Colony Newsletter Recipes

 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.