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By Joyce Hansen What's Cookin'? Instructions: 1. In a small bowl, combine the mayonnaise, onion, horseradish, salt and pepper. 2. Cook the carrots in a covered saucepan in a small amount of water until they are crisp- tender. (Taste them to make sure. This is the best way to avoid mushy carrots.) 3. Drain the carrots well and mix thoroughly with the mayonnaise mixture. 4. Transfer the carrots to a lightly-greased, 1-½ quart baking dish. (Either a small casserole or an 8" square baking dish works well.) 5. Mix the crushed crackers with the melted butter. Sprinkle evenly over the carrot mixture. 6. Preheat the oven to 350 degrees. Bake uncovered for approximately 15-20 minutes. Instructions: 1. Cut orange into chunks, remove seeds and drop pieces into blender. Add orange juice. Blend until rind is finely ground. Add dates, egg and butter. Give it another "whir" in the blender. 2. In another bowl, mix flour, soda, baking powder, sugar and salt. Pour orange mixture over dry ingredients and stir lightly. 3. Drop by big spoonfuls into 18 buttered muffin tins (or use papers). 4. Bake at 400 degrees for 15 minutes or until nicely browned. Instructions: 1. In a small bowl, combine sour cream, mayonnaise, onion, lemon juice, red pepper and salt. Set aside. 2. Place salmon, skin side down, in shallow pan and bake at 450 degrees for 12-15 minutes. 3. Spoon mixture on top of fish, sprinkle with cheddar cheese and bake for an additional 3-4 minutes. Makes 2 large servings. Jo Ann uses wild caught salmon without the skin. BAKED CARROTS WITH HORSERADISH NOBEL PRIZE WINNING ORANGE MUFFINS SALMON YUM YUM Ingredients: 4-5 cups peeled, thinly-sliced carrots, cut on diagonal ½ cup mayonnaise 2 Tbsp. grated onion 2 Tbsp. creamed horseradish ¼ tsp. pepper ¼ tsp. salt ¼ c. crushed crackers (she uses Ritz) 2 tsp. melted butter Ingredients: 1 whole orange ½ cup orange juice (juice of 1 orange) ½ c. chopped pitted dates (about 7 medjools) 1 egg ½ cube butter at room temperature 1-½ cups flour 1 tsp. soda 1 tsp. baking powder ¾ cup sugar 1 scant tsp. salt Ingredients: Two 8 oz. salmon filets, 1 inch thick (no bones) ¼ cup sour cream ¼ cup chopped green onion ¼ cup mayonnaise 1 tsp. lemon juice dash of red pepper ¼ cup shredded cheddar cheese ¼ tsp. salt The following recipe is from Jo Marek. It's nice to have some new and interesting ways to make vegetables. The following recipe comes from Jan Foster. Since it is orange season, this would be great for those who have orange trees. With this name, it must be good. This recipe comes from Jo Ann Tonet. She recently moved back to The Colony after living elsewhere for a while. She does a lot of cooking, but often doesn't use a recipe. COMMUNITY BULLETIN BOARD | THE COLONY NEWS | MARCH 2021 | 17 Mea culpa – and apologies to Elaine Spaan. The pumpkin scone recipe in the February newsletter was hers, not Elaine Archer's. I should have known there is more than one Elaine in The Colony! Thanks for the recipes ladies… keep them coming! Email them to me at xjkangas44@gmail.com.