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COMMUNITY BULLETIN BOARD | THE COLONY NEWS | OCTOBER 2021 | 23 Email your recipe favorites to me at xjkangas44@gmail.com. By Joyce Hansen What's Cookin'? Instructions: 1. Marinate the salmon pieces by pouring a little sherry over them (and while the bottle is in hand, pour yourself a glass). 2. Put the fruit in a saucepan and add enough sherry to cover (at least ½ inch). Heat on low to warm it for serving. 3. To cook, place salmon pieces on a broiler pan lined with aluminum foil and sprinkle salmon with curry powder. Cook until the salmon edges start to blacken, then turn salmon over and repeat. Cooking time depends on the broiler heat (7 minutes per side in my broiler). 4. If you grill, drizzle some of the sherry marinade over the salmon and dust with a little more curry powder. Grill to your liking. 5. Serve each salmon portion on a plate with heated sherry- fruit ambrosia ladled over the top. Instructions: 1. Cut the ends off the pea pods, cut in half and rinse. Slice the tomatoes in half, length-wise. 2. Add all but 8-10 pieces each of pea pods and tomatoes to the broccoli slaw in a serving bowl. Add the almonds and mix thoroughly. 3. Mix 1 oz. of olive oil with 2 oz. each of vinegar and soy sauce (or substitute soy dressing if you like) and refrigerate separately from the salad until ready to serve. 4. To serve, toss the mixed broccoli slaw with the dressing, top the bowl with feta cheese. Arrange the saved tomatoes and pea pods in a decorative manner, sprinkle with oregano and serve. Broiled Salmon with Sherry and Grapes Fancy But Easy Broccoli Slaw • 6 oz. salmon filet per person (skinless pieces available at Albertsons) • Sherry • Curry powder • Grapes (dried cranberries or oranges can be substituted or added) • 1 package of broccoli slaw • 30-40 pea pods (1/2 to 2/3 bag) • 30-40 grape tomatoes • ½ to 2/3 cup sliced almonds • 3 oz. low fat feta cheese • Olive oil, vinegar, soy sauce and oregano (to taste) Ingredients: Ingredients: I'm glad to hear the positive comments about the recipes you have tried. Remember, if you have recipe favorites, email them to me. I don't have enough of my own to keep this column going without your contributions. Following are two recipes from Ron Gentile. Combined, they make a nice meal. Thanks, Ron, and bon appétit!

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