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First Runner-up

Chicken Taco Cups
Cora Corry, Shelby Township

18 Servings Prep: 20 minutes
Bake: 20 minutes

* 1 pound boneless skinless chicken breasts, cut into i-inch pieces
* 1 envelope taco seasoning
* 1 small onion
* 1 jar (16 ounces) salsa, divided
* 2 cups ( 8 ounces) shredded cheddar cheese, divided
* 36 wonton wrappers
*Sour cream, chopped onions and chopped ripe olives, optional

* Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir chicken over medium heat for 5 minutes or until meat is no longer pink.
*Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
*Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375 for 5 minutes or until lightly browned.
*Spoon rounded tablespoons of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.
*Yield 3 dozen.

Second Runner-up

Mushroom crisp
Kathleen A. Delia, Shelby Twp.

½ cup mayo
¼ cup parmesan cheese
1 small can mushrooms, drained and chopped
1 small can French onion rings, chopped
Mix all ingredients together, spread on garlic bagel crisp or party pumpernickel bread. I used small French bread sliced.
Broil until slightly browned.

More recipes

Bacon-wrapped Water Chestnuts
Jacqueline Repp, Brownstown

2 8oz cans of water chestnuts, halved
1lb. bacon
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup Tabasco (or more if you like things spicy!)

Preheat oven to 350 degrees

Cut each strip of bacon in half. Wrap one strip around one halved water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.

Bake at 350 degrees F for about 20 minutes or until bacon has begun cooking through (not yet crispy, but the fat has begun rendering).

While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce until smooth.

Once the bacon on the wraps has begun to render and looks mostly cooked but not crispy, remove them from the oven and drain the grease (or transfer to a fresh baking dish). Pour the sauce over the wraps.

Bake at 350 degrees for 10 to 15 additional minutes, or until bacon is crispy. Leave the toothpicks in and serve hot for a tasty finger-food!

Cheddar Cheese Fondue
Lori Brodeur, Harper Woods

2 cups heavy cream
2 cups whole milk
12 oz. cheddar cheese
1 ½ tsp. worcestershire sauce
¾ tsp. salt
¾ tsp. garlic powder
½ cup butter
½ cup flour

In saucepan, heat cream & milk.
Add cheese, heat until melted, stir occasionally.
Stir in worcestershire., salt & garlic.
In small sauce pan melt butter, add flour, till bubbly.
Add flour mixture to cheese mixture. Stir until smooth.
Reduce heat to thicken, add to fondue pot or crock pot.

Serve with cubed French bread and veggies.
Makes 6 cups.
Oh so good!

Holiday Cocktail Meatballs
Pat Kallio, Troy

3 pounds bulk pork hot sausage
2 cups ketchup
1 1/4 cups light brown sugar
2 teaspoons ground dried ginger powder
1/4 cup soy sauce
1/4 cup red wine vinegar

1. Shape the meat into one-inch meatballs and bake at 350F for 20 to 25 minutes.
2. Combine the ketchup, brown sugar, ground ginger, soy sauce and red wine vinegar in a medium sauce pan and heat to boiling. (At this point you can cool the meatballs and sauce separately and freeze)
3. To serve: Gently heat (or reheat thawed sauce and meat) the meatballs combined with the sauce until hot in a medium sauce pan on top of the stove. Pass the toothpicks!!

Seafood Artichoke & Spinach Dip
Juanita Jones, Warren

1 4oz. Can of shrimp ( drained)
1 6oz. Can of lump crabmeat ( drained)
1 box frozen chopped spinach - (10 oz) - thawed
1 can artichoke hearts - (14 oz) -- drained, and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese - (1/2 pkg)

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake in an oven preheated to 350 degrees for 30 minutes or until cheeses are bubbling and melted.

Buffalo Chicken Dip
Sandy Affer, West Bloomfield

2 cups cooked, diced chicken (equal to 2 large cans similar to tuna cans)
4 oz cream cheese
1/4 cup hot sauce
1/4 cup blue cheese dressing
1/4 cup blue cheese crumbled

Mix all together and bake in casserole dish @ 350 for 20 min.

