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Submitted by Eileen Hundt
This is a recipe that my Grandma came across a couple years ago. It is a simple, no-fuss recipe that has quickly become a family favorite! This is the perfect salad for a summer picnic or cookout.
This soup is not only delicious but a real celebration of spring flavors!
Saute for 5-7 minutes (add 1 C. of stock if mixture gets to dry)
Add to sauté mix and cook gently until the asparagus is just barely tender.
Stir in and heat through, 1-2 minutes. Garnish with grated Swiss or Parmesan cheese. Serve immediately.
From Martha Dixons’s Copper Kettle Cookbook.
Cook onions and carrots in butter for 10 min., stirring occasionally. Add the broth, mustard, and paprika. Cook over low heat 15 min. Mix together cornstarch and milk, stir into the soup. Cook 5 min. Add the cheese and beer stirring over low heat until the cheese melts. Taste for seasoning. Sprinkle with the parley when serving. (Serves 6)
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