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14 | THE COLONY NEWS | JANUARY 2024 | What's Cookin'? Happy New Year 2024! I hope you had a nice holiday season. e following are some new recipes for you to try. Did you know? If you separate bananas from the bunch, they won't ripen as quickly? Instructions: Make the mayo part first. Add the other ingredients just before you want to serve. IMPORTANT: serve with the peas FROZEN! is tasty salad can have lots of personal variations: more onions, curry, mayo, etc. Adjust to your personal taste. Instructions: 1. Cook and stir zucchini and onion in butter for 6-8 minutes over med-high heat until tender. Stir in parsley and spices. 2. Combine beaten eggs and cheese in large bowl. Stir in zucchini mixture. 3. Separate dough into 8 triangles. Place in ungreased 10" glass pie pan, 2 qt baking dish or 11" quiche pan to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour zucchini mixture into crust. 4. Bake 18-22 minutes or until knife inserted near center comes out clean. If necessary, cover crust with strips of foil during last 10 minutes of baking. Let stand 10 minutes before serving. Frozen Curry Pea Salad Zucchini Pie Ingredients: Ingredients: • 16 oz frozen green peas – keep frozen • 6-8 green onions, chopped • 2 handfuls Smokehouse almonds, chopped • 2-3 cups mayonnaise to create a creamy salad • Curry powder to taste – the more the better! • 2 tbsp butter or margarine • 4 cups sliced zucchini • 1 c chopped onion • 2 tbsp dried parsley • ½ tsp salt • ½ tsp pepper • ¼ tsp garlic powder • ¼ tsp basil • ¼ tsp oregano • 2 eggs, well beaten • 2 c (8 oz) mozzarella or Jack cheese • 1 8 oz can Pillsbury original crescent rolls, 8 count • 2 tsp yellow mustard Be on the lookout for great recipes and submit them with your name or that of the cook in case there are questions. Send them by email to xjkangas44@gmail.com or call (951) 461-8821. Instructions: 1. Pre-heat oven to 350 degrees. Grease 13 x 9 pan. 2. In a large bowl, beat cake mix, eggs, sour cream, oil and water until smooth. 3. In a small bowl, mix brown sugar and cinnamon. Pour ½ of cake batter into pan. Sprinkle brown sugar mixture over batter. Spread remaining batter on top and swirl with a knife. 4. Bake for 35-40 minutes, or until cake is golden brown. 5. While cake is baking, make glaze. In small bowl mix powdered sugar, milk and vanilla and stir until smooth and runny. 6. Spread glaze over hot cake. Allow cake to cool before slicing. Ingredients: Glaze: • 1 box yellow cake mix • 4 large eggs • 8 oz sour cream • ¾ c vegetable oil • ½ c water • 1 c brown sugar • ½ tsp ground cinnamon • 2 c powdered sugar • ¼ c milk • 1 tsp vanilla Patti Christensen made this recipe recently and said it was great. e following are two of Phyllis Way's recipes that she has made for Racquet Club events. ey were submitted by popular demand. Honey Bun Cake By Joyce Hansen

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