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• 1 ½ lbs zucchini • ¼ c unsalted butter • 2 tbsp olive oil • 1 shallot, minced • 2 cloves garlic, minced • ½ c white wine • ½ lemon, juiced • 1 lb large shrimp, peeled and deveined • Salt and ground black pepper to taste • 2 tbsp chopped fresh parsley • 2 tbsp grated Parmesan cheese 18 | THE COLONY NEWS | MAY 2024 | What's Cookin'? Instructions: 1. Mix and form into 24 meatballs. Put into a microwave-safe baking dish. 2. Cover with a paper towel and cook in microwave for 6-7 minutes to set. Drain fat. 3. Mix sauce ingredients. Pour over meatballs, then return to microwave for another 5-6 minutes until bubbly and hot. 4. Serve over buttered noodles or mashed potatoes. Instructions: 1. Combine tapioca pudding with the whipped topping. 2. Layer chunks of cake, pudding, and fresh fruit. 3. Garnish the top with a mixture of fresh fruit. Refrigerate for at least 2 hours. Serve. Refrigerate leftovers. Zucchini Meatballs with Sour Cream Sauce Triple Berry Angel Food Trifle Ingredients: Sauce: Ingredients: • 1 lb ground beef • 1 small, chopped onion • 1 egg • 1/3 c dry breadcrumbs • 1 ½ cups shredded unpeeled zucchini (1 large) • salt & pepper • 1 tsp melted butter • 1 can cream of chicken soup • 1/3 c sour cream • ½ c milk • Good dash of nutmeg • 1 angel food cake (homemade or store-bought) • 2 pints fresh blueberries • 2 pints fresh raspberries • 1 qt fresh strawberries • 2-6 oz pkgs instant tapioca pudding • 12 oz whipped topping 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. Make zucchini noodles using a spiralizer or julienne peeler. 2. Melt butter in a large skillet over medium-high heat. Pour in olive oil, add shallot. Cook and stir until tender, 4-5 minutes. Add garlic, cook until golden, about 2 minutes. Stir in wine and lemon juice, cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt and pepper. Cook until shrimp turn pink, 2-3 minutes Transfer shrimp to serving plate. 3. Stir zucchini noodles into skillet. Season with salt and pepper. Cook until noodles are tender, 4-6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving. Ingredients: My husband, Daryl, made this dish, and it was delicious! He has been dieting, so is taking more of an interest in finding good, low- calorie meals. This definitely qualifies, and it's also gluten-free. Here's a super easy way to make trifle. With strawberries in season now, it makes a delicious company dessert. This is one of Patti Christiansen's recipes. It sounds good, so let me know if you like it. Zucchini Noodle Shrimp Scampi By Joyce Hansen

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