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20 | THE COLONY NEWS | JANUARY 2026 | What's Cookin'? By Joyce Hansen I hope you had an enjoyable holiday season. is month I'm sharing two recipes that lend themselves to this colder time of year. Share one or more of your favorites 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, cell (714) 478-3780 or home (951) 461-8821. 1. Cook noodles as directed on the package. Rinse in cold water; drain well. 2. In a medium-size bowl thoroughly combine all the seafood filling ingredients with a fork. 3. Spread 1/3 cup filling on each noodle. 4. Roll tightly; place seam-side down in a 9-inch square baking pan. 5. Pour tomato sauce over roll-ups. 6. Bake covered at 375 degrees for 30 minutes. 7. Garnish roll-ups with additional grated cheese. Seafood Lasagna Roll-Ups Ingredients: • 6 lasagna noodles • 1 15 ounce can Italian-style tomato sauce (or Alfredo sauce) • 1 8-ounce pkg Louis Kemp Crab Delights, flake or chunk style (I could not find this. Cathy said she uses any crab-imitation or real. She often uses half crab and half chopped shrimp, or all shrimp.) • 1 cup low-fat (1%) cottage cheese, drained • ¼ cup grated Parmesan cheese • 1 egg • 1 tbsp dried parsley flakes • ¼ tsp onion powder This unique recipe was submitted by Cathy Newhouse. It sounds really good. Let me know when you try it. It has several variations. Instructions: • 1 lb Italian sausage • 1 clove garlic, minced • 2 (14.5 ounce) cans beef broth • 1 14.5 ounce can Italian- style stewed tomatoes • 1 cup sliced carrots • 1 14.5 ounce can great Northern beans, undrained • 2 small zucchini, cubed • 2 cups spinach, rinsed and torn • ¼ tsp ground black pepper • ¼ tsp salt Ingredients: Theresa Hagerty submitted this soup that is easy to make and has lots of healthy ingredients. Italian Sausage Soup Instructions: 1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots and season with salt and pepper. Reduce heat, cover and simmer 15 minutes 2. Stir in beans with liquid and zucchini. Cover and simmer for another 15 minutes, or until zucchini is tender. 3. Remove from heat and add spinach. Replace lid, allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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