils

Toss with warm pasta. Sprinkle with fresh grated parmesan cheese. Use to saute vegetables for stir-fry dishes. Vinaigrette dressing-3 parts Flavoured Oil, 1 part Vinegar Use to top off your favorite homemade pizzas. Pour into saucer with balsamic vinegar. Dip bread in mixture. Pour into saucer with parmesan cheese. Dip bread in mixture.


Tomato Bruschetta

1/3 cup Hawberry Farms Garlic Basil or Oregano Oil 4 diced roma tomatoes salt & pepper to taste

Mix all ingredients. Serve on toasted peasant bread, garnish with goat cheese


Ricotta Pesto

1/4 cup Hawberry Farms Garlic Basil Oil 8 oz. ricotta cheese 1 cup sweet basil leaves 1/2 cup parmesan cheese 1/3 cup chopped scallions 1/3 cup pine nuts 3 gloves of garlic Combine all ingredients in blender & liquify. Enjoy on toasted bread or add to warm pasta.


Garlic Potatoes 1/2 cup Hawberry Farms Flavoured Oil 2 lbs. potatoes, cubed 2 Tbsp. milk 2 Tbsp. parmesan cheese Boil potatoes for 12-15 minutes. Drain well & mash, gradually adding oil & milk until soft. Stir in parmesan cheese.


Shrimp and Potato Salad

      1 lb red potatoes, cooked and sliced ¼ c mayonnaise ½ c yogurt 3 Tablespoons Hawberry Farms Garlic Sauce 1lb shrimp, cleaned and cooked ¼ teaspoon celery seed 2 tablespoons dill ½ c yellow pepper sliced 1 teaspoon vinegar ½ teaspoon pepper| salt to taste

      Cook potatoes till just tender, rinse under cold water.  Set aside.  Mix mayo, yogurt, garlic sauce, dill, peppers, vinegar, salt and pepper.  Gently stir in shrimp and potatoes.  Cover and chill for 2 hours.  Garnish with mint.


Garlic Burgers 

1lb ground beef 1 teaspoon salt ½ teaspoon pepper 3 tablespoons Hawberry Farms Garlic Sauce ¼ c water

      Mix all together until well blended.  Form into patties.  Grill or bake as usual.  Spread garlic sauce over the buns for an extra garlic kick.


Zesty Broccoli (or cauliflower)      

Steam veggies till just tender.  In large pan, melt ¼ c butter or margarine, add 2 tablespoons Hawberry Farms garlic sauce and mix.  Add veggies and gently sauté.  Works great with green beans too.      

Quick and Easy Garlic Bread     

Spread Hawberry Farms garlic sauce over your favourite crusty bread.  Bake till golden!


Garlic Marinade     

Spread Hawberry Farms garlic sauce over meat, fish or poultry. Cover & refrigerate overnite. Cook or grill as you like, basting with garlic sauce


Salad Dressing

Blend ¼ c of olive oil, ¼ c water 1 jar of Hawberry Farms garlic sauce   Great for Caesar Salad or toss with fresh pasta.


Mediterranean Garlic Pasta Toss      

Cook you favourite pasta, drain, then gently toss with: 1 jar Hawberry Farms black olive garlic sauce ¼ cup capers ½ cup fresh, finely cut sundried tomatoes


Garlic Mashed Potatoes      

Make your mashed potatoes as usual, then add Hawberry Farms garlic sauce to taste.

Garlic Bread Supa

* 5 TBSP Hawberry Farms Garlic Spread * 1/4 cup parsley, chopped finely * 1 sourdough baguette, sliced on the bias (on an angle)

1. In a small saucepan over medium heat, melt butter. 2. Add parsley and simmer for 10 minutes. 3. Use a panini maker or a toaster to toast bread. Brush garlic butter generously on toasted bread.


Honey-Glazed Baked Ham

Whole or half ham, ready to eat 1/8 c. prepared mustard 3 tbsp. Hawberry Farms Blueberry Honey Whole cloves 3/4 c. brown sugar

Preheat oven to 325 degrees. Place 1 tablespoon flour in turkey size (19" x 23 1/2") oven bag for whole ham or in large size (14"x20") oven bag for half ham. Place bag in 12"x8" baking dish. Insert ham in bag, fat side up. Close bat with twist tie. Pierce bag 6 to 8 times on top. Bake 12 minutes per pound. Remove from oven 30 minutes before it is baked. Carefully slit bag down center and to sides to expose ham. Remove skin, if any, and score fat, diamond shaped, 1/4" deep. Brush entire top of ham with mustard. Insert clove in each diamond. Cover generously with brown sugar. Drizzle with honey. Return to moderate oven, 375 degrees, for final half hour.


