Colony Newsletter Recipes

 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.

  Ingredients : 6 lasagna noodles (1) 15-oz can Italian-style tomato sauce, or Alfredo sauce Seafood Filling Ingredients: (1) 8-oz pkg Louis Kemp Crab Delights, flake or chunk style.  You may substitute a mix of crab and shrimp, or all shrimp. 1 cup low-fat cottage cheese, drained 1/4 c. grated Parmesan cheese 1 egg 1 T. dried parsley flakes 1/4 t. onion powder Instructions: Cook lasagna noodles as directed on the package.  Rinse in cold water; drain well. In a medium-sized bowl, thoroughly combine all of the seafood filling ingredients with a fork. Spread 1/3 cup of the filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan Pour tomato sauce over the roll-ups Bake covered at 375 degrees for 30 minutes. Garnish roll-ups with additional grated Parmesan cheese.

 Ingredients 2 egg whites 2/3 c. granulated sugar 1/2 t. vanilla flavoring 1 c. chocolate chips 1/2 c. chopped pecans (optional) Instructions Preheat oven to 350 degrees. Beat egg whites until stiff.  Slowly add sugar and continue beating. Fold in vanilla, chocolate chips, and pecans Drop by teaspoonfuls onto a Teflon cookie sheet.  They don't spread, so place them close together. Turn off the oven, then place the cookie sheet inside overnight. When the oven is cold, the next morning, they are ready to eat. Makes 3 dozen. VARIATIONS: Increase the eggs to 3 and the sugar to 1 cup to make more. Substitute mint flavoring for the vanilla and add green food dye for the holidays.

 Ingredients: 12 oz vanilla candy coating 1/2 c.granola or almond crunch cereal 1/2 c. toasted slivered almonds A pinch of sea salt Instructions Place candy coating in a microwave-safe bowl.  Microwave at full power for 60 seconds. Stir thoroughly.  Continue heating in 15-second increments until the candy coating is smooth.   Spread the melted candy coating onto parchment paper on a cookie sheet. While the candy coating is still hot, add the granola, salt, and nuts.  Press the topping firmly into the melted product. Place the pan in the refrigerator until the candy is firm.  Once firm, break into serving pieces. CAUTION:  Overheating the candy coating will cause it to burn. TIP:  Spread the melted candy coating relatively thin, as it is really sweet. VARIATIONS: The toppings are unlimited.  Two Favorites are pistachios or toasted pecans and dried cranberries.  Also, you can drizzle with dark melted chocolate.