Colony Newsletter Recipes

 Ingredients: 12 oz package of wide egg noodles 4 eggs 3/4 Cup Sugar Juice of 1 lemon 1 t. vanilla 1 t. salt 1 lb cottage cheese 1 heaping T. sour cream 1/4 lb melted butter 1/2 c. golden raisins cinnamon & sugar to sprinkle on top Instructions: Pre-heat oven to 350 degrees. Grease a 9x13" baking pan. Cook noodles al dente in a large pot of boiling water, using package directions.  Drain noodles and let cool. Beat eggs and sugar in a large bowl.  Add lemon juice, cottage cheese, cream cheese, sour cream, vanilla, salt, and butter, stir to combine. Mix in cooked noodles, and add raisins. Pour the mixture into the baking pan.  Bake for 45 minutes, or until the tip is lightly browned.  Sprinkle with cinnamon and sugar.  Let cool. Can be served hot, at room temperature, or cold. Note from Joyce:  The noodles on top can get a little crunchy, so I stirred the mixture after 15-20 minutes.

Ingredients Filling: 6 cups Mixed Berries, fresh or frozen 3/4 c. granulated sugar 2 T. cornstarch 1 T. fresh lemon juice pinch of salt Topping: 2 c. sifted all-purpose flour 1 T. baking powder 1/4 c. sugar 1/2 t. salt 6 t. unsalted butter, very cold and cubed 3/4 c. milk + 1 t. for brushing on top Instructions:  Preheat oven to 375 degrees.  Lightly grease a 2-quart casserole dish  Prepare the filling: In a large bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, vanilla, and salt until evenly coated.  Pour this mixture into the prepared baking dish, spreading it into an even layer.   Prepare the tipping: in a separate bowl, whisk together the flour, baking powder, sugar, and salt.  Cut in the very cold, cubed butter, using a pastry blender or your fingertips until the mixure resembles coarse crumbs.  Be sure the butter stays cold.  Create a well in the center of the flour mixture and pour in the milk.  Stir just ...

Ingredients: 1 8-oz pkg cream cheese 1 10.5-oz can of chili 1/2 cup shredded cheddar cheese 2 T. chopped cilantro Instructions:  Place an unwrapped block of cream cheese on a microwaveable plate.  Top with chilu and cheese  Microwave on high for 45 seconds.  Sprinkle with cilantro.  Serve with assorted crackers.

 Ingredients: • 2 tbsp prepared pesto • 1 tsp red wine vinegar • 2 oranges • 8 oz cooked & peeled beets, cut into 1/4” slices • 2 oz crumbled goat cheese • Salt & pepper to taste Instructions: 1. Whisk together pesto & vinegar and set aside. 2. Using a knife, cut the top and bottom off each orange. Place cut-side down on the cutting board. Carefully peel and remove the outer membrane from each orange.  3. Cut remaining fruit into 1⁄4” rounds. 4. On a serving platter, layer the orange and beets, and top with cheese.  5. Drizzle salad with pesto mixture and season with salt and pepper.

 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.