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Another sign of spring: the Fly Creek Cider Mill in Fly Creek opens for its 153rd season on Friday, April 3, and will offer an expansion of its popular “Taste of Fly Creek” series, which showcases selected specialty foods as well as daily samples of more than 40 products.

Opening weekend will focus on Palatine Valley Dairy, a Pride of New York producer, and its fresh cheese curds.

The Palatine people say their plain curds are the most popular but they also offer curds seasoned with horseradish, jalapeno peppers and garlic and herb spices. Full StoryCooperstown Hotels

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  • 1 lb. Ground beef
  • ½ med Onion, chopped
  • 1 can Diced chilies (optional)
  • 1 can Diced Tomatoes
  • 2 cans Black beans
  • 1 T. Chili Powder
  • ½ bottle Black and tan beer
  • ½ c. Water

Contributor: Julian D. Button


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Part 1

  • 1 c. Seedless white grapes
  • 1 c. sliced bananas
  • 1c. cashew nuts
  • 2 c. Thinly sliced unpeeled apples
  • Honey creamed Dressing

Combine grapes, bananas, nuts and apples with a little of the dressing; arrange in bowl on salad greens. Serve remaining dressing separately. Makes 6 servings.

Part 2 (Honey cream dressing)

  • ¼ c. Dairy sour cream
  • 1 c. Fine cured creamed cottage cheese
  • 1 c. Mayonnaise
  • ¼ c. Honey
  • 2 tsp. Lime juice
  • 2 tsp. Minced parsley

Combine sour cream, cottage cheese and mayonnaise; mix well. Blend in honey and lime juice. Stir in parsley. Makes about 2 cups.

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


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Part 1

  • 1 Bag Angel hair coeslaw cabbage
  • 4 slices Bacon; cooked and crumbled
  • 1 c. Sunflower seeds
  • ½ tsp. Garlic powder
  • ½ tsp. Onion powder
  • 2 firm apples; Jonagold, Crispin, Empire

Combine cabbage, bacon, sunflower seeds, garlic powder, onion powder and apples together in large bowl.

Part 2 (dressing)

  • ½ c. Sugar
  • ½ c. Cider vinegar
  • ½ c. Mayonnaise

Combine sugar and cider vinegar together in small bowl; whisk in mayonnaise. Pour over coleslaw. Refrigerate 1 hour before serving.

Contributor: Francine Hoffman – Bill’s Sister

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Part 1

  • 1 lg. Pkg of orange Jello
  • 1 sm. Can frozen oranges juice concentrate
  • 2 sm. Cans mandarin oranges
  • 1 Can crushed unsweetened pineapples

Dissolve Jello in boiling water, following directions on package. Add oranges and pineapple. stir well and pour into 9 x 13″ glass or corning ware pan. Refrigerate until ready to use.

Part 2

  • ½ pt. Heavy cream
  • 1 sm. Pkg. Instant lemon pudding mix.
  • 1 c. Cold milk

Whip cream -set aside. Mix milk and pudding, let thicken a few minutes. Fold in whipped topping and pudding together and spread on top of Jello. Serve

Contributor: Doi Rathbun


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School on Wheels rolls on for its 7th year

The Fly Creek Cider Mill & Orchard will host its 7th Annual “School on Wheels” tour March 28, 2009. Each year the Mill welcomes team members, customers and friends of the Mill to participate in an educational trip to gain retail and merchandising knowledge from selected areas. This year’s highlight stop will be the New York Wine and Culinary Center in Canandaigua for a tour, wine tasting and gourmet luncheon. The Center’s mission is to engage, excite and inspire the people of New York State and the world about New York wine and food. Pride of New York growers and processors are showcased in engaging exhibits and displays. Additional tour stops will feature tastings at Swedish Hill Winery and Montezuma Winery, and then an apple stop at Red Jacket Orchards. The tour will end with gaming at the Turning Stone Casino in Verona.

“We have been all over the northeast with these educational spring trips. It will be fun to extend our knowledge about the culinary and wine delights that Upstate New York has to offer”, says Bill Michaels, co-owner of the Mill. “We discuss what we have seen and tasted, sharing thoughts on how to incorporate ideas into the Mill’s merchandising and marketing mix.”

The tour is open to the public and seating is limited. The day trip will depart from the Mill at 7:00 am and return around 11:00 pm. The cost is $89 per person with no extra charge for all the fun to be had. Parking at the Mill is free. To reserve a space on this trip call Lin Molloy (607) 547-9692 ext. 113 or visit the Mill’s website at http://www.flycreekcidermill.com for tour registration forms.

For more information contact:
H. William (Bill) Michaels
Fly Creek Cider Mill & Orchard, Inc. (r)
288 Goose Street
Fly Creek, NY 13337
(P) 607-547-9692
(F) 607-547-2826
http://www.flycreekcidermill.com
bill@flycreekcidermill.com

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  • 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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  • Fresh String beans
  • 1 Clove Garlic, minced
  • Olive Oil
  • Wine Vinegar
  • Salt & Pepper
  • Fresh Peppermint Leaves

Boil string beans, drain and set aside in a bowl. Add mince garlic, olive oil,vinegar,salt, pepper and quite a few cut up peppermint leaves. Mix gently. Refrigerate and allow to marinate.

Contributors: Peter and Rose Napoli


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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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