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We offer the Strongest Guarantee in the Business.
You, and those who receive gifts from you, must be absolutely delighted with everything from our farm or we'll make it right with a replacement or full refund, whichever you think is best.

5797 Route 7
Ferrisburgh, VT 05456

100 Dorset Street
South Burlington, VT 05403

1-800-99-DAKIN

Recipes

Appetizer	Ham
Bacon	Main Dish
Bread	Maple Syrup
Breakfast, Eggs and Brunch	Pork
Cake	Salad
Cheese	Sausage, Pepperoni, Keilbasa
Coffee	Soup
Confection	Turkey
Dessert

Salad

Dakin 'Cobb' Salad

Print 3 X 5 or 4 X 6

1/2 lb ham, cut into 1/4 inch strips	2 tomatoes, diced
1/2 lb smoked poultry, boneless chicken or turkey cut into 1/4 inch strips	4 eggs, hardboiled, sliced
3/4 cup mushrooms, sliced	1/2 lb cheddar, crumbled
1/4 lb bacon, cooked & diced	1 large head green leaf lettuce
2 avocados, sliced

Dressing: Your favorite Vermont dressing. Our suggestions: Vermont Sweet & Sour; Annie's Gingerly Vinaigrette; Uncle Chang's Sesame Seed

Dakin's Smoked Turkey Vinaigrette Salad

Print 3 X 5 or 4 X 6

2 cups diced turkey	sliced red onion
1 head lettuce	diced tomato
sliced cucumber	Marinade Sauce: 1 cup vegetable oil
sliced green pepper	Marinade Sauce: 2 cup red wine vinegar
sliced fresh mushrooms	1 tsp sweet basil
grated carrot	Marinade Sauce: 2 tbsp parsley

Slice and layer vegetables in this order: start with cucumbers on the bottom, then green peppers, fresh mushrooms, carrots, onions and lastly tomatoes. Marinate overnight. Chop 1 head of lettuce and spread on platter. Drain vegetables from marinade sauce and place on bed of lettuce. Cut up turkey and place around outside edge of platter. Top with grated cheddar cheese.

Maple-Glazed Carrots

Print 3 X 5 or 4 X 6

8 medium carrots	¼ cup Pure Vermont Maple Syrup
3 tablespoons butter	¼ teaspoon ginger (optional)

Slice carrots. Cook in boiling water until tender. Drain. Add maple syrup and butter. Simmer carrots in maple syrup mixture until glazed. Preparation Time: 15 minutes Number of Servings: 8

Potato Salad

Print 3 X 5 or 4 X 6

8-10 large potatoes, peeled, boiled and drained	1/2 cup grated sharp cheddar cheese
4 eggs, hardboiled and peeled	1 medium onion, finely chopped
2 stocks celery	4-5 bacon strips, cooked crisp (optional)
mayonnaise or salad dressing	1 tsp prepared mustard
1 tbsp honey	1 tsp ground paprika
1 tsp freshly ground pepper	1 small green pepper, finely

Slice the cool potatoes into bite-size cubes. Chop the eggs. Add the eggs, onion, chopped celery and green peppers to the potatoes. Crumble the bacon into the potato mixture. Mix well. Add mayonnaise or salad dressing to taste. Stir in the mustard, honey, paprika, pepper and cheddar cheese. Chill. Garnish with cherry tomatoes.