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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

 

Winter Citrus Salad

  • Layer spinach, kale, greens or butter lettuce on the bottom of a clear trifle or large salad bowl
  • Top with sliced pickled onion and cucumbers (see recipe below)
  • Layer sliced 3 hard boiled eggs over pickled onion layer, salt and pepper eggs
  • Layer a thin layer of lettuce variety over eggs, just covering them
  • Layer peeled clementines or manelo oranges over lettuce, sprinkle lightly with good balsamic dressing
  • Sprinkle with a few lettuce leaves
  • Top with sliced and/or cut avocodos, salt and pepper lightly
  • Sprinkle with toasted pistachio nuts, or nuts of choice
  • Serve with Citrus Honey Rosemary Dressing

Pickled Citrus Onions and Cucumbers

  • 1 cup of thinly sliced red onion
  • 1/2 cup thinly sliced seedless cucumber
  • 1/4 of cup real lime juice
  • 1 1/2 TB of fresh squeezed orange juice
  • 1 t white wine vinegar
  • Mix together and marinate for at least an hour

Easy Citrus Honey Rosemary Salad Dressing

  • 2 TB white wine vinegar
  • 2 TB fresh lemon juice
  • 1 1/2 tsps of Dijon mustard
  • 1 TB of orange blossom honey
  • 1 tsp. of chopped and minced fresh rosemary
  • 1/4 plus 2 TB of extra virgin olive oil
  • Whisk everything but olive oil in small bowl or 2 cup glass measuring cup, until completely mixed together and flavors combine.
  • Add 1/2 tsp of garlic salt or to taste
  • Pepper to taste
  • A few scrapes of zest of lemon and orange
  • Add olive oil at the end and mix everything together 

Aunt Dollie's Strawberry Soup

 Submitted by Gail Junion-Metz

 

My Aunt Dollie always made this soup when she had guests for dinner during the summer. It’s simple to make and is both a great soup and an equally great light dessert. You don’t need to have guests to make this amazing strawberry treat! Try it, you’ll love it, and will thank my Aunt Dollie for writing her recipe down so many years ago.

  • 1 1/2 C. water
  • 3/4 C. rose or white zinfandel wine
  • 1/2 C. sugar
  • 2 Tbsp. fresh lemon juice
  • 1 cinnamon stick
  • 2 quarts strawberries, hulled and pureed (save a few whole for garnish)
  • 1 C. heavy cream, whipped
  • 1/4 C. sour cream

Combine water, wine, sugar, lemon juice, and cinnamon stick in a saucepan. Bring to a boil and cook for 15-20 minutes, stirring constantly. Add strawberry puree and continue boiling for another 5 min. stirring frequently. Discard the cinnamon stick and let cool. Whip the cream and add it and sour cream to the strawberry mixture. Refrigerate for a couple of hours. Garnish with whole berries.

Spring Strawberry Spinach Salad

There are plenty of juicy, ripe strawberries in the grocery stores. Now’s the time to try this simple and thoroughly wonderful salad… it will make your taste buds happy and remind you how wonderful spring is! 
  • 1 qt. strawberries sliced (about 4 C.)
  • 1 lb. fresh spinach
  • 1/2 C. pecans toasted in oven
 Dressing
  • 1/3 C. red wine vinegar
  • 1/2 C. sugar
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1 1/2 Tbsp. minced onion
  • 1 1/2 Tbsp. poppy seeds
  • 1 C. vegetable oil 

Clean spinach and dry; add sliced strawberries and pecans. Mix dressing and shake well. Add about 1/2- 3/4 of the dressing to the salad just before serving and serve the rest on the side.

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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!

Eat pie, Love life, Linda

 

 

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