Honey Garlic Sauce

3/4 cup brown sugar, packed 2 tbls. corn starch 3/4 cup water 3 tbls. soya sauce 1 tbls. Hawberry Farms Honey 2 cloves of garlic, crushed or 2 tbls. garlic powder but best use 3 tbsp Hawberry Farms Garlic Sauce

Combine sugar with corn starch, and garlic powder if using it.

  • Add water, soya sauce, honey and fresh garlic, if using fresh.
  • Bring to a boil stirring constantly.
  • Pour sauce over your cooked meat and serve immediately or keep warm in low heat oven.
  • Excellent with rice.

Horseradish is an excellent seasoning to add to:

  • Cheese dips and spreads
  • Cheese fondue or rarebit
  • Coleslaw dressing
  • Egg dishes; scrambled eggs, omelets, deviled eggs, egg salad
  • Dish casseroles, salads, patties, croquettes
  • Gelatin salads--particularly good in molded beet salad, Perfection Salad, and aspics
  • Fruit or vegetables accompanying the main course
  • Mustard sauce
  • Tartar sauce

Horseradish Mayonnaise or Salad Dressing

Add  Hawberry Farms horseradish to mayonnaise or salad dressing. The amount to add depends upon personal preference. Use as a spread with meat or fish sandwiches.


Horseradish Butter


Blend together 1/4 cup Hawberry Farms horseradish and 1/2 cup butter or margarine. Use as a spread for canapes. Decorate canapes with sliced stuffed olives, sieved egg yolks, minced chives, or fresh green onion rings.

Horseradish French Dressing

2/3 cup oil, 3 to 4 tablespoons lemon juice or vinegar, 1 teaspoon salt, 1/ 2 teaspoon paprika, 1/4 cup Hawberry Farms horseradish. Place all ingredients in a jar with a tight lid. Shake vigorously before using.


Zippy Sour Cream Dip

2 cups sour cream, 1/4 cup Hawberry Farms horseradish, 2 teaspoons Worcestershire sauce, 1 teaspoon celery seed, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/4 cup finely chopped stuffed olives. Blend together all ingredients. Chill. Serve with salty crackers--it's especially good with rye crackers.

Horseradish Applesauce

Stir together 1 cup of applesauce and 3 to 4 tablespoons of Hawberry Farms horseradish. Serve with pork, ham or veal.


Easy Shrimp Cocktail Sauce

1/2 cup sweet or sour cream (whipped), 1/4 cup Hawberry Farms horseradish, soft bread crumbs. Fold horseradish into whipped cream. Add enough soft bread crumbs to give the mixture body. Serve immediately. Good with cold meats.

Tomato Juice Cocktail

Add 1 1/2 tablespoons of Hawberry Farms horseradish and 3/4 teaspoon of Worcestershire sauce to one 46-ounce can of chilled tomato juice. Shake and serve. For a 32-ounce can of juice, add 1 tablespoon of Hawberry Farms horseradish and 1/2 teaspoon of Worcestershire sauce. For a 6-ounce glass of juice, add 1/4 teaspoon of Hawberry Farms horseradish and a dash of Worcestershire sauce.


Horseradish and Beet Relish

2 cups diced or julienne-style cooked beets, 1/2 cup sugar, 1/3 cup Hawberry Farms horseradish, 2 tablespoons onion juice, 1/2 cup vinegar. Pour ingredients into a saucepan, lightly toss together, and bring to a boil. Serve hot or cold with meat or fish. If serving this cold, allow ti to chill overnight.

Horseradish Jelly:

2 cups sugar, 1 cup white vinegar, 3/4 cup Hawberry Farms horseradish, 1/2 bottle liquid pectin. Boil sugar and vinegar together for three minutes. Stir in horseradish and bring back to a boil. Add pectin and stir constantly over high heat until mixture comes to a rolling boil. Remove from heat and skim. Pour jelly into hot, sterilized jars. Seal with new two-piece canning lids and process 5 minutes in enough boiling water to cover the jars by 1 inch. Makes three 6-ounce jars. Serve with game, cold meats or fish.



Season tomato sauce with horseradish before spreading it on the pizza and baking. Adding before baking gives a different flavor and is less pungent than adding after baking.

Horseradish Roll-Ups

Blend cream cheese until soft. Add enough Hawberry Farms horseradish to give cheese a nippy taste. Spread cheese mixture on chipped beef pieces or on very thinly sliced ham. Roll up and place on plate with rolled end down. Chill. Cut into desired size of pieces before serving.