Can be served with crackers, carrot, of celery sticks

Chicken Caesar Salad Spears
Nancy Stapleton, Grosse Pointe Woods

1/4 cup mayo, 1/8 cup parmesan, 1 clove garlic, minced, 1/2 TBSP fresh lemon juice, 1/2 tsp Worcestershire, 1/4 tsp dry mustard, 1 lb. cooked--boneless-skinless chicken cut in strips, 30 small romaine leaves, shaved parmesan for garnish. In small bowl, mix first 6 ingredients. Place chicken slices on romaine leaves, top with dressing and a sprinkle of parmesan. Easy & delicious!

Scotch Eggs (aka British Pub Food)
Deborah Vaters, Rochester Hills

one dozen eggs
two rolls sausage meat (your choice mild or hot..I use combo)
two cups bread crumbs

hard boil eggs
remove shells
remove sausage meat from packaging and set aside for 10 minutes
*easier to work with if not used directly from refrigerator*

put two cups bread crumbs in a shallow bowl
when sausage meat is easy to work with wrap eggs in sausage
meat and then roll in bread crumbs (should look like a large golf ball)

place on cookie sheet and bake at 350 degrees for 25-30 minutes
turning once

test to assure sausage meat is completely cooked

cut in half and place on serving dish

serve with hot mustard

This appetizer is not only easy to make,
men, women and children all love it which is hard to accomplish.

Baked Brie and Raspberry Cups
Lori Matz, Macomb

1 package of frozen phyllo dough cups
1 package fresh raspberries
1 container of brie, 8 oz.

Preheat oven according to dough instructions, usually 400 degrees

Remove brie from rind

fill phyllo cups with a spoonful of brie

Rinse raspberries. Place raspberry on top of brie in each cup.

Bake cups for 8-10 minutes, until cheese melts and dough cups are golden brown.

This appetizer is very easy and tasty. It definitely goes fast, so make a double batch!

Holiday Cheese Ball
Mary Bilodeau, Hazel Park

8 oz. cream cheese
8 oz. sharp cheddar cheese + 1-2 more ounces
4 oz. deviled ham
1 tsp. Worcestershire sauce
1/2 tsp. soy sauce

Blend together above ingredients, adding additional cheese to obtain the right consistency. Makes two cheese balls. Chill.

May add one of the following to create variations:
-1 tsp. of prepared mustard
-2-4 oz. blue cheese, Swiss or longhorn cheese
-1/4 cup pickle relish

Serve with your favorite Cracker or Pita.

Busy Mom Deviled Eggs
Mary Miodowski, Fraser

6 eggs
1/4 c Miracle Whip
1 1/2 tsp mustard
1 tsp vinegar
1/4 tsp parsley flakes
Dash of pepper

Place the eggs in a pot of water. Bring to a boil, then simmer for 15 minutes. Run under cold water to cool and remove shells. Cut eggs in half. Remove yolks, and place in bowl. Add all remaining ingredients except the paprika. Blend until filling is a smooth consistency. Fill egg whites with mixture. Sprinkle with paprika.

This recipe is quick to make, fitting into a busy mom lifestyle. To save time, mix all the ingredients for the filling while the eggs are boiling. Place the filling in the fridge until the yolks are ready to add in! The vinegar definitely gives the eggs a little zip! These deviled eggs will go fast at any party!

Jan’s Famous Meatballs
Kelly Randazzo, Warren

1 pound of ground beef
1/2 pound of pork sausage
1/2 teaspoon onion powder
1/2 teaspoon hot pepper sauce
1 teaspoon garlic salt
1 tablespoon soy sauce
1 can of whole water chestnuts

Mix all of the ingredients with your hands except the water chestnuts. Set aside.

Cut the water chestnuts into fourths (they should be in little pie shapes).

Create small meatballs with your hands with the meat mixture. Enclose a water chestnut inside each one.

On the stove top in a frying pan, brown the meatballs slowly, turning each one carefully over low to medium-low heat until browned.

These may be refrigerated and heated a day or two later in a microwave.

Enjoy warm! These are a party favorite served with toothpicks! No sauce required!

