Sweetie Staff Recipes

Tomatoes fresh out of your summer garden are always a special treat. The great thing about this recipe is that you don’t have to wait till your tomatoes turn red to enjoy them!  Fried green tomatoes are wonderful for breakfast with eggs and bacon or for dinner with pork chops and applesauce. - Try them with topped with a swirl of honey, spicy salsa, or even a dollop of sour cream. So good!

• 3 medium-size green tomatoes
• ½ C. flour
• ½ C cornmeal
• ½ tsp. pepper
• ¾ tsp salt (or to taste)

Slice tomatoes and salt them to draw out water. Let stand for 30 minutes. Pat dry with a paper towel. Dip the tomato slices into ½ C. of buttermilk. Combine rest of the ingredients and coat tomato slices. Add 2 C. vegetable oil to a skillet and heat until a tomato slice placed into the pan starts to sizzle. Cook until golden brown. Drain on paper towel. Serve immediately. Enjoy!!!

You can make this tasty dish with your own freshly-caught fish (depending if you have a fisherman in your crowd) or store-bought fresh fish. Most any fish will work, but Michigan Whitefish is divine! 
 

Place fillets of fish on individual pieces of heavy-duty foil (or on two thicknesses of regular foil) - large enough to make into a packet. Top each fillet with thinly cut onion slices and thinly cut lemon slices. Season with garlic salt, pepper, 1 Tbsp. butter, and 1 tsp. of white wine. (Optionally add ½ Tbsp. fresh thyme or parsley). 
 

Wrap packets up, folding seams under to seal. Place the foil packages on the grill above the heat. Turn occasionally with tongs to cook evenly. Cook 30 min. or more, depending on the thickness of the fish (or until the fish is flakey). Serve it right in the foil packets!

This is a very old fashioned cake that’s been around for generations. Moms often made this as an afternoon snack cake for many a baby-boomer. A perfect way to use up that extra can of tomato soup in your cupboard. It won’t taste like tomato soup, we promise! 

• ½ C. brown sugar
• ½ C. granulated sugar
• 1 stick butter
• 1 tsp. baking soda
• 1 12-ounce can tomato soup
• 2 C. flour
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. nutmeg
• 1 tsp. salt
• 1 C. raisins
• ½ C. walnuts, chopped 

Cream together sugar, butter, and baking soda. Add tomato soup and mix well. Sift together dry ingredients and add to batter. Mix well. Stir in raisins and walnuts. Pour batter into a greased and floured 9x13 pan. Bake 45 minutes at 350 degrees, or until toothpick inserted in the center of the cake comes out clean. Let cool. Sprinkle with powdered sugar, serve with cinnamon ice cream, or frost with cream cheese frosting.