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Sweet and Sour Chicken

By Bea McManis

Sweet and Sour Chicken

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces
1.In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2.Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3.Heat oil in skillet or wok to 360 degrees F. Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
4.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Coleslaw - A Nice Addition to Super Bowl Fare

By Bea McManis

I love coleslaw.  My mom always made her's with pineapple in it.  I thought it was the best ever until I tried Kentucky Fried Chicken's.
Year's ago, I found a copycat recipe for KFC's coleslaw.  I admit I didn't think it would be as good.  I was wrong.
If you like coleslaw and if you would walk a mile for KFC's then here is the recipe for you.

Better than KFC Cole Slaw
10 servings per cabbage.
1-2 heads of Cabbage
1- Green Bell Pepper
1- Small Onion
1- Medium to Large Carrot
2- C. of Miracle Whip Light
1/2 C. Sugar
1/4 C. Vinegar
1/4 C. Vegetable oil
If you are Lucky to have a Food Processor Cut up Cabbage, while cutting up Cabbage Cut small slices of Green Pepper and Onion, or Carrot and add to Processor. This will help distribute flavor throughout slaw. You should only use 1/4 to 1/2 of Onion and Green Pepper but use all of the Carrot. If you truly love green pepper or onion you can add all but I do not recommend it.
Now mix Miracle whip, vinegar, and oil, Sugar. Mix smooth. Taste should be sweet with just a hint of vinegar. Amount of slaw dressing may be increased or decreased according to the amount of slaw you are making.
Add to cut up cabbage and Mix well. Let stand 1-hour if possible to let flavors mix. You will be happy with the results.

Sage Pork Chops

By Bea McManis

Sage Pork Chops

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

2 teaspoons salt

1 teaspoon dried sage

1 teaspoon ground black pepper

6 center cut bone-in pork chops

2 tablespoons butter

1 cup water

2 cups beef stock or bouillon

1.Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.

2.Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Hot Pepper Jelly

By Bea McManis

I love hot pepper jelly.  Not only is it good on the morning english muffin, but it has a myriad of other uses too.

I've used it as a glaze for ham or pork; spiced up a wing sauce; and served it with cream cheese on crackers.

My sister makes an amazing hot pepper jelly. 

Last week I purchased a jar of hot pepper jelly that was out of this world delicious.  It didn't have the beautiful color of my sister's jelly, nor the familiar jelly like texture.  This was a pale amber jelly loaded with green, red, and jalapeno pepper pieces and seeds.  It had just the right amount of heat to make it hard to resist.

2 thumbs up for Mrs. Millers' Homemade Hot Pepper Jelly.

Superbowl Pizza

By Mackenzie Reynolds

My name is Mackenzie Reynolds and I am the Genesee County Dairy Princess. Superbowl Sunday is right around the corner and it is the second food consumption event behind Thanksgiving Day. While you are rooting for your favorite football team, you will probably be enjoying food with all your friends. A great and easy recipe to take to the party you're attending is a cheese pizza. Along with ease, pizza includes one of the 3-A-Day of dairy you should consume everyday. Getting 3-A-Day of milk, cheese, and yogurt everyday will help you maintain a healthy body. I hope everyone has a safe Superbowl Sunday!

All My Cheeses Four Cheese Pizza

1 cup ricotta cheese

1/2 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh basil or 1 teaspoon dried basil

2 tablespoons minced fresh garlic

1/2 tablespoons salt

1/2 teaspoon freshly ground pepper

1 prepared 12 inch pizza crust

1 cup shredded sharp cheddar cheese

1 cup diced tomato

Additional fresh basil, chopped for garnish

1. Preheat oven to 450 degrees F. In a small bowl, combine ricotta, Parmesan, basil, garlic, salt, and pepper.

2. Place pizza crust on a cookie sheet and top evenly with mixture. Sprinkle with remaining cheeses.

3. Bake pizza until golden brown, about 10-12 minutes. Cool slightly; spinkle with tomatoes, and additional chopped basil.