Cranberry Dip
Todd Zieleniewski, Macomb

1 (12 ounce) pkg. fresh cranberries
1 cup white sugar
1 cup apricot jam
1 cup chopped pecans
1 (8 ounce) packagecream cheese

Preheat oven to 350
Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Cover and bake for 30 minutes until the cranberries pop and release their liquid.
Remove from oven and stir in the apricot jam and pecans. Refrigerate at least 4 hours. Pour dip over the block of softened cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

Pineapple Cheese Ball
Karen Fischer, Macomb

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/4 cup finely chopped green bell pepper, or mixture of green and red bell pepper
3 tablespoons finely chopped green onion
2 teaspoons seasoned salt, or to taste
2 cups chopped pecans, divided

Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm then shape into a ball. Just before serving roll pineapple cheese ball in remaining cup of pecans. Serve pineapple cheese ball with assorted crackers. Pineapple cheese ball makes about 3 cups of cheese spread.

Hawaiian Cheese Ball
Marjorie Cross, Chesterfield

3 8 oz blocks of cream cheese
1 12 oz bag of sharp shredded cheddar cheese
1 large can of crushed pineapple drained
3 finely chopped green onions
1 lb bacon cooked crisp and finely chopped
1 tbls. soy sauce

Combine all ingredients then refrigerate overnight or until firm. Chop walnuts and mix with dried parsley for nice color.
Form into size ball you want and roll in walnuts and parsley.
Wrap each tightly and store in refrigerator. Or freeze for later after the holidays.

Wet your hands when rolling into balls, the cheese won't stick to wet hands.

Cheese spread
Therese Hornsby, Troy

1 cracker barrel sharp cheese log
1 Tbsp minced fresh garlic
16 oz jar of miracle whip
2 round loaves of pumpernickle bread

Cut out one loaf to shape as a bowl the other loaf cut into small square bite size pieces-set aside with mixer blend cracker barrel cheese-ok to warm just a sec or two in micro to soften-add miracle and garlic blend well-put in bread bowl and chill in ref. for 30 minutes

Cuban Sandwich
Tina Molter, Sterling Heights

2/3 cup mayonnaise
3 Tbsp Dijon mustard
2 cloves garlic, chopped
Salt and black pepper
2 Tbsp canola oil
1 1/2 lb. pork tenderloin, trim excess fat
7 thin slices smoked ham, or honey ham cut into thirds
7 slices Swiss cheese, cut into thirds
40 dill-pickle slices - can buy stackers and cut to fit
Olive oil
20 slices French baguette, 1/4-inch thick

1. Mix the mayo, mustard, and garlic in a food processor until smooth; season with salt and pepper. Scrape into a bowl, cover, and refrigerate for 30 minutes so flavors meld. I also make one without garlic for those who can't eat garlic.
2. Preheat oven to 425°F. Heat oil in a medium oven-proof pan over high heat. Season tenderloin with salt and pepper. Cook until golden brown, 8 minutes. Brown on all sides. Transfer pan to the oven; cook until an instant-read thermometer registers 150°F, 15 minutes. Remove from oven, cover and let rest 10 minutes. Slice into 1/4-inch-thick slices.
3. Place the bread on a baking sheet, brush with olive oil, and season with salt and pepper. Bake until slightly crisp; 5 minutes. Remove bread; turn oven to broil.
4. Place a slice of the ham, pork, and Swiss (in that order) on each slice of bread. Broil to melt cheese. Top each with sliced pickle and 1 tsp of mayo mixture.
5. Enjoy! You also could have all sandwiches assembled and wait to broil (so the cheese melts) until you get to your destination. Then serve.

Caprese Salad on a Stick
Priscilla Phifer, Franklin

This caprese salad appetizer makes for a nice presentation of a traditional salad. The red, green, and white colors of the ingredients and the geometric shapes are especially festive for the holidays and so easy to do, but can be great throughout the year.

Determine number you think your guests will want. I usually allow 3 or 4 per guest.

1) Wooden appetizer toothpicks, such as those with embellishments on one end, or
wooden skewers. For the large skewers, they can be cut according to how many
you want to stack.
2) Cherry tomatoes
3) Fresh basil
4) Fresh Mozarella, cut in 4 triangles from round slices, about 1/8 to 1/4" inch each slice
5) Balsamic vinegar

Alternate the above ingredients on a stick.

Stack sticks in martini glass(es), bowl or arrange on a plate and either drizzle with Balsamic vinegar or put vinegar in small bowls for dipping.

That's all you have to do for a beautiful presentation your guests will surely appreciate and think that you have become a B. Smith or Martha Stewart!

Bon Apetit!

