Various Other Recipes

Seafood Scampi with Vegetables   Stifatho (Beef Stew with Onions)    Sweet Potato Chips   Braised Pork Chops with Apples   Steamed Halibut in Lettuce Leaves   Chicken Spaghetti Casserole   Another Spaghetti Casserole   Chicken Curry with Garlic Cabbage   Jerk Pork Chops   Bacon-wrapped Meatloaf   Paella Valenciana

Zesty Corn Salad   Thai Beef Salad   Cheesy Shrimp and Crab Toast   Texas Caviar     Ginger Cookies   Butter Pecan Cookies   Gum Drop Cake   Foolproof Chocolate Fudge

Zesty Corn Salad
Submitted by: Brande H.
  .
  Tasty summer recipes don't get much quicker than this. It's a great side dish for whatever you like to cook on the grill.
  And no one will ever guess how easy it is to make.

  Ingredients:

  2 (15 oz) cans white corn
  1 cup chopped green pepper
  1 cup chopped red/purple onion
  1 cup chopped cucumber
  1 cup seeded & chopped Roma tomatoes
  1/2 cup Italian dressing
  garlic powder to taste
  cayenne pepper to taste
  salt & black pepper to taste

  Directions:

•   Drain the corn.
• Combine with the rest of the ingredients and toss lightly.
• Cover and chill overnight.

Seafood Scampi with Vegetables
Submitted by: Kimberly E.

  Here you go -- a scampi recipe very much like the one you'll find in your favorite Italian restaurant. The only difference
  with this one is that one is also loaded with fresh vegetables like peppers, carrots and asparagus. Enjoy!

  Ingredients:

  angel Hair pasta (or your favorite spaghetti-style pasta)
  1 stick butter or margarine
  1 tablespoon oil (any type)
  1 1/2 cups shrimp
  1 1/2 cups scallops
  1/2 cup scallions
  1/4 cup thinly sliced carrots
  1 cup (combined) red, green, yellow & orange thinly sliced peppers
  1/2 cup asparagus tips
  1/4 cup sliced mushrooms
  bottle of prepared dry garlic & herb seasoning (or fresh garlic
  and Italian herbs)

Directions:

• Heat the oil and butter (at med-high) in a large frying pan while you boil the water for your pasta. Prepare pasta as directed.
• To the butter, add the vegetables and seafood. Cook until the seafood is done, stirring periodically. Don't overcook! you  should have a good amount of butter sauce. If not, add more butter and let it melt.
• If your pasta has cooled off, reheat by pouring boiling hot water over it.
• Strain the pasta and put in a large bowl and mix in the seafood/veggie mixture.
• Toss until completely mixed.

  * With this recipe, you can actually add any vegetables that you like. Just cut them into bite size pieces and include when you
      add the seafood.

Stifatho (Beef Stew with Onions)
Submitted by: Jean Claude W.

  Stifatho is a Greek word for a meat stew with onions. It can be made with veal, beef, lamb or even wild game. I prefer to
  make mine with beef.

  Ingredients:

  2 lbs. boneless chuck beef
  1 large onion, whole
  2 lbs. of smaller onions, peeled and sliced thin
  1/2 cup olive oil
  1 tomato, pureed or chopped depending on preference*
  1/2 cup red wine
  1/4 cup vinegar
  5 cloves garlic
  20 whole cloves
  2 sticks of cinnamon
  salt and pepper to taste

  * Do not use tomato paste or tomato sauce.

Directions:

• Cut the meat into small pieces. Brown in olive oil in a large pan.
• Peel the large onion (leaving it whole) and stick all of the cloves into it. Add the onion to pan with the meat.
• Add the cinnamon sticks, vinegar, tomatoes, and garlic.
• Add enough water to cover the meat.
• Cover tightly and simmer until the  meat and onions are tender.
• Remove the onion (with the cloves) and discard it. Also discard the cinnamon sticks.
• Add the remaining sliced onions to the pan and cook until tender. Add a little more water if needed.

Serve with either rice or mashed potatoes.

Sweet Potato Chips
Submitted by: Cheryl M.

At all of our parties we used to serve the same old boring chips and dip. Then I found this recipe and our parties are
never boring anymore!