Cole Slaw with Horseradish Dressing


  • 3 cups finely shredded cabbage
  • 1 large apple, sliced
  • 3/4 cups dairy sour cream
  • 2-3 tablespoons Hawberry Farms horseradish
  • salt and pepper to taste

Mix cabbage and apple together in a large bowl. Mix sour cream, horseradish, salt and pepper until well blended. Pour over cabbage and apple mix. Chill before serving.


Bloody Horsetails

  • 1-1/2 tablespoons of Hawberry Farms horseradish
  • 3/4 teaspoon of Worcestershire sauce
  • one 46 oz. can of tomato juice or bloody mary mix, or clamato juice
  • Salt & pepper to taste
  • Celery salt to taste
  • Tabasco to taste
  • 7 ounces Vodka or Gin, or you can have a virgin one
  • Coarse salt for rimming the glass
  • Celery stick for garnish

Mix all ingredients except the coarse salt and celery stick. Shake or stir well. Salt the rim of the glass. Fill glass with ice and add celery stick to garnish.


Horseradish & Cream Cheese Dip

  • 2 packages (3 oz. each) cream cheese, softened
  • 2 tablespoons Hawberry Farms horseradish
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • pepper to taste (I sometimes like hot pepper in my dip)
  • 6 slices of crisp cooked bacon, chopped or crumbled

Mix cream cheese, horseradish, mayonnaise, salt and pepper. Add the bacon (drain it on paper towels after frying); mix well. Refrigerate about 1 hour before serving. Serve with crackers or vegetables.


Zippy Horseradish Dip

  • 1 loaf round rye bread
  • 1/2 cup Hawberry Farms horseradish
  • 16 ounces sour cream
  • 2 cans (4-1/2 oz each) of deviled ham
  • 1-1/2 cup mayonnaise
  • 1/4 cup chopped onions
  • 1/2 teaspoon dillweed
  • 1 teaspoon beau monde
  • 1 tablespoon chopped parsley

Cut the top off of the rye round bread. Remove the bread from the inside to make a hollow, carefully cutting the bread into finger-sized pieces. Mix the horseradish, sour cream, deviled ham, mayonnaise, onions, dillweed, beau monde and parsley.

Spoon all of the above into the hollowed out rye loaf. Place on tray and arrange the bite size pieces of the bread from the inside of the loaf around the outside. Serve with lots of fresh vegetables or crackers


Cranberry and Horseradish Relish

Put one pound of washed raw cranberries through the food processor. Add 1/2 cup of sugar, 1/3 cup of Hawberry Farms horseradish, and one teaspoon of lemon juice. Put in a jar and cover or put it into a dish and cover it. Leave in refrigerator for a couple of days to mellow the flavor. Great with turkey or chicken.

Carrot and Horseradish Salad

Blend 1/3 cup vegetable oil and 2 tablespoons fresh lemon juice. Add 1 pound of carrots that have been peeled and grated. Then add 2 tablespoons of Hawberry Farms horseradish that has been drained well, and 2 teaspoons sugar. Mix all together and then add salt and pepper to taste.


Horseradish and Beet Relish

  • 2 cups diced cooked beets
  • 1/2 cup sugar
  • 1/3 cup Hawberry Farms horseradish
  • 2 tablespoons onion juice
  • 1/2 cup vinegar

Mix all ingredients in a saucepan and bring to a boil. Serve hot or cold. If you are going to serve cold, allow it to chill overnight.

Asparagus with Horseradish Sauce

  • 1 lb. fresh asparagus
  • 1/4 lb. melted butter or margarine
  • 3 tablespoons Hawberry Farms horseradish, drained
  • Salt and pepper

Steam the asparagus until tender. Drain and set it aside. Cream the butter or margarine in a bowl until it is light and fluffy. Stir in the horseradish and pepper. Blend until it is smooth. Spoon over asparagus.


Broccoli with Horseradish Sauce


  • 1/2 cup mayonnaise
  • 2 tablespoons margarine (melted)
  • 1 tablespoon grated onion
  • 1/4 teaspoon salt and dry mustard
  • 1/4 teaspoon dry mustard
  • 1 tablespoon Hawberry Farms horseradish

Mix all ingredients and chill for 3-4 hours. Serve over steamed broccoli.


Zesty Carrots

  • 8 medium carrots
  • 1/2 cup mayonnaise
  • 2 tablespoons grated onion
  • 2 tablespoons Hawberry Farms horseradish
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • bread crumbs

Preheat the oven to 350 degrees F.

Dice the carrots and steam until tender. Combine all ingredients in a 1-1/2 qt. buttered casserole. Sprinkle on the bread crumbs. Bake about 15 minutes until top is toasted


Horseradish Mashed Potatoes and Gravy

Boil 2 pounds potatoes (peeled and quartered) in salted water till tender. Drain and mash. Add in 2 tablespoons of margarine, 1/3 cup sour cream, 1/3 cup buttermilk or milk, 2 tablespoons of Hawberry Farms horseradish. Add salt and pepper to taste.