Holiday Cheddar Cheese Bread
Mark Jaroch, Rochester Hills

- 1 pound very soft butter
- 1 pound shredded extra sharp Vermont/New York cheddar
-1/4 cup poppy seeds
- 1 medium onion of choice, very finely chopped
- 1/2 loaf of local Breadwinner Bakery Rye Bread
- 1/2 loaf of local Breadwinner Bakery Pumpernickel Bread
- Or your favorite bread

1) Blend together all ingredients in a bowl with a beater or mixer until smooth. Note that the cheese can be shredded and mixed while still chilled, while the butter should be softened to room temperature or even higher (~75 F).
2) Spread mixture onto as many slices desired; spread across entire slice, approximately 1/4" thick.
3) Refrigerate the slices for at least 3 hours. (You can also freeze the slices and they stay good for a few weeks). They may be covered with saran wrap or tin foil (paper towel may stick to the butter). You may wish to refrigerate and save any unused cheese spread.
4) Put oven rack on top, near broiler. Preheat oven to "low broiler" setting.
5) Place slices of bread on cookie sheet and slide under broiler. It does not take long…less than 1 to 2 minutes. Keep an eye on it, and as soon as the spread bubbles and browns, the slices are done.
6) Slice in strips, and serve. This appetizer goes very well with beer and wine.

Warm Crab Parmesan dip
Marie Lorincz, Warren

I have been making this for 10 years and its always a hit!!
1- 6 ounce can crabmeat, drained and flaked, 1- 8 ounce pkg. cream cheese softened, 1 cup mayonnaise, 1 1/2 cups grated parmesan cheese, 1 cup sour cream, 4 cloves garlic, peeled and crushed. Preheat oven to 350, in baking dish combine all ingredients and mix well. bake uncovered for 45 minutes or until bubbly and lightly browned. I serve it with tortilla chips or crackers. Found this on when I needed a yummy appetizer. My family asks for this every holiday season!!

Spinach-bean dip
Elaine Wandzel, Macomb

1 box frozen chopped spinach, thawed
1 can (15 oz) white beans, drained and rinsed
1 cup sour cream
1 envelope vegetable soup mix (1.8 oz package)
¼ cup milk
Drain spinach, squeeze out excess liquid. Place beans in a food processor puree until smooth. Add sour cream soup mix and milk. Pulse until blended. Transfer to a portable container or bowl and stir in chopped spinach. Refrigerate for two hours or until serving.
Makes 3 cups.
Prep 5 minutes.
Serve with crackers or fresh cut vegetables.

Stuffed mushrooms
Patricia F. Crump, Eastpointe

2 mushrooms, de-stemmed (keep stems)
1 small box of Stove Top Stuffing
1 package of shredded Swiss cheese (or grated)
1 onion, finely chopped (optional)
Mix stuffing with Swiss cheese, and 2 tsp. of finely chopped mushroom stems. Add onion.
Stuff mushroom caps with stuffing mixture. Place caps on cookie sheet. Coat with melted butter.
Bake at 350 degrees for approximately 15 minutes.

Spinach and artichoke bites
Carol Giardini, St. Clair Shores

1 10-ounce frozen chopped spinach, thawed
4 ounce cream cheese, chilled for 5 minutes in freezer
2 cans of 14 ox size artichokes—drain and chop
1 ½ cups bisquick mix
1 cup milk
1 cup Parmigiano-Reggiano grated cheese
In a medium-size bowl, add spinach that was thawed and squeezed well to drain the liquid out. Add chopped artichokes, milk and grated cheese. Remove cream cheese from freezer and cut or dice into small cubes. Fold this in with the other ingredients.
Spray a miniature muffin tin and fill almost to top, about ¾ full (24 size mini tin).
Bake 350 degrees for 12 to 15 minutes or until golden and puffed.

Cold veggie pizza
Sally Teppert, Bloomfield

2 packages crescent rolls
2 packages 8 oz. cream cheese (room temperature)
1 cup mayonnaise
1 package dry ranch mix dressing
2/3 cup each of any 2 or 3 of the following veggies: broccoli, cauliflower, green pepper, onion or mushrooms
2/3-1 cup chopped raw tomatoes, grated cheddar cheese
Pat crescent rolls into cookie sheet. Bake according to directions. Cool. Mix together cream cheese, mayo and ranch dressing mix. Add to this mixture some of the various raw vegetables (not tomatoes). Spread mixture evenly over cooled crust. Top with any variety of remaining vegetables. Top with chopped tomatoes and grated cheddar cheese. Cut into squares.

