Colony Newsletter Recipes

Ingredients: 4 oz Blue Cheese, crumbled 8 oz cream cheese, softened 12 oz sharp cheddar cheese, grated 1 T. Worcestershire sauce 1/2 t. garlic salt 1/2 t. garlic powder 1/2 to 1 cup chopped pecans or walnuts 1.2 c. dried or fresh chopped parsley Instructions: Make sure all cheeses are at room temperature.  Mix with an electric mixer. Add Worcestershire sauce, garlic salt, and garlic powder; mix well. Refrigerate for 1-2 hours.  Place mixture on plastic wrap and shape into a ball. Mix chopped nuts with parsley.  Roll cheese ball into the nut mixture to coat thoroughly. Wrap cheese ball in plastic wrap again. Refrigerate for 1-2 hours. Serve with crackers or veggies.

Ingredients: 40 saltine crackers 1 c. butter 1 c. brown sugar 1 12-ounce pkg. chocolate chips chopped nuts (optional) Instructions: Preheat oven to 400 degrees.  Cover a cookie sheet with foil.  Place the 40 crackers on the foil. In a small pan, melt the butter and brown sugar.  Bring to a full boil and cook for three minutes, stirring constantly.  Remove from heat and pour over crackers.  Bake for five minutes. Sprinkle chocolate chips on top of hot crackers.  Leave until melted, then spread the chocolate.  Sprinkle with nuts, if used. Refrigerate for at least four hours. Break into pieces. Store in an airtight container in the refrigerator.

 Ingredients: 2 cans of creamed corn 2 cans whole kernel corn (undrained) 2 cups Velvetta cheese, cut into cubes 1 stick butter (1/2 cup), cut up 2 c. uncooked pasta, small/m,edium size like elbow m, macaroni, or shells Instructions: Spray the crock pot bottom and sides. Place all ingredients into the crock pot; mix well. Cook on high for 2 hours. Serve immediately. This can be a side or main dish during Summer or Winter.

 Ingredients: 4 c. chopped rhubarb 1 1/2 c. sugar 1/4 t. salt 2 T. lemon juice 1/2 t. almond extract (optional) 2 c. all-purpose flour 2 T. sugar 1/4 t. salt 1T. baking powder 1/4 c. vegetable shortening or lard 1/4 c. butter 1/2 c. whole milk 1 egg Instructions: In a bowl, combine the first 5 ingredients.  Stir and set aside. In another bowl, combine the flour, sugar, salt, and baking powder.  Stir.   Add shortening and butter to the 2nd bowl, then cut together with a pastry cutter. Beat egg and milk together; pour into flour mixture and stir with a fork until just combined. Pour rhubarb mix into a buttered baking dish Top with pinches of the dough, creating a cobbled texture.   Sprinkle additional sugar over the top. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

 Ingredients: 2 lb carrots, scraped and sliced 1 medium onion, sliced 1 small green pepper, sliced Dressing Ingredients 1 can tomato soup 1 c. sugar 3/4 c. cider or wine vinegar 1 t. prepared mustard 1 t. Worcestershire Sauce 1/2 t. salt 1/4 t. pepper Instructions Cook carrots until crisp-tender.  Do Not Overcook!  Drain well and cool. Combine dressing ingredients; beat until smooth. Separate onion slices and green pepper into rings.  Alternate layers of carrots, pepper rings and onion rings in a bowl. Pour dressing over the vegetables and refrigerate until ready to serve. This salad keeps beautifully for at least two weeks.

 Ingredients: 2 cans Bush Grillin' Beans - Southern Pitt or Steakhouse recipe 1 can black beans, drained and rinsed 1 can kidney beans, drained and rinsed 2 cans fire-roasted diced tomatoes 4-6 slices bacon, diced 1 lb. bulk sausage, turkey or pork (Jimmy Dean pork Sausage is great) 1 medium onion, diced 1 red pepper, chopped 6-8 cloves garlic, crushed and diced Montreal seasoning to taste 91-2 T. per taste preference) 1 bottle of your favorite BBQ sauce dried pepper flakes to taste (optional) Instructions: Brown the bacon, garlic, onion, and bell pepper with the sausage. In a large crock or stock pot,l add meat and all other ingredients. Simmer in crock pot or heat stock pot in oven for 2-4 hours. Let cool for 15-20 minutes before serving, allowing it to thicken a bit.