For Gravy:

Make your traditional gravy and just add some Hawberry Farms horseradish to taste.


Horseradish Biscuits

  • 2 cups Bisquick baking mix
  • 2/3 cup milk
  • 1/3 cup Hawberry Farms horseradish, well drained
  • 1 tablespoon Italian seasonings
  • 1 teaspoon onion powder
  • 1/3 cup grated Parmesan cheese

Heat the oven to 450 degrees F. Mix all of the above ingredients together and drop by spoonfuls onto a greased cookie sheet. Bake about 10-12 minutes until brown.



5 lbs. chicken wings Hawberry Farms Hot Red Pepper Sauce dry Ranch dressing mix (2 packets)

Separate the drumettes and wings; discard the tips. Clean and marinate wings in hot sauce at least 1 hour or overnight.

Preheat oven to 350°F.

Empty wings and sauce into baking pan and sprinkle the top lightly with dry Ranch dressing seasoning (this makes a crust on the top of the wings that is delicious).

Bake at 350°F for about an hour or until wings are done thoroughly. Mix the other pack of Ranch dressing seasoning as directed for dipping.



1 pound chicken wings 1 8 oz can tomato sauce 1/2 teaspoon garlic powder 1 teaspoon onion powder 5 tablespoons Hawberry Farms Green Chii-Sauce 2 tablespoon red pepper flakes 2 tablespoon jalapeno peppers, chopped

Preheat oven to 350°

Combine tomato sauce, seasonings, peppers in bowl.

Dip wings in sauce and place on a greased baking sheet. Bake for 20 minutes, basting occasionally with sauce.


Thumbprint Cookies

* 1/2 cup light brown sugar, firmly packed * 1/2 cup margarine, room temperature * 1/2 cup shortening * 2 large eggs, separated * 1 teaspoon vanilla * 2 cups all-purpose flour * 1/4 teaspoon baking soda * 1/2 teaspoon salt * 1 1/4 cups finely chopped pecans * Hawberry Farms Jam, Blueberry, Strawberry or Raspberry being the best!

Preparation: Cream together brown sugar, margarine, and shortening; beat in egg yolks and vanilla. Stir in flour, baking soda, and salt. Shape dough into 1-inch balls. Beat egg white slightly; dip balls into egg white; roll in finely chopped pecans. Place cookies about 1 inch apart on ungreased baking sheet; press thumb deeply in center of each. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet; cool thoroughly. Fill thumbprints with jam. Makes 5 to 6 dozen thumbprint cookies.


Cheesecake - No Sugar Added Yield: 12 Servings

Nonstick Cooking Spray 1/4 c Graham-Cracker Crumbs 1 pk 8oz Light Cream Cheese 1 pk 15oz Reduced-Fat Cottage Cheese 3/4 c Unsweetened applesauce 2 Eggs 1 1/2 t Vanilla Extract 1/2 t Grated Lemon Peel 1/4 t Salt Hawberry Farms Sugarless Spread Cover outside of 8x3" springform pan with foil (to prevent mixture from leaking during baking). Spray pan with nonstick cooking spray, then evenly sprinkle graham-cracker crumbs in bottom; set aside. Preheat oven to 350F. In food processor with knife blade attached, blend light cream cheese and next 7 ingredients until smooth. Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes. With oven door closed, turn off oven; let cheesecake remain in oven 30 minutes. remove; cool in pan on wire rack 30 minutes. Cover and refrigerate cheesecake at least 4 hours or until well chilled.


No-Bake Cheesecake - No Sugar Added

Nonstick Cooking Spray 1/2 c Graham-Cracker Crumbs 1/4 c melted butter or margaring 1 package unflavoured or flavoured sugar-free gelatin 1/2 cup Water 2 teaspoons lemon juice 16 ounces sour cream 3 ounces cream cheese -- softened (3 to 6) 8 ounces whipped cream sweetened with splenda to taste Hawberry Farms Sugarless Spread Cover outside of 8x3" springform pan with foil. Spray pan with nonstick cooking spray, Combine graham crackers and mellted butter then evenly press into bottom of pan; set aside. Sprinkle gelatin over the water in micro-safe container and microwave for 1 minute. Stir. Add lemon juice and stir. In separate bowl, mix cream cheese and sour cream until well blended. With wisk, gradually mix in gelatin mixture until smooth. Gently fold in the whipped cream. Spread into greased pie plate or pan. Refrigerate for 1-4 hours. Top with Hawberryfarms Sugrarless Spread. Easy, fast, might be easier to serve in "scoops" instead of slices!