Sweetie Staff Recipes

From the kitchen of Sweetie-licious...

There is nothing more comforting than an old, worn and stained recipe card. You can truly feel the baked love through the faded handwriting of mothers long ago.

Recipes

Soups & Salads

Broccoli & Dried Cherry Salad

Serve this yummy salad alongside beef or chicken as a sweet and tangy side.

1/3 C. chopped pecans
1 C. mayonnaise
1/3 C. sugar
2 Tbsp. cider vinegar
1 ½ lbs fresh broccoli florets, chopped (can substitute 2 12-oz packages of broccoli slaw)
¼ C. chopped red onion
½ C. dried cherries
½ C. grape tomatoes halved and seeded
4 strips bacon, cooked and crumbled
salt and pepper to taste

Preheat oven to 350 degrees. Place pecans on a cookie sheet and bake 6-8 minutes until lightly toasted. Stir together mayo, sugar, and vinegar in a large bowl. Add broccoli, onion, dried cherries, and grape tomatoes. Gently toss to coat. Cover and chill for 2 hours. Sprinkle with pecans and bacon just before serving.

Michigan Cherry Soup

We make this soup in the summer with fresh cherries and serve it cold. In the winter we use frozen cherries and serve it warm.

2 pounds (4 C.) fresh or frozen cherries, stemmed and pitted
2 C. water
2 C. medium-dry white wine
¼ C. sugar
4 tsp. cornstarch
1 Tbsp. fresh orange juice
1 Tbsp. fresh lime juice
1 tsp. lime zest
Sugar to taste or lime juice to taste
Dollop of sour cream or plain yogurt
Spring of fresh mint (for garnish)

Place ½ cherries in a soup pot along with water and wine. Bring to a boil. Reduce heat and simmer until the cherries are soft (about 15 min.) Puree in blender/food processor until smooth. Combine sugar and cornstarch in a small bowl, then add 3 Tbsp of cherry mixture and stir well. Return cherry puree and cherry paste to the pot and cook over high heat, whisking until thickened (about 5 min.) Reduce heat and stir in remaining cherries, juices, and zest. Taste for sweetness/sourness and add either sugar or lime juice to taste. Serve either chilled or warm and top with sour cream or plain yogurt and a sprig of mint.

Martha Dixon's Cheddar Cheese Soup

From Martha Dixons’s Copper Kettle Cookbook.

3 Tbsp. minced onion
3 Tbsp. grated carrot
3 Tbsp. butter
4 C. chicken broth
½ tsp. dry mustard
½ tsp. paprika
2 Tbsp. cornstarch
¼ C. milk
1 C. grated Cheddar cheese
1 C beer
2 Tbsp. minced parsley

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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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!