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

Main Dishes

Johnny Cake Casserole

Submitted by Linda Hundt

This super simple dish, as is, is the perfect accompaniment to your Easter meal. The optional additions are also wonderful… for instance add green onions and crisp bacon for a brunch version, or green chilis and cheddar cheese for a great Mexican side dish.

½ C. butter, melted
1 (17 oz.) can creamed corn
1 (17 oz.) can whole kernel corn, drained
8 oz. sour cream
2 eggs, beaten
1 box of Jiffy cornbread mix

Optional additions…

¼ C. green onions, chopped
6 slices of crisp bacon, crumbled
1 small can of green chilis, drained
1 C. shredded Cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients together in a casserole dish. Bake for 45 minutes. (If you want to prepare the night before, mix all ingredients except for cornbread mix – add it just before baking.)

Linda's Amazing Mac & Cheese

This Mac & Cheese recipe is based on the Kraft 1920’s advertisement recipe found in magazines at that time. I updated it a bit to give it a bit more flavor zing. Mom Hundt introduced me to a similar version when John and I first started dating. I have been in love ever since. My family is always thankful when I make this for them, and yours will be too!

¼ C. butter plus 1 Tbsp. butter
1 tsp. olive oil
¼ C. flour
1 Tbsp. minced white onion (Vidalia if possible)
1 tsp. minced fresh thyme
2 C. milk
1 tsp. salt
Dash black pepper
1 ½ C. sharp cheddar cheese
1 ½ C. white cheddar cheese
2 C. cooked and drained elbow macaroni

On medium heat, melt 1 Tbsp. butter and olive oil. Add onion, fresh thyme until tender and light brown – stirring constantly to avoid burning. Add ¼ C. butter until melted, add flour, salt & pepper to make paste. While stirring, gradually add milk until mixed, then 1 C. of sharp cheddar and 1 C. of white cheddar cheese until melted and thickened. Add cooked macaroni until well mixed. Pour into buttered 1 ½ quart casserole dish. Sprinkle remaining cheeses on top of macaroni. Bake at 350 degrees for 25 minutes.

Martha Dixon’s Canton-Tease Meat Balls

From Martha Dixon’s Copper Kettle Cookbook

This recipe was the grand prize winner in the “Sugar and Spice” contest that was held in 1961. The winner was Mrs. Jacqueline VanDeventer of Lansing. Jackie learned to make these delicious meatballs from the Benedictine Sisters of Peking China, while living there for a brief time. The flavor is a “teaser” combination of sweet and sour.

1 pound ground beef
1 egg
1 Tbsp. cornstarch
½ C. chopped onion
salt and pepper to taste

Combine all ingredients and form into 1-1 ½ inch balls. Fry in a small amount of oil and drain. In another pan heat together 1 Tbsp. oil and 1 C. pineapple juice, and add the following ingredients mixed well together

3 Tbsp. cornstarch
1 Tbsp. soy sauce
3 Tbsp. vinegar
6 Tbsp. water
½ C. sugar

Cook this mixture over low heat until the sauce thickens. Stir constantly. To the sauce, add the cooked meat balls, 1 can of drained pineapple chunks, and 2 large green peppers cut in strips. Just heat this mixture, do not cook it, or the crispness of the peppers and pineapple with be lost.

This dish works well as a main dish, served over rice, or as an hors d’oeuvre.

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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!