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18 | THE COLONY NEWS | JULY 2023 | What's Cookin'? By Joyce Hansen Instructions: 1. In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, about 6 minutes total. Remove bacon from pan and drain on paper towels, then crumble into small pieces. 2. In a medium serving bowl, combine bacon, endive, avocado and gorgonzola and set aside. In a small bowl, whisk together shallot and vinegar. Gradually drizzle in olive oil, whisking until dressing is emulsified. Pour vinaigrette over salad and toss to coat. Serve immediately. Note: I could only find small heads of endive and got 4. Gwenn bought 4 large and used about half. Ingredients: • 5 slices thick-cut bacon (about 5 oz) • 2 large or 4 small heads Belgian endive, trimmed & coarsely chopped • 2 ripe avocados, chopped • ½ cup gorgonzola cheese, crumbled • 2 tbsp minced shallot • 1 tbsp sherry vinegar • ¼ cup extra-virgin olive oil Gwenn Ryan made this Endive Salad for a luncheon. It was very tasty, and with bacon, gorgonzola and avocado, really a cut above your usual green salad. I'm always looking for new recipes. Be sure your name is with them so I can give you credit. Email them to xjkangas44@gmail.com or call (951) 461-8821. Instructions: Mix ingredients together and place in baking dish. Top with crushed potato chips and grated cheese. Bake at 400 degrees for 20 minutes (longer if chicken is cold). Instructions: 1. Preheat oven to 350 degrees. Coat 13" x 9" cake pan with cooking spray. 2. In a large bowl with electric mixer, combine granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots and walnuts. Beat 30-60 seconds until smooth, thick batter forms. DO NOT OVERMIX! 3. Pour batter into a prepared cake pan. Bake 45-50 minutes, or until toothpick inserted in center comes out clean and top is golden. Let cool completely. 4. With an electric mixer, make frosting by combining cream cheese and butter. Mix well, add vanilla. Gradually add confectioners' sugar, continuing to mix until well combined. Frost cake. Serve immediately, or cover and chill until ready to serve. Note: I made the Lemon Fluff recipe from the June issue again using a 12 ounce container of Cool Whip. I think this is the way it should be, since it was much fluffier, but it was also good the way I made it last month. Hot Chicken Salad Endive Salad Best Carrot Cake Ever Ingredients: Ingredients for cake: Ingredients for frosting: • 2 cups chicken (cooked and diced) • ½ cup chopped celery • 2 tbsp fresh lemon juice • 2 tsp dried minced onion • ½ tsp salt • ½ cup mayonnaise • ½ cup sour cream • ½ cup sliced almonds • 2 cups granulated sugar • 1 ½ cups vegetable oil • 4 eggs • 2 tsp baking soda • 2 cups all-purpose flour • 2 tsp cinnamon • 1 tsp salt • 1 cup flaked coconut • 3 cups grated carrots (about 1 pound) • 1 cup chopped walnuts • 8-ounce pkg cream cheese, softened • 2 sticks butter, softened • 1 tsp vanilla • 4 cups confectioners' sugar Sharen Hollon brought this to Tuesday Social. It was good, and it's easy to make. This is one of Patti Christiansen's recipes that she made recently for Tuesday Social. I love carrot cake, and this one was especially good.

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