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Archive for the ‘Soup Recipes’ Category

  • 1 pkg. “Cugino’s Mama’s Minestrone Soup”
  • 6 c. Water
  • 15 oz Stewed tomatoes
  • 1 can Diced or crushed tomatoes
  • 1 can Corn, Drained
  • 1 can Peas, Drained
  • 1 can Green beans, drained
  • Uncooked Pasta or rice (optional)

Follow package directions on soup; by mixing the water, tomato sauce and soup mix, add tomatoes, corn, peas, beans and mix. If adding pasta or rice, add and mix. Bring to a slow boil and simmer 15 minutes. Stir frequently so soup will not stick.

Note: Tastes just as good warmed up. May be a little thick. If you like a thinner soup just add water. You may use different vegetables for a different taste.

Contributor: Leta Sterling – Fly Creek Cider Mill Team Member


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  • 1 can chicken or veggie broth (can use 2 cans)
  • 1 can Black beans, drained
  • 3 c. Corn (frozen is fine)
  • 12 oz Fly Creek Cider Mill medium salsa
  • 1 can Garbanzo beans (optional)
  • Monterrey Jack cheese
  • White and blue taco chips

Heat broth, beans, corn and salsa. Serve over cubes of cheese and crumbled tacos. *Good with shredded chicken or ground beef for non-vegetarian version.

Note: Quick and delicious. Taste better and better as you reheat it!

Contributors: Roxanne Murray – Modified from Shirley Reese


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  • 2 tsp. Garlic, minced
  • 1 tsp. Butter
  • 1 T. Olive oil
  • 1 Onion Chopped
  • 1 ½ c. Potatoes, Diced
  • 1 c. Red Pepper diced
  • 1 c. Carrots, diced
  • 1 pkg Knox vegetable soup mix
  • 4 c. Chicken or fish stock
  • 1 Bay leaf
  • ¼ tsp. Fennel Seed
  • ½ tsp. Thyme
  • 1 ½ c. Water
  • Parsley flakes
  • ½ can tomato sauce
  • Salt
  • Pepper
  • 2 Tuna Steaks, cut into large chunks
  • 2 Salmon steaks, cut into large chunks
  • 8 med. Shrimp

Saute garlic, onion, parsley, add potatoes, carrots, red pepper and stock, bring to a boil. Turn into a crock pot. Saute salmon and tuna in a pan with Bay Leaf, fennel, parsley and thyme. Add tomato sauce and sauteed fish to the crock pot. Cook all day, One hour before serving add shrimp. Delicious!!!!!

Contributor: Brenda Michaels – Fly Creek Cider Mill President & CEO


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  • 1 ½ lbs. Hamburger or ground turkey
  • 1 med. Onion
  • 1 pkg. Taco seasoning mix
  • 1 can pinto beans, drained
  • 1 can black beans, drained
  • 1 can shoe peg, white corn, drained
  • 1 can beef broth
  • 1 can diced tomatoes
  • 2 c. water
  • 1 pkg. Ranch dressing mix
  • 1 pkg. Shredded cheese
  • 1 ctn. Sour cream.
  • 1 pkg. Corn chips

Brown meat and onion together in a skillet. Drain, if necessary and pour into a crock pot or slow cooker. Add dressing mix, Taco Mix, beans, corn, broth, tomatoes and water, stir. Cook all day on low or as long as you want on high. Top with shredded cheese and /or sour cream. Serve with corn chips.

Contributor: Kathleen Galland-Bennett, Robin Horne – Kathleen is Cyndi’s sister


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  • 24 oz Lean hamburger
  • 1 Onion
  • 3c. Tomatoes
  • 2 c. Sliced carrots
  • 2 c. Cubed potatoes
  • 4 stalks Diced celery
  • 6 sprigs Parsley
  • ½ tsp. Thyme
  • ¼ tsp. Basil
  • 10 Peppercorns
  • 1 tsp. Salt
  • 3 cubes Beef bouillon
  • 1 qt. Water

Brown hamburger and onion, drain fat. Put in large kettle and add tomatoes, carrots , potatoes, celery, parsley, thyme, basil , peppercorns, salt, bouillon, and water. Simmer over low heat for forty-five minutes.

Contributors: Mary Jane Cook


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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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Part 1 (Stock)
Peels and cores from apples
Clean skins from onions and garlic
2 sticks Cinnamon
2 ½ c. Fly Creek Cider Mill cider
2 ½ c. Water

Combine apple peels and cores from apples, skins from onions and garlic, cinnamon, apple juice and water in a kettle. Boil gently, partially covered, about 45 minutes. Remove from heat, let stand one hour. Strain and discard solids.

Part 2 (Soup)
3 T. Butter
½ tsp. Grated ginger root
2 cloves Minced garlic
1 ½ c. Chopped onion
1 tsp. Salt
1 Juice from 1 lemon
2 c. Yogurt
2 c. Sour cream
4 c. Peeled, chopped apples (any kind but Red Delicious)

Part 3 (Spices)
3 T. Flour
1 tsp. Dry Mustard
1 tsp. Turmeric
1 tsp. Ground cumin
1 tsp. Ground coriander
¼ tsp. Ground cloves
¼ tsp. Cayenne pepper

Mix flour, dry mustard, turmeric, cumin, coriander, cloves and cayenne pepper. Set aside.

Part 4 (Topping)
Slivered, toasted almonds

Yogurt and sour cream should be at room temperature. Heat a heavy skillet. Add butter, ginger, garlic and a dash of salt. Stir and cook over moderate heat a minute or so, then add onions. Saute another 5 minutes, then add salt and apples, stirring well. Add lemon juice and sprinkle in the pre-combined flour and spices, stirring constantly. Cover and cook 8-10 minutes over low heat, stirring occasionally. Turn off the heat, and let it rest about 10 minutes. Heat the stock. Puree the stock and sauteed mixture together, bit-by-bit in a food processor or blender. Make sure the result is very smooth. Transfer it to a kettle or heavy saucepan, and whisk in the yogurt and sour cream. At this point the soup shouldn’t be cooked any further. Just heat it over low heat right before serving time. (The soup can be made a couple hours ahead and heated just before it’s served.) Serve topped with toasted almond slivers. This soup is great cold on a hot summer day.


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