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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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  • 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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  • 1/3 c. Sugar
  • 1 Sm. Onion, finely chipped
  • ¼ c. Cider vinegar
  • ¼ c. unsweetened applesauce
  • 2 T. water
  • 2 T. Canola Oil
  • 4 tsp. Prepared mustard
  • 1 tsp. Salt
  • ½ tsp. Coarsely Ground pepper

Combine all ingredients in a blender or food processor; cover and process until smooth. Chill and serve over fresh lettuce, spinach, or vegetables. Refrigerate leftover dressing. Makes 1 1/3 cups

Contributor: Nancy Croft – Sondra’s Daughter


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  • 2 Pkgs. Frozen peas thawed
  • 2 c. Finely chopped celery
  • 1sm. Finely chopped onion or onion flakes
  • 3 T. Miracle whip or mayonnaise
  • 3 T. Italian Dressing
  • 1 can Spanish Peanuts

Mix miracle whip and Italian dressing together. Mix peas, celery and onion together. Combine together. Add peanuts just before serving.

Contributors: Leta Sterling


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  • 8 oz Patina macaroni
  • 2 c. Chunk pineapples
  • 2 c. Mandarin oranges
  • 1 sm. Cool whip
  • 2 Eggs
  • ¾ c. Sugar
  • 2 T. Flour

Cook macaroni; drain and put in large bowl. Drain fruit and save juice. Put eggs, sugar, flour and juice in sauce pan and bring to boil, stirring constantly. Mix pineapple and oranges and egg mixture into macaroni and cool in refrigerator. Just before serving add cool whip.

Contributor: Lin Molly


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  • 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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