Located at the Millennium Centre15600 J.L. Hudson Drive
Southfield MI 48075
Live entertainment between
11 a.m. and 2 p.m.
Air conditioned indoor restrooms are available for public use.
PARKING IS FREE!!!
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Recipes will be updated often. Visit our website regularly to explore new recipes featuring seasonal Michigan grown produce.
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Carrot Oatmeal Cookies 
PREPARATION: 20 Minutes
BAKING: 12-15 Minutes
MAKES: 7 Dozen Cookies
Full of nutritious carrots, bursting with beta-carotene, these cookies keep well in a cookie jar...if you can hide the jar where no one could find it! If you are able to put a dozen or so away, you'll find they freeze well and thaw quickly.
1 cup honey
1-1/2 teaspoons cinnamon
1 cup vegetable oil
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon allspice
2 eggs
2 cups old-fashioned oatmeal
2 cups whole-wheat flour
1 cup chopped nuts
2 teaspoons baking powder
2 cups raisins
1 teaspoon salt, or to taste
2 cups grated Michigan carrots
Preheat oven to 375°F.
In a mixing bowl, beat together the honey, oil, vanilla, and eggs. In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice, and oatmeal. Blend well. Then stir in the nuts, raisins, and carrots.
Add the liquid ingredients to the mixture and blend well. Drop by teaspoonfuls onto an oiled cookie sheet. Bake for 12-15 minutes or until the cookies are golden brown. Remove the cookies from the cookie sheet and cool them on a rack before storing. |
Hot 'n' Peppery Corn on the Cob
1/2 cup Michigan butter, softened
3 tablespoons sliced Michigan green onions
1 tablespoon snipped chives
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper, optional
8 ears cooked Michigan corn (on the cob)
In a small mixing bowl, combine butter, green onions, chives, black pepper, chili powder, white pepper and cayenne, mix well. Spread on hot, cooked corn on the cob
Note: Butter mixture may be stored in refrigerator 5 to 7 days. |
Cheesy Potatoes
4 large Michigan potatoes, peeled and quartered
3/4 cup Michigan Swiss, cheddar or bleu cheese, grated
2 tbl Michigan butter
Michigan flour
Place potatoes in saucepan of boiling water and cook until soft, about 25 minutes. Drain and mash potatoes and leave to cool. When cool, add cheese and mix. Roll mixture into patties and flour lightly.
Heat butter on aluminum foil on top of grill. Fry patties on foil until brown and crispy, about 3 to 5 minutes on each side. |
Celery/Carrot Coleslaw
Yield: 8 Servings
1 small cabbage, sliced thin
2 c thinly sliced celery
1 c coarsely shredded carrots
1/2 c raisins
2 tbsp. cider vinegar
1/2 tsp. white pepper
1 c plain low-fat yogurt
1/2 tsp. celery seed
In a large bowl, combine cabbage, celery, carrots, and raisins. Stir together vinegar, pepper, yogurt, and celery seed; pour over vegetables and mix well. Chill. Makes eight servings. |
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