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18 | THE COLONY NEWS | OCTOBER 2023 | What's Cookin'? By Joyce Hansen 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. Beat all ingredients together until smooth. 2. Stir in ½ to 1 cup Spanish peanuts 3. Core apples, slice thin. To keep apples from browning, place in storage bag. Add 2 cups water and 1 tsp Kosher salt. Soak 10 minutes. Drain – rinse optional. Instructions: 1. Adjust oven rack to middle position and heat to 350 degrees. Spray 8-inch round/2 qt. soufflé dish with vegetable oil spray, then sprinkle with 2 tbsp Parmesan and shake to spread around the dish. 2. Combine flour, paprika, salt, cayenne, pepper and nutmeg in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. 3. Remove pan from heat and whisk in creamed corn and 5 tbsp Parmesan, until cheese is melted and smooth. Let cool for 10 minutes, then whisk in egg yolks and 1½ tsp parsley. 4. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium- low speed until foamy, about 1 minute. Increase speed to med-high and whip until stiff peaks form, 3-4 minutes. Add corn/cheese mixture and continue to whip until fully combined, about 15 seconds. 5. Pour mixture into prepared dish and sprinkle with remaining 1tbsp parmesan. Bake until risen above rim, top is deep golden brown and interior registers 170 degrees, 30-35 minutes. Sprinkle with remaining ½ tsp parsley Apple Dip with Spanish Peanuts Corn Souffle Ingredients: Ingredients: • 8 oz cream cheese brick • ½ c white sugar • ½ c brown sugar (light or dark) • 1 tbsp vanilla • * Black walnut extract to taste (1 ½ tsp-1 tbsp). If you can't find this, they have it on Amazon $7) • 2 to 3 apples (depending on size) sliced thin • 1 oz/1/2 c grated Parmesan cheese, divided • ¼ c all-purpose flour (or gluten-free with 1/8 tsp xanthan gum) • ¼ tsp paprika • ¼ tsp salt • Dash Cayenne pepper • Dash white pepper • Pinch ground nutmeg • 4 tbsp unsalted butter • 1 c whole milk • 1 15 oz can creamed corn • 6 large eggs, separated • 2 tsp minced fresh parsley • ¼ tsp cream of tartar Here is another of Patti Christiansen's recipes, great for fall apple season. It was a big hit at two occasions where she served it recently. Here is one of Ken Luekens' recipes. It's a little work, but quite impressive to serve. He says if done properly, they will not fall. When they cool, they do fall, which is normal, and they still taste great. Very important to SERVE IMMEDIATELY for this reason. Instructions: 1. Grate zucchini, using large holes on a grater. Place in a bowl and sprinkle with ½ tsp salt. Allow to stand at room temperature for 10 minutes while you prepare the other ingredients. en squeeze out all the moisture with your hands in batches, and use a paper towel to squeeze out all extra moisture. 2. In a small bowl, whisk the egg, then add the garlic. In a large bowl, whisk the flour, Parmesan cheese, dill, onion powder and remaining ½ tsp salt. Season with a few grinds of black pepper. Add the zucchini and egg mixtures and gently mix with a spatula until a sticky dough comes together. 3. Heat a large non-stick skillet over medium heat. Add enough olive oil to coat bottom of skillet by about 1/8 inch (about 2 tbsp to start). Add the fritters by dropping them from a ¼ cup measure, then spreading them slightly thinner with the back of measuring cup. Fry the fritters in batches that fit the skillet, about 2-3 minutes per side until golden. Add a drizzle more olive oil when necessary. Make sure the heat is not too high, or the fritters will become browned on the outside but stay tender in the middle. 4. Remove each fritter and place on a plate lined with a paper towel to drain excess oil. Eat immediately; fritters taste best the day they are made. Ingredients: • 4 c large grated zucchini (1 ½ lbs) • 1 egg • 1 small garlic clove, grated (about ½ tsp) • ¾ c all-purpose flour • ¼ c grated Parmesan cheese • ¼ tsp dried dill • ¼ tsp onion powder • 1 tsp salt, divided • Fresh ground black pepper • Olive oil, for frying is recipe was contributed by Kathy Stevens. She says it's yummy, and it sounds like it. Zucchini Fritters

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