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By Joyce Hansen What's Cookin'? Instructions: 1. Heat the oil in a medium heavy saucepan (preferably non- stick) on high heat. 2. Add the onion and carrot and cook until the onion starts to soften. 3. Stir in the diced celery and corn. 4. Let the mixture cook on high until the pieces start to brown, then stir and continue to brown the vegetables, stirring only when the bottom pieces start to turn color – this should take about 10-12 minutes. 5. Stir in the chicken broth and heat just until boiling. Serves 4. Instructions: 1. Preheat oven to 350 degrees. 2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly. 3. Take half of the mixture and pat into the bottom of a 9 x 13 baking dish. 4. Cover crumb mixture with apple slices, and then sprinkle apples with remaining crumb mixture. 5. Bake for 45 to 50 minutes, or until apples are tender. Instructions: 1. Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover and simmer until tender, about 20 minutes. 2. Preheat the oven to 375 degrees. 3. Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings. 4. Add beef broth, ketchup, vegetables, salt and pepper. Stir to combine. Cook for 5 minutes, until thick. 5. Transfer beef mixture into an oven-proof casserole dish. 6. Drain potatoes and mash them a little bit before adding ¼ c. of grated cheese and sour cream. Mash together until smooth. 7. Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer. 8. Sprinkle with remaining ¼ c. grated cheese. 9. Bake in preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving. TOASTED CORN SOUP APPLE CRISP SHEPHERD'S PIE Ingredients: • ½ medium onion, finely diced • 1 Tbsp. olive oil • 1 large carrot, finely diced • 2 c. frozen white corn, thawed • 1-2 ribs celery, finely diced • 3 c. chicken broth Ingredients: • 2 c. all-purpose flour • 2 c. rolled oats • 1 tsp. ground cinnamon • ½ tsp. ground nutmeg • 1½ c. packed brown sugar • 1½ c. butter • 2 quarts peeled, cored and sliced apples Ingredients: • 1 ¼ lbs. Yukon Gold potatoes, peeled and cubed • 3 cloves garlic, halved • 1 lb. lean ground beef • ¾ c. beef broth • 3 Tbsp. ketchup • 4 cups frozen mixed vegetables • 2 Tbsp. flour • ½ tsp. black pepper • 1 tsp. salt • ¾ c. light sour cream • ½ cup shredded Cheddar cheese This is another of Jan Prytz's favorite soups. It sounds good and is very easy to make. Lorna served this to our bridge players, and it was a hit. It's very tasty and a somewhat healthy dessert. This recipe is from Lorna Moelter, who usually makes it around St. Patrick's Day. It's a very hearty dish, and my husband really liked it. COMMUNITY BULLETIN BOARD | THE COLONY NEWS | MAY 2021 | 17 Thanks for the recipes, ladies… keep them coming! Email them to me at xjkangas44@gmail.com.

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