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Archive for the ‘Side Recipes’ Category

  • 27 oz Sauerkraut
  • 1 lg Sweet onion
  • 1 Green pepper
  • 1 c. Celery
  • 1 c. sugar
  • ½ c. Salad oil
  • ½ c. white vinegar

Drain and wash kraut with cold water. Chop onion, pepper, and celery. Mix kraut and vegetables with sugar, oil and vinegar. Keep covered in refrigerator until ready to serve.


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Part 1

  • 1 lg Head cabbage
  • 8 Radishes
  • ½ Green pepper
  • 2 Celery stalks
  • ½ Red onion
  • 1 Carrot

Shred or chop fine all ingredients, place in large bowl.

Part 2 (Dressing)

  • 2 T. Oil
  • 3 T. Half and half
  • ½ c. Sugar
  • 1 ½ c. Miracle whip salad dressing
  • 2 T. Parsley
  • 1-2 tsp. Sweet basil
  • 1 tsp. Salt
  • 1 tsp. Lemon juice
  • ½ tsp. Pepper

Mix all together well and pour over cabbage mixture and fold in well. Garnish with paprika. Refrigerate until ready to serve.

Contributors: Sharon Crain “Grandma Sharon”


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  • 4 c. Cooked diced chicken
  • 3 Hard boiled eggs, diced
  • 4 c. cooked rice
  • 2 tsp. Salt
  • 2 T. Lemon juice
  • 3 c. Celery, diced
  • 2 sm. Onions, diced
  • 2.c Mayonnaise
  • 4 c. Mushroom soup

Mix chicken, eggs, rice, salt, lemon juice, celery, onions, mayonnaise and soup. Pour into a 9 x 12 inch pan, top with buttered crumbs or potato chips. Refrigerate over night. Remove 1 hour before baking. Bake in 350 degree oven for 40 minutes. Yields: 20 servings.

Notes: This recipe can be made with turkey. Fact: 1/3 cup of raw rice make 1 cup of cooked rice.

Contributor: Ruth Miller – Lin’s Aunt


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  • 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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  • 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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