Ingredients:

  2 sweet potatoes, unpeeled, cut crosswise into 1/8" thick slices
  1 Tbsp + 1 tsp of olive oil
  1 tsp of salt
  1/2 tsp of pepper
  1/2 cup reduced fat sour cream
  1 (8 oz.) pkg cream cheese
  1 scallion, chopped
  1 jalapeno pepper, seeded and coarsley chopped (optional)

Directions:

• Preheat oven to 500 F.
• Put the potato slices and oil into a large ziplock bag and toss to coat the potatoes.
• Lay the slices out in a single layer on a cookie sheet, sprinkle with salt and pepper to taste and bake in oven turning once for 20 - 22 minutes or until crispy and golden.
• In the meantime: in a blender, combine cream cheese, sour cream, scallion, and jalapeno pepper. Process until smooth.

Braised Pork Chops with Apples
Submitted By: Elvee O.

My father was in the military and we spent many years of my childhood in Europe. My mother's cooking consequently took
on a distinctively European flavor. This is one of her all-time best creations.

Ingredients:

  4 pork chops
  1 oz. butter
  1 Tbsp. olive oil
  3 fluid oz. water
  1/2 tsp. dried thyme
  2 tsp. Worcestershire sauce
  2 apples, peeled, cored and cut into eighths
  2 onions, cut into rings
  salt and pepper
  fresh parsley to garnish

Directions:

• Melt the butter and oil together in a large skillet.
• Season the meat with salt and pepper and then brown on both sides in the melted butter and oil.
• Add the water, thyme and Worcestershire sauce and cook for 10 minutes, turning once.
• Add the apples and onions.
• Reduce heat. Cover and cook for an additional 30 minutes.

  Servings: 4

  This dish is both simple and elegant. I often make it for my family (my husband loves it), but I have served it to company as well. Everyone agrees that it's a great and different way to serve fish.

  Basic Ingredients:

  1 1/2 to 2 lbs. skinless halibut fillet
  salt and freshly ground white pepper
  1 large head Bibb lettuce
  1/4 cup very coarsely chopped fresh dill
  6 (4-inch) sprigs fresh mint

  Sauce Ingredients:

  4 Tbsp. unsalted butter
  1 small shallot, finely chopped (about 3 Tbsp.)
  1/2 tsp. grated lemon zest
  2 Tbsp. freshly squeezed lemon juice
  1/4 cup coarsely chopped fresh dill
  1/4 tsp salt
  freshly ground white pepper

Garnish:

  dill flowers or small dill sprigs

Directions:

• Check the fish for any stray bones and cut off any dark flesh that was next to the skin.
• Cut the fillet into four equally sized square pieces. Season both sides of the fish with salt and pepper.
• Separate the outer leaves from the head of lettuce without tearing them. Place a leaf on the countertop, cupped side up, and center a piece of fish in the middle of the leaf. (If necessary, use two leaves to hold the fish.)
• Sprinkle the fish with 1 Tbsp. of the dill and top with another 1-2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. If needed, you can use toothpicks to hold the lettuce packets together.
• Wrap the remaining fillets in lettuce, sprinkling 1 Tbsp. dill inside each one.
• Arrange packets, without crowding them, in a steamer rack or basket.
• Bring several inches of water to a boil in the bottom of a steamer.
• Drop the mint sprigs in the boiling water and put the steamer rack or basket in place.
• Cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes).
• While the fish is steaming, make the sauce (directions below).

Directions for the sauce:

• Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat.
• Add the shallots and cook, stirring, until softened but not browned -- about 1 minute.
• Add the lemon zest and lemon juice and bring the mixture to a simmer.
• Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next.
• The sauce should be slightly thickened and the butter emulsified.
• Stir in the dill and season with the salt and pepper to taste.
• Carefully transfer the fish packets to warm serving plates.
• Pour the sauce over and around the fish and garnish with the dill flowers.

Chicken Spaghetti Casserole
Submitted by: Susan R.

One of my favorite meals in the world is leftover spaghetti.  I think that I like it so much because the tomato sauce gets nice and baked into the spaghetti when you reheat everything together the next day. This recipe is a fancier version of my old favorite, stocked with lots of extra goodies.

