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By Joyce Hansen This month we're featuring favorite recipes from Joan Marek, 365-7836. If you try and like her recipes, be sure to let her know. Remember to email any favorite recipes to xjkangas44@ gmail.com. I will publish in the newsletter as space allows. What's Cookin'? Instructions: Heat a 9" or 10" cast iron skillet in the oven at 425°. When the oven is up to temperature, remove pan using a heavy mitt – be careful as pan is very hot, which is critical to your pancake puffing up. Put 3 tbsp. butter in skillet, making sure you brush up the sides to coat. Add batter and return to oven. Bake for 25 minutes. Dust with powdered sugar, fresh fruit, jam or syrup. Instructions: Heat oil in skillet on medium heat. Cook chicken 3 minutes, or until lightly browned. Turn chicken, add onions, and cook additional 2 minutes. Stir in tomatoes, garlic, salt and water. Sprinkle 1 ½ tsp. garam masala over chicken and vegetables. Bring to a boil, then reduce heat. Cover and simmer 10 minutes, stirring occasionally or until chicken is tender. Stir remaining ½ tsp. garam masala into skillet. Reduce heat and cook 5 minutes longer, stirring occasionally. Serve with rice. DUTCH BABY GARAM MASALA CHIKEN Ingredients: • 3 eggs • ½ cup flour • 1 cup milk • 1 tbsp. sugar • ¼ tsp. salt • 1 tsp. vanilla • Pinch of nutmeg or cinnamon Ingredients: • 4 boneless chicken breast halves cut in chunks • 1 tbsp. olive oil • 1 bunch green or yellow onion, chopped • ¼ cup water • 1 ½ cups fresh tomatoes, chopped • 1 tsp. garlic salt • 2 tsp. garam masala, divided (a seasoning you can find in most supermarkets) COMMUNITY BULLETIN BOARD This large fluffy pancake is excellent for breakfast, brunch or dessert any time of year. Just dump all ingredients into a blender or give it a good beating with a wire whisk until smooth. Pour into heated skillet sizzling with butter and pop it into the oven. Twenty-five minutes later, pure bliss! A delicious, low fat recipe. I use half the amount of chicken for the two of us, but keep the other ingredients the same. Bon appétit. | THE COLONY NEWS | DECEMBER 2020 | 25

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