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COMMUNITY BULLETIN BOARD | THE COLONY NEWS | MARCH 2022 | 25 By Joyce Hansen What's Cookin'? Instructions: 1. Saute onion in olive oil over medium heat until wilted. 2. Add minced garlic and cook until fragrant – less than a minute. 3. Combine all ingredients in a medium bowl. 4. Chill ½ hour. 5. Cover a baking sheet with parchment paper. 6. Roll into small balls (just smaller than a golf ball). 7. Bake at 325 degrees for 20-25 minutes. Makes about 28. Instructions: 1. In medium straight-sided pan, sauté bacon in 2 tbsp butter over medium heat. 2. While bacon is frying, start cooking the pasta to al dente (1-2 minutes less). 3. When bacon is almost crisp, reduce heat to medium-low and add chopped leek. Cook for two minutes. 4. Add tomatoes and cook for another 2 minutes. 5. Mound the clams in the middle of the pan, along with the liquid. 6. Pour lemon juice over clams. Add the ground pepper and combine ingredients. 7. Drain pasta and place in a pasta bowl. Add the clam mixture to combine and serve immediately. Instructions: 1. In a large bowl, melt butter, cool, and then mix in eggs, sugar and milk 2. Add dry ingredients, stir, then fold in nuts and lemon zest. 3. Pour into sprayed and floured loaf pan. 4. Bake at 350 degrees for 50-60 minutes, until golden and crispy on sides. 5. Topping: while baking, mix ¼ cup sugar with lemon juice. Set aside. 6. Remove bread from oven. While warm, poke fork holes over top. Mix the topping well and pour over top slowly. Cool bread. Enjoy! Eat alone or with ice cream or whipped topping. Spinach Balls Clams with Bacon & Pepper Lemon Bread Lemon Bread • 1 small onion, minced • 1 Tbsp olive oil • 3 cloves garlic, minced • 1 egg, beaten • ¼ cup melted butter • ¼ cup grated parmesan Ingredients: Ingredients: Ingredients: This recipe comes from Ken Luekens. This sounds like a great hors d'oeuvre to take to Tuesday Night Social where I try out a lot of my new recipes. This is one of Ken's favorite main dish recipes. It's all about the pepper. He recommends freshly course ground black pepper for more flavor. Adjust the amount based on your personal preference. I'm getting positive comments on your recipes, so keep them coming-- and let's hear from some other Colony cooks! Send them to me at xjkangas44@gmail.com. • 4 slices of bacon, chopped • 2 Tbsp butter • 8 oz Rotini pasta (or Fusilli) • ½ leek, chopped medium • ½ oz. sun-dried tomatoes in oil, or substitute 3 Roma tomatoes seeded and peeled for less intense flavor • 2-10 oz cans chopped or minced clams • 1 Tbsp lemon juice • ½ to 2 Tbsp coarse ground pepper • ½ cup shortening or butter • 2 eggs • 1 cup sugar • ½ cup milk • 1 ¼ cup flour • 1 tsp baking powder • ½ tsp salt • ½ cup chopped walnuts or pecans • 1 lemon, zested (save juice for topping) • 10 oz pkg chopped spinach, cooked and drained • 1 cup dried breadcrumbs Lemons are in season and many of you have lemon trees and have been generously sharing them with your Colony neighbors. Patti Christiansen submitted the following recipe. Here's a great way to enjoy them. She gave me a sample, and it was good!

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