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10 | THE COLONY NEWS | SEPTEMBER 2023 | What's Cookin'? By Joyce Hansen Instructions: 1. Heat oil in Dutch oven over medium heat. Add ground meat and brown for 6-8 minutes, stirring to break up meat. Remove to large bowl with slotted spoon. Add onions and bell pepper and cook 6 minutes until soened. Add chili powder, salt ,cumin and ground red pepper. Cook and stir for 1 minute. 2. Return meat to Dutch oven. Stir in tomatoes, beans, water, noodles and brown sugar. Bring to a boil. Reduce heat to medium low. Simmer 45 minutes to 1 hour, stirring occasionally. Ingredients: • 2 tsp vegetable oil • 2 lbs ground beef or turkey • 2 red onions, diced • 1 red bell pepper, diced • 6 tbsp chili powder (yes!) • 4 tsp salt • 2 tsp ground cumin • ¼ tsp ground red pepper • 4 14 oz cans diced tomatoes with basil, garlic and oregano • 2 15 oz cans kidney beans, rinsed and drained • 2 cups water • 1 pkg ramen noodles, any flavor, broken (discard seasoning packet) • 1 tbsp packed light brown sugar • Optional toppings: sour cream, shredded cheddar cheese and thinly sliced green onions Jeanne Cole brought this to Tuesday night Social and it was quite a hit. 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: 1. Slice cucumbers 1/2 inch thick. Slice tomatoes in half lengthwise. 2. Mix cream cheese, yogurt, dill and dressing mix. Put in piping bag/plastic bag with corner cut off. Put on cucumbers, top with tomatoes. Instructions: 1. Mix all cake ingredients together and pour into 9 x 13-inch prepared pan. 2. Bake at 350 degrees for 40-45 minutes. 3.While cake is baking, prepare topping. In a small saucepan, melt butter, add sugar, evaporated milk and vanilla. Bring to boil, mixing constantly. Mix in pecans and coconut. 4. Poke holes all over cake, spread with heated topping. Cool until ready to serve. Dilly Cucumber Bites Chili with Ramen Yummy Pineapple Cake Ingredients: Ingredients for cake: Ingredients for topping: • 3 large English cucumbers • 1 pint grape tomatoes • 1 8 oz block cream cheese at room temperature • 1 small container plain Greek yogurt (5.3 oz) • 3 Tbsp fresh dill, minced • 1 Tbsp Ranch dressing mix • 2 cups flour • 1 tsp baking soda • 2 cups sugar • ½ cup butter • 1 cup sugar • 2/3 cup evaporated milk • ½ tsp vanilla • 1 cup chopped pecans • 1 cup coconut Lisa Otten brought this healthy hors d'oeuvre to the Racquet Club luncheon last month. Here is another of Patti Christiansen's recipes that she brought to Social. • 2 eggs • 1 tsp vanilla • 1 20 oz can crushed pineapple with juice

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