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Archive for October 27th, 2008

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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