Zucchini Cake
Helen Nottingham
3 cups grated zucchini
3 cups sugar
1 cup oil
1 cup chopped nuts
1 cup crushed pineapple, drained
1 cup coconut
1 cup raisins (optional)
4 eggs
1 tsp. vanilla
3 cups flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. soda
Mix zucchini, sugar, oil and eggs.
Combine dry ingredients and mix well.
Add nuts, coconut, raisins, pineapple and vanilla.
Grease and flour pan.
Bake at 300º for 1 1/2 hours.
Note: Good with Cream Cheese Frosting.
Bake in tube pan or loaf pans.
Blue Ribbon
Pepper Relish
Alice Rowan Waugh
1 hot pepper
12 red sweet peppers
12 green sweet peppers
6 medium onions
1 quart boiling water
6 Tbsp. salt
3 cups sugar
1 1/2 Tbsp. mustard seed
1 qt. cider vinegar
Grind peppers and onions; pour boiling water over mixture. Let stand until cool; drain.
Combine salt, sugar, mustard seed and vinegar.
Pour over pepper mixture. Boil 15 minutes.
Ladle into hot jars and seal.
Yields 6 pints.
