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22 | THE COLONY NEWS | MARCH 2023 | What's Cookin'? By Joyce Hansen Instructions: 1. Cook potatoes until tender. Mash crudely with a potato masher. 2. Transfer veggies, olive oil, broth, and spice ingredients to a crock pot and heat thoroughly. 3. When you believe borscht has cooked long enough (about an hour or more), remove about 2 cups and place in a blender and blend for a short time. Put it back into a crock pot. This will thicken the soup to a gravy texture. Stir in red wine vinegar. 4. Serve borscht hot with a dollop of sour cream and a few parsley leaves. Note: Marian buys already-cooked beets at Costco. The four packets have the right amount for this recipe. Beets are messy to work with, so put on latex gloves when chopping the beets. Work quickly and clean up as you go. Beets are a natural dye! Beet Borscht Ingredients: • 2 lbs red beets, diced* • 5 cups low-sodium chicken broth • 1 lb Russet potatoes, diced and cooked until tender • 1 tbsp red wine vinegar • 2 tbsp olive oil • 2 shallots, coarsely chopped • 3-5 thyme sprigs • Fresh dill, lots of it! Tie in a little bundle, discard after cooking borscht • Kosher salt & freshly ground black pepper • Chopped parsley • Sour cream This soup recipe is unusual to me, but Marian Cobb says her husband really likes it. It is very popular in the Ukraine and other Slavic countries, and like many recipes, there are several versions. This one is vegetarian, but others use meat. Remember you help keep this column going, so send me your favorite recipes. Email them to xjkangas44@gmail.com or call (951) 461- 8821. If you have any recipes for 1 or 2 people, please send them to me. Most of us don't feed large families anymore. Instructions: 1. Put meat in a 2 qt. casserole dish, add other ingredients over top. 2. Cover and bake at 325 degrees for 3-4 hours. (Crock pot 8 hrs on low, 4 on high.) 3. I serve over flat noodles, but rice can also be used. Instructions: 1. Preheat oven to 375 degrees and spray 12-cup muffin pan with cooking spray or use paper liners. 2. In a large mixing bowl, mix all dry ingredients: pudding mix, flour, both sugars, baking powder, baking soda and salt. 3. In a separate bowl mix all wet ingredients: eggs, vanilla, milk and oil. 4. Combine wet and dry ingredients and add a few drops of food coloring until desired green is achieved. 5. Fill muffin cups about ¾ full, sprinkle walnuts on top and bake for 15-20 minutes or until toothpick inserted comes out clean. Cool and enjoy! Easy Beef Stew Green Walnut Pistachio Muffins Ingredients: Ingredients: • 4 lbs beef stew meat • 1 pkg dried onion soup mix • 2 cans cream of mushroom soup • 1 cup water or cooking sherry • 1-3.4 oz box instant pistachio pudding • 1 2/3 cups all-purpose flour • pinch of salt • ¾ cup granulated sugar • 2 eggs • ½ cup brown sugar • 1 cup milk • 1 tsp baking powder • ½ cup vegetable or canola oil • 1 tsp baking soda • ½ tsp vanilla extract • ½ cup toasted walnuts • green food coloring (optional) This is a family favorite that I haven't made for a while. It's easy to make and delicious. Here's a great recipe for St. Patrick's Day breakfast, dessert or Easter brunch!