Colony Newsletter Recipes

 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.

 Ingredients: 1 c. packed brown sugar 1 egg, beaten 1/2 C. creamed butter 1/2 c. sour milk (add a splash of vinegar) 1 t. baking soda (add to milk) 1 1/2 c. flour 1/2 c. chopped nuts 1/2 c. raisins 2 squares melted semi-sweet chocolate Frosting Ingredients: 1 heaping T. cocoa 2 T. melted butter Hot coffee Instructions: Heat oven to 350 degrees.  Grease cookie sheet or line with parchment paper. Beat egg well.  Add egg and brown sugar to creamed butter.  Mix well; add sour milk with soda.  Mix in flour, then melted chocolate.  Stir in nuts and raisins. Bake for 10-12 minutes.  Let cool completely. Mix the first 3 frosting ingredients, then add coffee to taste and consistency.  Frost.

 Ingredients: 3 c. all-purpose flour 1/4 c. sugar 3 t. baking powder 1 t. salt 12 oz. beer 1/2 c. melted butter Instructions: Preheat oven to 375 degrees.  Grease a loaf pan well. Mix the first four ingredients together in a medium-sized bowl. Pour in the beer and stir until combined.  Scrape into the loaf pan. Pour melted butter over the batter Bake for 50-60 minutes. Cool in the pan for 10 minutes.  This is important because the bread will stick if you leave it for too long. Cool the loaf on a wire rack for about 30 minutes before serving.