Crab spread for crackers of French bread
Annette Marshall, Eastpointe

1 c. very fine chopped Vidalia onion
1 c. (shred your own) sharp cheddar cheese (don’t use pre-shred)
1 c. mayo regular (never tried lite)
1 drained can of crab
Place in a 9 x 13 inch pan and bake 325 degrees until golden brown. If you don’t like crab, omit the crab. Serve hot with crackers or bread. You might like a good grade chicken, tuna or salmon.

Artichoke pizza
Kathleen A. Delia, Shelby Twp.

2 (8-count) cans crescent rolls
¾ cup mayo
¼ cup grated parmesan
1 envelope Italian dressing mix
1 (14 oz.) can artichoke hearts, drained, chopped
1 ½ cups shredded cheddar cheese
Separate the dough into four rectangles. Place crosswise in a lightly greased 10 x 15 inch jelly roll pan and press onto the bottom and up the sides of the pan to form a crust, pressing to seal perforations and seams.
Bake at 375 degrees for 10 minutes or until golden brown. Cool completely.
Combine the mayo, parmesan cheese and salad dressing mix in a medium bowl. Stir in the artichokes and 1 cup cheddar cheese.
Spread the mixture over the cooled crust; sprinkle with the remaining ½ cup cheddar cheese.
Bake for 10 minutes longer. Cool slightly. Cut into 1-inch squares and serve warm.
Yield: 60 servings.

Mama Mary’s crab bruschetta
Mary Scott, Mount Clemens

Full of crunch and fresh ingredients. Prep total time 20 minutes. Makes 16 appetizers.
½ cup finely chopped shallots
2 garlic cloves, minced
2 tablespoons plus ¼ cup olive oil (divided)
2 cans (6 oz.) lump crabmeat, drained
1 cup chopped seeded plum tomatoes
1 ½ teaspoon minced fresh basil
¾ teaspoon minced fresh oregano
8 slices Italian bread (1/2 inch thick)
In a large skilled, sauté shallots and garlic in 2 tablespoons oil until tender. Add the crab, tomatoes, basil and oregano, cook and stir for 5-6 minutes or until heated through. Remove from heat.
Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half. Top with crab mixture.

Smoked whitefish pate
Pat Schmidt, Sterling Heights

1 pound of smoked whitefish
8 oz. cream cheese (reg. or light) softened
¼ cup butter (softened)
¼ cup heavy cream
1 T. white horseradish
1/8 teas. Tabasco
Skin and debone whitefish. “Flake” by hand or in a mini food processor.
Combine cream, softened with butter, cream, horseradish and Tabasco.
Shape into fish on serving plate, using olive slice for eye and snow peas (12) for fins and tail.

Salmon spread
Sue Dempsey, Rochester

15 oz. can salmon, drained and bones taken out
1 8-oz. cream cheese
Dash Worcestershire sauce
Dash lemon juice
½ c. chopped green onion
Mix together and put in bowl. Sprinkle with finely chopped parsley or make a ball and roll in parsley.

Crab and shrimp spread
Sue Dempsey, Rochester

6 oz. finely chopped shrimp
6 oz. finely chopped crab
2 tsp. chopped parsley
1 tsp. chopped green onion
1 Tbs. chili sauce
½ tsp. lemon juice
½ tsp. horseradish sauce
½ tsp. celery salt
4-5 Tbs. mayonnaise
Mix all together and put in bowl or make a ball and roll in parsley.

Crescent pizza
Sue Dempsey, Rochester

2 crescent rolls
Press into 11 x 15 inch pan. Bake at 350 degrees for 10 minutes.
Combine with:
1 package dry ranch dressing
2 8-oz. cream cheese or use vegetable flavored
1 c. mayonnaise or salad dressing
Spread on top of crust. Top with your favorite veggies. Cut into squares.
You can also use your favorite fruit spread topped with cut-up fruit.

Bar scheeze
Sue Dempsey, Rochester

1 lb. of Velveeta cheese
½ c and  Tbs. Mayo
½ (5 oz.) jar horseradish
5 squirts of Tabasco sauce
¼ tsp. garlic powder
½ tsp. dry mustard
½ tsp. paprika
Melt cheese in double boiler. Add rest of ingredients. Beat with mixture until smooth. Store in jar in refrigerator.

