Colony Newsletter Recipes

  Easy Three-Bean Salad Ingredients: • 1 15-oz can of cannellini beans, rinsed and drained • 1 15-oz can of kidney beans, rinsed and drained • 1 15-oz can garbanzo beans, rinsed and drained • 1⁄2 red onion, chopped fine (about 3⁄4 cup) soaked in ice water to take the edge off the onion • 3 celery stalks, chopped fine (about 1cup) • 1 cup loosely packed fresh, finely chopped flat leaf parsley • 1 tsp fresh, finely chopped rosemary • 1/3 cup apple cider vinegar • 1⁄4 cup granulated sugar (more or less to taste) • 3 tbsp olive oil • 1 1⁄2 tsp salt • 1⁄4 tsp black pepper Instructions: 1. In a large bowl, mix the 3 different types of beans, celery, onion (drained of soaking water), parsley, and rosemary. 2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat. 3. Chill the beans in the refrigerator for several hours to allow them to absorb the dressing's flavor. Serves 8. Easy to double for a large crowd.

 RHUBARB PUDDING CAKE Ingredients: 1⁄2 c. shortening or margarine 1⁄2 c.milk 1 egg 1 c. flour 1⁄2 tsp. baking powder 1⁄2tsp.salt 3 c. cut rhubarb (fresh preferred, but frozen/ thawed ok) 1 c. sugar Instructions: 1. Mix the first 6 ingredients together. Put into a 2-quart baking dish.  2. Top with rhubarb, add 1 cup of sugar on top, and dot with 1-2 tablespoons butter. Pour 1 c. boiling water over the top. Optional: Remove 2 tablespoons of sugar and replace it with strawberry Jell-O on top for color. 3. Bake at 350 degrees for 30-40 minutes. The cake should be tested with a pudding-like sauce on the bottom.

 SLOW COOKER CRACK CHICKEN (so good it's addictive like crack) Note from Joyce: I made half of this recipe, and it was good for two meals. Ingredients : 2 lbs. boneless, skinless chicken breasts 2 blocks 8 oz. cream cheese 2 one-oz. packets of dry ranch seasoning 8 oz. bacon, cooked and crumbled (optional) Instructions: 1. In a slow cooker, place chicken, cream cheese, and ranch seasoning. Add 3-4 tbsp. water. 2. Cook on low for 6-8 hours, or on high for 4 hours, until chicken shreds easily. 3. Once the chicken is shredded, stir with a large fork or spoon to combine the other ingredients. Note: The cream cheese may appear to be curdling, but once it's mixed with other ingredients, it will be fine. 4. Add crumbled bacon if desired. 5. Serve hot with your rolls of choice. 

 BAKED FIGS WITH BLUE CHEESE Ingredients: 2 or 3 figs per person (Bursa if available) A little olive oil to drizzle 2 to 3 Tbsp balsamic vinegar 2 to 3 Tbsp honey A large chunk of crumbly blue cheese, Stilton or similar, at room temperature Instructions: • Preheat oven to 400 degrees. • Trim the figs and cut a cross in each to about halfway down the fruit. Put them in a baking dish and drizzle each with the olive oil, balsamic vinegar, and honey. • Bake for about 10 minutes, remove from the oven, and crumble a good chunk of cheese in each fruit, pressing into the cut. • Return the dish to the oven and bake for an additional 5-10 minutes, until the cheese has melted and the figs have opened up, releasing their juice into the dish. • Serve immediately, perhaps with some crusty bread as a starter, with a dollop of yogurt or crème fraiche, if for dessert, or as a side to the main course.

 GARAM MASALA CHICKEN Ingredients: 4 boneless chicken breast halves cut into chunks 1 tbsp. olive oil 1 bunch green or yellow onion, chopped 1⁄4 cup water 1 1⁄2 cups fresh tomatoes, chopped 1 tsp. garlic salt 2 tsp. garam masala, divided (a seasoning you can find in most supermarkets) Instructions: 1. Heat oil in a skillet over medium heat.  2. Cook the chicken for 3 minutes, or until lightly browned. Turn chicken, add onions, and cook for an additional 2 minutes. Stir in tomatoes, garlic, salt, and water. 3.  Sprinkle 1 1⁄2 tsp. Garam masala over chicken and vegetables. Bring to a boil, then reduce heat. 4. Cover and simmer for 10 minutes, stirring occasionally, until the chicken is tender. Stir remaining 1⁄2 tsp. garam masala into skillet.  5.  Reduce heat and cook 5 minutes longer, stirring occasionally. Serve with rice.

  DUTCH BABY Ingredients: 3 eggs 1⁄2 cup flour 1 cup milk 1 tbsp. sugar 1⁄4 tsp. salt 1 tsp. vanilla Pinch of nutmeg or cinnamon butter Instructions: 1.  Heat a 9" or 1 O" cast iron skillet in the oven at 425°. When the oven is up to temperature, remove the pan using a heavy mitt. Be careful, as the pan is very hot, which is crucial for your pancake to puff up.  2.  Put 3 tbsp. butter in skillet, making sure to brush up the sides to coat. Add batter and return to oven.  3.  Bake for 25 minutes. Dust with powdered sugar, fresh fruit, jam, or syrup.