Ingredients:

  4 oz spaghetti, broken up
  3 slices bacon, chopped
  1/2 cup chopped onion
  1 clove garlic, minced
  3 Tbsp. flour
  16 oz. can chopped tomatoes
  1 can condensed cream of mushroom soup
  1/2 cup milk
  1 cup American cheese, shredded
  2 cups cooked chicken, cubed
  1 1/2 cups peas
  1/4 cup grated parmesan cheese

Directions:

• Preheat the oven to 350 degrees.
• Cook the spaghetti according to package directions. Drain.
• In a large saucepan, cook bacon, onion and garlic until the bacon is crisp.
• Blend in the flour. Add the undrained tomatoes, soup and milk.
• Cook and stir until thickened and bubbly.
• Add shredded cheese, stir until melted.
• Stir in cooked spaghetti, cubed chicken, and peas.
• Turn into a 2 1/2-qt casserole dish.
• Top with the parmesan cheese.
• Bake, uncovered, for 45 minutes.

Another Spaghetti Casserole

Ingredients:

   1 pound spaghetti noodles
   1 pound boneless skinless chicken breasts, chopped
   1 small can cream of chicken soup
   1 small can cream of mushroom soup
   1 pound velveeta cheese

Preparation:

• Cook chopped up chicken. While chicken is cooking, microwave the soups, cheese and rotels to make a sauce.
• Cook spaghetti noodles according to package directions.  Drain well.
• Add the meat and sauce stir together and place    in a greased 9x13 pan.
• Bake at 350 degrees for 30 minutes.

  This is by far the world's easiest curry recipe and definitely the most delicious. The garlic cabbage is a wonderful side
  dish in addition to the curry. Enjoy!

  Ingredients:

  4 tablespoons butter (1/2 stick)
  3 tablespoons flour
  1 1/2 cups chicken broth
  1/2 cup half-and-half
  4 teaspoons curry powder
  1/8 teaspoon cayenne pepper
  1/2 teaspoon salt
  1/4 teaspoon ground ginger
  3 cups cooked chicken
  1/2 cup fresh mushrooms, sliced

  Directions:

•  Melt the butter in a skillet over moderately high heat.
• Blend in the flour. Add the chicken broth and half-and-half.
• Reduce  the heat and cook, stirring constantly, until the sauce has thickened.
• Stir in the curry powder, cayenne pepper, salt and  ginger.
• Add the chicken and mushrooms.
• Cook, covered, over low heat for 10 minutes.

Shredded Cabbage with Garlic

  Ingredients:

  1 small head of cabbage
  4 tablespoons butter
  2 cloves of garlic, minced
  1/2 teaspoon salt
  1/4 teaspoon black pepper

Directions:

• Quarter the cabbage and discard the core. Cut the quarters into 1/8 inch thick slices.
• Melt the butter in a large skillet.
• Add cabbage and garlic.
• Stir to coat the cabbage.
• Cover the skillet and cook over low heat for about 15 minutes, or until cabbage is crisp-tender. Stir occasionally.
• Season with salt and pepper.

Thai Beef Salad
 Submitted by: Brad. T

This is a recipe that I entered in a cooking contest for men. I placed first with it. Hopefully you will enjoy it as much as I do.

  Ingredients:

  2 lb. flank steak
  1/4 cup honey
  1/4 cup light soy sauce
  6 cloves of garlic, minced
  1 head Boston leaf lettuce
  1 cucumber, peeled and thinly sliced (remove seeds)
  2 red bell peppers, thinly sliced
  1 large red onion, thinly sliced
  1 lb. bean sprouts
  1 bunch mint
  1 bunch cilantro
  juice of 6 limes
  3 Tbsp. fish sauce (nuoc mam)
  3 Tbsp. brown sugar
  4 Thai chilies*, finely chopped
  2 cloves of garlic, finely chopped
  1/2 cup finely chopped roasted peanuts

  * Thai chilies can be very hot so you can adjust the number you use to your individual taste.

  Directions:

• Marinate the flank steak in honey, soy sauce and minced garlic (6 cloves) overnight in refrigerator or at room temperature for at least 2 hours.
• Separate the lettuce into whole leaves, wash and spin or pat dry. Prepare cucumbers, onion and bell peppers (a mandolin works great) and reserve.
• Separate the mint and cilantro from their stems and finely chop (or use a food processor). Combine with lime juice, fish sauce, brown sugar, Thai chilies and garlic (2 cloves).  Mix well and refrigerate.
• On a grill over hot coals, cook the flank steak to medium rare (about six to seven minutes per side).
• Prepare plates by making a bed of lettuce leaves then layering bean sprouts, cucumbers, onions and bell pepper.
• Thinly slice flank steak on a diagonal bias and top each salad plate with four to five slices.
• Top with the pre-made mint and cilantro dressing (to taste) and then garnish with the chopped peanuts.

