Sweetie Staff Recipes

This delightful salad is not only delicious but also so pretty to look at!

• 1/2 C. mandarin oranges, drained 
• 1/2 C. pineapple tidbits, drained 
• 1 C. miniature marshmallows
• 3/4 C. sour cream
• 1/4 C. fresh raspberries
• 1/4 C. maraschino cherries, halved and drained 
• 1/2 C. red seedless grapes
• 1/4 C. coconut (optional)
• lettuce leaves
   

Combine all ingredients, except lettuce leaves, in a large bowl. Mix gently, but thoroughly. Chill. Serve on lettuce leaves and garnish with additional fruit.

• 1 Tbsp. butter
• ¼ C. onion, chopped
• 1 quart oysters, undrained
• 1 C. chicken stock
• 1 Tbsp. flour
• ½ tsp. salt
• ½ tsp. pepper
• 1/8-1/4 tsp. ground nutmeg
• 2 C. whipping cream
• ¼ - ¾ C. sherry (optional)  

Melt butter in a Dutch oven, add onions and oysters and oyster broth, Cook over medium heat stirring constantly until hot. Add chicken stock, flour, salt, pepper, and nutmeg. Gradually

• 2 C. Bisquick mix
• ¾ C. sharp Cheddar cheese, shredded
• 2/3 C. milk
• ¼ tsp. fresh rosemary, finely chopped
• 2 Tbsp. butter, melted
• 1/8 tsp. garlic powder

Preheat the oven to 450 degrees. In a medium bowl combine Bisquick mix, cheese, rosemary, and milk until a soft dough forms. Drop by spoonfuls of dough onto an ungreased cookie sheet. Bake 8-10 minutes, or until golden brown. Mix butter and garlic powder and brush onto warm biscuits. Serve warm.