Sweetie Staff Recipes

Submitted by Joan McComb
 

This recipe is an old farm favorite. It’s full of the flavors of summer and can be kept in the refrigerator for 2-3 days (the longer its sits in the fridge the better it seems to get!) 

• 2 large cucumbers, peeled and thinly sliced (or unpeeled if using young/tender cucumbers)
• 3 medium white onions, peeled and thinly sliced
• 2 C. cider vinegar (or to taste)
• 2 C. water
• ½ C. + 1 Tbsp. granulated white sugar (or to taste)
• ¼ tsp. salt
• dash of pepper

Mix together vinegar, water, salt, pepper, then add sugar and stir until sugar is dissolved. Add cucumbers and onions, making sure they are covered with the liquid. Put in a glass or plastic container and cover. Refrigerate for at least 3 hours, or overnight. Serve chilled. (You can also add chopped tomatoes when serving.)

This artichoke dip is both delicious and different than others! Our recipe includes chilies and Mexican cheese for a tasty extra kick. 

• 2 15-oz. cans artichoke hearts
• 1 C. mayo
• 1 C. Parmesan cheese, shredded
• 2 tsp. garlic powder
• 2 Tbsp. green onion, chopped
• 1 4-oz. can chopped green chilies, drained
• 1 8-oz. package of shredded Mexican cheese
• Garnish - paprika, French fried onions. 

Drain artichoke hearts and squeeze them between paper towel to removed excess moisture. Chop artichokes and blend with remaining ingredients. Spread mixture in a greased 9" round baking pan. Bake at 350 degrees for 25 minutes. Lightly sprinkle paprika and French fried onions on time. Serve warm with crackers or tortilla chips.

If you love blueberries, but have never had warm blueberry dumplings spooned over creamy vanilla ice cream, you’ve missed an extra-special summer treat!These dumplings are both quick and simple to make.

• 2 ½ C. fresh blueberries
• 1/3 C. sugar
• dash salt
• 1 C. water
• 1 Tbsp. lemon juice
• 1 C. flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbsp. butter
• ½ C. milk

Bring berries, sugar, salt, and water to a boil in a saucepan. Cover and simmer for 5 minutes. Add lemon juice. Stir together dry ingredients, cut in butter till the consistency of a coarse meal. Add milk all at once, then stir only until the dry ingredients are dampened.

Drop the batter from tip of a spoon into the bubbling blueberry sauce. (Tip – dip your spoon first into the blueberry sauce before dipping into the batter. The dumplings will slide right off the spoon this way!) Don’t let them overlap. Cover the saucepan with a lid and cook over low heat for about 10 minutes, without peeking (important!). Serve dumpings warm by themselves or over ice cream.