Colony Newsletter Recipes

Chile Relleno Casserole Ingredients: • 4 – 4 oz cans of Ortega California chiles • 1 lb cheddar cheese • 1 lb of jack cheese • 4 eggs, divided • 1 pt. half-and-half • 1 can of chili salsa Instructions: Preheat the oven to 350°F. 1. Remove the chili seeds and flatten to cover the bottom of a 13” x 9” glass baking dish.  2. Cover with cheddar cheese, then chiles, then jack cheese.  3. Add 3 tbsp flour to the egg yolks. Add half-and-half, salt, and pepper. Beat until mixed.  4. Beat the egg whites and mix them with the yolks. Pour over cheese mixture.  5. Bake at 350° for 45 minutes.  6. Then, pour a can of chili salsa over the top and bake for another 30 minutes. (Not necessary to add the whole can, depending on how hot you like it.)

  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.