Sweetie Staff Recipes

Submitted by Stephanie Haynie 

Not only is this salad delicious, it's also easy and fast to make, as well as super healthy!

• 2 C. medium grain bulgur wheat
• 1 bunch (about 2 C.) snipped parsley
• 6 medium tomatoes
• 2/3 C. chopped green onion
• 4 tsp crushed dried mint
• 1/2 C. olive oil
• 1/2 C. fresh lemon juice
• 2 tsp. salt
• 1/2 tsp. ground pepper 
   

Cover bulgur with cold water, let sit for 30 minutes. Dump into towel and squeeze out as much water as possible. Place bulgur, parsley, tomatoes, green onions, and mint in bowl. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over salad and refrigerate for at least one hour.

Submitted by Patty B.

My grandma Merritt passed away right after I was born but my older brothers and sisters had great memories of what a great cook she was. The entire Merritt family met at grandma and grandpa’s cottage in Port Huron several times a week. My sister said grandma could whip up a pie crust and pie in 15 minutes. I’m lucky to have most of her recipes. This one is from 1945. 

• 1 cup of chopped dates
• 1 tsp. baking soda
• 1 cup of boiling water
• A chunk of butter the size of an egg
• 2 cups of flour
• ½ tsp. of salt
• 1 cup of sugar
• ½ tsp. vanilla
• 1 egg 

Pre-heat your oven to 350 degrees. Pour boiling water over chopped dates and add both the baking soda and the butter. Soak till cooled. Mix together dry ingredients, add sugar, vanilla and the egg. Add dry ingredients. Mix. Add chopped dates and any remaining liquid. Pour into two small greased and floured loaf pans (or one large loaf pan.) Bake 45-50 minutes for one large loaf, 40 minutes for two small loaves.  A simple but super tasting treat! 

Submitted By Traci Gates

• ½ to ¾ pound cooked chicken breast – chopped/finely shredded
• 1 large can Swanson Chicken Broth (49 oz.)
• I always need to add more chicken broth to this as the tortellini soak up a lot of the broth.
• 1-2 tablespoons olive oil
• 1 small onion diced – approximately ½ cup
• Diced Celery – 1½cups
• Diced carrots – ½ cup
• ½ - 1 teaspoon lemon pepper
• Garlic powder to taste
• Salt to taste
   

1 package of tortellini – flavor of your choice

In your soup kettle, sauté onions, celery and carrots in olive oil. Add chicken, broth and seasonings. Bring to a boil and simmer for 15-30 minutes. Add tortellini and simmer for 15-20 minutes more.

Enjoy with a tossed salad and crusty rolls.