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COMMUNITY BULLETIN BOARD | THE COLONY NEWS | FEBRUARY 2022 | 21 By Joyce Hansen What's Cookin'? Instructions: 1. In a small bowl, combine milk and vinegar and set aside. 2. In medium bowl, combine flour, baking powder and baking soda and set aside. 3. In large bowl, combine eggs beaten with canola oil, lemon juice, zest and honey. 4. Add ingredients in small bowl to large bowl and mix well. Slowly add medium bowl ingredients to the large bowl and mix well. 5. Spoon batter onto skillet or hot plate. Drop blueberries on each pancake. Flip once. Serve with regular or maple syrup. Serves four. Enjoy! Instructions: 1. Peel and dice potatoes into ½ inch pieces. Deseed and dice jalapeños. 2. In large pot, add bacon and cook over medium heat until browned. Do not drain fat. 3. Add jalapenos and cook 3-4 minutes until tender. 4. Evenly sprinkle in flour and garlic powder and stir to coat evenly. This creates a roux so soup thickens properly. 5. Slowly add broth, whisking constantly. Then add milk, still whisking constantly. 6. Add potatoes and boil for about 10 minutes until fork tender. 7. Turn off heat. Add cream cheese and shredded cheddar cheese, stirring until melted and combined. 8. Taste and add seasonings as desired. Garnish with additional jalapeños, bacon or cheese. 9. Soup will keep airtight in fridge for up to one week. Reheat gently, taking care not to overheat. Note: one 4 oz can diced green chilis can be substituted for a slightly milder soup. Blueberry Lemon Pancakes Jalapeño Popper Soup • 2 cups milk • 2 tbsp apple cider vinegar • 2 cups whole wheat flour • 1 tsp baking powder • ½ tsp baking soda • 1 to 2 cups blueberries • 2 eggs • 4 tbsp canola oil • 4 tbsp fresh lemon juice • 2 tbsp lemon zest • 2 tbsp honey Ingredients: Ingredients: This recipe is another of Patti Christensen's favorites. There is nothing better than a stack of blueberry pancakes, and what a great way to impress an overnight guest with your cooking! Lorna Moelter submitted the following soup recipe. It's fairly easy to make and, I think, a bit different. It should be ready in 30-40 minutes. Soup makes such a nice meal in cold weather. I'm looking forward to trying this one! Keep those recipes coming! Send them to me at xjkangas44@gmail.com. • 2 ½ lbs potatoes-Yukon gold or Russets • 6 fresh jalapeno peppers • 1 lb uncooked bacon, diced • ½ cup flour • ½ tsp garlic powder • 32 oz. chicken broth • 6 cups milk or half and half • 8 oz cream cheese at room temperature • 2 c shredded cheddar at room temperature • Kosher salt to taste • Fresh ground pepper to taste • Cayenne pepper to taste