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Our Favorite Recipes

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Our Favorite Recipes


This recipe is a summertime favorite of ours. It started out as a dish that we experienced at a party. It was so delicious that we asked for the recipe and it has since become one of our favorites to bring as a dish to pass. Actually we can not go anywhere without someone requesting that we bring this dish. Some times I wonder if we really get invited for ourselves or our Broccoli Salad.





2 bunches of Broccoli – flowerets only

6-8 strips crumbled cooked bacon

½ cup golden raisins

½ cup sunflower seeds

½ cup shredded cheddar cheese

1 small purple onion, chopped


Combine all ingredients and toss.



1 cup mayonnaise

2 Tablespoons red wine vinegar

½ cup sugar


Stir together, make sure sugar is dissolved.


Pour dressing over salad and toss just prior to serving


While we were kids, one of our favorite trips was to visit our grandparents up in Fairview, Michigan. Grandmother’s Mennonite roots provided her with many a home-cooked recipe, handed down from previous generations. Our favorite recipe was oatmeal cookies. These cookies were so good that she needed to hide them from us to keep us from eating them all at once. Every visit started with a painstaking search for the secret hiding place of “The Cookies”.   

Here now is the secret recipe revealed:



4 cups flour

2 cups oatmeal (old fashioned. Not quick oats!)

2 tsp salt

2 tsp baking soda

2 cups sugar

2 cups brown sugar

2 tsp vanilla

4 eggs

2 cups oil

1 cup nuts (chopped fine)

1 cup raisins

Combine all DRY ingredients- mix well. Add eggs, oil, and vanilla. Mix well with hands until you form one large lump. Divide into 4 equal parts. Roll into logs about 2 inches in diameter and 10-12 inches long. Wrap in plastic wrap and freeze. While frozen, slice into ½ inch slices (use a sharp knife!). Bake in 400 degree oven for 10 minutes. Remove and cool and hide from kids.




Sweet and Sour sauce and Meatballs


Ingredients Sauce

¼ cup

White Vinegar

½ Cup

Pineapple Juice

1/3 Cup

Brown Sugar

1 ½ Tbs

Corn starch combined in a TBS of water

1 tsp



Or store bought



1 cup

Bread Crumbs



¼ cup


½ cup

Onion chopped



Pepper, garlic to taste



Pineapple chucks, cherry tomatoes, yellow, and red peppers chopped. (How much is up to you)


1.       Combine all the ingredients for the meatballs and roll them into little balls

2.       In a pan with about 2 TBS of oil fry them until brown all the way through

Sauce (this sauce is great on chicken or pork as well)

1.       Combine all the ingredients on a sauce pan and cook to a boiling point, stirring constantly.

2.       Lower heat to simmer for about 35 minutes until the solution is clear and thick.

This does not make enough to cover most meats so you may need to double or triple it as needed .I usually use a large can of pineapple wedges, this gives you about 1 cup of juice.

Combine the meatballs, vegetables and sauce into your crock pot and cook for at least three hours so the vegetables get soft and the meat can absorb the flavor.

Tim’s Salsa Recipe

This month’s recipe is a homemade salsa that is perfect for using those fresh picked tomatoes, peppers, and onions that you just grew in your garden. This recipe is flexible in that your can add other ingredients to suit your taste such as corn, zucchini, or more. You can adjust the spiciness by substituting hotter peppers and using hot pepper seeds. Leave pieces larger for chunkier salsa. This recipe was something that came from Tim’s kitchen and we look forward to the time of year when he makes a few batches and brings it in to share.


4 cloves garlic

1- 6 oz can tomato paste

½ tsp pepper

1 tablespoon salt

4 cups chopped tomatoes

¼ tsp. alum

½ tsp cumin

½ cup sugar

1 cup white vinegar

1 green, red, or yellow pepper chopped

1 cup onion chopped

½ lemon

1/3 cup chopped and seeded hot peppers


Mix all ingredients together, except the lemon. Place in a stainless steel saucepan. Bring to a boil. Turn heat down and let simmer for 20 minutes. Add the lemon and stir. Add to canning jars to ½ inch from top. Follow proper principles of sterilization. Secure jars with rings and tops hand tight. Place into boiling water for 15 minutes. Remove, cool, and share.

Marinated Broccoli & Cauliflower
Grandma Burton was a great cook but not many recipes were written down and

passed on. You can imagine how thrilled we were to find a recipe box. This recipe

impressed Tim and when he put it together we were all very pleased. It’s a great

dish to bring to a party!

1 head of fresh broccoli and

1 head of fresh cauliflower broken into pieces

1 Tablespoon Dill weed

1 Tablespoon Accent

1 Cup vegetable oil

3/4 Cup cider vinegar

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon sugar

1 teaspoon garlic powder

Mix all ingredients into a bowl and cover. Refridgerate for 8 hours.
Open bowl and serve.

Carrols Favorite Chinese Salad

Chinese fortune cookie says, “you are going to like this”.

You will need:


  • 1 lb shredded cabbage
  • 3 chopped green onions
  • 2 pkg. Ramen noodles
  • 5 Tbs. sesame seeds
  • 2 cups chopped chicken
  • ¾ cups slivered toasted almonds



  • 5 Tbs. Vinegar
  • ¾ cup vegetable oil
  • 3 Tbs. sugar
  • 2 chicken flavor soup packages

Mix all the ingredients for the salad together.

Mix all the ingredients for the dressing together.

Let both sit overnight (at least 4 hours).

Mix all the salad and dressing together.

Last but not least, Time to eat…. Yummy!

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