Colony Newsletter Recipes

 Ingredients: • 4-5 small beets  • 1 large orange Instructions: 1. Line a cookie sheet with foil. Make a foil envelope for beets. Cut off the tops and tails of beets. 2. Bake for 1 hour at 400 degrees. Leave in the envelope for an hour or so. Put on disposable gloves before handling, since they can stain your hands. (They are a natural dye.) Rub off the skin, then chop into pieces of about 1⁄4” or so. 3. Dice any type of peeled citrus, like oranges, tangerines, or cuties. Mix with the beets and chill.  Lasts a week or more refrigerated. Makes 4 servings. Note: For larger servings, use 8 medium/large beets and 3 large tangelos or equivalent.

Ingredients: • 4 cups sifted powdered sugar • 1-8 oz pkg cream cheese, softened • 4 oz unsweetened chocolate, melted • 1⁄2 c chopped walnuts or pecans • 1 tsp vanilla • Dash of salt 1. Add sugar to the cream cheese gradually.  The cream cheese should be soft and at room temperature. Mix the warm chocolate into the cream cheese and sugar mixture until thoroughly combined. Stir in nuts, vanilla, and salt. 2. Spread into an 8” square greased pan and chill for at least 3 hours or more before cutting into bite-size pieces. The recipe should produce about 1.75 lbs of fudge.

  Ingredients: 1 box yellow cake mix  • 4 large eggs • 8 oz sour cream  • ¾ c vegetable oil  • ½ c water • 1 c brown sugar  • ½ tsp ground cinnamon Glaze:  2 c powdered sugar  • ¼ c milk  • 1 tsp vanilla Instructions: 1. Pre-heat oven to 350 degrees. Grease a 13 x 9 pan.  2. In a large bowl, beat cake mix, eggs, sour cream, oil, and water until smooth.  3. In a small bowl, mix brown sugar and cinnamon. Pour ½ of the cake batter into the pan. Sprinkle the brown sugar mixture over the batter. Spread remaining batter on top and swirl with a knife.  4. Bake for 35-40 minutes, or until cake is golden brown.  5. While the cake is baking, make the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and runny.  6. Spread glaze over hot cake. Allow the cake to cool before slicing.

 Ingredients: • 2 tbsp butter or margarine  • 4 cups sliced zucchini  • 1 c chopped onion  • 2 tbsp dried parsley  • ½ tsp salt • ½ tsp pepper  • ¼ tsp garlic powder  • ¼ tsp basil  • ¼ tsp oregano  • 2 eggs, well beaten  • 2 c (8 oz) mozzarella or Jack cheese  • 1 8 oz can Pillsbury Original Crescent Rolls, 8 count  • 2 tsp yellow mustard Instructions:  1. Cook and stir zucchini and onion in butter for 6-8 minutes over med-high heat until tender. Stir in parsley and spices.  2. Combine beaten eggs and cheese in a large bowl. Stir in the zucchini mixture.  3. Separate dough into 8 triangles. Place in an ungreased 10” glass pie pan, 2 qt baking dish, or 11” quiche pan to form a crust. Firmly press perforations to seal. Spread crust with mustard. Pour the zucchini mixture into the crust.  4. Bake 18-22 minutes or until knife inserted near center comes out clean. If necessary, cover the crust with strips of foi...

Frozen Curry Pea Salad  Ingredients:   • 16 oz frozen green peas – keep frozen  • 6-8 green onions, chopped  • 2 handfuls Smokehouse almonds, chopped  • 2-3 cups of mayonnaise to create a creamy salad  • Curry powder to taste – the more the better! Instructions:  Make the mayo part first. Add the remaining ingredients just before serving. IMPORTANT: serve with the peas FROZEN!  This tasty salad can have lots of personal variations: more onions, curry, mayo, etc. Adjust to your personal taste.

 Ingredients: 1 lb. Italian sausage 1 clove garlic, minced (2) 14.5 oz cans of beef broth (1) 14.5 oz can Italian-style stewed tomatoes 1 cup sliced carrots (1) 14.5 oz can Great Northern beans, undrained 2 small zucchini, cubed 2 cups spinach, rinsed and torn 1/4 t. ground black pepper 1/4 t. salt Instructions: In a stockpot or Dutch oven, brown sausage with garlic.  Stir in broth, tomatoes, and carrots; add salt and pepper.  Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes. Stir in the undrained beans and the zucchini.  Cover and simmer for an additional 15 minutes, or until the zucchini is tender. Remove from the heat and add the spinach.  Replace the lid and let the soup's heat cook the spinach leaves for about 5 minutes. Serve the soup.