The New Year is Here

By Mackenzie Reynolds

My name is Mackenzie Reynolds, and I'm the Genesee County Dairy Princess. I hope that everyone had safe and happy holidays and the new year is here and it's time to make those annual resolutions. As we all struggle to keep ours, it's easy to make one about consuming 3-A-Day of milk, cheese, and yougurt everyday. Consuming 3-A-Day of these dairy products will keep you body healthier for longer, for all ages. These tasty foods help build and maintain strong, healthy bones, muscles, and teeth. Also with a balanced diet, enjoying three servings of milk, cheese and yogurt a day will help promote a healthy weight. To help you get started with your 3-A-Day, I've included this recipe for a great chowder.

Southwestern Cheese and Corn Chowder



2 tbsp. butter

1 small onion chopped

3 cups fat-free chicken broth

2 cups fresh corn

2 potatoes, peeled, cut into 1/2-inch dice

1 small red pepper, diced

1 rib celery, sliced

2 cups low-fat milk                     

1 cup shredded 2% reduced-fat Cheddar cheese

1/2 tsp. cumin

1/2 tsp. salt

1/2 tsp. cayenne pepper

Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer, covered, 5 minutes or until potatoes are tender. Remove 2 cups of soup and puree in blender or processor. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings and simmer 10 minutes.


A Tasty Treat to Warm You

By Mackenzie Reynolds

Winter has finally hit, and it is cold outside! I'm Mackenzie Reynolds, the Genesee County Dairy Princess. Consuming dairy products will help you stay healthy through these cold days. Milk provides a high level of essential nutrients, compared to its calories. Milk is an excellent source of calcium, and an adequete intake of calcium helps reduce the risk of osteoporosis. In addition, milk is a good source of high quality protein, that contains all essential amino acids. So the next time you go to reach for juice or soda, instead grab milk. You can also enjoy milk in this hot chocolate recipe I've included.

Peppermint Hot Chocolate

1 1/2 cups heavy cream

1 1/2 cups milk

1/4 cup sugar

1/8 teaspoon salt

6 ounces bittersweet chocolate, chopped

3 drops peppermint oil

Sweetened whip cream for garnish

Chocolate shavings for garnish

In a saucepan, combine cream, milk, sugar, and salt, and heat over medium to low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Great Holiday Party Recipe

By Mackenzie Reynolds

Hello, my name is Mackenzie Reynolds, and I’m the Genesee County Dairy Princess. Even though it may not seem like it, without hardly any snow on the ground yet, Christmas is right around the corner. Holiday parties will be starting anytime and I have a great recipe for those parties that is easy, delicious, and has many dairy products! 3-A-Day of milk, cheese and yogurt will keep you healthy during these cold winter months.

Ham and Cheese Bread Pot Fondue
1 round, firm loaf of bread (about 8 to 10-inches in diameter, about 1 1/2 pounds)
2 cups shredded sharp cheddar cheese
2 (3-ounce each) packages cream cheese, softened
1 1/2 cups sour cream
2 cups diced ham
1/2 cup chopped green onion
1 (3-ounce) can chopped green chilies, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
1.    Heat oven to 350 degrees F.
2.    Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell Cut removed bread into 1-inch cubes (there will be 3 to 4 cups); reserve for toasting.
3.    Combine cheddar, cream cheese and sour cream in large bowl; stir in ham, green onion, chilies and Worcestershire. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake for 1 hour, 10 minutes until cheese filling is melted and heated through.
4.    Meanwhile, in large bowl toss together bread cubes, oil and melted butter. Arrange on cookie sheet; bake at 350 degrees F., turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue.
5.    Remove bread pot from oven; unwrap; transfer to platter. Remove top of bread. Stir filling before serving.
6.    Serve with toasted bread cubes and assorted vegetables as dippers for fondue.


Garlic Parmsean Chicken

By Bea McManis

This is good with wings, but this week I am using drumsticks.

1/2 cup butter, melted

1 teaspoon garlic powder

1/2 teaspoon onion salt

1/4 teaspoon black pepper

1/2 cup parmesean cheese

"nude" baked chicken (can be wings, drumsticks, breast, etc)

1.  In a small glass bowl, melt butter in microwave

2. Whick into butter the garlic powder, onion salt and pepper

3. Arrange hot, fresh baked nude chicken  on a serving platter and drizzle with butter mixture

4.  Top with parmesean cheese and serve immediately



Easier Than Pie!


