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By Joyce Hansen What's Cookin'? Instructions: 1. Heat oil in a wide pot over medium heat. Add onions, carrots, peppers, garlic and seasoning. 2. Cut sausage into bite-size pieces and add to pot. Sauté 5 minutes until vegetables soften. Stir in tomato paste, paprika and flour, and cook 3 minutes until flour starts to brown. 3. Slowly pour in stock, stirring to prevent lumps. Stir in beans and bay leaf, and simmer 20-30 minutes, until flavors meld. Season with salt, pepper, parsley and lemon juice to taste. 4. For serving: sliced crusty bread, strained yogurt or sour cream, juice of ½ lemon, plus lemon wedges. Instructions: 1. Cook onion in oil until transparent (5-10 minutes). Add chicken broth and bring to boil. Add chicken and tomatoes, simmer for 5 minutes. Add gnocchi and cook for 2 minutes (longer if larger size gnocchi). Note: you can substitute any pasta. 2. Add milk and heat until steaming. Stir in spinach just long enough to wilt. 3. Ladle into bowls and top with Parmesan cheese and fresh basil. Makes 4 generous servings. Instructions: 1. Grease 12-cup Bundt or tube pan. Sprinkle nuts over bottom of pan. 2. Prepare cake mix using first five (at left) ingredients. Bake at 325 degrees for 40-45 minutes. 3. Prepare glaze while cake is baking. Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum. 4. Set cake on rack to cool. Put on serving plate. While still warm, prick cake with a fork all over so glaze can seep in. Drizzle and brush glaze over top and sides. Speedy Bean Soup with Smoked Sausage Bacardi Rum Cake Toscana Soup • 3 tbsp olive oil • 1 medium diced onion • 2 medium diced carrots • ½ diced green bell pepper • 2 cloves minced garlic • 9 oz smoked beef sausage, such as summer sausage or kielbasa, casings removed • 1 tbsp tomato paste • 1-1/2 tsp paprika • 1 tbsp all-purpose flour • 4-6 cups chicken or vegetable stock or water • 2-15 oz cans pinto beans, drained • 1 bay leaf • Kosher salt & pepper • 2 Tbsp minced parsley (optional) • Juice of ½ lemon • 1 cup chopped pecans or walnuts • ½ c. cold water • 1 - 18 ½ oz. yellow cake mix • ½ c. vegetable oil • 1 – 3 ¾ oz instant vanilla pudding mix • ½ c. Bacardi (dark) rum • 4 eggs Glaze: • ½ c. butter • ¼ c. water • 1 c. granulated sugar • ½ c. rum • Enough olive oil to cook onion • 1 medium to large onion, chopped • 32 oz chicken broth • 1-2 cups cooked chicken • 1-2 chopped plum tomatoes (drain juice if other type) • ½ pkg mini gnocchi (or full-size) • 1-2 cups milk or half and half • ½ bag fresh baby spinach • Parmesan cheese • fresh basil The following is a soup recipe from Barbara Dricker, one of our neighbors and a member of the Colony Chorus. We've gotten a number of soup recipes, but they are all different. The great thing about soup recipes is that you can make them ahead of time and they usually make enough servings to save for another time. This next recipe is from our neighbor, Jesse Barnyak, who made it for a neighborhood get-together a while ago. I finally had a chance to make it recently and remembered how good it is. Another soup recipe is from Elaine Spaan. COMMUNITY BULLETIN BOARD | THE COLONY NEWS | JUNE 2021 | 17 Bon appétit! Thanks for the recipes… keep them coming! Email them to me at xjkangas44@gmail.com. Ingredients: Ingredients: Ingredients:

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