Image Up Advertising & Design

22 | THE COLONY NEWS | JUNE 2023 | What's Cookin'? By Joyce Hansen Instructions: 1. In a medium-sized bowl, add the jello and carefully pour in the boiling water. Using a whisk, stir until dissolved. Set aside to cool, about 20 minutes. 2. In a large deep bowl, add the softened cream cheese and pineapple. Using a hand mixer on low speed, mix ingredients, gradually increasing the mixer speed to medium-high. Mix for about one minute until fully combined. There may be small flecks of cream cheese, and that's okay. 3. Pour jello liquid into the cream cheese and pineapple mixture. Using the hand mixer, mix starting on low speed, so it doesn't splash a lot, and gradually increase speed to medium until well combined. 4. Add whipped topping. Start on low speed, gradually increasing to medium high, about 2 minutes. It will still be in liquid form, but trust the jello to do its work; it will solidify as it chills. 5. Pour into large glass serving bowl or 9x13 pan, cover with cling wrap and chill for at least 4 hours or until ready to serve. Note: Whipped topping comes in 8 ounces or larger containers. It does not state if it is weight or volume in ounces. I used volume of 1 ½ cups. After researching, I was unable to ascertain which to use. That's the first time I've encountered that when cooking. With this type of recipe probably either would work, with more making it fluffier. I plan to make it that way next time. Ingredients: • 6 ounces lemon jello • 2 cups boiling water • 8 ounces cream cheese, softened • 20 ounces crushed pineapple with juice • 12 ounces whipped topping This recipe can either be a side dish or a dessert. I'm always looking for new recipes. Be sure I have your name with them so I can give you credit. I have a few that don't have a name. Send them by email to xjkangas44@gmail.com or call (951) 461-8821. Instructions: 1. Preheat oven to 350 degrees. Grease a 9" x 13" pan with cooking spray or butter. 2. In a pot over medium heat, steam broccoli until done. Set aside. 3. Dice chicken into small pieces. I use the breast from cooked rotisserie chicken or chunks of breast from Costco. 4. In a large bowl, mix the soup, mayonnaise and lemon juice until well combined. 5. Place chicken pieces and broccoli in a baking dish and top with liquid mixture, coating evenly. 6. In a small bowl, combine cheese and breadcrumbs. Sprinkle over top. Top with pats of butter. Cook for 30 minutes, or until heated through. Note: I used a bag of fresh broccoli florets last time. Either will work. Instructions: Combine all in pot and heat until melted and mixed well. Serve with tortilla chips. Note: you can use any small kernel corn. I'd never heard of shoepeg corn; it's white. Easy Chicken Divan Casserole Lemon Fluff Mexican Corn Dip Ingredients: Ingredients: • 20 ounces frozen broccoli (florets if available) • 2 cups cooked chicken • 2 10 oz cans cream of chicken soup • 1 cup mayonnaise • 1 tbsp lemon juice • 1 tsp curry powder • 1 cup shredded cheddar cheese • 1 cup breadcrumbs • 1-2 tbsp butter • 2 cans Ro-Tel tomatoes, drained • 2 cans Shoepeg corn, drained • 8 ounces cream cheese • 1 stick butter I had forgotten about this recipe until I made it for my quilting friends. They really liked it and wanted the recipe, so I thought you would, too! It's one of my favorites. My friend Sally Grothe from church gave me this recipe. She used to live in The Colony, so some of you may know her.

• Cover