DeWitt (517) 669-9300
Submitted by Linda Hundt This soup is wonderful to serve anytime of the year… in the summer when the corn is fresh, and in the winter when you can purchase frozen corn-on-the cob. My family loves it with warm biscuits and honey!
Boil frozen (or fresh) corn-on-the-cob in water (do not microwave to cook). When cooked, cut kernels off the cob and set them aside (be sure to reserve 1 C. of the boiling water for later). Cook bacon until crisp in large pot on medium heat. Remove bacon from pan, leaving grease. Add onions and stir often until caramelized. Add wine (or water), butter, potatoes, kernels of corn, and thyme. Cook for five minutes, stirring often. Add water, cream, and seasonings. Slowly simmer soup till flavors blend. Serve. Crumble cooked bacon on top of each bowl of soup. Optional toppings - shredded white cheddar cheese, chives/green onions, and sour cream.
Submitted by Joan McComb
This recipe is an old farm favorite. It’s full of the flavors of summer and can be kept in the refrigerator for 2-3 days (the longer its sits in the fridge the better it seems to get!)
Mix together vinegar, water, salt, pepper, then add sugar and stir until sugar is dissolved. Add cucumbers and onions, making sure they are covered with the liquid. Put in a glass or plastic container and cover. Refrigerate for at least 3 hours, or overnight. Serve chilled. (You can also add chopped tomatoes when serving.)
Submitted by Linda Hundt
In soup pot, cook butter, oil, leeks, onions, wine, and garlic until tender on medium heat. Add potatoes and chicken stock, simmering on medium heat until potatoes are soft and cooked through. Lower heat to low and add cream, cheese, pepper and salt to taste. Garnish with green onions or fresh chives, crumbled maple bacon and grated cheese.
The Sweetie-licious' staff is thrilled to share some of their treasured family recipes with all of you. So friends, here is to making our lives meaningful, our homes happy and our palates joyous!