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Archive for October, 2008

  • 2 pkg Lemon instant pudding
  • 1 can Diced peaches, drained
  • 3 cans Chunked pineapples, drained, set juice
  • 2-3 cans Mandarin oranges, drained
  • 6 Bananas, sliced
  • Seasonal fresh fruit

Mix pineapple juice and pudding mix. Pour pudding mix over peaches, pineapples and oranges, fold together .Than fold in fresh seasonal fruits, refrigerate overnight.

Contributor: Barbara A. Michaels, Fly Creek Cider Mill; Founder


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Thank you to DR. Laurie Rozakis for the mention of Fly Creek Cider Mill in your blog! From the blog: . . . I dashed through the exhibits and then gimped around town, snagged the local newspaper, and had a great time schmoozing the museum staff. They told us to try the “killer” apple butter at Fly Creek (it was fabulous so we bought some) and sample their pies and hot cider. All excellent, I can report. View the full post.  [ More ]


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Merry Mulled Cider

  • 1/2 cup brown sugar Dash or two of nutmeg
  • 1 tsp. Whole Cloves 3 inch cinnamon stick
  • 1 tsp. Whole Allspice 1/2 Gallon FLY CREEK CIDER MILL CIDER

Combine Fly Creek Cider Mill CIDER and all ingredients in a large saucepan or crock pot. Slowly bring to a boil. Cover and simmer 20 minutes. Remove spices. Decorate by dropping orange and apple slices on top. Serves 8 people.

Holiday Wassail

  • 2 1/4 cups sugar One 6 oz. Can Lemonade Concentrate
  • 4 cups water One 6 oz. Can Orange Juice Concentrate
  • 10 Whole Cloves 1 Gallon Fly Creek Cider Mill CIDER
  • 2 Sticks Cinnamon 12pt piece of Ginger Root

Mix sugar and water. Bring to a boil. Add spices and simmer 1 hour. Add frozen concentrates and the water they call for. Add Fly Creek Cider Mill CIDER. Serve Hot. Makes 2 gallons.

 


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  • 10- ¾ oz cans Condensed beef broth
  • 2 ½ c. water
  • 8 oz. Tomato sauce
  • 2 tsp. Lemon Juice
  • 2 c. Diced celery
  • 3 c. Shredded cabbage
  • 1 c. Sliced onion
  • 1 tsp. Sugar
  • ¼ tsp. Garlic powder
  • 1/8 tsp. Ground black pepper

In large saucepan, combine broth, water, tomato sauce and lemon juice, bring to boiling point. Add celery, cabbage, onion, sugar, garlic powder and pepper, cover and simmer 20 minutes. Makes 6 to 8 servings.

Contributor: Genevieve Smith, “Grandma Gen”


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  • 1 lb. Macaroni or orzo
  • ¾ c. Sugar
  • 2 Eggs
  • 1 T. Flour
  • ½ tsp. Salt
  • 16 oz Mandarin oranges
  • 16 oz Pineapples
  • 16 oz Diced peaches
  • 16 oz Fruit cocktail
  • 1 jar Maraschino Cherries
  • 10 oz Cool whip

Cook and drain macaroni. Drain oranges, pineapple, peaches, fruit cocktail and cherries and save juices. In sauce pan bring juices, sugar, eggs, flour and salt to boil. Pour over macaroni. Let stand in refrigerator overnight. Next day add fruit to mixture and stir in Cool Whip.

Contributor: Flo Korrie


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  • 1 can Cherry pie filling
  • 20 oz Crushed pineapple with juice
  • 1 can Eagle brand condensed milk
  • 8 oz Cool whip
  • ½ c. Pecans (chopped)

Blend pie filling, pineapple, condensed milk, cool whip and pecans. Place in a 9 x 13 inch pan. Freeze. One hour before serving take out of freezer and put in refrigerator.

Contributor: Dee Burnett – Fly Creek Cider Mill Team Member ; “Cheese Expert”


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  • 3 med. Zucchini
  • 3 med. Yellow summer squash
  • 1 Sm. Red onion
  • ¼ c. non iodized salt
  • 2 med. Carrots
  • 1 Red bell pepper
  • 4 c. Cider vinegar
  • ¼ c. Granulated sugar
  • 2 T. Pickling spice

Cut zucchini and summer squash in to 1/8 inch slices, slice onion thin, layer zucchini, summer squash and onions in colander in sink and sprinkle salt over all. Let stand 30 min. Rinse well with cold water and drain, pat dry with paper towels. Cut carrots in thin slices and peppers in thin long strips. Mix vinegar, sugar and spice in large sauce pan bring to boil over high heat; add carrot and peppers and bring to a boil; remove from heat, let set until room temperature. Add zucchini, squash and onion to mixture; mix well. Spoon in to washed and sterilized jars. Can be refrigerated up to 3 weeks or you can them. Nancy puts in canning jars and gives to friends and family. Something different at a picnic. Makes about 8 cups.

Contributor: Nancy Croft – Sondra Croft’s Daughter


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