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Posts Tagged ‘Recipes’

  • 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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  • 1 pkg. Buttermilk biscuits
  • 1 T. butter
  • ¼ c. yellow onion, diced
  • ¾ c. spinach, frozen, thawed, drained
  • 2 c. Robert Rothschild Artichoke Dip
  • ½ c. Mozzarella cheese, shredded

 Remove biscuits from containers and separate. Then cut each individual biscuit in half to form 2 biscuit circles. Press biscuit circles into cup recesses of a miniature muffin pan. Melt butter in a medium saute pan. Add onions and saute until slightly translucent. Add spinach and saute for about 1-2 minutes then remove from heat to cool. Place the Artichoke Dip in a medium bowl, add the spinach mixture and cheese and mix well. Spoon mixture into each biscuit cup. Bake in a 375 degree oven for about 12-14 minutes. Serve on a platter. Yields 20 appetizers.

Notes: The subtle flavor of artichoke against aged Romano cheese, baby spinach and garlic is outstanding. Slather on crusty, artisan bread for a decadent bruschetta. Toss with pasta and crumbled feta, or spread on dough for a non-traditional pizza sauce.

Contributor: Robert Rothschild Farm

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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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