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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


September

 

Grilled Mushrooms


Keeping mushrooms moist and enhancing them with simple ingredients is what this recipe is all about. Fast and extremely easy to make… and super delicious! 
 

For each person, place about 6 medium-size mushrooms in a square of doubled heavy-duty aluminum foil. Add about 1 ½ Tbsp. butter, a few grains of salt, and coarse, freshly ground black pepper. Wrap foil around mushrooms. Barbeque on the grill about 4 minutes. Turn packet over and cook 4 minutes longer. Serve immediately.

 

Grill-Roasted Corn


Select tender sweet corn in the husks. Strip down husks and remove the silk. (Don’t remove the husks.) Soak corn in salted ice water for 20 minutes to 1 hour, and then drain well. Brush the corn with softened butter and sprinkle with salt and coarse, freshly ground black pepper. Bring the husks up around the corn. Be sure the entire ear is covered. (Optionally, secure the husks using 3 pieces of thin florist’s wire. Lay corn on top of hot briquettes and cook for 10 minutes. Turn corn a quarter 4 times while cooking. When cooked, remove wires and husks. Serve at once. 
 

Method 2 – Remove the husks and silk. Soak in salted ice water for 20 minutes to 1 hour. Brush with softened butter, salt, and pepper. Wrap each ear securely in a double thickness of heavy-duty aluminum foil, twisting ends well. Lay foil packets on top of hot briquettes. Cook 10 minutes, turning once.

Barbequed Shrimp


Packet cooking shrimp is not only a fast and mess-free way to barbeque, but packets bring together all the flavors while keeping the shrimp juicy and tender.

  • 2 pounds large raw shrimp
  • ½ C. butter, melted
  • 1 large clove garlic, minced
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ C. minced parsley

Peel and de-vein shrimp. Mix together butter and rest of ingredients. Tear off six 9” strips of heavy-duty aluminum foil. Fold each to make 9” squares. Divide shrimp equally on pieces of foil. Top each with 1/6 of butter mixture. Bring foil up around shrimp and twist lightly to seal. Place foil packets on top of heated briquettes. Cook for 5-10 minutes or until shrimp is pink and tender.

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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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