Cheesy Shrimp and Crab Toast

Here is a great one for any party. It's easy and delicious.  If you can't find the cheese listed below, use your favorite and melt it down.  Enjoy!

   Ingredients:

   1 can small shrimp, drained
   1 can crab meat, cleaned and drained
   1 jar Kraft Old English Cheese
   1/2 tsp. seasoning salt
   1/2 tsp. garlic powder
   1/2 tsp. Old Bay Seasoning (or similar seafood seasoning)
   1/2 cup unsalted butter
   6-8 English muffins

Preparation:

• Cream together butter, seasoning and cheese.  Gently stir in shrimp and crab.
• Spread generously on English muffin halves.  Cut into quarters.
• Put on cookie sheet and bake at 400 degrees for approximately 15 minutes or until bubbly.

Jerk Pork Chops

Ingredients:

    1 1/2 teaspoons ground allspice
    3/4 teaspoon salt
    1 teaspoon dried thyme
    1 teaspoon ground coriander
    1 teaspoon cinnamon
    1 teaspoon nutmeg
    1 teaspoon garlic powder
    1/4 teaspoon cayenne pepper
    2 tablespoons vegetable oil
    6 (4-ounce) boneless, center cut loin pork chops, about 1/2-inch thick

Preparation:

• Combine all seasonings and oil in a small bowl; mix to blend.
• Spread paste mixture on both sides of each pork chop.
• Place pork chops in a self-sealing plastic bag or baking dish and cover.
• Chill for several hours or overnight in refrigerator.
• Place chops on rack in broiler pan; broil 4 to 5 inches from heat for 5 to 6 minutes on each side, until brown and chops reach an internal temperature of 160 degrees.

Texas Caviar

Ingredients:

   1 can black-eyed peas (with jalapeno, optional), drained
   1 can pinto beans (with jalapeno, optional) drained
   1 can black beans
   1 jar pimento, chopped
   1 cup celery, chopped
   1 can white shoe peg corn (or two color corn)
   1 cup green pepper, chopped

Dressing:

   1 tsp. salt
   3/4 cup cider vinegar
   1/2 tsp. pepper
   1/2 cup oil
   1 Tbsp. water
   1 cup sugar

Preparation:

• Mix beans in large bowl.  Boil dressing ingredients together and pour over beans in bowl.
• Marinate overnight in refrigerator.
• When ready to serve, drain.

Individual Bacon Wrapped Meatloaf

 Ingredients:

   1 pound ground beef
   1 egg
   1/2 cup breadcrumbs
   1/2 tsp. mixed herbs (parsley, basil, dill, or your other favorite spices)
   1 small onion, finely chopped
   1 tomato, finely chopped
   1 egg
   4 pieces of bacon
   olive oil (optional)

 Preparation:

• Preheat oven to 375 degrees.
• In a large bowl, mix together all ingredients, except bacon and olive oil.
• Mold mixture into 4 bread-like loaves.
• Wrap bacon around each loaf.
• Place onto oven tray, brush with a little olive oil and bake in oven for about 45 minutes to one hour turning and basting every 15 minutes.
• Remove from oven and let rest for 15 minutes then serve.

Paella Valenciana

 Ingredients:

   3/4 cup olive oil
   3 garlic cloves, minced
   1/4 pound pork, cubed
   1 pound boneless chicken, cubed
   1 onion, chopped
   1 green pepper, diced
   1/2 pound lobster
   1/2pound shrimps
   1/2 pound oysters
   1/2 pound red snapper or (whitefish)
   1 can rotel tomatoes
   1 can chicken broth
   2 bay leaves
   salt, pepper
   2 1/2 cups cooked rice or no yolks egg noodle

Preparation:

• Pour olive oil in large skillet and when hot add the minced garlic.
• Braise pork and chicken with garlic.
• When tender, the remaining ingredients (except the rice or noodles).
• When seafood is almost done, spread over cooked rice or noodles.

