In 2004?, the Thanksgiving issue of Woman's World magazine had a recipe for maple glaze. I lost it. Help!

Question

This was for roasting a turkey. Thank you.

Answer 1

Maple Glaze
SUBMITTED BY: Carolyn

"This sauce can be used for a ham or meatloaf."
Original recipe yield: 0.75 cup

3/4 cup real maple syrup
1 tablespoon white wine vinegar
1/2 teaspoon mustard powder
5 whole cloves
1 (8 ounce) can crushed pineapple, drained (optional)

DIRECTIONS
1. Whisk together the maple syrup, vinegar and dry mustard.
2. Score the ham, brush on glaze and continue to brush as it bakes.
3. If desired, insert whole cloves into the ham before glazing and coat ham with pineapple after first glazing.

Answer 2

MAPLE GINGER ROASTED TURKEY
A turkey seems simple to prepare but needs extra attention, so make the glaze and stuffing ahead. Wash the bird well, refresh it with an orange and use cooled stuffing! The cooked-turkey temperatures given here are USDA-approved.
1 fresh turkey (about 18 pounds), with giblets and neck
1 orange, halved
Paprika, to taste
Salt and pepper, to taste
Cornbread Chorizo Stuffing
6 tablespoons soft butter
3 cups chicken broth
Maple Ginger Glaze

For the gravy:
4 tablespoons butter
4 tablespoons flour
1 teaspoon dried thyme
1 tablespoon chopped parsley

1. Simmer the turkey giblets and neck in water until tender, about 1 hour. Mince the giblets. Remove the meat from the neck. Combine both and reserve for the gravy. Preheat the oven to 325°F.

2. Rinse the turkey and pat dry. Squeeze the orange inside the body cavity. Sprinkle with paprika, salt, and pepper. Stuff the cavity loosely with Cornbread Chorizo Stuffing and tie the legs together. Rub the turkey with butter; sprinkle with paprika, salt and pepper all over.

3. Place the turkey, breast-side up, on a rack in a roasting pan. Add 2 cups of the broth and cover turkey with foil. Roast for 1 1/2 hours. Remove foil and roast turkey for 2 1/2 hours longer, basting every 30 minutes.

4. Raise the oven temperature to 350°F; cook for an additional 45 minutes. Brush the Maple Ginger Glaze on the turkey; cook about 30 minutes longer. A thermometer inserted into the thickest part of the thigh should read 180°F; in the thickest part of the breast, 160°F; and in the deepest part of the stuffing, 165°F. Juices should run clear when the thigh is pricked with a knife.

5. Remove turkey to a platter; let rest 20 minutes, covered loosely with foil, before carving. Remove the stuffing and cover with foil to keep warm.

6. Prepare the gravy: Heat the pan juices in the roasting pan, scraping up all of the brown bits on the bottom. Pour the juices through a gravy separator to remove the fat. Pour the defatted juices into a measuring cup, along with any remaining glaze. Stir well; reserve.

7. Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3 minutes, or until it browns slightly. Whisking constantly, slowly pour in 2 cups of the reserved pan juices and continue whisking until smooth. Bring the gravy to a boil, reduce heat to medium-low and add the thyme, salt, pepper, parsley, and reserved giblet mixture. Simmer for 10 minutes, stirring, until thickened. For a thinner gravy, add the remaining cup of chicken broth.

Per serving (based on turkey with glaze only): 227 calories, 3g carbohydrates, 30g protein, 10g fat, 86mg cholesterol. Gravy per serving (based on 1 cup): 49 calories, 3g carbohydrates, 3g protein, 3g fat, 28mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.
Makes 16 servings.

Answer 3

Try going to their website mabye they a history of the recipes.
Good Luck!!

Answer 4

Its called shelling out the 9 dollars for a new one and not losing it again...