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• 4 lbs beef stew meat • 1 pkg dried onion soup mix • 2 cans cream of mushroom soup • 1 cup water or cooking sherry 18 | THE COLONY NEWS | SEPTEMBER 2024 | What's Cookin'? Instructions: 1. Preheat broiler with rack set in top third of oven 2. Toss peppers and asparagus in 1 tbsp oil and spread out on a rimmed baking sheet. Broil, turning often, until starting to soften and brown slightly, 6 minutes. 3. Whirl garlic, rosemary, salt, pepper, chili flakes and goat cheese in a food processor until just combined. 4. Spoon about 1 tbsp cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp oil. Sounds really good. Stuffed Mini Peppers Ingredients: • 8 sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise and seeded • 8 oz asparagus spears, ends trimmed, chopped • 2 tbsp olive oil, divided • 2 garlic cloves, minced • 1 tsp chopped fresh rosemary leaves • 1 tsp each kosher salt and pepper • Pinch red chili flakes • ½ c fresh goat cheese 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 also works and can be easily halved.) Meat becomes very tender and delicious. I serve over noodles, but rice would also work. Ingredients: I found this recipe again when looking through my cookbooks. It was one of my favorites. This appetizer was submitted by Mary Richardson. It sure sounds good. Let me know when you try it. Easy Beef Stew By Joyce Hansen Instructions: 1. In a blender or food processor, combine vinaigrette ingredients. Blend until smooth. 2. Arrange watermelon, strawberries, tomatoes and mozzarella on a platter or in a serving bowl. 3. Just before serving, drizzle the salad with dressing, and finish with salt, pepper and additional basil. Serves 6. Watermelon Strawberry Caprese Salad Ingredients: Basil Vinaigrette Dressing • 3 cups seeded watermelon balls • 2 cups halved small strawberries • 1 pint cherry tomatoes • 8 oz fresh, water-packed cherry sized mozzarella balls • Coarse salt and fresh cracked pepper • Additional basil leaves for garnish • 1 small shallot, chopped • 1 clove garlic, chopped • 1 cups loosely packed fresh basil leaves • ½ cup olive oil • 3 tbsp white wine vinegar • 1 tbsp honey • 1 tsp salt • ¼ tsp black pepper Here's a great summer salad recipe - another contribution from Mary Richardson. Thanks Mary. Note: Remember to send your favorite recipes to share with your Colony friends. Submit them with your name or that of the cook in case there are questions. Send them by email to xjkangas44@gmail.com, call (951) 461-8821 or text them to (714) 478-3780.

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