By Becky LeFevre

As a child, I spent most of my days at home with my grandma and grandpa while my mom was at work.  My grandma practically lived in the kitchen.  She was a great cook and made absolutely delicious pies.  I watched her diligently and over time learned how to add just the right amount of water to make the dough flaky but not tough, how to flute the edges of apple pie or make a lattice top for a cherry pie.  I learned that sometimes you have to adjust the amount of sugar depending on the sweetness of the fruit.  I can bake a great pie.  But, I also learned that great pie takes a lot of time, and time is in short supply. I’ll bake a pie for Thanksgiving and Christmas, maybe a birthday or once when the sour cherries are in season, but for the rest of the year I settle for creative alternatives. 

The following recipes are the absolute simplest pie-alternatives you can find.  Not only are they thrown together in less than 5 minutes, they look and taste fabulous and are nutritious.  If you want a pie but don’t have time, try this:

First, get some of your favorite fruits. I have peaches from Partyka farm and 20oz apples from Chryst farm, both from the Genesee Country Farmers Market.
Then, turn on your oven to 350
For Peaches, cut peaches in half and remove pit. Place facing up (skin down) on a baking sheet (you can cut a thin slice off the back of the fruit so it sits up straight on the baking sheet).  Top with either:
· a pad of butter and teaspoon of light brown sugar  OR
· drizzle on some honey with a few sprigs of fresh lavender, or lemon zest
· for extra excitement, add a some fresh berries or plums to the peaches when they are halfway done. Don’t add berries in the beginning or they will get mushy.
Bake for a half hour (while you are eating dinner). Serve with a scoop of vanilla ice cream or fresh whipped cream.
For Apples, remove the core from apple (try to keep the bottom of the apple intact).  If your apple is quite large or you don’t have patience with the core removal, cut it in half and remove the core that way.
 Fill the apple with a pad of butter and approximately a teaspoon of light brown sugar, depending on the size of apple.  Sprinkle on some cinnamon or insert a stick of cinnamon. You can also add some raisins and pecans. Bake on 350 for a half hour or till tender. Serve will a scoop of vanilla ice cream. 

Tonight I’m roasting a chicken for dinner, with potatoes, onions and beans from the market. I’m going to slip 2 huge sugar-butter stuffed apples into the oven when the chicken is done, and voilà…dessert!

Sour Cream Chocolate Cake - Very Easy

By Bea McManis

Every once in a while an occasion comes up when you want to make something just a little different.

I played around with a chocolate cake mix (from Aldi's no less) and ended up with this moist, rich, cake.  At the end of the evening, the piece in the picture was all that was left of the cake.

Pre-heat oven to 350F   Prepare baking pans according to directions on box.  I use cocoa instead of flour in my pans when I make a chocolate cake.

1 box chocolate cake mix

1 pkg. instant chocolate pudding

1 cup brown sugar

Mix dry ingredients


1 cup sour cream

1 cup oil

1 1/3 cups water

3 eggs (one at a time)

Mix batter, on medium, for 3 minutes.  Pour into prepared pans.  Baking time will vary according to oven.  I did a sheet cake and it took just about 50 minutes.

I frosted with a butter cream frosting, but the last time I made this, I just sprinkled confectioners sugar on it. 



Zucchini Bread

By Bea McManis

Chocolate Zucchini Bread
3 eggs
2 cups white sugar
1 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped almonds
2 cups grated zucchini

1.Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
2.Sift together flour, salt, cinnamon, baking powder, and soda.
3.In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
4.Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.

Hint of Lemon Zucchini Bread
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 eggs
1 cup white sugar
2/3 cup vegetable oil
1 1/3 cups grated zucchini
3/4 teaspoon lemon extract
2/3 cup chopped pecans
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
2.In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
3.Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Hit of the Picnic BBQ Baked Beans

By Bea McManis

Because people use different size cans of beans to make their dish, I am just going to give the basics.  Ingredients can be measured according to the size of dish prepared.