Linguine

Ingredients:

   2 Tbsp. olive oil
   3 Tbsp. minced garlic cloves
   1/2 large red onion, coarsely chopped
   1/2 cup Shitake mushrooms, chopped
   3/4 cup Portabella mushrooms, chopped
   1 pint chopped fresh tomatoes
   3 Tbsp. Mediterranean or Italian basil
   1/4 cup white wine, chablis
   1 chicken bouillon cube
   1 cup water
   4 cups cooked (al dente) linguine
   scallions

Preparation:

• Sauté garlic in olive oil until tender, but not browned.
• Add onions and mushrooms and continue sautéing until vegetables are softened.  Add tomatoes, bouillon cube, basil, wine and water.
• Simmer over reduced heat until mixture is reduced by half.
• Serve vegetable mixture over pasta and garnish with scallions.

 Crock Pot Ribs

Ingredients:

   1 16 oz. bottle of Pepsi
   1 small bottle of ketchup [8oz.]
   1/2 bottle of barbecue sauce (or to the desired thickness in texture)
   1 large green pepper sliced in strips
   1 large onion sliced in strips
   6-8 Ribs

Preparation:

• Add ribs and all ingredients to crock pot.
• Slow cook about 7-8 hours with lid tilted.

Mexican chicken casserole

Ingredients:

   4 boneless chicken breasts
   1 can cream of mushroom
   1 can cream of chicken
   1 can rotel tomatoes
   1 jar con queso cheese or cheese whiz
   1 bag chili cheese fritos chips
   1 small onion

Preparation:

• Boil chicken, cool and cut in pieces on bottom of casserole dish.
• Melt cheese and pour over chicken.
• Dice onions and put over cheese.
• Mix soups and tomatoes together.
• Pour half in casserole dish.
• Crush frito chips and mix with second half of soup mixture.
• Add this to the casserole dish.
• Bake at 375 for 20-30 minutes or until chips start to brown.

Maryland Crab Cakes

Ingredients:

   l egg
   2 Tbsp. margarine
   l/2 tsp. salt
   l/4 tsp. pepper
   l/2 tsp. dry mustard
   l/2 tsp. parsley
   3/4 tsp. Old Bay seasoning
   1 pound lump or back fin crab meat
   1 cup broken crackers or breadcrumbs

Preparation:

• Mix all the ingredients and combine with crabmeat.
• Shape into 6 cakes; cover each side with cracker meal.
• Cook cakes in fry pan with very little oil or butter until brown.

Crockpot Garlic Chicken

Ingredients:

   2 pounds boneless, skinless chicken breasts
   2 cans cream of chicken with herbs
   2 cans cream of mushroom with roasted garlic
   1 package dry Lipton soup mix, herb and garlic flavor
   1 can water

 Preparation:

   Put chicken in crockpot.  Mix other ingredients together and pour over chicken.
   Cook on Medium-low heat for 4 - 6 hours.  Serve over rice or noodles.

Broccoli Soup

Ingredients:

   1 Tbsp. olive oil
   1 large yellow onion, peeled and chopped
   2 medium potatoes, peeled and diced
   2 bunches broccoli
   2 quarts chicken stock
   1/2 cup skim milk (optional)
   juice of 1/2 lemon
   pinch of salt
   freshly ground black pepper
   fresh lemon slices for garnish

Preparation:

• In large pot, heat the olive oil over medium heat.
• Add the chopped onion and stir to evenly coat with oil.
• Cover the pot and cook until the onion is soft but not brown, about 15 minutes.
• Add the diced potatoes and chicken stock and simmer covered for 15 minutes.
• Trim the ends from the broccoli and discard.
• Slice stems and reserve 1 cup of the florets.
• Add remaining florets and sliced stems to the soup and simmer for 10 minutes.
• Remove soup from heat and let stand for 2 minutes.
• Strain the soup and reserve the cooking liquid.
• Puree the vegetables until smooth.
• Return the pureed vegetables to the soup pot and thin with enough reserved liquid to desired consistency.
• At this time, skim milk may be added if desired.
• Blanche reserved florets and add to soup.
• Add lemon juice, salt and pepper.

Serves 8-10.  150 calories per serving.

GINGER COOKIES
Submitted by: David A.

This was my grandmother's recipe for ginger cookies and I haven't come across a better one in the last forty years!   One batch is never enough but luckily for you this recipe is easy to double.

