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Posts Tagged ‘soup’

  • 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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Part 1

  • 1 Pork loin
  • 1 bottle Fly Creek Cider Mill Hard Cider Sauce

Grill, preferably on a rotisserie, basting frequently with sauce and drippings.

Note:
This meal was preceded by a vegetarian antipasto which was fresh greens, covered with cheeses, Fly Creek Cider Mill pickled garlic, Fly Creek Cider Mill watermelon pickles, Greek olives, pepper and your favorite Fly Creek Cider Mill salad dressing.

Part 2 (Apple-Pineapple Salsa)

  • Fly Creek Cider Mill Apple Salsa
  • Chopped fresh pineapple
  • Fresh flat parsley, chopped

Prepare by stirring together equal amounts of salsa and pineapple. Add one tablespoon parsley for every 2 cups of the salsa.

Note: This meal was preceded by a vegetarian antipasto which was fresh greens, covered with cheeses, Fly Creek Cider Mill pickled garlic, Fly Creek Cider Mill watermelon pickles, Greek olives, pepper and your favorite Fly Creek Cider Mill salad dressing.

Contributor: Judi Clippinger


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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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