  1. 1 large can baked beans (Bush or Grandma Browns are best)
  2. Bacon (I crisp it first in the microwave, then cut into chunks, it doesn't make the beans greasy)
  3. Brown Sugar
  4. BBQ sauce (I like Kraft original for this)

Spread a layer of beans in a roasting pan.

Sprinkle bacon and brown sugar over the beans then drop, by tablespoon) BBQ sauce.  Do not stir in the BBQ sauce.

Continue layering and end with a layer of baked beans.

Bake at 350F until beans are bubbling.

Serve hot or cold.

(you can add chopped onions and/or a chopped chili pepper if you like the extra heat.)

Fruit Pudding

By Bea McManis

Applie Pudding

Don't like to make piecrust? Try this easy, crustless, delicious apple pudding.. Ingredients

2-1/2 cups apples, peeled, cored and sliced
1 teaspoon cinnamon
1 teaspoon sugar
1 cup sugar

3/4 cup melted butter or margarine
1/2 cup pecans or walnuts, chopped (optional)
1 cup bisquick
1 cup sugar
1 egg, lightly beaten
1 pinch salt


Preheat oven to 350 degrees. Lightly grease 9-inch pie pan with butter or margarine. Fill 2/3 of pie pan with sliced apples. (Do not overfill or will overflow pan.) Sprinkle the apples with cinnamon and 1 teaspoon sugar. In medium bowl mix the 1 cup sugar and melted butter. Stir in nuts, flour, egg and salt. Mix well. Spread over apples. Bake in preheated 350 degree oven for 65 minutes or until top is brown and apples are tender. Slice into 6-8 servings. Delicious served warm with ice cream or whipped topping.

This is the original recipe.  I've played with it and came up with the following variations:

Substitue one can of cherry pie filling (or other pie filling) for the apples - eliminate the cinnamon and the 1tsp. of sugar.  If using canned filling, reduce the cooking time by about 1/2 hour  or until topping is browned.

Today I had a few bananas that were getting really ripe.  I also had strawberries that needed to be used.

I mashed the bananas and placed them in the bottom of the pan. Then covered the bananas with sliced strawberries. 

I made the topping with:

3/4 cup melted butter or margarine
1 cup bisquick
1 cup sugar
1 egg, lightly beaten
1 pinch salt

and baked at 350degrees for 40 minutes (ovens vary, so use your own judgement)

This can be served warm or cold.


Delicous and easy dessert

By Tasia Boland

This is a simple reciepe I made for my entire family and it was a hit. If you are a fan of cheesecake, I am sure you are going to love it. I also used Smart Balance Cream cheese and Smart balance butter sticks. Each product is half the fat than reg. butter and cream cheese and still gave a rich yummy taste. I found the butter at Wal-Mart and the cream cheese at Tops.


From Taste of Home Cooking for Two,

Minature Peanut Butter Cheesecakes

Prep: 20 min Bake: 15+chilling


1/3 cup graham cracker crumbs

1 tablespoon sugar

5 teaspoons butter, melted


4 ounces Cream Cheese

1/4 cup sugar

2 teaspoons all-purpose flour

2 tablespoons beaten egg

1/4 teaspoon vanilla extract

6 minature peanut butter cups


In a small bowl, combine the cracker crumbs, sugar, and butter. Press onto the bottom of six paper-lined mufin cups; set aside.

In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.

Bake at 350 degrees for 15-18 mins. or until center s set. Cool on a wire rack for 10 mins before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.

Yield: 6 servings

Video: 4-H Produced in New York

By Philip Anselmo

Earlier this month, eleven 4-Hers from around the county showed off their nutritional and culinary know-how at the Produced in New York State Food Contest that was held at Martin's Super Food Store in Batavia. In front of a panel of judges, each participant prepared a recipe using at least one cup of fruits, vegetables or meat that had been produced here in the Empire State.

Jennifer Lichtenthal showed us how to make her cabbage casserole, a recipe passed down from her grandmother. She also informed us that New York, if you can believe it, is the number one cabbage growing state in the country. Enjoy! 

For the complete recipe, or for any of the other ten recipes featured at the Produced in New York State Food Contest, please contact the Cornell Cooperative Extension at (585) 343-3040.

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