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COMMUNITY BULLETIN BOARD | THE COLONY NEWS | JULY 2022 | 21 By Joyce Hansen What's Cookin'? Instructions: 1. Place racks in upper and lower thirds of oven; preheat to 375 degrees. Line 2 baking sheets with parchment paper. 2. Stir together flour, baking powder, soda and salt in a bowl. 3. In a large bowl beat together butter, shortening and sugars with an electric mixer until light and fluffy, about 2 minutes. 4. Beat in egg, stir in milk and vanilla. Stir in flour mixture just until combined. Stir in chocolate chips, oats, nuts, pretzels, coconut and dried fruit. 5. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared pans. Bake cookies until golden brown, 11-12 minutes, rotating pans halfway through. Cool slightly (about 2 minutes) before transferring to wire racks to cool completely. Instructions: 1. Preheat broiler and set the oven rack in top position. Place the feta in small 1 qt. baking dish and set aside. 2. Heat the oil in medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until lightly golden, 1 to 2 minutes. Add the tomatoes, salt, pepper and sugar. Cook, stirring frequently, until the tomatoes are softened and starting to burst, 2 to 3 minutes. Remove from heat and stir in the capers. 3. Scatter the tomatoes around the feta and broil until the feta is softened and browned on top, 3 to 4 minutes (watch carefully, as broilers vary greatly). 4. Serve warm with bread. Instructions: 1. Use 8" square microwave-safe baking dish. Place zucchini, pimento and onion in the dish. Cover with plastic wrap, venting a little. Microwave for 10 minutes and drain. 2. Combine eggs, cheese, salt and pepper and pour over vegetables. Cover with plastic wrap, again venting a little. Microwave on high for 7-8 minutes, or until center is set. 3. This dish is good served warm or cold, and reheating is okay. Enjoy! Serve warm with bread. Spring Cleaning Cookies Broiled Feta With Garlicky Cherry Tomatoes & Capers Zippy Zucchini • 1 cup flour • ½ tsp each baking soda & baking powder • ½ tsp salt • ¼ cup each softened butter & shortening • ½ cup each white sugar & packed brown sugar • 1 egg • 1 Tbsp milk • 1 tsp vanilla extract • 1 cup chocolate chips (dark, milk, white or a mix) • ½ cup regular rolled oats • ½ cup chopped nuts (pecans, walnuts, almonds, etc.) • 1/3 cup mini pretzels or potato chips, coarsely crushed • ¼ cup each sweetened coconut flakes & small dried fruit (raisins, cranberries, etc.) Ingredients: Ingredients: Ingredients: Barbara Crosdale contributed this appetizer recipe. She has served it to family and friends and they have all said it's a "keeper." Marian Cobb says every cook should have this recipe, and it's easy! She often uses a variety of in-season squash. They are all great. Thanks for your recipe contributions. You're helping me out with quite a variety. Keep them coming. Email them to me at xjkangas44@gmail.com. Call (951) 461-8821 with any questions. • 1 8 oz block feta cheese • 2 Tbsp olive oil • 2 garlic cloves, roughly chopped • 10.5 oz cherry tomatoes (preferably different colors), halved • Scant ¼ tsp salt • 1/8 tsp pepper • Pinch sugar • 1 ½ Tbsp capers, drained • 4 cups coarsely chopped zucchini (about 2-3 medium) • ½ medium onion, thinly sliced • 4 eggs, beaten with a fork • 1 ½ cups shredded cheddar cheese (or Jack or Pepper Jack) • 2 oz jar of pimento, drained and chopped • ½ tsp salt • 1/8 tsp pepper Mary Dettmers sent this recipe. She said her friends loved it, and it's easy to make. Correction: It has come to my attention that I omitted the ¾ tsp baking soda under the ingredient list for the Irish Soda Bread. Mea culpa! Please write it in on your copy.

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