Ingredients:

  3/4 cup butter or margarine
  1 cup sugar
  1/4 cup molasses (dark)
  1 egg
  2 cups flour
  2 tsp. baking soda
  1 tsp. cinnamon
  1 tsp. ginger
  1/4 tsp salt

  1/2 cup sugar - set aside

• Preheat the oven to 350 degrees. Grease and flour two cookie sheets.
• Cream together the butter, 1 cup sugar, molasses and egg.
• Sift together the dry ingredients and add to the creamed mixture.   If the dough is very soft, refrigerate for about 1/2 hour.
• Roll the dough into small balls, about 1.5" in diameter.
• Roll the balls in the sugar that has been set aside.
• Place the cookie dough balls on one of the cookie sheets and place in the oven.  Save the other sheet for the next batch that you bake so that you will always be using a cool cookie sheet. Baking times will vary with the size of the balls. Check them after about 10 minutes. They flatten out and look crackled on top when done.

 
  I like to take mine out a little early so that they are chewy.  They will be more like ginger snaps and are great for dunking in a glass of milk if you leave them in a little longer. r jars tightly and refrigerate. Will keep indefinitely in refrigerator. Ripens after first week.

Butter Pecan Cookies

Ingredients:

   1 box Butter Pecan cake mix
   1 box Instant Vanilla Pudding
   1 egg
   1 cup oil
   2 tsp. vanilla
   1 cup nuts of your choice (try Macadamia nuts!)

Preparation:

• Mix all ingredients together.
• Roll batter into little balls and place on ungreased cookie sheet.
• Bake at 400 degrees for 10 minutes.

Gum Drop Cake

Here is one your kids will want all the time. It's quick and easy and even tastes good. Enjoy!

Ingredients:

   1/2 cup butter
   1 cup sugar
   1 egg
   1/2 tsp vanilla
   3/4 cup sweetened applesauce
   1/2 cup hot water
   2 1/4 cups flour
   1/2 tsp cinnamon
   1/8 tsp nutmeg
   1/8 tsp cloves
   1 1/2 cups raisins
   1/2 pound candy gumdrops
   1 cup chopped nuts

Preparation:

• Cream butter and sugar until fluffy.
• Add egg and vanilla. Beat well.
• Stir in applesauce and hot water.
• Sift together flour and spices.
• Add to batter and mix well.
• Fold in raisins, gumdrops and nuts.
• Pour into large loaf pan and bake at 300-325 degrees for 1 1/2 hours.

Foolproof Chocolate Fudge

Here is one for those with a sweet tooth.  This is really easy to make.  With all the different types of chocolate chips out there, try mixing a few flavors like white chocolate, peanut butter or dark chocolate.  Enjoy!

Ingredients:

   18 oz. semi sweet chocolate chips
   1 (14 oz.) can sweetened condensed milk
   Dash salt
   1/2 to 1 cup chopped nuts
   1 1/2 tsp. vanilla extract

Preparation:

• In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt.
• Remove from heat; stir in nuts and vanilla.
• Spread evenly into wax paper lined 8 or 9-in. square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.

Creamsicle Fudge
 
 Ingredients:

   3/4 cup margarine
   3 cups sugar
   1- 7 oz. jar marshmallow cream
   2/3 cup evaporated milk
   10 oz. vanilla chips
   3 tsp. orange flavoring
   9 drops red food coloring
   12 drops yellow food coloring

Preparation:

• Mix sugar, milk and margarine in a heavy saucepan.
• Bring to a boil over medium heat while stirring.
• Boil for three minutes.
• Remove from heat, stir in vanilla chips and marshmallow cream.
• Stir until chips are melted.

•  Add flavoring and food coloring to the remaining mixture left in pan.
• Mix well and pour in a 9 x 13" greased dish.
• Stir in the extra cup of mixture with knife using a swirl motion.
• Refrigerate until completely cool.

Zucchini Bread

Ingredients:

   2 eggs
   2-3 tsp. cinnamon
   3 tsp. vanilla
   1 cup oil
   2 cups grated zucchini
   2 tsp. baking soda
   2 1/3 cup flour
   1 tsp. salt
   1 3/4 cup sugar
   If you like, toss in some nuts and raisins.(optional)

Preparation:

•    Combine all ingredients in a bowl.
• Bake in 2 ungreased loaf pans.
• Bake in oven at 350 degrees for 60 minutes or until knife comes out clean.