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22 | THE COLONY NEWS | JANUARY 2023 | What's Cookin'? By Joyce Hansen Instructions: 1. Boil water. Set cabbage in a large pot and pour boiling water over, to cover. Let stand for 10 minutes. Drain and loosen leaves. 2. Mix the first 8 ingredients in a large mixing bowl until rice and veggies are mixed. 3. Form into balls and wrap in the cabbage leaves. Lay a layer of cabbage rolls, then carrots and onion. Top with potatoes. Pour tomato sauce over mixture and season with salt. 4. Add 2 cups of boiling water and cook on low/ simmer for 2 hours. Optional: garnish with fresh parsley. Meatballs in Cabbage Ingredients: • 1 lb ground beef • ½ carrot, pared and grated, plus 1 tbsp diced bell pepper • 3 carrots, cut up • 1 egg • 3 potatoes, cubed • 1/8 cup rice or pearl barley • ½ onion, sliced • ½ tsp salt • 6 leaves of a medium cabbage, scalded • ½ tsp pepper • 1 can tomato sauce • ¼ diced onion I've been saving this recipe to share during the colder months, and here we are in January. Marian Cobb gave it to me a few months ago. It sounds like good comfort food for a winter evening dinner. Have a happy and healthy New Year! Remember, you help keep this column going so send me your favorite recipes. Email them to xjkangas44@gmail. com or call (951) 461-8821. We enjoy trying them! Instructions: 1. Put saved pineapple juice in a large measuring cup and add water to make 2 cups. Pour into pot and bring just to a boil. 2. Add the lime jello and stir until dissolved. Remove from heat and allow to cool just slightly. 3. In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the jello mixture into the mayo/ milk mixture. Add pineapple, cottage cheese and walnuts. 4. Pour mixture into an 8" x 8" glass pan. Cover and refrigerate for at least 4 hours or overnight (preferred). Cut into squares for serving. Can be made 1-3 days ahead. Instructions: 1. Preheat oven to 350 degrees. Spray or grease 9 x 13 pan. 2. Mix together in a large bowl: cake mix and can of pineapple until frothy. 3. Pour into pan and bake 40 - 45 minutes. 4. When cooled, top with RediWhip or other whipped topping. Sprinkle with chopped pecans and sliced maraschino cherries. Grandma's Green Jello Salad Pineapple Angel Food Cake Ingredients: Ingredients: • 1 c crushed pineapple, drained with juice reserved (14 oz can) • 1 c water • 1 c evaporated canned milk • Two 3 oz packages lime jello • 1 c small curd cottage cheese • 1 c mayonnaise • ½ c chopped walnuts • 1 angel food cake mix • 1 20 oz can crushed pineapple This has always been one of my favorite jello salad recipes I run across when looking through my recipes. It makes a nice addition to a holiday or company meal. Yes, just two ingredients… thanks, Patti Christiansen!