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| THE COLONY NEWS | DECEMBER 2024 | 15 • 1 ½ c sugar • ¾ c water • 3 whole cloves • 3 whole allspice • 2 3-inch cinnamon sticks • 1 12-oz bag fresh cranberries • 1 orange peel, grated What's Cookin'? What's Cookin'? Instructions: 1. Dissolve each box of jello in its own individual container, using 1 c boiling water per flavor (no more than 1 inch deep). Chill until solid – about 3 hours or overnight. 2. Once solid, cut each into small square cubes. In a 9" x 13" glass dish, gently mix cubes in an even layer, being careful not to break them. 3. In a medium-size bowl, dissolve 2 pkg unflavored gelatin in 2 c hot water. Let cool slightly, then whisk in condensed milk. Let cool to the touch so it won't melt jello cubes. Pour mixture evenly over jello cubes. Refrigerate overnight. Cut into squares and serve. Broken Glass Jello Ingredients: • 4 3-oz boxes jello, assorted colors • 4 c boiling water • 2 .25 oz envelopes unflavored gelatin • 2 c hot water • 14 oz can sweetened condensed milk Instructions: 1. Bring sugar, water, cloves, allspice and cinnamon sticks to a boil in a 4 qt saucepan. Cook, stirring until syrup is clear, about 3 minutes. Add cranberries and cook just until they begin to pop, about 5 minutes. 2. Remove from heat, add grated orange peel and cool. Keep in refrigerator at 3 days before using. Remove cloves and allspice pieces before serving. Makes 2 ½ cups relish. Ingredients: This recipe was submitted last year, but since the holidays had passed, I saved it for this year. Here's an impressive side dish or make-ahead dessert, great for holiday events. Paula Parra's Cranberry Sauce By Joyce Hansen Instructions: 1. Preheat oven to 375 degrees. Spray medium skillet with cooking spray. 2. Cook mushrooms and onion over medium-low heat 4 minutes until tender. Remove from heat. Add spinach, ¼ c mozzarella and parmesan cheese. Mix well and set aside. 3. In large bowl combine turkey, oats, milk, egg white and seasonings. 4. Spoon of 2/3 turkey mixture lengthwise down center of 11' x 7" glass baking dish. Form a deep indentation down middle, then fill with spinach mixture. Top with remaining turkey, forming a loaf. Seal edges to completely enclose spinach filling. 5. Bake 30-35 minutes until thermometer registers 170 degrees and juices show no pink. Remove from oven, sprinkle with remaining mozzarella. Return to oven for 2 minutes until cheese melts. Let stand 5 minutes before slicing. Spinach StuŽed Turkey Meatloaf Ingredients: • 1 c coarsely chopped mushrooms • ¼ c chopped onion • 1 10-oz pkg frozen chopped spinach, thawed & drained or 2 handfuls fresh • ½ c shredded mozzarella cheese • ¼ c grated parmesan cheese • 1 lb ground turkey • ¾ c oatmeal (quick or old-fashioned) • ½ c milk • 1 egg white, lightly beaten • 1 tsp dried Italian seasoning • ½ tsp salt • ¼ tsp pepper Patti Christensen submitted this new recipe that she tried, and it was delicious. Remember to send your favorite recipes to share with your Colony friends. Submit them with your name or that of the cook in case there are questions Send them by email to xjkangas44@gmail.com, call (951) 461- 8821 or text them to (714) 478-3780.