Salmon cheese ball
Teresa Caruso, Roseville

8 oz. cream cheese (soften)
8 oz. can pink salmon (drain)
1 ¼ cups of shredded mild cheddar cheese
2 Tbs. minced dry onion
1 Tbs. parsley flakes
1 Tbs. lemon juice
1 Tbs. liquid smoke
¾ tsp. celery salt
½ tsp. garlic powder
½ cup of chopped pecans
Soften cream cheese. Mix all ingredients. Roll in pecans. Refrigerate. Serve with crackers of your choice.

Bacon tomato cups
Susan Fredericks, Rochester Hills

8 slices bacon, crisply cooked and chopped
1 medium tomato, seeded and chopped
½ small onion, chopped
3 oz. finely shredded Swiss cheese
½ cup mayo (you can use less if you prefer)
1 tsp. basil
1 can Hungry Jack biscuits
Preheat oven to 375 degrees. Mix all ingredients except biscuits, set aside Separate each biscuit into 3 thinner biscuits. Lay each biscuit over mini muffin pan. Flour a shot glass and press biscuits into pan. Fill with bacon mixture. Bake 10 to 12 minutes or until golden brown.
Yields 30 appetizers.

Festive appetizer
Susan Fredericks, Rochester Hills

16 servings; prep time 20 minutes; bake time 15 minutes plus cooling
2 tupes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
½ cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1 ½ cups chopped fresh broccoli florets
1 cup finely chopped celery
½ cup finely chopped sweet red pepper
Celery leaves
Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-inch circle on an ungreased 14-inch pizza pan.
Bake at 375 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.

Egg noodles with cabbage
Linda Sims, Sterling Heights

½ cup butter
2 small onions, chopped
1 16 o. pkg of egg noodles, cooked
½ tsp. of caraway seed
1 small head of cabbage, shredded
½ cup sour cream
½ tsp. of sea salt
¼ tsp. ground black pepper
Melt butter in sauce pan over medium heat. Cook and stir onions into butter and sauté until soft  for about 7-10 minutes.
Stir butter and onion mixture until tende.r Add cabbage, sea salt, black pepper, and caraway seed into noodles. Cover and cook 8-10 minutes. Stir in sour cream.
This dish tastes better the second day reheated. Services 4-6

Dill pickle soup
Linda Sims, Sterling Heights

6 cups of chicken broth, homemade or commercial
2 Tbsp. of instant flour
1 cup of milk
1 egg yolk
2 Tbsp. soft butter
4 large dill pickles, shredded
2/3 cup liquid from pickle jar
2 ½ cups boiled sliced potatoes
Small amount of shredded dill weed (fresh). Optional: add a little bit of caraway seed.
Bring broth to boil. Add the flour mixed with milk. Bring to boil. Remove from heat. Add egg yolk mixed with butter. Add dill pickles, pickle liquid and potatoes and dill weed. Heat, but do not boil.

Eggplant crisps
Linda Sims, Sterling Heights

1 eggplant (about 1 lb. peeled)
¾ cup flour
Salt and pepper to taste
2 tbs. of milk 2 eggs beaten
1 cup dry bread crumbs
1 cup of oil, or as needed
Slice eggplant lengthwise into ¾ inch pieces. Cover eggplant strips with cold water and allow to set for 30 minutes. Drain. Mix flour, salt and pepper. In another bowl, beat the milk into eggs. Dredge eggplant strips in the seasoned flour, dip the egg mixture, roll in the bread crumbs, then fry the oil until crisp and golden.

Cocktail meatballs surprise
Lori Reynolds, Madison Heights

1 ½ lb. ground round
½ cup minced green pepper
½ tsp. garlic salt
½ tsp. pepper
½ cup dry bread crumbs
1 large egg
1/3 cup ketchup
1 8 oz. brick sharp cheddar cheese cut into ½ inch cubes
1 28 oz. can tomato sauce, stir in 2 tbl. Brown sugar
Mix together first 7 ingredients. Form meat around cheese cubes to make a small meatball. Brown meatballs on a cookie sheet at 350 degrees in oven. Remove to a crock pot, cover with tomato sauce. Simmer on low. Serve.

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