Maple Monday! Glazed Meatball Appetizers with maple syrup in the recipe Ingredients for Meatballs: (makes 6 dozen) 3 slices white bread 2⁄3 cup milk 2 eggs, lightly beaten 1 tablespoon prepared horseradish 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper, freshly ground 1 1⁄2 lbs ground beef Ingredients for the Glaze: 1⁄2 cup ketchup 1⁄4 cup water 1⁄4 cup soy sauce 1⁄4 cup maple syrup 1 teaspoon ground allspice 1⁄2 teaspoon dry mustard DIRECTIONS Soak the bread in the milk. Combine the bread, eggs, horseradish, salt, and pepper in a mixing bowl; beat well at medium speed of an electric mixer. Add the ground beef; mix well. Shape mixture into 1 inch balls. Place on a rack in a shallow roasting pan. Bake at 450 degrees for 10 to 15 minutes. Place meatballs on a paper towel covered plate to absorb any excess grease. Combine the ketchup and remaining ingredients in a saucepan; cook over medium heat until bubbly, stirring occasionally. Add the meatballs to the sauce, and cook until thoroughly heated. Serve warm. Note: "My family enjoys these when we have "appetizer night". These aren't Italian meatballs for spaghetti or meatball subs, they have a sweet glaze." Recipe by: breezermom @ food.com (fb)

Throw Back Thursday from 30 years ago! A newspaper article of Natalie Webb and Rachel Gagne. It reads: Natalie Webb and Rachel Gagne spread maple cream on plain doughnuts at the American Legion Hall in St. Albans during the 28th Maple Festival. Gagne estimated that they would go through about 165 dozen doughnuts for the festival weekend. Times have changed: The American Legion building used to be on Kingman Street, St. Albans. The building is no longer there and was torn down many years ago. We now have the Maple Exhibit Hall at the St. Mary's Parish Hall, St. Albans. The doughnuts today are full doughnuts with no hole in the middle. Instead of going though 165 dozen doughnuts for the weekend we now go through over 400 dozen! (fb)