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18 | THE COLONY NEWS | FEBRUARY 2023 | What's Cookin'? By Joyce Hansen Instructions: 1. In a large saucepan on medium high, heat broth, chicken, corn, tomatoes, okra, rice and pepper. Bring to a boil, reduce heat and simmer uncovered for 20 minutes until rice is cooked. How easy is that!? Makes 10 servings. Great served with a salad and bread. NOTE: As I'm sure you have noticed, the sizes of many cans and packages have changed, most of them reduced. In most recipes, a slight change does not make a difference. Use your good judgment. Chicken & Rice Gumbo Ingredients: • 46 oz can chicken broth • 10 oz pkg frozen okra, thawed & chopped • 17 oz can corn, drained • ½ c uncooked rice • 1 lb boneless chicken in bite-size pieces • 14 oz can stewed tomatoes, undrained & chopped • 1 tsp pepper This is soup weather — a time to stay in and have some hot soup. Following is a recipe I've had for a while and sounds like a good candidate to try. 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. Remove chile seeds and flatten to cover bottom of glass 13"x9" baking dish. 2. Cover with cheddar cheese, then chiles, then jack cheese. 3. Separate eggs, then add 3 tbsp flour to egg yolks. Add half and half, salt and pepper. Beat until mixed. Beat egg whites, then add to yolk mixture. 4. Pour over cheese mixture. Bake at 350 degrees for 45 minutes. Pour a thin layer of chile salsa over top and bake another 30 minutes. Instructions: 1. Spray or grease flat cookie sheet. 2. Mix sugar and corn syrup in glass bowl. Microwave for 4 minutes, stirring halfway through cooking time. 3. Stir on removal and add nuts. Microwave for 3 ½ minutes more. Remove and stir in butter and vanilla. Microwave for 1 ½ minutes. 4. Take out and stir in baking soda. Mix fast and pour onto cookie sheet. Let cool completely, then break into pieces. Store in airtight container. 5. Any type of nuts can be used, even sunflower seeds. Salted is preferred. Chile Relleno Casserole 9-Minute Peanut or Cashew Brittle Ingredients: Ingredients: • 4-4 oz cans Ortega whole green chiles • 1 lb shredded cheddar cheese • 1 lb shredded jack cheese • 3 Tbsp flour • 4 eggs, separated • 1 pt half and half • 1 can chile salsa • 1 cup white sugar • ½ cup Karo corn syrup (light or dark) • 1 cup nuts • 1 tsp butter • 1 tsp vanilla • 1 tsp baking soda I had a request from Synove Wilcox for a Chile Relleno recipe. This is one I've had for years from one of my favorite cookbooks. Mine is from when I worked at the City of Orange, Assistance League and church and people contributed their favorites. This recipe was submitted by Elaine Spaan. Peanut brittle is always a hit, and this is an easier way to make it by using the microwave.

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